Assessment of the mycological, proximate and Sensory quality of masa produced from Caruso potato (Solanum tuberosum Linn) flour in Jos, Nigeria

Abstract

Masa is a snack prepared using varieties of raw material and consumed in Nigeria. The study determined the mycological, proximate and sensory quality of masa produced from Caruso potato (Solanum tuberosum) flour. A quantity of 200 g Caruso and 100 g of rice (CF+RF) flours (control), 500 g of pre sterilized Caruso flour (CF) (test) was fermented spontaneously and using Saccharomyces cerevisiae respectively, thereafter the masa batter was ready for frying. Fungal species were identified using standard microbiological methods from the control sample, the proximate composition using standard analytical methods and the sensory evaluation using trained tasters on a nine hedonic scale. Brown coloured masa was observed after frying. The fungal load ranged from 8.00±1.00 ×10¹ to 100.00±0.08 × 10³ colony forming unit/gram. Saccharomyces cerevisiae, Schizosaccharomyces pombe, Fusarium solani and Aspergillus oryzae were identified. The proximate composition indicated that protein ranged from 2.42±0.03 to 2.47±0.02. and carbohydrate content from 61.81±0.02 to 66.33±0.01. The sensory evaluation for colour, taste, texture, aroma, overall acceptability of masa rated as ‘like very much’ and ‘like moderately’ with scores that ranged from 8.05±1.05 to 8.45±0.69, 8.35±0.81 to 8.45±0.83, 7.60±1.10 to 7.75±1.25, 8.35±0.75 to 8.45±0.76, 7.95±1.23 to 8.25±1.16 respectively.  Caruso potato variety served an alternative raw material for masa production having a palatable outcome with acceptable nutrient and sensory feel.