Production and Quality Assessment of Gruel Powder from Malted Sorghum Enriched With Melon Seed and Moringa Leaves

Gruel is a food consisting of some types of cereals such as oat, wheat or rye flour,rice boiled in water, or milk. It is a thinner version of porridge that may be more often drunk than eaten and may not need to be cooked. Historically, gruèl has been a staple of the original Western diet, especially for peasants. The aim of the study was to produce gruel powder from malted sorghum enriched with melon seed and mooring, to determine the anti-nutrient content,functional properties and to evaluate the acceptability of the gruel. The study produced and evaluated four samples; Sample A (70% malted sorghum; 20% Moring leaves;10% Melon seeds), Samnple B (65% malted sorghum; 25% Moring leaves; 10%Melon seeds), Sample C (60% malted sorghum; 30% Moring leaves; 10% Melon seeds) and Sample D (100% Malted sorghum). The functional properties of gruel powder showed that sample D (100% Malted sorghum) was found to contain highest water absorption capacity (13.62±0.03), oil absorption capacity (13.86±0.02), bulk density (0.77±0.00), foaming capacity (18.35±0.01)and swelling capacity(3.53 ± 0.02).. The anti-nutrient content shows that sample D (100%Malted sorghum) was found to contain highest saponin content (17.36±0.04) and oxalate (0.53±0.02)while sample A (80% malted sorghum;10%Moring leaves; 10% Melon seeds)contained the highest phytate content(8.27±0.03). Result of sensory evaluation showed that there was significant (p