Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

Abstract

Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, B-vitamins, vitamin C, carotenoids, omega-3 fatty acids and minerals because of bran removal during milling. Fortification with plant carotenoid sources may be an effective method to supply potent antioxidants such as lycopene and beta-carotene that help preventing vitamin A deficiency related diseases. The objective of this study was to investigate the effects of three levels of watermelon pulp powder fortifications (5g, 10g, and 15g) on the physicochemical and sensory acceptability of maize mageu. Significant difference (p < 0.05) was found for crude protein, ash, titratable acidity, and total carotenoid contents among the mageu samples. The percentage protein, ash, titratable acidity (TA), vitamin C (mg/100g) and total carotenoids (TC) (μg/g) contents for the mageu samples ranged between 10.

Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa

“…Increased protein and lysine contents Increased protein digestibility Improved colour, aroma and taste [117] Watermelon pulp powder Increased protein, ash, titratable acidity, vitamin C and total carotenoid contents [118] Ogi Okra seed flour Increased proximate composition (moisture, ash, protein and fat contents) and minerals (iron, calcium and potassium) [119] Defatted and roasted okra seed meal Increased ash, protein and fat contents Higher viscosity and sensory scores for colour and taste [120] Pigeon pea flour Increased protein content and dietary fibre, B complex vitamins and essential amino acids Reduced anti-nutritional factors [121] Whey Increased protein, ash and fat contents and essential amino acids [122] Groundnut seed powder Increased protein, ash and fat contents [123] Other areas that can be investigated to increase the utilisation of maize-based fermented products include the use of whole maize grains, since they furnish desirable health benefits, as well as beneficial components in the products compared to products from processed grains [124,125]. Whole cereal grains contain nutrients such as vitamins, unsaturated fatty acids, dietary fibre and polyphenolic compounds with antioxidant properties that are likely to be cardioprotective.…”

Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage

“…1) involves (i) stirring maize flour into water and cooking the mixture into a thin gelatinized porridge, (ii) cooling the porridge and adding water to make it thin enough to be a drink, and finally (iii) adding uncooked sorghum or finger millet malt to start the fermentation. The mixture is then allowed to ferment at room temperature for 24–48 h. This process closely resembles the production process for Togwa in Tanzania (Kitabatake et al ., 2003; Mugula et al ., 2003) Munkoyo and Chibwantu in Zambia (Schoustra et al ., 2013; Phiri et al ., 2019), Mageu and Amahewu in South Africa (Awobusuyi et al ., 2016; Maakelo et al ., 2021), Motsena in Botswana (Maakelo et al ., 2021), Emahewu in Swaziland (Maakelo et al ., 2021) and Maxau in Namibia (Maakelo et al ., 2021).…”

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

“…Fermented flour, which is the most common, involved soaking (partially fermenting the maize grits for a day or two), washing and sun drying the maize grits before milling. Potentially, nutrients of dietary fiber are lost during the dehulling and winnowing stage when bran is removed [24] Fortification of watermelon pulp to another maze based food Mageu was tried, however, fruit fortification does not supply dietary fiber as vegetables do [25]. Thus, addition of dietary fiber through vegetable fortification, such as the Chinese onion stalk, is beneficial for the sub-Saharan population [26].…”