Quality evaluation of “Ahuma”: a traditional breakfast porridge meal from African yam bean (Sphenostylis stenocarpa) sold in makurdi metropolis

Abstract

The chemical and sensory properties of “Ahuma” porridge meal prepared from Africa yam bean (Sphenostylis stenocarpa) sold in different locations by vendors in Makurdi metropolis were investigated. “Ahuma” was purchased from vendors in North Bank, Asase North bank, High level, wadata and Kanshio areas were analyzed. The proximate composition of “Ahuma” in all the locations were significantly (P≤0.05) different from each other. Mineral analysis showed phosphorus was the most abundant element in all the “Ahuma” samples. The highest phosphorus content (72.38 mg/100 g) was recorded in sample E (Kanshio area), sample B had the highest content of Magnesium (45.38 mg/100 g). The result of this study also revealed that sensory attributes of colour/appearance, aroma, taste, mouthfeel and overall acceptability were significantly (P