Optimization and Evaluation of Finger Millet-common Bean Flour Blending for Better Nutritional and Sensory Acceptability of Porridge (original) (raw)
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Asian Food Science Journal, 2021
Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least ...
Food Science and Engineering
This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet were blended with roasted African yam beans flour at substitution levels of 0, 10, 20, 30, and 40%. The blended flours were processed into breakfast cereal. The breakfast cereal products were subjected to proximate, vitamin, mineral, and microbial analyses (mould count and total viable count) and sensory evaluation. The result showed that there was a significant increase in the protein, moisture, carbohydrate, and energy content of the breakfast cereals with a corresponding decrease in the ash and fiber content as the level of African yam bean flour increased in the blends. The proximate composition result of the breakfast cereal product ranged from 11.65-37.78% for protein, 13.70-4.91% for ash, 3.00-7.20% for fiber, 2.88-3.88% for moisture, 0.74-1.00% for fat, 46.41-76.77% for carbohydrate ...
Grain Technology, 2020
Introduction: Cereals have been in use as a staple food by humans from beginning of mankind and have played an important role in our diet as the main source of energy. Porridges are kind of breakfast foods that are produced from cereals such as maize, sorghum, millet.Iron deficiency is quite prevalent among many households in many developing countries such African countries especially in Kenya and among the low income earners who consider proteins as a luxury. Hypothesis: Porridge from a blend of millet and Bambara groundnuts can offer high quality of nutritional values and the acceptability by consumers for its consumption must be studied. Objective: The objective of this study is to develop a finger millet porridge flour blended with Bambara ground nuts and analyze its sensory and nutritional parameters and its acceptability by consumers. Materials and Methodology: Bambara groundnuts will be obtained from a farmer in Western Kenya and milled at a local mill. Millet will also be procured from the market and milled at a local mill. The porridge will be subjected to sensory analysis to test appearance, color, texture and overall acceptability. It will also be analyzed for protein, carbohydrate, fiber and iron content and Conclusion: After laboratory analysis the data will be collected and it will be subjected to ANOVA analysis using SPSS software so that results will provide assessment for production and acceptability in porridge produced from blend of millet and Bambara ground nuts.
Journal of Food Processing and Technology, 2019
The main objective of this study was to develop porridge from Kocho and Chickpea composite flour: and evaluate the nutritional and functional properties of composite flours and sensory property of the porridge to improving nutritional contents of developed porridge. Proximate and mineral compositions, functional properties of flour products and sensory acceptability of the porridge were analyzed using standard methods. A preliminary experiment was done by soaking and germination of chickpea to improve acceptability and nutritional contents of the porridge. Based on the preliminary results, the experiment was done by preparing seven formulations of the composite flours. The formulated flours porridges were prepared in a such a way that ratio of Kocho: Chickpea in percent (100:0.0 (control), 70:30 un-soaked chickpea, 70:30 soaked chickpea, 70:30 germinated chickpea, 60:40 unsoaked chickpea, 60:40 soaked chickpea and 60:40% germinated chickpea). The porridge prepared from blending of c...
Quality Evaluation of Porridges Produced From Millet, Pigeon Pea and Crayfish Flours
IOSR Journals , 2019
The nutrient composition and organoleptic properties of porridges produced from millet, pigeon pea and crayfish flours were investigated. The millet flour was combined with pigeon pea and crayfish flours in the ratios of 90:5:5, 80:15:5, 70:20:10, 60:25:15, and 50:30:20 and used in the preparation of porridges. The proximate, mineral, vitamin and sensory properties of the porridges were evaluated using standard analytical methods. The protein, fat, ash and energy contents of the samples increased significantly (p<0.05) from 9.09±0.18 − 17.14 ± 0.40%, 1.30±0.03 − 3.19 ±0.10%, 3.10±0.07 4.14±0.03% and 346.78±1.14 362.07±2.64 KJ/100g, respectively as the ratios of pigeon pea and crayfish flours increased in the blends, while the crude fibre and carbohydrate contents decreased. The control sample without substitution with pigeon pea and crayfish flours (100% malted millet flour) had the highest crude fibre (3.56±0.14%) and carbohydrate (74.68±0.16%) contents. The mineral composition of the samples showed that the calcium, magnesium, phosphorus, potassium, iron and zinc contents of the samples increased sequentially with increase in substitution with pigeon pea and crayfish flours from 21.73±0.64 − 41.24 ± 0.17mg/100g, 37.39 1.32 − 42.88 0.79mg/100g, 83.60 1.27 −145.90 1.39mg/100g, 36.80 1.32 50.07 1.66mg/100g, 21.29 0.18 28.05 0.27mg/100g and 4.54 0.11-7.99 0.24mg/100g, respectively. The vitamin content of the samples also revealed that the ascorbic acid, thiamine, niacin, riboflavin, folic acid and vitamin A contents of the samples increased significantly (p<0.05) as the levels of substitution of pigeon pea and crayfish flours increased in the blends. The control sample (100% malted millet flour) had the least values for all the vitamins evaluated. The sensory attributes: colour, taste, texture and aroma of the control sample were the most acceptable to the panelists compared to the samples substituted with pigeon pea and crayfish flours at different graded levels. Although, it had better consumers' sensory attributes, it was the least in nutrient contents with the exception of crude fibre and carbohydrate. However, the study showed that the composite blends of locally available and underutilized nutrient dense ingredients could be used to produce complementary foods, breakfast cereals and porridges that can be used for the feeding of infants, young children and adults in both developing and underdeveloped countries of the world.
