Production and nutritional quality of traditional Nigerian masa from mixtures of rice, pearl millet,cowpea, and groundnut.
1998
Masa (waina) is a Nigerian yeast-fermented puff batter of millet or rice cooked in a pan with
individual cuplike depressions. It resembles the Indian idli in shape and dosa in taste. Since
masa is a single cereal food, its protein is of relatively poor nutritional quality. Studies were
conducted to assess the feasibility of supplementing millet or rice with grain legumes for
masa preparation. Based on a least-cost computer programme, masa formulations
containing millet or rice blended with cowpea or groundnut were prepared and their
chemical and nutritional qualities were evaluated. Phosphorus and calcium concentrations
were low, and magnesium and sodium concentrations were high. Significant improvements in
lysine (9%-75%), threonine (16%-25%), and isoleucine (10%-28%) were observed for some
masa samples. The biological value (81%-93%), apparent digestibility (82%-88%), and net
protein utilization (74%-79%) of all masa samples showed improved nutritional qualities.
Supplemented masa was nutritionally better than masa made from millet or rice alone.
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