Cissus Populnea Flour Addition and Proximate Composition, Functional and Sedimentation Properties of Millet Kunu

Abstract

The study evaluated the possibility of using cissus populnea mucilage flour as a colloid in beverage production and its influence on proximate composition, functional properties and sedimentation rate of millet kunu during storage at ambient temperature. Hot water (80 90 0C) extraction method was used to extract the mucilage from fresh stem cuttings of cissus populnea plant. Freeze (100g,-400C, 48 hr) drying method was used in mucilage flour production. Standard methods were used in millet-cissus kunu production and determination of the proximate composition, functional properties and sedimentation rates of the beverage samples. Results showed that addition of freeze dried cissus populnea mucilage flour to millet kunu significantly decreased its moisture content but increased its protein, fat, fibre, ash and carbohydrate contents, when compared to 100% millet kunu (control). Similarly, the addition of freeze dried cissus populnea mucilage flour to millet kunu significantly elevated the viscosity, pH, and tritratable acidity of the beverage samples when compared to control. The addition of C. populnea mucilage flour to millet kunu equally reduced the rate of dissociation of the starch granules from the beverage during 8 hr storage at ambient temperature. Freeze dried C. populnea mucilage flour has the potentials of serving as a colloid in beverages and improving its nutritional and functional attributes.