Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094

January 2013 Vol. 2(1): pp. 007-016

Copyright © 2015 Global Advanced Research Journals


Full Length Research Paper

Proximate composition, mineral content and acceptability of granulated maize dumpling (Dambu Masara) with varying proportions of ingredients

Mamudu H. Badau1 Hauwa Z. Abba1, G. I. Agbara1 and Abdullahi A. Yusuf2


1Department of Food Science and Technology, University of Maiduguri, P. M. B. 1069, Maiduguri, Nigeria.

2Department of Zoology and Entomology, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, Republic of South Africa

Corresponding Author’s Email:

Accepted 07 January, 2013



Dambu masara (granulated maize dumpling) was produced using different proportions of maize, groundnut and water. The dehulled, cleaned grain was pulverized into coarse particles mixed with moringa, spices and water. The mixture was steamed and the “Dambu masara” produced were analyzed for their physicochemical properties, acceptability and mineral contents. The results obtained were statistically analyzed to determine the differences among the parameters studied. The moisture, ash, protein, crude fibre, soluble carbohydrate and energy contents of seven formulations of Dambu masara produced ranged from 15.6 – 36.0%, 3.9 – 6.0%, 12.5 – 18.3%, 1.9 – 3.1%, 31.8 – 50.76% and 8.658 to 14.812 KJ/g, respectively. Calcium ranged from 59.95 – 70.7 PPM (mg/1000g), whereas the Magnesium content ranged from 296 – 514.3 PPM. Phosphorus ranged from 700 – 1250 PPM. There were significant difference among the color, taste, aroma, texture and overall acceptability of Dambu masara produced from the various formulations. The traditional formulation and the samples with 70:30 ratio of (Maize to groundnut), and those with 60 g of water were the most acceptable products.

Keywords: Cereals and grains, Chemical composition, Minerals and Sensory Evaluation






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