Chemical Composition, Functional And Sensory Qualities Of Madidi Produced From Millet (Panicum Miliaceum), Sorghum (Sorghum Bicolor), Rice (Oryza Sativa), And Acha (DigitariaExilis) Flour

INTRODUCTION

Madidi is a traditional, thick semisolid food product made from millet and other cereals such as sorghum, rice, and acha. In Nigeria, it is known as Madidi in the Northern and Central regions, where it is typically consumed as a snack or a meal. In the Southwest, it is referred to as Eko, while in the Southeast, it is called Agidi. The consumption of fermented traditional foods like Madidi is widely encouraged due to their enhanced nutritional value [1–3].

Millet (Panicummiliaceum) is a highly nutritious cereal, rich in dietary fiber, protein, micronutrients, and phytochemicals. It contains 7-12% protein, 2-5% fat, 65-75% carbohydrates, and 15-20% dietary fiber[4, 5]. Sorghum (Sorghum bicolor), another nutrient-dense cereal, is high in essential vitamins and minerals, antioxidants, fiber, and protein [6]. Similarly, rice (Oryza sativa and Oryzaglaberrima) is a staple food for much of the world’s population and provides a significant source of carbohydrates, protein, and key vitamins such as thiamine and niacin, along with minerals like zinc and phosphorus [7]. In Africa, rice has become a strategic commodity for food security, with consumption increasing rapidly due to high population growth, urbanization, and changing eating habits [8].

Acha (Digitariaexilis) is an underutilized yet highly nutritious cereal, known for being filling, versatile, and rich in essential amino acids, particularly methionine and cystine. It is recognized for its low glycemic index, making it beneficial in reducing blood glucose levels and contributing to diabetes management [9–12]. Additionally, acha is rich in carbohydrates (80-85%), protein (12-14%), dietary fiber, and essential minerals such as iron, magnesium, phosphorus, and zinc [13]. Despite its nutritional value, acha remains underutilized in Nigeria, though research on its potential in baking and food diversification has gained interest [14, 15]. However, like many cereals, acha is deficient in amino acids like lysine and tryptophan, prompting research on enrichment through legumes and other protein sources[16].

Madidi is a ready-to-eat food product, typically prepared at the household level and sold in local markets or by street vendors, with minimal processing required by the consumer [17]. However, its display and handling in public markets often lead to contamination due to high levels of direct hand contact with the product [18].

In Nigeria, the production of Madidi has become increasingly reliant on millet, resulting in several challenges, including agricultural monoculture, reduced biodiversity, and increased vulnerability to crop failures. The limited use of other cereals restricts the nutritional diversity of the food product and constrains economic opportunities for farmers. As such, there is a growing need to explore and utilize alternative cereals in Madidi production[19].

This study aims to evaluate the chemical composition, functional properties, and sensory qualities of Madidi produced from millet, sorghum, rice, and acha. By diversifying the cereals used in Madidi, this research seeks to address the challenges of over-reliance on millet, enhance food security, support sustainable farming practices, and introduce new flavors and nutritional benefits into the Nigerian diet. Diversifying the cereals used in traditional foods like Madidi offers a proactive solution to enhancing food security and nutritional diversity in Nigeria.

2.0 MATERIALS AND METHODS

2.1 Materials

Millet (Panicummiliaceum), sorghum (Sorghum bicolor), rice (Oryza sativa), and acha (Digitariaexilis) were purchased from Doma Main Market, Nasarawa State, Nigeria. The processing of these materials was carried out at the Food Laboratory of the Department of Home Science and Management, Nasarawa State University, Keffi (Shabu-Lafia Campus), Nigeria.

2.1.1Preparation of Materials

To produce Madidi from millet, sorghum, rice, and acha, the raw grains were sorted, cleaned, and washed with clean water. They were then soaked in water at 38°C for 24 hours, drained, milled using a commercial milling machine, and sieved through a 0.5 mm mesh. The mixture was allowed to sediment for 8 hours before decanting the excess water. The slurry was then steamed to produce the final Madidi product[20].

2.2Method

2.2.1Proximate Analysis

The proximate composition (moisture, crude protein, crude fiber, crude fat, ash, and carbohydrates) of the Madidi samples was determined following the AOAC [21] method.

2.2.2 Determination of Mineral Content

The mineral content (calcium, magnesium, and iron) of the Madidi samples was measured using the AOAC [21] method.

2.2.3 Determination of Vitamin Content

The vitamin content, including thiamine (vitamin B1), riboflavin (vitamin B2), and niacin (vitamin B3), was determined using the spectrophotometric method [21].

