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Natocho J, Mugabi R, Muyonga JH. Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans. Food Sci Nutr 2024; 12:5201-5219. [PMID: 39055225 PMCID: PMC11266883 DOI: 10.1002/fsn3.4167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 07/27/2024] Open
Abstract
The global demand for noodles continues to increase due to their convenience, wide appeal, and affordability. Instant noodles, in particular, are popular for their easy preparation. With annual consumption reaching 106 billion servings in 2019, there is a growing awareness of the importance of healthy food options. However, most noodle types currently available commercially are of low nutritional value. This study sought to develop a protocol for the production of functional noodles consisting of orange-fleshed sweet potatoes (OFSP) puree and biofortified bean powder (BBP). Response surface methodology (RSM) was used to optimize product formulation and processing parameters. Reduced quartic models were found to adequately represent the relationship between dependent variables (hardness, moisture, protein, dietary fiber, iron, and zinc content) and independent variables (dough thickness, drying temperature, and drying time). R 2 values were 0.86-0.99, with a nonsignificant lack-of-fit (p < .05). Using numerical optimization, the optimal protocol for the production of functional noodles was determined to include formulation consisting of wheat 73%, OFSP 21.5%, and BBP 5.5%; dough thickness of 2.0 mm; drying temperature and time of 80.0°C and 143.4 min, respectively. These conditions yielded noodles with 5.9% moisture, 11.0 N hardness, 34.5% protein, 11.9% dietary fiber, 86.9 ppm (parts per million) iron, and 50.53 ppm zinc, with a desirability value of 0.82. Experimental validation demonstrated no significant difference from predicted values. Sensory evaluation rated the noodles as acceptable to consumers, with an overall acceptability of 7.8 on a 9-point hedonic scale. These results show the potential of OFSP and BBP as ingredients for acceptable and nutrient-rich noodles.
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Affiliation(s)
- Janet Natocho
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and BioengineeringMakerere UniversityKampalaUganda
| | - Robert Mugabi
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and BioengineeringMakerere UniversityKampalaUganda
| | - John H. Muyonga
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and BioengineeringMakerere UniversityKampalaUganda
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Tura DC, Belachew T, Tamiru D, Abate KH. Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design. Front Nutr 2023; 10:1244571. [PMID: 37885442 PMCID: PMC10598669 DOI: 10.3389/fnut.2023.1244571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 09/11/2023] [Indexed: 10/28/2023] Open
Abstract
Iron deficiency anemia is one of the major public health problems in children associated with the inadequate intake of bioavailable iron. Thus, this research was aimed at incorporating dabi teff, an underutilized/forgotten crop, into other pre-processed local food crops, viz., germinated maize, roasted barley, roasted field pea, dehulled oats, and linseed, to develop optimized iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio. Nutrisurvey software was employed to define ranges, and they were constrained at 20-35% dabi teff, 0-30% field pea, and 5-20% maize, while the remaining were kept constant at 25% barley, 15% oats, and 5% linseed. Eleven experimental runs were generated from the six mixture components using Stat-Ease Design Expert® software version 11, D-optimal. Inductively coupled plasma-optical emission spectrometry was used to determine micronutrients. 'Scheffe' regression was used to fit and test the model's adequacy, and numerical multi-response optimization was performed using the Design Expert® to identify the optimal points. Dabi teff had a significantly higher (p < 0.05) iron content at 86.5 mg/100 g, iron density at 24.53 mg/100 kcal, and calcium content at 123.59 mg/100 g. The new formulations had a significantly higher iron content (3.31-4.36 times), iron density (3.25-4.27 times), and calcium content (1.49-1.58 times), as compared to the control flour, and fulfilled FAO/WHO recommendations. The optimal formula was identified at 34.66% dabi teff, 25% barley, 15% oats, 15.34% field pea, 5% linseed, and 5% maize flour ratios, with response values at the overall optimization as 32.21 mg/100 g iron, 77.51 mg/100 g calcium, 2.59 mg/100 g zinc, 0.233 phytate/iron molar ratio (Ph:Fe), 0.067 phytate/calcium molar ratio (Ph:Ca), 3.43 phytate/zinc molar ratio (Ph:Zn), and 6.63 phytate by calcium to zinc molar ratio (Ph*Ca:Zn). Furthermore, it contained iron at a level that is 2.01 times higher than the standard and 4.44 times higher than the control, as well as an iron density of 8.47 mg/100 kcal, which was 4.39 times higher than that of the control. These findings showed that the optimized dabi teff-field pea based iron-dense novel composite complementary flour with enhanced bioavailability can be developed and used as a sustainable food-based strategy to combat iron deficiency anemia among children in less developed countries, such as Ethiopia.
