Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis

Abstract

Despite nutritional advantages, the functional quality of cereal foods tends to decline when fortified with legumes. Traditional African cowpea-fortified sorghum foods were evaluated using instrumental and descriptive sensory analyses. Two sorghum cultivars, NS 5511 (tannin-type) and Orbit (non-tannin-type) were fortified with cowpea (70:30 ratio).Fortification reduced uji (fermented thin porridge) pasting peak viscosity and cool paste viscosity by up to 23% and 12%, respectively, probably as a result of starch content being reduced. NS 5511 injera (fermented thin flatbread) stiffness increased by up to 25%, probably due to a reduction in tannin content. Orbit injera stiffness reduced by up to 22% probably because increased protein content reduced starch retrogradation. Fortification increased the firmness of Orbit ugali (unfermented stiff porridge) by 45% and 17% as assessed by TA-XT2 Texture Analyser and the descriptive sensory panel, respectively. There was a 20% decrease in instrumental firmness of NS 5511 ugali as a result of fortification, which was not detected by the sensory panel. Fortification had generally no effect on the stickiness of ugali. Fortified ugali had a characteristic cowpea flavour. Principal component analysis (PCA) of ugali sensory attributes indicated a 30% variation due to the presence of cowpea. Most of the variation (47%) was attributed to sorghum cultivar. Sensory panel analysis concerning ugali firmness and stickiness correlated positively pca pith the instrumental texture analysis.Fortification with cowpea affects texture and taste of traditional African sorghum foods, the extent to which largely depends on the sorghum cultivar concerned. Instrumental texture analysis relates well with human perception of sorghum food texture and can rapidly predict the effects of fortification with legumes on such foods.

Sensory Characteristics ofSeolgitteok(Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar

“…) and African cowpea‐fortified sorghum food (Anyango et al . ; also, see a review of Lee ). Notably, most lexicons for traditional ethnic foods have been developed using native languages and then translated into English equivalents when necessary for publication; however, also note that several lexicons for traditional ethnic foods were generated using English terms in the U.S.A. (Lee and Chambers ; Chambers et al .…”

Assessment of the potential industrial applications of commercial dried cassava products in Nigeria

“…Within the toasted fermented cassava products group, white fine gari had the highest BD (57 %), dispersibility (43 %), SWP (635 %) and SI (4 %) values, while yellow kpo-kpo gari had the lowest values for these parameters, but with higher WAC (515 %) levels. The high WAC value shown for yellow kpo-kpo gari implies that its starch structure is more loosely bound together than white fine gari, which has a low WAC [41]. The OAC was higher in yellow fine gari (228 %) but lower in white kpo-kpo gari (224 %) while the LGC value was higher for white kpo-kpo gari (15 %) than for white fine gari (13 %).…”

“…Assessment of the potential industrial applications of commercial dried cassava products in Nigeria 601 fiber content levels and compactness in their starch molecular structures, as both are more starchy than fufu and HQCF [22,41]. I n addition, the high OAC values seen for lafun and HQCF are typical for food ingredients that retain flavor in food after having been cooked into a paste.…”

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

“…This could have been due to the high content of coloured finger millet and low content of white maize in this thin porridge. Pigmented grains are rich in phenolic acids which stain porridges with a dark colour during cooking (Anyango et al, 2011;Kebakile, 2008). Comparison of thin porridges made from cereal-based composite flours showed that irrespective of the method of pH adjustment, thin maizesorghum (75:25) porridges were lighter, yellower and redder than the finger millet-maize (90:10) porridges.…”