Journal of Current Research in Food Science
2020, Vol. 1, Issue 1, Part A
Quality evaluation of “Ahuma”: a traditional breakfast porridge meal from African yam bean (Sphenostylis stenocarpa) sold in makurdi metropolis
Author(s): Ikala GU, Ochelle PO and Idoko BO
Abstract: The chemical and sensory properties of “Ahuma” porridge meal prepared from Africa yam bean (Sphenostylis stenocarpa) sold in different locations by vendors in Makurdi metropolis were investigated. “Ahuma” was purchased from vendors in North Bank, Asase North bank, High level, wadata and Kanshio areas were analyzed. The proximate composition of “Ahuma” in all the locations were significantly (P≤0.05) different from each other. Mineral analysis showed phosphorus was the most abundant element in all the “Ahuma” samples. The highest phosphorus content (72.38 mg/100 g) was recorded in sample E (Kanshio area), sample B had the highest content of Magnesium (45.38 mg/100 g). The result of this study also revealed that sensory attributes of colour/appearance, aroma, taste, mouthfeel and overall acceptability were significantly (P<0.05) higher in samples collected from Kanshio than in samples collected from other areas. The study showed African yam bean have potentials for combating protein-energy malnutrition.
Pages: 46-51 | Views: 596 | Downloads: 350
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How to cite this article:
Ikala GU, Ochelle PO, Idoko BO. Quality evaluation of “Ahuma”: a traditional breakfast porridge meal from African yam bean (Sphenostylis stenocarpa) sold in makurdi metropolis. J Curr Res Food Sci 2020;1(1):46-51.