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.

No abstract

No abstract

No abstract