Quality Evaluation of Pap Flour Produced from Finger Millet Enriched with Wild Melon
Abstract
This study evaluated the quality characteristics of pap flour produced from finger millet (Eleusine coracana) enriched with wild melon (Cucumeropsis mannii) seed flour. Five blends (90:10, 80:20, 70:30, 60:40, and 50:50) were formulated and analyzed for their functional properties, proximate composition, mineral content, and sensory acceptability. The functional properties varied significantly (p < 0.05), with water absorption capacity ranging from 0.50–1.10 ml/g, oil absorption capacity 0.26–0.88 ml/g, bulk density 0.632–0.753 g/ml, and swelling capacity 16.67– 37.50%, showing increased swelling at higher wild melon inclusion levels. Proximate composition indicated progressive increases in moisture (7.36–8.48%), ash (0.85–1.17%), fibre (0.55–1.04%), fat (2.42–14.58%), and protein (10.54–16.32%) as wild melon substitution increased. Carbohydrate content correspondingly decreased from 78.28% in the 10% blend to 57.75% in the 50% blend. Mineral content also improved substantially, with sodium (111.42–133.35 mg/kg), potassium (153.15–195.21 mg/kg), magnesium (88.30–115.46 mg/kg), calcium (185.49–213.38 mg/kg), and iron (1.52–3.22 mg/kg) all increasing with higher enrichment levels. Sensory scores ranged from 7.47–8.10 (appearance), 6.71–7.90 (flavour), 6.10–7.40 (mouthfeel), 6.15–7.30 , 7.28–7.75 (consistency), and 7.45–7.95 (overall acceptability). Although samples with 10– 20% wild melon received slightly higher ratings, all formulations remained acceptable. Overall, enrichment with wild melon significantly enhanced the nutritional, functional, and mineral qualities of finger millet pap while maintaining good sensory acceptability. Wild melon flour therefore represents a viable, nutrient-dense ingredient for improving the quality of traditional weaning and breakfast cereal products. Key words: Quality, evaluation, melon, millet, functional, enrichment
Keywords
Qualityevaluationmelonmilletfunctionalenrichment
References
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