ABSTRACT

The physicochemical and organoleptic properties of gruels made from sieved and unsieved maize paste was studied. All the analysis carried out was subjected to standard methods. Sieving operation reduced the proximate composition of the gruel product. The proximate mean values ranged from 86.66 to 87.62% moisture, 12.38 to 13.34% dry matter, 0.46 to 0.50% ash, 1.17 to 1.22% protein, 0.27 to 0.34% fat, 0.19 to 0.23% crude fiber and 10.10 to 11.29% .There were significant differences (p<0.05) in the mineral content of the sieved and unsieved gruel samples with mean values ranging from 3.82 to 4.76mg/100g calcium, 2.15 to 2.35mg/100g sodium, 5.92 to 6.50mg/100g phosphorus, 3.87 to 4.66mg/100g magnesium, 5.51 to 6.82mg/100g potassium, and 0.66 to 0.77mg/100g iron. There was no significant difference (p>0.05) in the vitamins B1, B2, B3, E and A with mean values ranging from 0.03 to 0.04mg/100g, 0.02 to 0.02mg/100g, 0.06 to 0.06mg/100g 0.32 to 0.36mg/100g and 1.75 to 1.84mg/100g respectively. However, the vitamin C level increased in the sieved sample with mean value range of 1.47 to 1.64mg/100g. There was no significant difference (p<0.05) in the phytate, tannin and flavonoid content of both the sieved and unsieved gruel samples with mean values ranging from 0.01 to 0.02mg/100g, 0.02 to 0.02mg/100g and 0.07 to 0.07mg/100g respectively. Presence of phenol was not detected in both the sieved and unsieved samples. Sieving operation was observed to decrease the caroteniod level with mean value range of 1.49 to 1.64mg/100g. The sensory evaluation result showed that, as a method of gruel processing reduced the organoleptic property of the gruel product. The sensory mean values ranged from 6.80 to 8.73% taste, 6.53 to 8.40% appearance, 6.27 to 8.40% mouthfeel, 6.47 to 8.47% texture and 6.13 to 8.60% general acceptability.