H.O. Agu
Department of Food Science and Technology,
Federal Polytechnic Bauchi, P.M.B. 0231,
Bauchi, Nigeria
A.N. Anosike
Department of Food Science and Technology,
Federal Polytechnic Bauchi, P.M.B. 0231,
Bauchi, Nigeria
I.A. Jideani
National Food Technology and Research Center, Private Bag 008, Kanye, Botswana
ABSTRACT
Dambu, a steamed granulated dumpling product generally made from millet, was produced from maize, millet, sorghum and acha (Digitaria exilis). The decorticated clean cereal grains were pulverized into coarse particles mixed with spices and water and steamed. Physicochemical analysis, sensory quality and the microbial quality of the Dambu were all carried out. Percentage proximate composition of the products ranged in values with moisture content 29-33, ash 2.0-3.0, protein 7.3-11.7, fat 5.4-8.8 and carbohydrate 46.8-53.3. During storage, pH decrease (7.6 to 5.1) was observed, while titratable acidity increased (1.8 to 8.1) for all the products. The bacteria load (cfu/g) of the four Dambu products increased with time under the following storage conditions: refrigeration (3.1×105 to 1.7×106), cupboard (1.4×3106 to 8.5×106) and laboratory shelf (1.2×106 to 1.2×108). The fungal count (cfu/g) also increased with time under the storage conditions: refrigeration (2.3×105 to 1.2×106), cupboard (1.5×106 to 6.5×106) and laboratory shelf (2.1×106 to 9.5×106). In terms of sensory quality there was no significance difference (p>0.05) in the mean scores for all the assessed parameter except the texture of the products.
PDF Citation
How to cite this article
H.O. Agu, A.N. Anosike and I.A. Jideani, 2008. Physicochemical and Microbial Qualities of Dambu
Produced from Different Cereal Grains . Pakistan Journal of Nutrition, 7: 21-26.
DOI: 10.3923/pjn.2008.21.26
URL: https://scialert.net/abstract/?doi=pjn.2008.21.26
DOI: 10.3923/pjn.2008.21.26
URL: https://scialert.net/abstract/?doi=pjn.2008.21.26