PRODUCTION AND DETERMINATION OF THE PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF AN ENRICHED DUMPLING (MASOVITA) MADE OF MAIZE, SOYBEANS AND CASSAVA

ABSTRACT Objectives: The study aimed to produce and assess the proximate composition and consumer acceptability of an improved and enriched dumpling made from maize, soybeans and cassava. Methodology and results: A dumpling meal, 'masovita', was formulated from maize, soybeans and cassava flours (3:4:3, w/w) and compared to two traditional dumpling meals, maizecassava meal (3:2, w/w), 100% cassava flour meal and a commercial flour meal (Semovita). Parameters assessed were the proximate composition and consumer acceptability. Masovita has higher crude protein (19.66%), crude fat (9.0%) and energy content (386.8Kcal-g) than the traditional dumpling flours and Semovita. Masovita also compares favorably (P<0.05) with Semovita and other flour meals in taste, consistency, flavor and overall acceptability. Cassava flour has the least protein and fat contents and is the least accepted. Conclusion and application of findings: The method for preparing masovita is simple and similar to what is practiced in the northern and some western parts of Nigeria where dumpling consumption is high. The masovita is acceptable to the consumers and therefore could be easily incorporated into Nigerian diets to increase protein availability