Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (<i>Kabalagala</i>) Designed for Children 2-5 Years Old

Adoko, Melas Cayrol; Olum, Solomon; Elolu, Samuel; Ongeng, Duncan

doi:10.1080/15428052.2021.1911899

Cited by 1 publication

(2 citation statements)

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“…The results of this study show that the higher the raw OFSP and bean powder used in the production of noodles, the higher the dietary fiber content of the final product. Biofortified bean powder and grated raw orange‐fleshed sweet potatoes are naturally rich in dietary fiber (Adoko et al., 2021 ). Beans are known for their high fiber content, including both soluble and insoluble fiber (Brick et al., 2022 ), while orange‐fleshed sweet potatoes also contain dietary fiber, particularly soluble fiber (Neela & Fanta, 2019 ), which contributes to their nutritional value.…”

Section: Resultsmentioning

confidence: 99%

“…Beans are known for their high fiber content, including both soluble and insoluble fiber (Brick et al., 2022 ), while orange‐fleshed sweet potatoes also contain dietary fiber, particularly soluble fiber (Neela & Fanta, 2019 ), which contributes to their nutritional value. Partial substitution of wheat flour, with these ingredients, in the production of noodles effectively results in noodles with higher dietary fiber content (Adoko et al., 2021 ). It is also noted that the dietary fiber in these ingredients is generally stable and resistant to degradation during processing (Elleuch et al., 2011 ).…”

Section: Resultsmentioning

confidence: 99%

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Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans

Natocho,

Mugabi,

Muyonga

2024

Food Science & Nutrition

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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). R2 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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Section: Resultsmentioning

confidence: 99%