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Affiliation(s)
- Diriba Chewaka Tura
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
- Department of Human Nutrition, Wollega University, Nekemte, Ethiopia
| | - Tefera Belachew
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Dessalegn Tamiru
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Kalkidan Hassen Abate
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
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Tura DC, Belachew T, Tamiru D, Abate KH. Optimization of dabi teff-field pea based energy and protein dense novel complementary food with improved sensory acceptability using D-optimal mixture design. Heliyon 2023; 9:e19029. [PMID: 37664734 PMCID: PMC10469554 DOI: 10.1016/j.heliyon.2023.e19029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/26/2023] [Accepted: 08/07/2023] [Indexed: 09/05/2023] Open
Abstract
Protein-energy malnutrition is unacceptably high among children in developing countries due to inadequate required nutrients and poor quality of complementary foods characterized by low protein and energy density and often monotonous. Thus, this research was aimed at examining the potential of including dabi teff, the underutilized/forgotten crop into pre-processed local food crops viz., germinated maize, roasted barley, roasted field pea, dehulled oats and linseed to develop energy and protein-dense optimized novel complementary food with improved sensory acceptability. Nutrisurvey software was employed to define ranges and they were constrained at 20-35% dabi teff, 0-30% field pea and 5-20% maize, while the rest were set constant at 25% barley, 15% oats and 5% linseed. Eleven experimental runs were generated from the six mixture components using D-optimal mixture design, Stat-Ease Design Expert ® software version 11. A 5-point Hedonic scale was used to evaluate the sensory attributes. 'Scheffe' regression was used to fit and test model adequacy and numerical multi-response optimization was performed to identify optimal points using the Design expert. Field pea and linseed contained significantly higher (P < 0.05) protein at 20.95% and 20.57%. The newly formulated products contained significantly higher protein (1.4-1.6 times) and protein density (1.31-1.56 times) as compared to the control and fulfilled the recommended standard. The optimal was identified at 34.66% dabi teff, 25% barley, 15% oats, 15.34% field pea, 5% linseed and 5% maize flour ratios with response values at overall optimization to be 5.57% moisture, 15.74% protein, 5.09% fat, 2.26% ash, 2.88% fiber, 73.05% carbohydrate, 380.43 kcal/100 g energy and 4.12 sensory acceptability score and it contained an energy density of 1.27 kcal/g and protein density of 4.14 g/100kacl. These findings showed that optimized dabi teff-field pea based novel complementary food can be used as a sustainable food-based strategy to combat protein-energy malnutrition among children in developing countries.
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Affiliation(s)
- Diriba Chewaka Tura
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
- Department of Human Nutrition, Wollega University, Nekemte, Ethiopia
| | - Tefera Belachew
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Dessalegn Tamiru
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Kalkidan Hassen Abate
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
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Maka CT, Jiokap Nono Y. Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The present study was aimed to determine the impact of processing (dehulling or germination) on the structure and rheological behaviour of gruels made from sorghum, soybean and sesame. A rotational viscometer was used to determine the rheological parameters of gruels from these materials. Compared to each raw material, the processing presented a significant effect on the viscosity of the gruels. The power law model was better described the rheological behaviour of the gruels. All gruels were time-dependent fluids, except for germinated sorghum-based gruels. Most of them were thixotropic shear-thinning fluids, only germinated sorghum-based gruels are non-thixotropic shear-thinning fluids and those from dehulled soybean exhibited anti-thixotropic behaviour. The apparent viscosity of gruels decreased with temperature, fitting an Arrhenius relationship, with the activation energy ranging from 5973 to 27,674 J/mol. The rheological behaviour of these foods will helps to understand the behaviour of any products based on their mixture.
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Affiliation(s)
- Cybèle Taga Maka
- Department of Process Engineering , National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere , P.O. Box 455 , Ngaoundere , Cameroon
| | - Yvette Jiokap Nono
- Department of Chemical Engineering and Environment , University Institute of Technology (IUT), University of Ngaoundere , P.O. Box 455 , Ngaoundere , Cameroon
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Kajjura RB, Veldman FJ, Kassier SM. Formulation, Sensory Attributes and Nutrient Content of a Malted Sorghum-based Porridge: Potential for the Management of Moderate Acute Malnutrition among Infants and Young Children. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999200922085658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Introduction:
Substituting corn in a fortified corn-soy blend (CSB+) with enzyme-active
sorghum malt has the potential to be used as a suitable alternative supplementary porridge in
the management of infants and young children (IYC) with moderate acute malnutrition (MAM) in
Uganda.
