Modeling Mineral Profile of Extruded Sorghum Bambara Groundnut Breakfast Cereals

Gbenyi, David Iordehiin; Nkama, I.; Badau, Mamudu Halidu

doi:10.9734/bjast/2016/28700

Cited by 3 publications

(2 citation statements)

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“…Extrusion affected the sensory scores in terms of colour and texture of the composites. This may be due to extrusion temperature and feed moisture which is known to affect the colour of the final product through mallards reaction, non-enzymatic browning and pigment destruction reactions (Adams et al, 2019;Gbenyi et al, 2016). Extrusion imparts a soft texture to extruded products hence the preference in texture (Patil et 2016).…”

Section: Discussionmentioning

confidence: 99%

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Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes

Emmaculate¹,

Wandayi²,

Ooko³

et al. 2020

Afr. J. Food Sci.

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Porridge is a popular cereal flour-based food product for children in Sub-Saharan Africa. Compositing of cereal flours to improve their nutritional composition is done. However, the enrichment of such flours with naturally nutrient-rich plant products is poorly developed. A study was conducted to evaluate the acceptability and sensory attributes of newly formulated extruded composite flours containing maize, sorghum, grain amaranth, baobab and orange-fleshed sweet potatoes. Seven extruded formulations optimized for nutritional composition were developed. Twelve trained panellists evaluated the sensory attributes and overall acceptability of the composite flours determined on a 9point hedonic scale. Formulation of the composite flours significantly (p<0.05) affected scores of colour, flavour and overall acceptability with the mean score ranging between 5.7 and 7.4. There was no significant difference (p>0.05) on overall acceptability between extruded and non-extruded composite flours but extruded flours had significantly higher scores on texture (p<0.05). The comparison of the newly formulated composite flours with the conventional flours showed no significant difference (p>0.05) in the overall acceptability; therefore, they can be potentially adopted. All the sensory attributes contributed to the overall acceptability of the formulations, with mouthfeel and flavour having higher relationship with overall acceptability. It is concluded that these attributes are desirable characteristics of any new naturally fortified cereal formulation.

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Section: Discussionmentioning

confidence: 99%

“…It is currently being used in the production of nutritious instant composite flours with better sensory attributes (Otondi et al, 2020). Extrusion temperature and feed moisture are known to affect the colour and texture of extrudates (Gbenyi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%