Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges

Muoki, Penina; Kock, Henrietta Letitia De; Emmambux, Mohammad Naushad

doi:10.1002/jsfa.5545

Cited by 28 publications

(34 citation statements)

References 40 publications

(62 reference statements)

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“…The observation that taste and aroma were best predictors of porridge acceptability in the current study, corroborated the findings of Amegovu et al (2014). The findings that extruded products were more liked by consumers contrasted studies by Muoki et al (2012) and Ndibalema (2011) who observed that, extruded products were less liked by consumers partly due to the development of volatile flavour compounds during extrusion which were not accustomed to the consumers.…”

Section: Consumer Evaluation Studysupporting

confidence: 89%

Sensory evaluation of extruded quality protein maize-based supplementary foods

Maseta¹,

Mosha²,

Nyaruhucha³

et al. 2016

Afr. J. Food Sci.

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Maize porridge is widely consumed by children less than five years of age in Tanzania and other countries. The aim of this study was to evaluate the sensory attributes and the overall acceptability of the extruded quality protein maize-based supplementary foods for children in Tanzania. Two ready-touse supplementary foods were produced by extrusion cooking (quality protein maize-soybeanscommon beans and quality protein maize-soybeans-cowpeas) using the following food ingredients: quality protein maize, soybeans, common beans and cowpeas. Sugar, vitamins and mineral premix were added. These products were tested against a control diet made from common maize, soybeans, millet, wheat and groundnuts. A panel of sixty consumers was involved in the evaluation of sensory attributes of the porridge samples and overall acceptability was determined using 5 point Hedonic scale. Descriptive analysis was performed by 11 trained panelists using the lexicon developed. Statistical analysis was performed using analysis of variance and principal component analysis. Consumer evaluation revealed that quality protein maize-soybeans-common beans porridge was rated higher (p˂0.05) for aroma (4.6) and taste (4.6) than all porridge samples tested. Despite higher rating in aroma and taste, all the porridges (quality protein maize-soybeans-common beans, quality protein maize-soybeans-cowpeas and conventional porridge) were equally acceptable (p˃0.05) by the test panelists. Mean scores for overall acceptability of quality protein maize-soybeans-common beans, quality protein maize-soybeans-cowpeas and conventional porridge were 4.6, 4.3 and 4.2, respectively. All the three porridges were differentiated (p˂0.05) using the identified language for quantitative descriptive study. The sensory attributes of colour, oiliness, aroma, sweetness, liking and aftertaste in principal component 1 distinguished experimental porridges from the control. However, all the food products could be described by viscosity, sweetness and colour in principal component 2. This was an indication that test diets, quality protein maize-soybeans-common beans and quality protein maizesoybeans-cowpeas resembled the control diet by some attributes namely, aroma, aftertaste and sweetness and therefore, had higher potential for acceptance by consumers.

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Section: Consumer Evaluation Studysupporting

confidence: 89%

Sensory evaluation of extruded quality protein maize-based supplementary foods

Maseta¹,

Mosha²,

Nyaruhucha³

et al. 2016

Afr. J. Food Sci.

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“…Twenty women from nine sub-Saharan Africa countries (Congo, Gabon, Ghana, Kenya, Malawi, Nigeria, Rwanda, Zambia, and Zimbabwe), resident in Palmerston North (PN), New Zealand (NZ), who had experience of feeding a child with cereal-based porridge prepared at the household level and responded to the advertisement to participate in the consumer sensory evaluation were invited to the Institute of Food, Nutrition and Human Health, Massey University, PN, NZ. Mothers have been employed to assess the consumer acceptance of cassava–soyabean complementary foods (29). The sensory attributes evaluated for the selected complementary foods included overall acceptability, colour, smell, texture, and taste using a 9-point hedonic scale with 1 as least acceptable/dislike extremely and 9 as highly acceptable/like extremely.…”