Objective:
This study aimed to develop acceptable malted sorghum-based supplementary porridge
(MSBP) that meets the energy and protein specifications for the management of IYC with MAM,
using locally-available ingredients.
Methods:
MSBP formulations included the use of malted sorghum flour and extruded soy and corn
flour. The ratio of the soy to corn ingredients was 3:7 (F617/F593), 1:1 (F892/F940), and 4:1 for
CSB+, which is the standard care for the management of IYC with MAM in Uganda. The sorghum
malt content for F617/F892 and F593/F940 was 25% and 30%, respectively. F617, F593, F892 and
F940 met international specifications for a supplementary porridge. A comparison of the consumer
acceptability scores and viscosity levels of these formulations was made, using analysis of
variance.
Results and Discussion:
The scores for flavour, taste, mouth feel, sweetness and overall consumer
acceptability differed among the formulations (p<0.05). F617 had a higher mean acceptability
score than F593, F892 and F940 (p<0.05), as well as a higher energy and protein content than CSB+
(p<0.01). The energy density, protein density and viscosity of F617 were 1.6kcal/ g, 4g/100
kcal and 2809 cP, respectively, with a flour rate of 25%.
Conclusion:
Sorghum malt is suitable for the development of an acceptable supplementary porridge
(MSBP). It meets the international energy and protein specifications for the management of
IYC with MAM, and the F617 formulation meets these specifications.
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Affiliation(s)
- Richard B. Kajjura
- School of Public Health, College of Health Sciences, Makerere University, Kampala, Uganda
| | - Frederick J. Veldman
- School of Health Care Sciences, Sefako Makgatho Health Sciences University, Pretoria, South Africa
| | - Susanna M. Kassier
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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Mejía Terán A, Blanco-Lizarazo CM. Considerations for functional food design based on starch-protein interactions: a systematic review. Int J Food Sci Nutr 2021; 72:1009-1018. [PMID: 33769173 DOI: 10.1080/09637486.2021.1905784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
This systematic review aims to discuss the considerations in the design of starch-based foods from protein interactions, according to their functional, technological, and nutritional effects. Thereof, a systematic search for articles published in English, without excluding material by year, location, or author. Scopus and PubMed were the databases consulted. The results showed a decrease in gelatinisation, gelation, and viscosity of food matrices and a reduction in hydrolysis and starch digestibility rate by adding protein. Furthermore, found effects from other components such as phenolic compounds. In conclusion, in food design, protein interaction can modulate the starch digestibility rate, which also modifies technological, structural, and nutritional properties, depending on the physicochemical nature of ingredients, the percentage of protein incorporation, and processing conditions.
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Affiliation(s)
- Adriana Mejía Terán
- Doctorado en Ciencia Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San José, Costa Rica.,School of Agricultural, Livestock and Environmental Sciences, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Carla María Blanco-Lizarazo
- Food Engineering Program, Engineering Faculty, Food Engineering Research Group, Fundación Universitaria Agraria de Colombia, Bogotá, Colombia
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Tambo Tene S, Mathilde Klang J, Ndomou Houketchang SC, Kohole Foffe HA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Stephano Tambo Tene
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Julie Mathilde Klang
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Serge Cyrille Ndomou Houketchang
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Hermann Arantes Kohole Foffe
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
| | - Hilaire Macaire Womeni
- Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
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Maka Taga C, Jiokap Nono Y, Icard-Vernière C, Desmorieux H, Kapseu C, Mouquet-Rivier C. Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3609-3619. [PMID: 31413388 PMCID: PMC6675855 DOI: 10.1007/s13197-019-03787-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2019] [Accepted: 04/17/2019] [Indexed: 06/10/2023]
Abstract
Designing enteral foods from local ingredients for tube feeding of low-income people who cannot eat orally is needed. Two processing methods, involving the addition of amylase or malt, were used to thin a blenderized tube feeding formula based on sorghum, sesame and soybean seeds. Two composite flours, either with higher carbohydrate (F1D) or higher lipid (F2D) contents were formulated to obtain an enteral food aimed at adults. To thin the formula enough for it to flow inside the feeding tube, increasing concentrations of amylase (0.27-2.17 g/100 g DM) were added to gruels F1D (F1DE) and F2D (F2DE) prepared at 25% DM. Sorghum malt was also added to F1D (F1DM) as an alternative source of amylase. But F1DE and F1DM flow times in a 50 cm feeding tube (10 Fr) remained much longer (up to 14 s) than that of the commercial enteral food (4 s). The F1DE and F1DM osmolalities (485 and 599 mOsmol/Kg water, respectively) were higher compared to that of F1D but remained within the range specified for adult enteral food. F1D, F1DE and F1DM gruels showed pseudoplastic behavior. Their loss ratio (tan δ ), elastic (G') and loss (G'') moduli were similar, but apparent viscosity, flow time in the feeding tube and consistency index (k) showed that F1DE was thinner than F1DM. Adding an incubation step before cooking of F1DM suspension allowed further thinning of the gruel, showing it is possible to formulate an enteral food using local ingredients that flows by gravity in the feeding tube.
