Nutrient and sensory properties of dambu produced from different cereal grains

Abstract

Purpose

The aim of this paper is to evaluate the nutrient and sensory properties of dambu, a steamed granulated dumpling product produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor), and acha (Digitaria exilis), grains. It is a popular midday meal of the Fulanis of Nigeria, normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Design/methodology/approach

Dambu was prepared in the laboratory using decorticated clean cereal grains, which were pulverized into coarse particles, mixed with spices and water, and steamed for 20 min. Analysis was carried out on the products following document and established procedures.

Findings

Data obtained indicated that dambu contained an appreciable amount of protein (10.1‐10.7 per cent) and fat (2.2‐3.4 per cent). The moisture and ash contents were found to range from 35 to 38 per cent and 0.5 to 1.2 per cent, respectively; crude fibre ranged from 1.8 to 2.1 per cent; carbohydrate ranged from 45 to 49 per cent and the energy ranged from 247 to 264 kcal/100 g. The amino acid profiles of the dambu showed that the different dambu products contain both essential and non‐essential amino acids. The mineral contents were found to be high in potassium, phosphorus, calcium, zinc, and magnesium. The mean scores of aroma, chewiness, and overall acceptability for the products were not significantly different (p > 0.05) but difference existed in the texture and appearance.

Research limitations/implications

The consumption of dambu from different cereal grains is encouraged; especially where a particular cereal is off season, the other grains could be used as a substitute and complementary.

Practical implications

The findings here suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

Originality/value

The results of this research contribute to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

Citation

Agu, H.O., Jideani, I.A. and Yusuf, I.Z. (2007), "Nutrient and sensory properties of dambu produced from different cereal grains", Nutrition & Food Science, Vol. 37 No. 4, pp. 272-281. https://doi.org/10.1108/00346650710774640