Sensory Analysis of Porridges Processed from Flours of Palmyra New Shoots Enriched with Powders of Moringa oleifera Leaflets and Vigna unguiculata Beans

Romuald, Mahan; Ysidor, Konan; Daouda, Sidibe; Viviane, Deigna-Mockey; Coulibaly, Adama; Ezoua, Pierre; Marius, Biego

doi:10.9734/bji/2017/33076

Cited by 2 publications

(1 citation statement)

References 9 publications

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“…For descriptive sensory analysis data, the homogeneity of means was evaluated by oneway analysis of variance (the nectar formula), using the Statistical Program for Social Sciences software (SPSS 22.0, USA). As for hedonic analysis, khi-square test (X2) for comparison of proportions has been performed [16]. In addition, multivariate principal component analysis (PCA) was performed using the STATISTICA version 7.1 software to structure the variability between the nectars and their sensory descriptors.…”

Section: Discussionmentioning

confidence: 99%

Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Daouda

Coulibaly

Yves

et al. 2019

AFSJ

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Aims :This study aims to determine the organoleptic characteristics of different formulations nectars elaborated with ginger oleoresin. Study Design : Ginger nectars were formulated, using a composite central plan, from oleoresin or ginger rhizome, lemon juice and sugar. Then, they were subjected to sensory analyzes. Place and Duration of Study : The study was conducted, between November and December 2017, at 2 Methodology : Seventeen (17) nectars formulas were established by considering varying amounts of three ingredients: oleoresin (X1), sugar (X2) and lemon juice (X3) according to a composite experimental plan. The acceptance of these nectar formulas with consumers has been estimated. The intensities of perception of their color, texture and flavor were also evaluated relative to the artisanal nectar of ginger taken as a control. The sensory evaluation was carried out by panels of tasters. Results : The hedonic analysis indicates that in addition to the control Ft accepted at 91.43% by the tasters, the formulations F2; F8; F12; F13 and F14 are preferred in proportions ranging from 57.14% to 77.15%. The intensities of the organoleptic characteristics of these nectars are translated by sensory profiles. The formulations F2; F8; F12; F13 and F14 are yellow while the control is brown. As regards the texture, the control has a turbidity more pronounced than the formulations. While the intensities of the fluidity and homogeneity are higher for formulations F2; F8; F12; F13 and F14 than the control. In addition, the control Ft appears sweeter and more acidic than the formulations. This character is also observed in the flavors of gnamankou and lemon. Conclusion : The formulations F2; F8; F12; F13 and F14 close to the witness would be indicators for producers of ginger nectar.

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Section: Discussionmentioning

confidence: 99%

Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Daouda

Coulibaly

Yves

et al. 2019

AFSJ

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Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children

Foudjo

Choumessi

Ayamo

et al. 2022

Journal of Food Quality

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Iron deficiency anemia has been a public health issue in children under five years of age in Cameroon. Very limited attempts have been carried out to develop an iron-rich food using local ingredients. e study aimed at developing functional porridges from local ingredients for iron-deficient children aged 6-23 months. Leaves of Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum were harvested as sources of iron, dried, ground into powder, and screened for their water and iron contents. Each vegetable powder was mixed with the other ingredients (dry whole milk, brown sugar, yellow maize flour, and refined soybean oil) to obtain three powdered porridges using linear programming (LP). Protein, lipid, carbohydrate, iron, energy, water, ash, crude fiber, and vitamin C contents, expressed in dry weight, were determined on powdered porridges. Powdered porridges were cooked in boiled water (ratio 2 : 7%w/w) for 5 min. Hedonic tests were conducted using cooked porridges with 50 untrained panelists. Leaf powders contained iron varying between 5.39 and 5.98 mg/100 g. LP models of the three porridges satisfied the nutritional requirements of children aged 6-23 months in terms of iron, lipid, protein, carbohydrate, and caloric daily intake. Protein, lipid, carbohydrate, iron, energy, water, ash, crude fiber, and vitamin C contents were, respectively, between 11.37 and 13.83 g/100g, 30.79 and 32.94 g/100g, 45.97 to 46.81 g/100g, 5.14 and 6.15 mg/100g, 509.93 and 517.48 kcal/100g, 6.42 to 7.62 g/100g, 2.20 and 2.88 g/100g, 1.65 and 2.44 g/100g, and 46.49 and 163.38 mg/100g. e cost of powdered porridges varied between 0.40 and 0.49 USD/100g. e sensory analysis showed that the moringa leaf-based porridge (82%) was the most appreciated followed by eggplant leaf-based porridge (80%) and folere leaf-based porridge (70%). Hence, these results showed that moringa, folere, and eggplant leaves can be used in functional foods to alleviate iron deficiency among children aged 6-23 months.

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Sensory Analysis of Porridges Processed from Flours of Palmyra New Shoots Enriched with Powders of Moringa oleifera Leaflets and Vigna unguiculata Beans

Cited by 2 publications

References 9 publications

Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children

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