2Petrol B. B., 1Hashim H.,* 2Modu S. and 2Saleh A. A.
1Department of Biochemistry, Yobe State University
2Department of Biochemistry, University of Maiduguri, Nigeria
*Corresponding author’s Email: hauhashim02@gmail.com, doi.org/10.55639/607.02010026
ABSTRACT
This study investigates the nutritional composition, anti-nutritional content, functional properties, and sensory characteristics of Ndaleyi, a traditional food product made from four varieties of millet and sorghum. The objective was to assess how different grain types impact the nutritional and functional properties of Ndaleyi, with the hypothesis that the variety of grain significantly influences these characteristics. Statistical one-way ANOVA analysis (p < 0.05) confirmed significant sample differences. Sample N1, which was made from Jigare red sorghum, exhibited higher moisture, fat, and nitrogen-free extract (NFE) levels. Sample N2, derived from another sorghum variety, contained the highest amounts of crude fat and NFE, making it an energy-rich option. Sample N3 was distinguished by its high crude fibre and protein content, making it an excellent choice for those seeking high-protein and high-fibre foods. Sample N4, noted for having the highest NFE, was identified as a key carbohydrate source. Regarding anti-nutritional factors, Sample N3 had the highest levels of oxalates, while Sample N4 contained the most phytates, which could affect mineral absorption. However, all anti-nutritional compounds remained within safe consumption limits. The functional properties also varied among samples; Sample N4 exhibited the highest bulk density and dispersibility, making it suitable for instant meals. Meanwhile, Sample N3 had high water solubility, which is ideal for soups and sauces. Sensory evaluations indicated that Sample N4, made from white sorghum, received the highest scores for flavour and texture, suggesting strong commercial potential. In conclusion, this study highlights the nutritional and sensory diversity of Ndaleyi and suggests that specific grain varieties can be optimized for better functional and commercial viability.
Keywords:
Ndaleyi,
Chir,
Okro,
Millet,
Sorghum