Research Journal of Food and Nutrition Volume 3, Issue 4, 2019, PP 1-5 ISSN 2637-5583 Effect of Mushroom (Coprinellus micaceus) Flour Addition on the Quality Characteristics of Millet-Based Ibyer Tersoo-Abiem, E. M1*, Gbaa, S.T2, Sule, S1 1Department of Food Science and Technology, Federal University of Agriculture, PMB 2373, Makurdi, Nigeria 2 Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria *Corresponding Author: Tersoo-Abiem, E. M, Department of Food Science and Technology, Federal University of Agriculture, PMB 2373, Makurdi, Nigeria, Email:
[email protected] ABSTRACT Ibyer (a traditional cereal-based porridge) was produced from millet (Pennisetumglaucum) and mushroom (Coprinellus micaceus) flour blend. Sample A (100% millet flour) served as the control while sample B contained millet-mushroom flour in the ratio 90:10. Proximate, mineral, vitamin, functional and sensory attributes of the samples were evaluated. There was significant (p<0.05) increment in protein (13.80 to 17.05%), ash (2.06 to 7.96%), moisture (4.32 to 4.92%) and fat(4.32 to 7.14%) contents with mushroom flour addition. Conversely, carbohydrate and crude fibre contents decreased significantly (p<0.05) from 63.94 to 53.50%and 11.25% to 9.46% respectively. Mineral content of ibyer increased significantly (p<0.05) with addition of mushroom flour from 399.00 to 3275.00 mg/100g, 1095 to 4086 mg/100g, 44.50 to 164.00 mg/100g, 48.00 to 796.00 mg/100g and 520 to 725.00 mg/100g for calcium, iron, magnesium, phosphorus and potassium contents respectively.