Quality Evalution of Nigeria Base-masa from Broken Rice Enriched with African Yam Bean and Cricket Flour Blends
O. A. Kure *
Department of Food Technology, Federal Polytechnic, Kaura Namoda, Zamfara State, Nigeria.
S. Ibrahim
Department of Hospitality Management, Federal Polytechnic, Kaura Namoda, Zamfara State, Nigeria.
I. Z. Inikpi
Department of Food Technology, Federal Polytechnic, Kaura Namoda, Zamfara State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This research work highlight the production and nutritional quality of Nigeria base -Masa from broken rice enriched with African yam bean and cricket blends was investigated. Blends of different proportions of broken rice, African yam bean and cricket were prepared at 100 %, 80/0/20 %, 80/20/0 % and 80/10/10 % respectively. The proximate, vitamins and minerals, antinutrients contents and sensory evaluation of the Masa products were determined. The data obtained showed that moisture, protein, fat, ash carbohydrates and energy contents ranged from 38.46-44.48 %, 5.60-15.32 %, 0.71-9.71 %, 0.51-3.17 %, 0.61-0.79 %, 26.71-54.13 % and 245.25-270.77 kcal/100g respectively. The range values for vitamins and minerals are β-carotene (0.34-12.33 µg/100g), vitamin C (0.52-10.61 mg/100g), potassium (24.93-37.87 mg/100g), calcium (142.03-284.11 mg/100g), phosphorus (64.89-127.71 mg/100g), and iron (22.06-50.67 mg/100g). The antinutrients ranged from 0.095-1.860 mg/100g for alkaloids, 0.535-2.600 mg/100g for tannins, 0.040-1.550 mg/100g for phytates and 0.015-0.285 mg/100g for oxalates. The colour, aroma, taste, texture and general acceptability of the sensory attributes results ranged from 6.13-7.73, 6.60-7.07, 6.27-7.33, 5.93-6.73 and 6.67-7.73 respectively, however masa produced from sample 250 (100:0:0 % broken rice:African yam bean: cricket ) and 252 (80:20:0 Broken rice: African yam bean:cricket) substitution were generally accepted more than other Masa samples.
Keywords: Broken rice, African yam bean, cricket, masa, vitamins, minerals