Comparative Evaluation of Mineral and Vitamin Composition of Fermented Wet and Dried Maize Porridge (Akamu)

Main Article Content

Rizwan A. Ansari
Karimah Mohammed Rabiu
Ewa Ogbonnaya
Oladunni O. Otanwa

Abstract

The aim of this study was to comparatively evaluate the nutrient composition of Wet and Dry Pap (akamu) Samples (WPS and DPS). 2 kg of white maize grains was steeped in 1000 ml of clean water for 3 days at room temperature (30±2°C). The water used was drained off and the wet grains were washed thoroughly with clean water before milling after which the resulting paste was mixed with 1000 ml of clean water. The slurry of the mixture was placed in a muslin cloth and was filtered. The filtrate was allowed to stand for 24 hours after which the supernatant was decanted. The product collected which is the pap (akamu) was placed inside muslin cloth and left to stand for 12 hours to facilitate draining. 0.5 Kg of the freshly prepared pap (akamu) was sun dried in a solar tent drier for 12 hours at 55±3°C to produce the Dry Pap Sample (DPS). Minerals, proximate and vitamin compositions of the samples were evaluated using standard methods. Analysis on the samples revealed that the amount of minerals was significantly higher in WPS Ca (63.34±0.36 mg/100 g), Mg (53.46±0.36 mg/100 g), K (43.05±0.05 mg/100 g), and Na (30.50±0.06 mg/100 g) than in DPS Ca (51.62±0.08 mg/100 g), Mg (29.76±0.42 mg/100 g), K (26.38±1.37 mg/100 g), Na (25.43±0.14 mg/100 g). However, similar evaluation to ascertain the amount of vitamins in the samples showed that the amount of vitamins B1, B2, B3 and B6 was significantly (P<0.05) higher in WPS B1 (1.49±0.42 mg/100 g), B2 (5.38±0.42 mg/100 g) B3 (1.15±0.03 mg/100 g) and B6 (5.98±0.23 mg/100 g) than in DPS B1 (0.9±0.11 mg/100 g), B2 (5.33±0.46 mg/100 g), B3 (1.83±0.02 mg/100 g) and B6 (4.17±0.81 mg/100 g). Proximate analysis on the samples revealed that moisture, protein, fat, ash, fibre content was significantly (P<0.05) higher in WPS than in DPS. However, carbohydrate content was significantly (P<0.05) higher in DPS (97.3±0.12 mg/100 g) than in WPS (81.4±0.16 mg/100 g). From this study, it can be deduced that drying to produce powdered pap results to significant nutrient loss. However being the only means by which the resource poor caregivers can boost the shelf-life this very important food product, supplementation with affordable and locally available nutrient dense sources is strongly advised.

Keywords:
Maize, pap, mineral, vitamin, caregiver

Article Details

How to Cite
Ansari, R. A., Rabiu, K. M., Ogbonnaya, E., & Otanwa, O. O. (2020). Comparative Evaluation of Mineral and Vitamin Composition of Fermented Wet and Dried Maize Porridge (Akamu). South Asian Research Journal of Natural Products, 3(4), 13-17. Retrieved from https://journalsarjnp.com/index.php/SARJNP/article/view/30113
Section
Original Research Article

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