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Affiliation(s)
- Cybèle Maka Taga
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
| | - Yvette Jiokap Nono
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
| | | | | | - César Kapseu
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
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Makame J, Cronje T, Emmambux NM, De Kock H. Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities. Foods 2019; 8:foods8060221. [PMID: 31234403 PMCID: PMC6617364 DOI: 10.3390/foods8060221] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 02/03/2023] Open
Abstract
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.
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Affiliation(s)
- James Makame
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Tanita Cronje
- Department of Statistics, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Naushad M Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Henriette De Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3035418] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Previously, porridge has been cereal based, consumed as a beverage or weaning food. Malnutrition among children has necessitated inclusion of legumes and roots in an effort to boost nutrient density. Therefore, the current study aimed at identifying the most acceptable porridge based on different food ingredient combination. Composite porridge flour included legumes (soybean, groundnut, and lablab), cereals (finger millet, sorghum, maize, and wheat), pseudocereals (pumpkin seed, buckwheat, and amaranth seed), and roots (cassava and arrowroot). New composite porridge flours were formulated using Nutrisurvey linear programming software. Different composite flours formulated to target either school-going children or a family setup were subjected to sensory analysis and the consumer preference test. Eight new formulations were developed. Buckwheat, wheat, and arrowroot were eliminated, maize and lablab content (%) were reduced, and cassava and finger were increased in the new formulations. A total of 149 participants composed of men (30.9%) and women (69.1%) aged between 11 and >60 yrs were interviewed. Newly formulated porridges were more preferred to the previous porridge formulations on color (40–54.2%), smell (40–52.4%), taste (41.5–47.5%), texture (58.3%), viscosity (35.4–45.8%), and overall acceptability (35–54.2%). The most cited reason for liking or disliking a particular porridge was taste (38.9%) and texture (32.2%), respectively. However, all the sensory attributes positively correlated with overall acceptability. Increased finger millet and cassava proportions in the newly formulated composite porridge flour highly influenced their high acceptability. Thus, consumer acceptability of new products is key for their adoption.
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OPTIMIZATION OF PRODUCTION PROCESS OF PEELED GRAINS OF WHEAT OF DIFFERENT SOLIDITY. EUREKA: LIFE SCIENCES 2018. [DOI: 10.21303/2504-5695.2018.00718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Wheat is a leading agricultural plant with one of most gross grain harvest in the world. It is a valuable raw material for producing the wide assortment of food products. That is why little studied peculiarities of it need specification, and processing technologies – improvement.
The aim of the conducted studies was in specifying of processing regimes of solid and soft wheat grains into peeled ones that allowed to choose rational regimes of water-thermal processing for attaining their maximal output, boiling coefficient and decrease of a preparation duration.
It was proved, that the effect of heat and moisture mostly influences the output of grains and duration of their boiling, despite the solidity. The boiling coefficient depends on the solidity type more.
The optimal mode as to thermal processing at production of peeled grains of soft wheat is is steaming during 10 min with hydration during 10–12 min.
It is rational to steam solid wheat during 10 min with further hydration during 12–13 min at processing.
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Akande OA, Nakimbugwe D, Mukisa IM. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour. Food Sci Nutr 2017; 5:1205-1214. [PMID: 29188049 PMCID: PMC5694879 DOI: 10.1002/fsn3.513] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 07/26/2017] [Accepted: 07/28/2017] [Indexed: 11/25/2022] Open
Abstract
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly (p < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.
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Affiliation(s)
- Olamide A. Akande
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - Ivan M. Mukisa
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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