Background: Protein-energy malnutrition and vitamin A deficiency (VAD) are the most important public health issues, and a food-based strategy is crucial to combat those health problems among the vulnerable group of people. Methods: Composite biscuits were made with 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, and 50:25:25 percent wheat, haricot bean, and orange-fleshed sweet potato (OFSP) flours.Standard methods were used to evaluate the proximate compositions, β-carotene, physical properties, functional properties, and sensory acceptability. A one-way analysis of variance model was used to statistically evaluate the data using the statistical analysis system software package, version 9.0 standard methods. Results: The results showed that partially replacing wheat with haricot beans and OFSP increased the β-carotene and proximate compositions significantly. When wheat was replaced with haricot beans and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusion: Based on the findings of this report, replacing wheat with OFSP and haricot beans in biscuit formulation appears to be promising in improving nutritional quality, sensory acceptability, and beta carotene. It is proposed that these products can mitigate food insecurity and deficiency of vitamin A.

Flavor instability resulting from beer storage and oxidation is the most important quality‐related problem in the brewing industry. This study evaluated the influence of adding 80% ethanolic extract of Moringa stenopetala leaf to lagered beer at 400, 600, and 800 ppm concentrations for 30‐, 60‐, and 90‐day storage time at room temperature. The effect of physicochemical properties of the beer incorporated with leaf extract of Moringa stenopetala (LEMS) was evaluated using the American Society of Brewing Chemists method of analysis. Sensory acceptability of the beer treated with LEMS was evaluated using nine hedonic scales over a period of storage time. Original gravity (11.06–11.08), apparent extract (3.68–3.77), pH (4.23–4.40), vicinal diketone (0.07–0.09), and alcohol content (4.76–4.81) were not altered by the incorporation of LEMS at any level of treatment and over a period of storage time. The beer color (8.88–9.70 EBC), bitterness (13.62–15.56 bitterness unit), calcium ion (44.18–52.04 ppm), and foam stability (201.5–246.5) of beer increased with increasing LEMS concentration, but a significant haziness reduction (1.23–0.63) was observed. However, the storage time decreased both haziness and foam stability of LEMS‐incorporated beer. The incorporation of LEMS at an optimum level kept its quality for 90 days better than the usual antioxidant (potassium metabisulfite) added in beer. The sensory analysis also supported the beer treated with 600 ppm of LEMS as the best overall acceptability. The result indicates a promising use of LEMS as a functional ingredient in beer to reduce beer oxidation probability and keep its freshness for a period of storage time.

Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusions Based on the findings of this report, using OFSP and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers as a newly established product to help mitigate food insecurity.

No abstract