Authors: Ayo JA., Oluwalana IB, Idowu MA, Ikuomola BS, Ayo, VA, Umar A, Yusuf E
American Journal of Food and Nutrition. Pg.1(1): 7-13, 2011
Abstract
Millet (Eleusine coracana), egg and soybean (Glycine max), were purchased in Gwallameji market, Bauchi, Nigeria. Millet grain was cleansed, washed, steeped (at room temperature for 2hours), washed, wet milled, sieved (muslin cloth), sediment, decanted, pressed, dried, pulverized, sieved to produce millet flour. Eggs (whole) were carefully broken, whisked, spray dried (Niro-Atomizer Spray Dryer at drying/product combination temperature of 150/75oC) to produce egg powder. Soybeans were sorted, cleansed, washed, soaked (at room temperature for 12hours), dehulled (manually by robbing between palm), hull is dried (at 60oC for 3hrs using APV Cabinet Drier), milled, sieved to produce soybean-hull powder. The preliminary investigation showed the 85:15 ratio of the millet: egg composite powder to be the best using sensory evaluation and was therefore used as the base for formulation to which soybean-hull was added. The sensory (colour, aroma, mouth feel and taste), chemical (moisture, fat, ash, crude protein and carbohydrate), energy value and microbial qualities were determined.The average mean scores for colour, aroma, mouth feel and taste increased from 5.04-7.68, 4.16-5.52, 4.32-7.48 and 4.96-7.6 with increase in the added soybean-hull powder from 0-10% and thereafter
decreased. The moisture, protein, fat, carbohydrate and energy content decreased from 13.23-10.44, 15.63-12.32, 10.57-6.31% and 386.99-376.15cal/100g, respectively, but the ash (mineral) and carbohydrate increased from 3.36-6.02 and 57.11-64.93% with increase in the added soybean-hull powder (0-25%). The work has shown that the combination of millet-egg-soybean/hull powder at 75:1510 with corresponding increase of protein, fat, and ash content of 19.44, 7.1 and 171%, respectively, has proven to be the preferred product. This has shown a great improvement in the protein, ash and fat content of the accept product.