Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours

Abstract

Purpose Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy malnutrition especially in infants and young children. This paper aims to improve the nutritional and sensory qualities of enset-based food with pumpkin and amaranth. Design/methodology/approach Sixteen formulations of composite flour were generated using a D-optimal constrained mixture design with a range of 50-80 per cent bulla, 10-25 per cent pumpkin and 10-40 per cent amaranth flour. Nutritional and sensory qualities of the formulations were investigated using standard methods. Findings Ash, fat and protein contents increased from 1.1-2.8 g/100 g (p < 0.001), 1.7-3.9 g/100 g (p < 0.001) and 6.1-9.0 g/100 g (p < 0.001) respectively with the increased amaranth flour. Crude fibre content increased with increasing percentage of the amaranth and pumpkin flours. On the other hand, carbohydrate content increased from 78.2 to 84.3 per cent (p < 0.001) with an increase of bulla flour. A significant increase in Fe, Zn and Ca from 6.8-10.5 (p < 0.01), 1.5-3.0 (p = 0.022) and 1.8-148.5 mg/g (p < 0.001) respectively was achieved with an increase in amaranth ratio in flour. The total carotenoid content increased with increase in the percentage of pumpkin flour. The best sensory attributes of the developed product were around the centre point of the three ingredients. Originality/value The study showed that a product with good nutritional value and sensory acceptability could be prepared from enset-based ingredients and the optimal product was obtained by blending 57.8 per cent bulla, 18.9 per cent pumpkin and 23.3 per cent amaranth flour. The enriched flour can have application for snack food preparation.

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

“…The Fe contents (6.63-7.46 mg/100g) (Table 4) of the formulated complementary flours found in this work are higher than in the range of the Estimated Average Requirement (EAR) for children aged between 1 to 8 years (3.0-4.1 mg/d) and but are similar for infants aged between 6 to 12 months (6.9 mg/d) (IMFNB, 2001). Somewhat similar Fe content (6.8-10.5 mg/100g) in the complementary flour formulated from bulla (dried exudate from the corm of Ensete ventricosum), pumpkin and germinated amaranthus flour were reported by Tadesse et al (2018).…”

Food variety, dietary diversity scores and dietary quality of complementary foods consuming by 6-24 months aged children in Jimma town, southwest Ethiopia

“…Similar results were also reported on nutrient composition of fortified complementary foods prepared for 6-23 month age groups were 440 energy (kcal), 6-11 protein (gm), 12.7 fat (gm) per 100 gm was higher than present results (Lutter and Kathryn, 2003). In addition, Tadesse et al (2019) reported that, complementary food from bulla, pumpkin and amaranth flour reported good nutritional property along with the sensory properties.…”

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

“…Ijah et al (2014) noticed that protein content of potato and sweet potato bread was significantly decreased because both flour contained less protein as compared to WF. On the contrary, Tadesse et al (2018) showed that the protein content in snack food was increased when the pumpkin and amaranth flour was added, which might be due to the high protein content of these two plants.…”