摘要：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. Physico chemical 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 (3.1Ã-105 to 1.7Ã-106), cupboard (1.4Ã-3106 to 8.5Ã-106) and laboratory shelf (1.2Ã-106 to 1.2Ã-108). The fungal count (cfu/g) also increased with time under the storage conditions: refrigeration (2.3Ã-105 to 1.2Ã-106), cupboard (1.5Ã-106 to 6.5Ã-106) and laboratory shelf (2.1Ã-106 to 9.5Ã-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.
