Effect of particle size on physicochemical and sensory properties of Mumu made from blends of maize (Zea mays) and groundnut (Arachis hypogea)

Abstract

Mumu is a traditional Nigerian cereal-based food product prepared mostly from maize. Mumu is low in protein and fat and hence, it is supplemented with legumes such as cowpea, groundnuts and soya beans, to make up for its deficiency in essential amino acids such as lysine. Mumu is not highly accepted due to its poor mouth feel which could be associated with its large particle size and high fibre. This work aims to improve the protein content of mumu by supplementing it with groundnut 85:15 and determine the effect of particle size on the quality and overall acceptability of the product. Three samples: A (control, not sieved), B (sieved using 1700 μm aperture sieve) and C (sieved using 850μm aperture sieve) were produced. Standard procedures were used to determine the proximate composition, physical and sensory properties of the samples. Results of the proximate analysis of mumu indicated that protein, ash and carbohydrate content of the samples increased significantly (p < 0.05) with decrease in particle size; while moisture, fat and fibre content decreased. The particle size caused only minimal changes in moisture, fat, protein, ash, and total carbohydrate. The study has shown that mumu of acceptable nutritional and sensory qualities can be prepared by supplementing maize with groundnuts.

Keywords: Maize, groundnut, mumu, particle size, sensory properties