• Functional Properties Analysis

The following functional properties were analyzed: bulk density, water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity, and swelling capacity.

• Bulk Density (BD): Bulk density was determined following the method described by Ayo et al. [22], with slight modifications. Ten grams of the test material were placed in a 25 mL graduated cylinder and gently tapped 10 times from a height of 5-8 cm. The final volume was recorded and expressed as g/cm³.
• Water Absorption Capacity (WAC): The WAC was determined using the method of Adebowale et al. [23]. One gram of the sample was mixed with 10 mL of distilled water in a beaker. After stirring for 5 minutes, the suspension was centrifuged at 3555 rpm for 30 minutes (Bosch Model No TDL-5, Germany), and the supernatant volume was measured. The difference between the initial and final volumes was used to calculate the WAC.
• Oil Absorption Capacity (OAC): OAC was determined using the method described by Ayo et al. [24]. One gram of the sample was mixed with 10 mL of distilled water and stirred for 5 minutes. The mixture was then centrifuged at 3555 rpm for 30 minutes, and the volume of the supernatant was measured. The OAC was calculated by subtracting the initial volume from the final volume.
• Foaming Capacity (FC): The foaming capacity was determined following the method of Chinma et al. [25]. Three grams of the flour were added to a 50 mL graduated test tube. Thirty mL of distilled water was then added, and the mixture was stirred vigorously. The volume before and after homogenization was recorded, and the foam volume was calculated. The foam stability was determined by measuring the foam volume every 10 minutes until it collapsed.
• Swelling Capacity: Swelling capacity was determined according to the method of Adepeju et al. [26]. One gram of the sample was weighed into a 50 mL centrifuge tube, and 30 mL of distilled water was added. The slurry was heated in a water bath at 95°C for 30 minutes, stirred occasionally, and then centrifuged at 3000 x g for 10 minutes. The supernatant was decanted, and the tube was dried at 50°C for 30 minutes. The weight of the dried tube was recorded, and the swelling capacity was calculated.

2.2.5        Sensory Analysis

Sensory evaluation of the Madidi samples was conducted to assess their acceptability. Parameters such as appearance, aroma, taste, texture, and overall acceptability were evaluated by a panel of 20 individuals familiar with millet, sorghum, rice, and acha-based products. The panel consisted of students and staff members from the Nutrition Department, Nasarawa State University, Keffi, Nigeria. The samples were served on clean plates with water provided for mouth rinsing between assessments. Each panelist rated the samples based on the sensory attributes using a 9-point hedonic scale (1 = strongly dislike, 9 = extremely like) [27].

2.2.6 Statistical Analysis

The collected data were analyzed using SPSS Version 25.0. Analysis of Variance (ANOVA) was performed to determine the differences at a 5% significance level. When significant differences were found, means were separated using the Duncan multiple range test.

3.0 RESULTS AND DISCUSSION

3.1 Functional Properties of Flour Blends from Millet, Sorghum, Rice, and Acha

The functional properties of the flour blends from millet, sorghum, rice, and acha are presented in Table 1. The water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foam capacity, and swelling capacity of the different flour samples ranged as follows: WAC (35.50% to 113.50%), OAC (30.55% to 57.35%), bulk density (0.36 to 0.46 g/ml), foam capacity (20.50% to 50.50%), and swelling capacity (33.55% to 135.95%). All these effects were significant (p<0.05).

Among the cereals, sorghum had the highest WAC at 113.50%, while millet exhibited the lowest at 35.50%. Rice showed the highest values for oil absorption (57.35%), bulk density (0.46 g/ml), and swelling capacity (135.95%). In contrast, millet exhibited the lowest values for WAC and swelling capacity (33.55%). For bulk density, rice and acha had the highest values (0.46 g/ml), followed by millet (0.44 g/ml), while sorghum had the lowest (0.36 g/ml). Rice also had the highest foam capacity (50.50%), while sorghum had the lowest (20.50%).

High WAC has been shown to influence the cooking characteristics and potential for food product development. Similarly, high bulk density, as observed in rice and acha, may impact packaging requirements and transportation costs.

3.2 Physical Properties of Madidi Produced from Millet, Sorghum, Rice, and Acha

Table 2 presents the physical properties (weight, volume, and volume index) of Madidi produced from millet, sorghum, rice, and acha. The weight of the Madidi ranged from 244.55 g to 273.35 g, the volume from 61.50 mL to 102.50 mL, and the volume index from 0.25 to 0.42. Madidi made from rice and acha exhibited the highest weight and volume (102.50 mL, 0.42), while those made from millet and sorghum had lower values.

