Quality evaluation, mineral composition and vitamin content of “Ndaleyi” (millet stiff forage) produced from pearl millet (Pennisetum glaucum) and Bambara-nut flour blends

Abstract

“Ndaleyi” is a fermented sundried agglomerated powder produced from pearl millet which is widely consumed across all ages of the royal families in the north western Nigeria, mostly by the Kanuri people of Borno State. It is prepared from reconstitution of starch flour with cold water to form slurry and added to the boiling water containing groundnut oil (to avoid sticking) with continuous stirring to form a thick gruel. The study focus on production, proximate, functional, minerals, vitamins and acceptability of ndaleyi produced by substituting millet flour with bambaranut flour, were evaluated at different proportions (10, 20, 30, 40 and 50 of bambaranut flour). ndaleyi prepared with 100% of millet flour served as control. Results showed that “ndaleyi” (millet stiff forage) had significantly increased in ash, protein, fat, crude fibre with decreased in carbohydrate than the control M (100% millet). Variation in functional properties of the flour, sample MBN₂ had higher amount of iron (11.29mg/100g), potassium (466.90mg/100g), and magnesium (316.67mg/100g). Vitamin c significantly decreased with increased in riboflavin resulting from substitution with bambaranut flour. Sample MBN₂ was overall accepted when compared with the control followed by samples MBN₁ and MBN₃ This also showed that all the formulations shows a significant difference based on the sensory attributes such as thickness, colour, flavor, texture and overall acceptability.