Addition of pearl millet flour to watermelon seeds porridge to improve a traditional food in darfur

Addition of pearl millet flour to watermelon seeds porridge to improve a traditional food in darfur

Author: 
Dawood, S.Y., Mudawi, H.A. and Abker, A.M.
Abstract: 

A study was conducted on watermelon (Citrullusvulgaris) seeds porridge supplemented with the flour of pearl millet (Pennisetumglaucum) variety Dembi. The main objectives of the study were to determine the chemical composition and to improve the quality of processed porridge as well as to improve the nutritional value. The Data were collected on proximate composition, tannins, protein digestibility, minerals contents and sensory evaluation. The results of the chemical analysis showed that the watermelon seeds porridge contained 23.06% protein, and 5.95% fat, and the addition of pearl millet flour led to significant increase in fiber content from 3.65% to 3.93 % , ash content from 4.03% to 4.59% and carbohydrates from 16.85% to 20.09% and appreciable amount of minerals was detected (Ca 0.695, Na 11.0, P 10.67, Zn 0.979, Co 0.53, Mn 0.157,and Cu 0.858mg/kg) and there was insignificant increase in K and Mg from 52.74 and 27.1 mg/kg to 52.86 and 27.3mg/kg respectively; hence forming nearly a balanced diet. The percentage of invitro protein digestibility significantly increased from 85.09% to 87.75% with significant decrease of tannins content from 17.84% to 14.62%. The sensory evaluation test showed significant improvement of the quality attributes (taste, texture and general acceptability). It is concluded that there was improvement of processed porridge and the significant improvement of quality attributes showed that pearl millet flour is a good source of food nutrients as supplement to the watermelon seeds porridge. Therefore, it is recommended to supplement watermelon seeds flour with pearl millet flour.

Paper No: 
1395