Effect of skimmed milk and vegetable powders on shelf stability of millet‐based composite flour

Abstract

BACKGROUND Millet porridge is a major complementary food used in Uganda but it is limited in protein and micronutrients such as zinc and beta‐carotene. Addition of milk and vegetable powders are known to greatly improve the nutrient content of millet flour. However, there was limited information on the shelf stability of the resultant composite flour. This study aimed at assessing the effect of milk and vegetable powders on the shelf stability of millet‐based composite flour. RESULTS There was a general increase in the moisture content, peroxide value (PV), free fatty acids (FFA), thiobaturic acid (TBA) and total plate count (TPC) of both composite and millet flours over the eight weeks storage period. However, higher moisture content, PV, FFA, TBA and TPC values were recorded in the composite flour compared to millet flour (control) at each sampling interval. Sensory evaluation results revealed that panelists preferred porridges prepared from millet only compared to those from composite flour. The degree of liking of porridges from both composite and millet flours generally decreased over the storage period. However, both porridges were deemed as acceptable by the end of the storage period. The TPC also remained below 10 5 cfu g −1 which is the maximum limit recommended by the Uganda National Bureau of Standards (UNBS). CONCLUSION The study findings indicated that the addition of milk and vegetable powders negatively affected the stability of the composite flour. We recommend further studies to stabilize the product during storage. © 2018 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

“…The five different combinations of orange fleshed sweet potato, amaranth leaves and skimmed milk powders (Table 1) were determined with Nutri-survey software and used in the composite flour. The selection of proportions of each ingredient used in composite flour was based on the nutritional requirements of children aged 6–59 months and took into consideration the effect of amaranth leaves powder on the color of the resultant porridge [21,22]. Orange fleshed sweet potato flour was blended with amaranth leaves and skimmed milk powder by using a mixer (Lilaram Manomal and Sons, Vadodara, Gujarat, India).…”

Nutritional aspects of composite flours for baked and extruded products: A review

“…Meenakumari et al (2023) produced CF using sweet potato (10%-20%), Sun et al (2019) used Chinese yam powder (20%), and Monthe et al (2019) used different concentrations of fermented cassava (50%-85%) and sweet potato (10%-30%) to develop their products. Moreover, there are also studies on the use of carrot flour (5%-20%) (Adebanjo et al, 2020), carrot powder (5%-15%) (Tumwine et al, 2019a(Tumwine et al, , 2019b, beetroot powder (10%) (Rathod et al, 2020), and cassava flour (10%-25%) (Igbua et al, 2020) to substitute basis flour. Furthermore, it could be observed that cassava or yam flour is often used as the basis and evaluated in the development of CF; for instance, the use of 60% of yamstarch (Adams et al, 2019) or cassava-starch (50%) (Onyango et al, 2020) to produce CF.…”

“…Another example of by‐products used to produce CF is the use of seeds. Examples of the incorporation of seeds in wheat flour, such as moringa seeds (20%) (Bolarinwa et al, 2019), prickly pear seeds (10%) (Ali et al, 2020), tomato seeds (20%) (Adekoyeni et al, 2018), and flaxseed (30%) (Kaur et al, 2019), as well as the use of moringa seeds (15%) (Mohammed Nour et al, 2018) and pumpkin seeds (5%) (Tumwine et al, 2019a) in millet flour, have been reported.…”

“…Osimani et al (2018) evaluated the use of cricket powder (30%) and González et al (2019) used different types of insects (5%) ( Hermetia illucens , Acheta domestica , and Tenebrio molitor ) in the production of wheat‐based bread. There are also studies on the use of cowpea leaves (5%) (Tumwine et al, 2019b), moringa leaves (5%–50%) (Getachew & Admassu, 2020), and skimmed milk powder (35%) (Tumwine et al, 2019a) to produce CF.…”

Effects of carrot powder on properties of pre-gelatinized waxy rice starch

“…This study aims to explore the aging law of PWRS and provide theoretical basis for product optimization of food enterprises. In recent years, fruit and vegetable powder has been widely studied and applied in cereal food because it is rich in dietary fiber, vitamins and other essential nutrients for human body (Tumwine et al, 2019). Cellulose, pectin and other substances in fruit and vegetable powder can affect the intermolecular arrangement of starch and change the characteristics and structure of starch gel (Correa & Ferrero, 2015).…”