Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

Abstract

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu.
 Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software).
 Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019.
 Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted.
 Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from 13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder.
 Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

Development and quality evaluation of a cereal‐based breakfast product from yellow maize (Zea mays), sesame (Sesamum indicum) and mushroom (Pleurotus ostreatus) flour blends

“…(2016) of 9.3%–10.4% and Gbaa et al . (2019) of 10.70%–12.35% in a related study on traditional breakfast cereal. The low moisture content in the study indicated a good keeping quality of the cereal‐based breakfast products.…”

“…Similar studies by Gbaa et al . (2019) on sorghum‐based mumu fortified with watermelon rind had vitamin C ranging from 5.97 mg/100 g to 8.12 mg/100 g. Oyster mushroom supplementation which is the source of vitamin C in the cereal‐based breakfast product can only be limited at 10% and further addition lead to decrease in vitamin C content. Vitamin C (ascorbic acid) serves as a coenzyme for iron absorption and is beneficial to wound healing.…”

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

“…Watermelon is also high in citrulline, an amino acid the body make use of to make another amino acid, arginine (used in the urea cycle to remove ammonia Cal from the body) [7]. The research by Gbaa et al, [8] has shown that blending sorghum/groundnut mumu with watermelon rind powder had significantly improve the nutritional value of the product in terms of its macro and micronutrients content thereby improving the nutritional status of the consumers.…”