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Protein-enriched mumu was produced using maize supplemented with soybeans or groundnut. Supplementation of maize with groundnut or soybeans at the ratios of 85:15, 80:20, 75:25 and 70:30, respectively to produce maize:groundnut or maize:soybean blends was carried out. Proximate compositions and sensory evaluation of the blends were determined. The rat-based protein efficiency ratio (PER) and body-weight changes were used to assay the protein nutritive quality. Chemical compositions indicated significant increases (P < 0.05) in the protein and fat contents of the supplemented products. Soybean supplemented products had significantly (P < 0.05) higher positive body-weight changes than groundnut supplemented products. The PER of 1.6-2.19 for the soybean supplemented products were also significantly higher (P < 0.05) than the corresponding PER of )0.2 to )1.5 for the groundnut supplemented products. Supplementation with soybeans beyond 25% did not further improve the protein quality.

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The processing and acceptability of fried cassava balls (“Akara‐akpu”) supplemented with melon and soybean flours were studied. Cassava flour, defatted soybean flour and cassava mash were produced. Some functional and chemical properties of the flours were determined. Akara‐akpu prepared from 100% cassava mash served as control; 100% cassava flour, 80% cassava flour + 20% defatted soybean and 70% cassava flour + 30% defatted melon flour were prepared. Akara‐akpu balls were subjected to chemical and physical analyses. Akara‐akpu prepared from composite flour blends had higher protein, fat, ash and energy value than Akara‐akpu from 100% cassava mash. The cyanide content and degree of starch gelatinization of Akara‐akpu prepared from 100% cassava mash (control) were higher than Akara‐akpu prepared from cassava mash plus composite flour blends. There was a significant difference (P ≤ 0.05) in weight and yield between Akara‐akpu prepared from 100% cassava mash (control) and cassava mash plus composite flour blends. There was no significant difference (P ≤ 0.05) in volume between Akara‐akpu made from control sample and those cassava plus composite flour blends.

Genetically improved maize variety (TZRS-W) grains were used to produce mumu -a roasted maize meal. The grains were divided into six treatment groups namely: non-soaked, non-cooked (NSNC); non-soaked, cooked (NSC); soaked, non-cooked (SNC); soaked, cooked (SC); germinated non-cooked (GNC); and germinated, cooked (GC). Each group was roasted in the oven at 150°C for 1 h to produce mumu. No significant differences (P £ 0.05) were found in the protein, fat, ash, fibre and carbohydrate contents of the different products. Soaking and germination without cooking resulted in lower breakdown viscosities of the products. The peak viscosity (20.17 Rapid Visco Unit (RVU)) and final viscosity (28 RVU) of the GNC samples were significantly higher (P £ 0.05) than the corresponding values (5.17-7.25 RVU) of the NSNC, NSC, SNC, SC and GC products. No significant differences (P £ 0.05) were found in the pasting temperatures (63.40-64.85°C) between all the six groups. Germination for 24 h without cooking may yield poor quality products with low nutrient density.