Production, Quality Characteristics and Beta Carotene Content of <i>Kamu (</i>Dried Millet Powder<i>)</i> from <i>Chakti and Jirani</i> Millet as Affected by Addition of Groundnut Flour

Abstract

<i>Kamu </i>(dried millet powder) is a non-carbonated and non-alcoholic beverage produced from cereal grain such as millet, maize and sorghum popularly consumed in Nigeria, which serves as meal for children and adults across all ages. This study investigates the effect of groundnut flour addition in <i>kamu </i>(dried millet powder<i>)</i> produced from <i>chakti and jirani</i> millet variety with groundnut flour. The proximate composition, mineral content, functional properties, microbial and sensory attributes were determined using standard methods. Results showed that the addition of groundnut flour significantly increased the protein and fat contents of <i>kamu </i>(dried millet powder), where sample C and F had the highest protein content of 11.05% and 10.95%, and higher fat content of 8.85% and 8.39%. Iron content of sample C and F was 3.15 and 3.20mg/100g while the zinc content of sample E and F was 3.60 and 3.52mg/100g was found to be higher. Bulk density increased and water absorption capacity tends to decreased with substitution with groundnut flour. Total bacterial count increased from 2.0×10<sup>4 </sup>to 4.5×10<sup>4 </sup>cfu/g, while the total fungal count decreased from 4.4×10<sup>4</sup> to 3.3×10<sup>4</sup> cfu/g. with increased in groundnut flour substitution. <i>Kamu </i>(dried millet powder) from <i>chakti</i> substituted with groundnut flour was more accepted than <i>kamu </i>(dried millet powder) produced from <i>jirani</i> substituted with groundnut flour in all the sensory attributes such; taste 7.35, colour 7.45, texture 7.55, appearance 7.60 and overall acceptability 7.75. It can be concluded that addition of groundnut flout in kamu samples produced from <i>chakti </i>millet variety and groundnut tends to improve the nutritional value.