International Journal of Food Science and Nutrition

Authors
Ebenezer Ekow Mensah, Yao Denusem Asamoah, Shemmira Yunus, Nuhu Issah, Emmanuel Kofi Amponsah

Abstract
The aim of this work was to determine the effect of microwave cooking on spiced millet porridge by comparing the proximate compositions of crude protein, crude fat, moisture and ash with samples prepared using conventional cooking. The microwave cooking method involved the use of a commercial microwave oven at power levels of 360 W, 600 W and 800 W while an LPG stove was utilized for the conventional cooking. The results showed that there were slight differences in proximate compositions of crude protein, crude fat, moisture and ash between conventional cooking and microwave cooking. However, the differences were largely due to higher temperatures rather than the electromagnetic radiation that the microwave oven generates. Overall, the cooked spiced millet porridge samples recorded mean pH values of approximately 4.5 indicating the availability of requisite acidic environment for antimicrobial activity to aid reasonable preservation. Microwave oven can therefore be conveniently used to cook spiced millet porridge at a recommended power of 600 W for optimum porridge consistency.