Development of Fermented Corn and Rapoko Blend Instant Porridge

Abstract

Abstract:The research project's main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.

Optimising traditional nutri-diets with finger millet, sesame, moringa and bambara groundnuts inclusion for under five children

“…The total carbohydrate analysis of the porridge samples was calculated by method of difference as follows: Total carbohydrate (%) = 100 -[% moisture + % crude fibre + % crude protein + % crude fat] as argued by [13,25].…”

“…Fortified complementary foods from cereal-legume blends can reduce malnutrition since infants require highly nutritious foods with high energy and protein to cater for their high growth velocity [2]. In Zimbabwean households, cereals are commonly used as complementary foods for children, but they have low protein (9.4%) and micronutrient content [13]. Traditional porridges made from finger millet and maize also lack essential amino acids [13].…”

“…In Zimbabwean households, cereals are commonly used as complementary foods for children, but they have low protein (9.4%) and micronutrient content [13]. Traditional porridges made from finger millet and maize also lack essential amino acids [13]. High food prices often limit the ability of families to provide diverse diets for their children after the weaning stage, leading to a heavy reliance on low-protein porridges [14].…”

Formulation optimization and characterization of functional Kemesha

“…Products made from wheat are typically rich in carbohydrates but poor in fibre, protein, minerals, vitamins, and phenolic compounds, which frequently causes nutrient imbalances in consumers [ 2 ]. Nowadays, consumers worldwide have shown increasing interest in reducing disease risks by consuming health-promoting dietary ingredients [ 3 ] along with fulfilling their basic nutrition requirements [ 4 ]. This is why foods today are expected to do more than just satisfy hunger and deliver essential nutrients; they are also expected to prevent diseases linked to poor nutrition and improve customers' physical and emotional well-being [ 5 , 6 ].…”