Quality Evaluation, Mineral Composition and General Acceptability of Mordom, a Traditional Millet Gruel Produced from Different Millet Varieties

Abstract

The goals of this study are to make mordom from several millet grain varieties and to evaluate the functional characteristics, proximate composition, mineral, microbiological, and sensory qualities of the produced mordom. A total of eight (8) samples were employed in the investigation, including six millet types (Ex- Borno, Soss at C88, Super Soss at, PEO5834, Farmer’s local, and LCIC9702) and two localities mordom as controls (Shehuri North mordom N, Shehuri South mordom S). The functional properties of the flour samples ranges were bulk density;0.41 g/ml to 0.58 g/ml, dispersibility;72.29% to 76.50%, solubility; 25.62% -32.05%, swelling power; 0.50 g/g -0.73 g/g, water absorption capacity;1.48% to 1.65% and viscosity;1891 m/s² to 1401 m/s²). The proximate composition of the mordom samples ranges were moisture; 63.96% to 68.39 %, protein;10.05% to 11.39%, fat ;3.41 % to 4.74%, ash; 1.36% to 1.76% and carbohydrate;14.97% to 20.61%. The mineral contents ranges were zinc; 24.20 mg to 35.92 mg, calcium; 171.92 mg to 374.92 mg, iron ;19.17mg to 33.86 mg, potassium; 350.33mg to 461.30mg and magnesium; 268.40 mg to 529.52 mg. The total bacteria count ranges from 1.4×10³cfu/g to 2.1×10³cfu/g and total fungal count ranges from 0.8×10²cfu/g to 1.5×10²cfu/g. The overall acceptability mean score ranges from 8.17 to 8.78. Mordom made from different millet kinds was widely accepted. The addition of kindirmo (cow milk) considerably boosted the nutritious content of the mordom by boosting the protein and fat content.