ABSTRACT

Chemical and sensory attributes of pap produced from two varieties of sorghum was evaluated. Pap samples were processed from 100% white sorghum, 100% red sorghum and 70% red sorghum and 30% soybean blends; raw pap samples were also processed from 100% red sorghum and 100% white sorghum to have a total of five pap samples. The proximate composition, mineral content, vitamin content, phytochemical content sensory properties of the pap samples were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22.0). The results of proximate composition showed that SSP (Pap processed from 70% red sorghum and 30% soybean) had the highest moisture content (79.92%), crude protein (9.47%), fat (0.97%), crude fibre (0.97%) and ash (1.15%) whereas RRSP (Raw pap processed from 100% red sorghum) had the highest carbohydrate (44.82%) and energy value (216.54 Kcal/100g). The mineral content of the pap samples showed that SSP had the highest calcium (4.52 mg/100g), magnesium (5.32 mg/100g), phosphorus (79.11 mg/100g), potassium (85.14 mg/100g), sodium (11.29 mg/100g), selenium (0.09 mg/100g) and zinc content (0.43 mg/100g) while the highest iron (0.82 mg/100g) and manganese content (0.12 mg/100g) was obtained in RRSP. More so, the result of vitamin content revealed that SSP had the highest value of vitamin B1 (0.65 mg/100g), B2 (0.41 mg/100g) and B3 (1.43 mg/100g) while the highest vitamin C content (4.18 mg/100g) was obtained in RRSP. In terms of phytochemicals, SSP had the highest tannin (2.18 mg/100g), saponin (1.12 mg/100g) and flavonoid content (1.28 mg/100g) while RWSP and RRSP had the highest alkaloid content (0.24 mg/100g) with RWSP having the highest phenol content (0.83 mg/100g). The results of sensory evaluation showed that WSP (Pap processed from 100% white sorghum), RSP (Pap processed from 100% red sorghum) and SSP were all liked by the panelists with SSP being more preferred in terms of general acceptability.