Proximate, Functional, Sensory and Vitamin Composition of Multigrain Akamu (Pap) Sweetened and Flavoured with Date and Ginger Powder

Abstract

This study evaluated the proximate, functional, sensory and vitamin composition of multigrain akamu sweetened with date powder and flavoured with ginger powder. Multigrain akamu powder was prepared from maize, millet and sorghum, while date and ginger powders were processed separately and blended according to the generated formulation ratios. Six samples were evaluated, including a control sample containing 100% multigrain akamu and five blends containing different proportions of multigrain akamu, date powder and ginger powder. The samples were analysed for proximate composition, selected functional properties, vitamins A, B1, B2 and C, and sensory attributes. Data were subjected to analysis of variance, and mean separation was carried out at p<0.05. The moisture, protein, fat, fibre, ash and carbohydrate contents ranged from 4.00–8.17%, 2.44–10.43%, 9.53–22.57%, 1.07–2.50%, 0.50–1.00% and 60.39–73.20%, respectively. Water absorption capacity, swelling power, solubility and bulk density ranged from 0.50–1.72 g/g, 1.36–1.81 g/g, 12.45–21.22 g/L and 0.56–0.59 g/cm³, respectively. Vitamin A, B1, B2 and C contents ranged from 0.48–2.05 mg/100 g, 1.70–4.78 mg/100 g, 0.01–0.07 mg/100 g and 113.43–158.44 mg/100 g, respectively. Sensory scores varied among the samples. The control sample recorded the highest overall acceptability score of 7.10, while the best-rated substituted formulation was 62.50:29.17:8.33, with an overall acceptability score of 6.00. The findings indicate that date and ginger powder influenced the nutritional, functional and sensory characteristics of multigrain akamu. Further formulation improvement is required to improve consumer acceptability.