Section: Methodsmentioning

confidence: 99%

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Amagloh

Mutukumira

Brough

et al. 2013

Food & Nutrition Research

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BackgroundCereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate is the major constituent of food that significantly influences viscosity when heated in water.ObjectivesTo compare the sweetpotato-based complementary foods (extrusion-cooked ComFa, roller-dried ComFa, and oven-toasted ComFa) and enriched Weanimix (maize-based formulation) regarding their 1) carbohydrate composition, 2) viscosity and water solubility index (WSI), and 3) sensory acceptance evaluated by sub-Sahara African women as model caregivers.MethodsThe level of simple sugars/carbohydrates was analysed by spectrophotometry, total dietary fibre by enzymatic-gravimetric method, and total carbohydrate and starch levels estimated by calculation. A Rapid Visco™ Analyser was used to measure viscosity. WSI was determined gravimetrically. A consumer sensory evaluation was used to evaluate the product acceptance of the roller-dried ComFa, oven-toasted ComFa, and enriched Weanimix.ResultsThe sweetpotato-based complementary foods were, on average, significantly higher in maltose, sucrose, free glucose and fructose, and total dietary fibre, but they were markedly lower in starch content compared with the levels in the enriched Weanimix. Consequently, the sweetpotato-based complementary foods had relatively low apparent viscosity, and high WSI, than that of enriched Weanimix. The scores of sensory liking given by the caregivers were highest for the roller-dried ComFa, followed by the oven-toasted ComFa, and, finally, the enriched Weanimix.ConclusionThe sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that reduce the viscosity, increase the solubility, impart desirable sensory characteristics, and potentially avoid excessive energy and nutrient thinning.

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“…Cassava (Manihot esculenta Crantz), which is a staple food in many of these countries is a rich source of carbohydrates but a poor source of protein [1]. One way of improving the protein content of cassava products is to add protein-rich material such as soybean flour [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have carried out on protein fortification of cassava products using soy flour, e.g. cassava flour [2] and garri [3,9,10]. Muoki et al, 2012 [2] reported that a complementary porridge made through extrusion of a mixture of cassava flour and soy flour had acceptable sensory properties.…”

Section: Introductionmentioning

confidence: 99%

“…cassava flour [2] and garri [3,9,10]. Muoki et al, 2012 [2] reported that a complementary porridge made through extrusion of a mixture of cassava flour and soy flour had acceptable sensory properties. Others studies, based on evaluation by sensory panels, showed that the acceptability of fermented cassava based garri fortified with soy flour was statistically different when the protein content is 15% w/w from that of commercial garri [9].…”

Section: Introductionmentioning

confidence: 99%

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Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

Tivana

Bergenståhl

2013

Starch Stärke

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The effect of adding soy protein on the texture and colour of garri, a West African cassava food, is evaluated. Garri is mostly pre-gelatinized and agglomerate starch product. The challenge lies in maximizing the protein supplementation without changing the textural characteristics. Three different soybean flours were used for fortification: toasted soy flour (TSF), isolated soy protein (ISP) and defatted soy flour (DSF). The soy flours were dispersed in water, and the pH of the dispersions adjusted to 6.5 and 4.5. Both boiled and unboiled dispersions were used. Fortification of garri with soy flour to a protein content of 15% w/w affected the texture of garri agglomerates. The addition of soy flour suspensions that were not boiled to the shredded cassava roots resulted in increase of hardness of swollen garri particles by a factor greater than 1.7 for ISP and DSF and a factor of 1.2 for TSF. Suitable pretreatment of the soy suspension in term of pH adjustment to 4.5 and boiling, restored the hardness to the level of non-fortified garri with all types of flour. Light microscopy of garri aggregates showed a positive correlation between the size and continuity of protein domains and hardness, where 'hard garri' consist of a system of 'starch in protein' and 'soft garri' consist in a system of 'protein in starch'. The hue turned more yellow and the darkness of fortified garri increased as consequence of the colours of the soy flours added.

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Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges

Abstract: BACKGROUND: Nutritional quality of cassava complementary porridge improved through

Cited by 28 publications

References 40 publications

Sensory evaluation of extruded quality protein maize-based supplementary foods

Sensory evaluation of extruded quality protein maize-based supplementary foods

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

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