Production and nutritional quality of traditional Nigerian masa from mixtures of rice, pearl millet, cowpea, and groundnut
Abstract: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.
Document Type: Research Article
Publication date: December 1, 1998
Established in 1978, the Food and Nutrition Bulletin (FNB) is a peer-reviewed journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation.
The focus of the journal is to highlight original scientific articles on nutrition research, policy analyses, and state-of-the-art summaries relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world.
Food and Nutrition Bulletin's 2012 Impact Factor: 2.106
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