The higher weight of sorghum-based Madidi can be attributed to its grain density and compactness, while the higher volume in rice-based Madidi may be due to its grain structure. The relatively lower weight of millet, despite its moderate volume ratio, suggests a lower density compared to other cereals. These physical properties are important because they affect the processing, packaging, and storage requirements of these cereals. Hrušková et al. [28] highlighted how these properties correlate with milling efficiency and product quality. The relatively low volume index (0.25 to 0.42) suggests that the Madidi products are dense, which could affect their digestion rate and nutrient release in the body, as well as influence packaging and storage requirements [29].

3.2.2 Proximate Composition of Madidi Produced from Millet, Sorghum, Rice, and Acha

The proximate composition of Madidi produced from millet, sorghum, rice, and acha is shown in Table 3. The moisture, ash, crude fiber, crude lipids, crude protein, carbohydrate, and energy content of the Madidi samples ranged as follows: moisture (19.98% to 25.58%), ash (0.06% to 0.22%), crude fiber (4.76% to 6.25%), crude lipids (0.64% to 2.71%), crude protein (5.25% to 11.81%), carbohydrate (53.67% to 67.47%), and energy content (285.67 kcal to 313.82 kcal).

Sorghum-based Madidi had the highest moisture content (25.58%), crude fiber (6.25%), and crude protein (11.81%). The moisture content varied significantly among the samples, with sorghum having the highest value, followed by rice (21.15%), millet (20.54%), and acha (19.98%). The ash content ranged from 0.06% to 0.22%, with millet exhibiting significantly higher ash content (0.22%) compared to the other cereals. Sorghum and rice had the lowest ash content (0.06%), while acha had 0.19% ash.Crude fiber content was highest in sorghum (6.25%), followed by rice (5.52%), millet (5.05%), and acha (4.76%). These differences were significant (p<0.05). The crude lipid content varied significantly among the cereals, with acha showing the highest content (2.71%), followed by sorghum (2.66%), millet (1.50%), and rice (0.64%).

Crude protein content ranged from 5.25% to 11.81%, with sorghum having the highest protein content (11.81%), followed by acha (8.31%), rice (7.88%), and millet (5.25%). Millet-based Madidi had the highest carbohydrate content (67.47%), providing a substantial energy source, while sorghum had the lowest carbohydrate content (53.67%). Acha (64.08%) and rice (64.78%) had relatively lower carbohydrate content compared to millet. Acha provided the highest energy content (313.82 kcal), while sorghum had the lowest energy content (285.67 kcal), with millet (302.45 kcal) and rice (296.24 kcal) offering moderate energy levels.

Means scored with the same alphabet(s) on the same content are of significantly different (p<0.05)

The moisture content of sorghum-based Madidi (25.58%) could significantly affect the product’s storage stability and shelf life [30]. The higher ash content in millet-based Madidi (0.22%) suggests superior mineral composition, in line with findings from Ghandhi et al. [31], who noted that higher ash content typically correlates with higher mineral content in cereals.Fiber content in the Madidi products was relatively high across all samples, which is beneficial for digestive health, cholesterol reduction, and blood glucose regulation [32].

The protein content variation, with sorghum showing the highest levels, is particularly significant. According to Muhammed et al. [33], cereal proteins are crucial for meeting daily protein needs, especially in developing countries. The high carbohydrate content in the products makes them suitable for energy-dense diets, while the relatively high energy content across all the samples underscores the importance of Madidi as an energy-dense food, which is beneficial for individuals with higher caloric needs [34, 35].

3.4 Mineral Content of Madidi Produced from Millet, Sorghum, Rice, and Acha

The mineral content of the Madidi samples is shown in Table 4. The iron, calcium, potassium, magnesium, manganese, and phosphorus content of the Madidi produced from millet, sorghum, rice, and acha ranged as follows: iron (0.00 to 0.70 ppm), calcium (0.00 to 3.78 ppm), potassium (0.00 to 10.10 ppm), magnesium (0.00 to 0.11 ppm), manganese (0.00 to 0.44 ppm), and phosphorus (0.00 to 3.97 ppm).Sorghum-based Madidi had the highest potassium content (10.10 mg/100g), closely followed by acha (10.01 mg/100g). Magnesium content was relatively low in sorghum-based Madidi (0.11 mg/100g), while rice-based Madidi had the highest manganese content (0.44 mg/100g), and acha-based Madidi had the highest phosphorus content (3.97 mg/100g).

The iron and calcium content of millet-based Madidi were 0.70 ppm and 3.78 ppm, respectively. Calcium plays a vital role in bone formation, while iron is essential for preventing anemia, as stated by WHO[36, 37]. The calcium and potassium content in the products could contribute to bone health and cellular functions, with potassium also playing a crucial role in blood pressure regulation and cardiovascular health [37, 38].

