Physicochemical and Microbial Qualities of Dambu Produced from Different Cereal Grains

Abstract

Dambu, a steamed granulated dumpling product generally made from millet, was produced from maize, millet, sorghum and acha (Digitaria exilis). The decorticated clean cereal grains were pulverized into coarse particles mixed with spices and water and steamed. Physicochemical analysis, sensory quality and the microbial quality of the Dambu were all carried out. Percentage proximate composition of the products ranged in values with moisture content 29-33, ash 2.0-3.0, protein 7.3-11.7, fat 5.4-8.8 and carbohydrate 46.8-53.3. During storage, pH decrease (7.6 to 5.1) was observed, while titratable acidity increased (1.8 to 8.1) for all the products. The bacteria load (cfu/g) of the four Dambu products increased with time under the following storage conditions: refrigeration (3.1×10⁵ to 1.7×10⁶), cupboard (1.4×310⁶ to 8.5×10⁶) and laboratory shelf (1.2×10⁶ to 1.2×10⁸). The fungal count (cfu/g) also increased with time under the storage conditions: refrigeration (2.3×10⁵ to 1.2×10⁶), cupboard (1.5×10⁶ to 6.5×10⁶) and laboratory shelf (2.1×10⁶ to 9.5×10⁶). In terms of sensory quality there was no significance difference (p>0.05) in the mean scores for all the assessed parameter except the texture of the products.