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Storage stability of improved dambu produced from different cereal grains

Article Information:

Title:

Storage stability of improved dambu produced from different cereal grains

Author(s):

H.O. Agu, I.A. Jideani, I.Z. Yusuf

Journal:

Nutrition & Food Science

Year:

2008

Volume:

38

Issue:

5

Page:

458 - 472


ISSN:

0034-6659


DOI:

10.1108/00346650810906985

Publisher:

Emerald Group Publishing Limited


Acknowledgements:

One of the authors (H.O. Agu) gratefully acknowledges financial support from the Federal Polytechnic, Bauchi, Nigeria. The authors acknowledge the assistance of the laboratory scientists in the Department of Food Science and Technology, Federal Polytechnic Bauchi, Nigeria where most of the analyses were carried out.

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Abstract:

Purpose – The aim of this paper is to evaluate the storage stability of improved dambu, a steamed granulated dumpling product generally made from millet, was produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and acha (Digitaria exilis). It is a popular mid-day meal of the Fulanis of Nigeria normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Design/methodology/approach – Improved dambu was prepared in the laboratory using decorticated clean cereal grains which were pulverished into coarse particles, mixed with spices, preservative (sorbic acid) and water and steamed for 20?min. The improved dambu products were packaged in low-density polyethylene (LDPE), LDPE with plastic and LDPE with paperboard and stored at room temperature (25??C) for six days. Analysis was carried out on the products following documented and established procedures.

Findings – Data obtained indicated that during storage, pH decrease was observed while titratable acidity increased for improved dambu products. The microbial load (cfu/g) increased with storage time for all the products packaged in LDPE, LDPE with plastic and LDPE with paperboard. Dambu has a limited storage life of one day at room temperature (25??C) and four days with 0.2 per cent (w/w) sorbic acid as preservative. Micro-organisms of significance in the products are Aspergillus sp, Penicillum sp, Candida sp, Staphylococcus aureus and Enterobacter aerogenes. The nature of the microflora suggested that dambu is a good substrate for fungal growth. In the comparative study of dambu products with and without sorbic acid, there was no significant difference in the mean scores for all the assessed parameters.

Research limitations/implications – The consumption of dambu from different cereal grains is encouraged especially where a particular cereal is off season. The shelf-life of dambu was extended to four days by using 0.2 per cent (w/w) sorbic acid as preservative and packaged in LDPE with plastic and LDPE with paperboard. Further research should be carried out to extend the shelf-life more.

Practical implications – The findings have suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

Originality/value – The results of this research contributes to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

Keywords:

Acids, Cereals, Food packaging, Nigeria


Article Type:

Research paper


Article URL:

http://www.emeraldinsight.com/10.1108/00346650810906985

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