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VOL. 11, ISSUE 2 (2026)
Production, physico-chemical characteristics and acceptability of Tuwo (Stiff Porridge) produced from four local wheat varieties (Atilla Gan Atilla, Norman, Kauz, Reyna 15)
Authors
Fatima Abubakar, Aminu Barde
Abstract
Tuwo (stiff porridge) is a traditional
Nigerian dish made from cooked grains, such as wheat, corn meal, millet, or
rice. That is served with various soups and stews, such as egusi soup, miyan
kuka, and okra soup. Proximate composition, functional properties, viscosity,
pH, mineral content and acceptability test were conducted. Protein content was
found higher in Tuwo (stiff porridge) produced from atilla gan atilla with
11.12 %, Norman 10.26 %, reyna 9.22 % and kauz 9.42 %. Norman and control are
significant. Fats contents of atilla gan atilla 2.15 %, norman 2.55 %, Reyna
1.96 %, kauz 2.11. Ash content Tuwo (stiff porridge) implies that the wheat
varieties are good sources of minerals. Tuwo (stiff porridge) from Atilla gan
atilla had the highest bulk density of 0.84 g/cm3. Reyna 15 had the
highest water absorption of 6.34 %. Swelling capacity decreased while
solubility also increased with the wheat variety from 3.94 to 3.74 %. Viscosity
and the pH values were significant. Variations were observed in all the mineral
contents of the Tuwo (stiff porridge). Tuwo (stiff porridge) produced from
Nigerian local grown wheat serve as a great food source of nutritional quality.
The overall acceptability showed that Tuwo (stiff porridge) produced from
atilla gan atilla and reyna 15 were highly accepted, followed by kauz and
Norman when compared with the control.
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Pages:98-103
How to cite this article:
Fatima Abubakar, Aminu Barde "Production, physico-chemical characteristics and acceptability of Tuwo (Stiff Porridge) produced from four local wheat varieties (Atilla Gan Atilla, Norman, Kauz, Reyna 15)". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 98-103
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