Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Dendegh, T. A.; Yelmi, B; Dendegh, R. A.

doi:10.9734/afsj/2021/v20i930343

Cited by 2 publications

(2 citation statements)

References 23 publications

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“…Bulk density is a measure of the heaviness of flour and the porosity of a product that is often affected by the particle size and density of the flour [20]. It is important for determining packaging requirements on the volume of the material, cost together with the choice of the raw material.…”

Section: Bulk Densitymentioning

confidence: 99%

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Functional and Sensory Quality of Complementary Food Blended with Moringa Leaf Powder

Salha,

Abdulsudi,

Lucy

2023

EJNFS

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Functional and Sensory Quality of Complementary porridge made from Moringa Leaf Powder blended with Pearl millet, Orange-Fleshed Sweet Potato, Dateswas evaluated using standard methods. The Pearl millet grain flour, Moringa leaf powder and dates were blended in ratios of 90:2.5:7.5 [PmMD1], 95:2.5:2.5 [PmMD2], 88:3:9 [PmMD3] respectively. Also, Pearl millet grain flour, Moringa leaf powder and Orange fleshed sweet potato were blended in ratios of 95.5:2:2.5 [PmMP1], 88:2:10 [PmMP2], 95:2.5:2.5 [PmMP3], respectively. The ratios were calculated based on Recommended Daily Allowances (RDA) for children aged 1-2 years. Control sample was blended with Pearl millet, Dates and Orange fleshed sweet potato in a ratio of 50:15:35 [PmDP], respectively. A significant difference (p<0.05) in bulk density and viscosity were observed due to the difference in amounts of Orange fleshed sweet potato and Dates. No significant difference (p>0.05) in water absorption capacity was observed. Sensory evaluation showed significant difference (p<0.05) between all samples and in all sensory parameters namely aroma, taste, color and overall acceptability. The sample PmDP was the most accepted in terms of colorwhereas PmMP2 was the most accepted in terms of aroma, taste and overall acceptability. Quantitative descriptive analysis was conducted to determine the intensity of color, aroma, sweetness, thickness and grittiness among the samples. No significant difference (p>0.05) in the intensity of color, aroma, thickness and grittiness. There was a significant difference in the intensity of sweetness among the samples (p<0.05) and the mean values ranged from 4.2-1.9. The control sample [PmDP] had the highest value in sweetness intensity as it contained Orange fleshed sweet potato and Dates which are both of a sweet nature. A PCA biplot was drawn to indicate the association between the samples and the attributes. All ingredients used in this study had a different contribution in the functional quality of the porridge together with the sensory quality.Orange fleshed sweet potato and Dates generally improved the sensory quality of the porridge samples.

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Section: Bulk Densitymentioning

confidence: 99%

“…In a study by Olaitianet al [12]. on the Quality evaluation of Complementary [20]. on the evaluation of stiff porridge from pearl millet and African Yam Bean, the samples that had African Yam Bean had higher values compared to the control samples.…”

Section: Water Absorption Capacity (Wac)mentioning

confidence: 99%

Functional and Sensory Quality of Complementary Food Blended with Moringa Leaf Powder

Salha,

Abdulsudi,

Lucy

2023

EJNFS

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Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

Marcel

Chacha

Ofoedu

2021

Food Science & Nutrition

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Supplementing breastmilk with poor energy and nutrient‐dense complementary foodstuffs for young children and infants has resulted in malnutrition, poor growth, and retardation of infant development in many sub‐Saharan African countries. Ensuring nutrient adequacy for infants because of their lower consumption requires energy and nutrient‐dense food. In this context, the nutritional composition of porridge from complementary flour blends of locally available foodstuffs (orange‐fleshed sweet potato, pumpkin seeds, amaranth grains, and soybeans) was carried out. Complementary flours formulated from flour blends of pumpkin seeds, extrusion cooked soybean, and orange‐fleshed sweet potato, as well as germinated and extrusion cooked amaranth grains, resulted in varieties of complementary porridges (SAPO1–SAPO5). From these, proximate composition, mineral content (sodium, iron, magnesium, calcium, phosphorus, and zinc), vitamin contents (A and C), and nutrient density of the formulated complementary porridge were determined. Results showed that all the formulated complementary porridge were able to meet the stipulated standards of energy and nutrient (zinc, iron, vitamin A, and protein) densities. Flour blend ratio, germination process, and extrusion cooking significantly (p < .05) influenced the targeted nutrients of interest, as well as the nutrient and energy densities of the formulated complementary porridge. Specifically, the formulated complementary porridge with 40% amaranth grain, 25% orange‐fleshed sweet potato, 20% soybean, and 15% pumpkin seed composite mixture had 76.92% compliance level with recommended standards, which assure adequate nutrient complementation to breastfeeding. The present study provides a valuable insight that complementary foods from locally obtainable foodstuffs are potential solutions for mitigating childhood malnutrition and adequate complementation to breastfeeding by proffering the needed energy and nutrient densities required for the immunity, well‐being, growth, and development of young children and infants, without fortification.

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Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Cited by 2 publications

References 23 publications

Functional and Sensory Quality of Complementary Food Blended with Moringa Leaf Powder

Functional and Sensory Quality of Complementary Food Blended with Moringa Leaf Powder

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

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