Effect of Mushroom (Coprinellus micaceus) Flour Addition on the Quality Characteristics of Millet-Based Ibyer

Ibyer (a traditional cereal-based porridge) was produced from millet (Pennisetumglaucum) and mushroom (Coprinellus micaceus) flour blend. Sample A (100% millet flour) served as the control while sample B contained millet-mushroom flour in the ratio 90:10. Proximate, mineral, vitamin, functional and sensory attributes of the samples were evaluated. There was significant (p<0.05) increment in protein (13.80 to 17.05%), ash (2.06 to 7.96%), moisture (4.32 to 4.92%) and fat(4.32 to 7.14%) contents with mushroom flour addition. Conversely, carbohydrate and crude fibre contents decreased significantly (p<0.05) from 63.94 to 53.50%and 11.25% to 9.46% respectively. Mineral content of ibyer increased significantly (p<0.05) with addition of mushroom flour from 399.00 to 3275.00 mg/100g, 1095 to 4086 mg/100g, 44.50 to 164.00 mg/100g, 48.00 to 796.00 mg/100g and 520 to 725.00 mg/100g for calcium, iron, magnesium, phosphorus and potassium contents respectively. Furthermore, significant (p<0.05) increment in vitamin content was observed with incorporation of mushroom flour from 64.50 to 360.00mg/100g, 420.00 to 1880.00mg/100g, 260.00 to 312.00mg/100g, 23.00 to 234.00mg/100g and 81.00 to 200.00mg/100g for provitamin A, vitamins B1, B2, B6, and C respectively. Increase in water absorption capacity (1.71 to 1.95 g/g), oil absorption capacity (1.33 to 1.95 g/g), swelling capacity (2.17 to 2.54 %) and bulk density (0.61 to 0.66 g/ml)with mushroom flour incorporation was significant (p<0.05). Although the ibyersamples were not significantly (p>0.05) different in sensory attributes, the mushroom-blended sample was most accepted in terms of taste, flavor, colour and general acceptability.

Keywords: Mushroom, Ibyer, millet, cereal-based porridge.