COMPRATIIVE STUDY ON MASA MADE FROM RICE, MAIZE AND MILLET

This study investigates the production and evaluation of Masa, a traditional African dish, using three different grains—rice, maize, and millet—as primary ingredients. The research aimed to assess the nutritional composition, antinutritional factors, and sensory characteristics of Masa prepared from these grains, using equal ration. Standard analytical methods, was used for proximate analysis, mineral content assessment, and sensory evaluation, The proximate composition analysis revealed that Sample C, produced from millet, exhibited the highest protein content (7.81%) and fat content (26.16%), suggesting its potential as a rich source of energy and muscle-building nutrients. It also stood out for its high mineral content 4.50 mg/100g of iron, 1.48 mg/100g of zinc, 315 mg/100g of potassium, and 360 mg/100g of calcium. In contrast, Sample B, made from maize it was notable for its lower sodium content (4 mg/100g) and the lowest level of oxalates (0.02 mg/100g). Sensory evaluation, which assessed parameters such as taste, aroma, texture, and overall acceptability, indicated a preference for Sample B in terms of overall acceptability (8.10) and color (7.80), making it visually appealing and well-liked by the panelists. However, Sample C excelled in terms of taste (7.95), aroma (7.70), and texture (7.95), highlighting its superior sensory attributes. In conclusion, the study provides valuable insights into the nutritional and sensory profiles of Masa made from rice, maize, and millet. Sample C, with its high protein and mineral content, offers significant health benefits, particularly for individuals requiring higher energy intake. On the other hand, Sample B, with lower sodium content, presents a healthier option for consumers seeking a low-sodium diet. These findings can guide producers and consumers in enhancing Masa’s nutritional value and sensory appeal, contributing to better dietary choices, increased consumer satisfaction and health benefit.