Sorghum bean composite porridge nutritional quality and acceptability
Nutrition & Food Science, 2013
PurposeThe purpose of this paper is to study the quality of porridge made from cereal legume composite flour and to compare with a porridge that it is traditionally eaten.Design/methodology/approachThe nutritional composition as well as protein, microbiological, and sensory quality of porridge from a sorghum bean composite flour was assessed and compared with sorghum porridge (SP) that is traditionally eaten in Botswana.FindingsResults indicated that the nutrient composition and the protein quality of the sorghum bean composite porridge were significantly higher than that of the SP. The majority of children and adults rated the sensory attributes of the sorghum composite porridge highly and adult consumers indicated willingness to buy it.Originality/valueThe study demonstrates that using traditionally consumed foods, which are culturally acceptable and low cost, such as sorghum and sugar beans, can improve nutritional and sensory attributes when composited. These composited foods ca...
Asian Food Science Journal
The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic func...
Food Science & Nutrition, 2018
This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D‐optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%–70%, 20%–30%, 5%–15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability. Results of the study showed the significant difference (p < .05) in ash, fat, fiber, protein, carbohydrate, energy, iron, calcium, zinc, β‐carotene, phytates, tannin, appearance, taste, mouthfeel, and overall acceptability as the composition of ingredients were changed. The overall optimum point was found in a range of red teff flour (60%...
Food Science and Preservation, 2024
The study was on physiochemical and bioactive properties of malted millet blends with defatted soybean and cinnamon flour envisaged for porridge use. The proximate composition of the blend decreased with malting addition from millet but increased with soybean flour addition except in ash content. Moisture content ranged between 8.74-9.00%, crude protein 10.08-12.18% crude fiber 1.56-2.25%, ash 3.56-2.02% and crude fat content was 3.00-5.75%, respectively. The functional properties of the flour blends decreased as the inclusion of malted millet increased, but bulk density, swelling capacity, oil and water absorption capacities of the blends used as functional porridge increase with soybeans flour ration inclusion. The antioxidant and anti-diabetes properties of FRAP 0.85-0.47% and α-amylase 32.20-27.47 g/mL increased with millet malt addition but DPPH 44.68- 53.66% and metal chelation 23.73-34.40% and α-glycosidase 21.49-34.37 g/mL was high as defatted soybean flour addition increased. Addition of defatted soybean flour on malted millet and cinnamon flour produced a noticeable effect on the sensory color, taste, flavor, texture and overall acceptability on the porridge produced. Malted millet addition has less significant effect compared to defatted soybean flour in making functional and bioactive composite flour porridge production from millet malting, defatted soybean and cinnamon spice flour blends.
CERN European Organization for Nuclear Research - Zenodo, 2022
Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p<0.05) increase in protein, fat, ash and fiber contents. The control sample had the lowest moisture and highest carbohydrate contents (9.54% and 79.44%) respectively. There was progressive increase in the mineral and vitamin composition of the Tom Brown as the ratio of pearl millet, pumpkin pulp and soybean increased. The highest values of minerals and vitamins were observed in sample 206(35% local rice: 40% millet: 10% pumpkin pulp: 15% soybean) and they followed the same trend. The result of the sensory properties revealed that the Tom Brown samples were generally accepted by the panelists. It can be concluded that acceptable and nutrient rich Tom Brown could be produced from the composite flour formulation.