The sensory qualities of Madidi   from millet, sorghum, acha and rice are presented in Table .5.  The average mean scores of sensory evaluations of madidi produced from millet, sorghum, rice and acha ranged from 6.95 to 7.90(taste), 6.65 to 8.0(color), 6.85 to 7.55(aroma), 6.55 to7.95(appearance),6.60 to 7.35(mouth feel) and 7.65 to 8.00(general acceptability). Generally, all the assessedsensory parameters of all the produced madidi showed to be generally acceptable (6.65 -8.00) but the most preferred is that of millet (8.00).

The average mean scores for taste ofmadidi produced from rice, acha, millet and sorghum  were 7.90, 7.55, 7.40 and 6.95, respectively.The mean average scores ofcolor showed rice-based product tohad the highest score (8.00), followed by acha-based madidi (7.30), while both millet and sorghum had alower average mean score (6.65). In terms of aroma, products from rice and acha tied for the highest score (7.55), followed by sorghum (7.15), with millet having the lowest score (6.85). The average means scores for appearance, rice had highest (7.95), followed by acha (7.65) and sorghum (7.00), while millet had the lowest score (6.55). The average mean score of mouth feels evaluation showed that acha had the highest score (7.35), followed by millet (7.30) and rice (7.20), while sorghum had the lowest score (6.80). In overall acceptability, millet ranked highest (8.00), while sorghum, rice, and acha tied for a slightly lower score (7.65, 7.60, and 7.65 respectively). The relative higher scores for rice in most of the assessed attributes could be attributed to its familiarity and general acceptance among consumers. Despite lower scores in some individual attributes, millet showed the highest overall acceptability, suggesting that the combination of its sensory properties was well-received by the panelists. These sensory qualities are crucial factors that influence consumer acceptance and market potential of these cereals.

The average means scores of the sensory evaluation of the products showed general acceptability with the millet-based product being the most preferred and acceptable. The preference of millet-based product could be due to its long-term traditional available raw materials as pointed out by former researchers[39].

CONCLUSIONS

This study demonstrates that Madidi, a nutritious and culturally significant food product, can besuccessfully produced from millet, sorghum, rice, and acha. Each of these cereal grains offers unique functional, nutritional, and sensory properties, making them viable alternatives to millet-based Madidi. Among the cereals tested, millet-based Madidi was the most preferred, likely due to its long-standing traditional use in the region, which has contributed to its deep cultural familiarity and acceptance.The results of this study indicate that rice and acha also show considerable potential for enhancing the nutritional profile and sensory appeal of Madidi. Rice, for instance, was noted for its superior oil absorption, bulk density, and swelling capacity, while acha demonstrated a higher lipid content, making it an energy-dense alternative. Furthermore, sorghum, with its high protein and crude fiber content, stands out as a potential candidate for producing Madidi that could offer significant health benefits, particularly in terms of digestive health and protein intake.

The sensory evaluation revealed that although all Madidi products were acceptable to the panelists, millet-based Madidi garnered the highest overall acceptability score, suggesting that a balanced combination of sensory attributes like taste, aroma, and texture plays a critical role in consumer preference. This preference for millet may also stem from its long-standing use in Nigerian households, contributing to its role as a staple food in various regional diets.Importantly, the diversity in the functional properties and nutritional composition of the cereal-based Madidi samples highlights the potential for diversifying traditional food products, which could contribute to broader food security and improved dietary variety in Nigeria. By promoting the use of underutilized grains like sorghum and acha, this study encourages sustainable agricultural practices and supports local farming communities, particularly in regions where these grains are abundantly grown but underutilized.

Additionally, the findings underscore the importance of exploring diverse cereals for food production, particularly in developing countries. Such diversification not only helps mitigate the risks associated with over-reliance on a single cereal crop, such as millet, but also offers opportunities to enhance the nutritional quality of traditional foods. Moreover, the high energy content and dense nutrient profile of these Madidi products suggest they are well-suited to meet the dietary needs of individuals with higher caloric requirements, such as children, athletes, and people in recovery.In conclusion, this study not only highlights the potential of sorghum, rice, and acha in Madidi production but also emphasizes the broader implications for food innovation in Nigeria. Incorporating these cereals into traditional food products could have significant implications for public health, nutritional security, and local economies, fostering a more resilient and diverse food system that is better equipped to meet the challenges of a rapidly growing population. By combining local knowledge with innovative food science, there is vast potential for improving both the sustainability and nutritional quality of Nigerian diets.

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