Chemical composition, antinutrients, vitamins and mineral composition of Masa (fermented puff batter) produced from pearl millet and local white rice

Abstract

The chemical composition of masa (fermented puff battered) prepared from pearl millet and local white rice was investigated respectively. The chemical composition, antinutrients factors, vitamins and mineral level of masa were determined, using the standard analytical methods. On the average, the samples contained protein (4.7-9.8g/100g), fat (3.4-3.5g/100g), fiber (2.3-2.7g/100g), carbohydrate (71.4-80.7g/100g), ash (1.2-1.8g/100g). The energy ranged between 424 kcal/100g in rice masa to 436 kcal/100g in pearl millet masa. In pearl millet masa, phosphorus, iron, potassium, sodium and manganese were the most abundant minerals, while zinc and magnesium were the least. Also, phosphorus, potassium, zinc and sodium were presented in abundant in rice masa, while magnesium, iron and manganese were the least. The antinutrients factor-phytate, phytic acid and tannin in the pearl millet were 16.0, 4.9 and 0.42mg/100g, while in rice masa contained: 14.0, 3.8 and 0.98 mg/100g, respectively. The vitamins-thiamine, niacin and riboflavin concentrations were relatively low in all the samples.

Keywords: Masa, antinutrients factors, mineral level, pearl millet and local white rice