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<p>Instant cereal–legume porridges are widely consumed in developing regions, yet limited research exists on optimizing their pasting, nutritional, and antioxidant properties. This study aimed to develop and characterize rice–groundnut–date palm flour mixes as instant porridge formulations. Rice was untreated, malted, pre-gelatinized, and fermented; groundnut was defatted; and date palm flour was prepared using standard protocols. A 4 × 2 × 3 factorial design produced 24 blends plus a control. Pasting characteristics, antioxidant activity and amino acid profile were assessed using visco-amylography, spectrophotometry, and ion exchange chromatography. Results showed that the pasting properties varied significantly (<i>p</i> &lt; 0.05), with CU1 exhibiting the highest viscosities, suggesting strong thickening potential, while PU1 recorded the lowest. Processing methods differentially influenced viscosity trends, with untreated/fermented samples decreasing and malted/pre-gelatinized samples increasing with groundnut addition. Amino acid analysis revealed that groundnut markedly improved lysine, methionine, and overall balance, with FU3 and MD3 recording the highest essential and non-essential amino acids, respectively. Antioxidant activity differed significantly (<i>p</i> &lt; 0.05); MD1 showed the strongest FRAP (0.95 mmol Fe (II)/100&#xa0;g) and DPPH scavenging (42.29 mmol Trolox/100&#xa0;g), alongside high phenolic content (72.55&#xa0;mg/100&#xa0;g). Fermentation, malting, and increased groundnut inclusion enhanced the nutritional and antioxidant qualities. The optimized blends demonstrate strong potential as nutrient-dense, instant porridge with improved protein quality and bioactive enrichment.</p>

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Development of instant rice-groundnut porridge flour mix: effect of processing method on functional and nutritional properties

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Maryam Mohammed Maude,
  • Buliyaminu Adegbemiro Alimi,
  • Mofoluwaso Olufunmilola Ojo,
  • Ocheme Boniface Ocheme

摘要

Instant cereal–legume porridges are widely consumed in developing regions, yet limited research exists on optimizing their pasting, nutritional, and antioxidant properties. This study aimed to develop and characterize rice–groundnut–date palm flour mixes as instant porridge formulations. Rice was untreated, malted, pre-gelatinized, and fermented; groundnut was defatted; and date palm flour was prepared using standard protocols. A 4 × 2 × 3 factorial design produced 24 blends plus a control. Pasting characteristics, antioxidant activity and amino acid profile were assessed using visco-amylography, spectrophotometry, and ion exchange chromatography. Results showed that the pasting properties varied significantly (p < 0.05), with CU1 exhibiting the highest viscosities, suggesting strong thickening potential, while PU1 recorded the lowest. Processing methods differentially influenced viscosity trends, with untreated/fermented samples decreasing and malted/pre-gelatinized samples increasing with groundnut addition. Amino acid analysis revealed that groundnut markedly improved lysine, methionine, and overall balance, with FU3 and MD3 recording the highest essential and non-essential amino acids, respectively. Antioxidant activity differed significantly (p < 0.05); MD1 showed the strongest FRAP (0.95 mmol Fe (II)/100 g) and DPPH scavenging (42.29 mmol Trolox/100 g), alongside high phenolic content (72.55 mg/100 g). Fermentation, malting, and increased groundnut inclusion enhanced the nutritional and antioxidant qualities. The optimized blends demonstrate strong potential as nutrient-dense, instant porridge with improved protein quality and bioactive enrichment.