Sensory quality of marama/sorghum composite porridges

Duodu, Kwaku G.; Minnaar, Amanda; Kock, Henrietta Letitia De

doi:10.1002/jsfa.4061

Cited by 15 publications

(17 citation statements)

References 15 publications

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“…The antioxidant activity of sorghum tannins is higher than that of tannins extracted from any other crop. (88,99,110) In animal studies, sorghum tannins have been shown to be [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] fold more effective at quenching peroxyl radicals than simple phenolics. (111) The presence of tannins in sorghum grain may reduce the nutritive value and lower metabolizable energy of the grain.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Although numerous studies have been conducted with human subjects (Table 3 (19,29,35,58,67, ), the majority have addressed micronutrient metabolism (such as interactions between leucine, molybdenum, and niacin), (129) iron absorption from cereals, (35) dietary fiber effects, (140) protein digestibility (144) and oral rehydration therapies. (148) This review therefore summarizes the experimental evidence that suggests protective health effects of sorghum consumption, targeting studies that investigate effects on energy balance, glycemic control, lipids, oxidative stress and cell-mediated responses.…”

Section: Experimental Research On Sorghum Consumptionmentioning

confidence: 99%

“…This consideration is especially relevant to many of the world's poorest and most food-insecure communities where sorghum is a core food. In these cases sorghum is combined with legumes and other cereals to increase macroand micro-nutrient density of sorghum-based foods and diets, (19,20) and bio-fortified transgenic sorghum lines have been developed. (21) Paradoxically, these properties of lower digestibility and reduced available energy may prove to be better suited in populations where over-weight and obesity related chronic diseases, such as metabolic syndrome, diabetes, heart disease and cancer are major public health issues.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Stefoska‐Needham

Beck

Johnson

et al. 2015

Food Reviews International

149

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Section: Phenolic Compoundsmentioning

confidence: 99%

Section: Experimental Research On Sorghum Consumptionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Stefoska‐Needham

Beck

Johnson

et al. 2015

Food Reviews International

149

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“…The marama bean flours were prepared as previously described by Maruatona et al (2010) with modifications by Kayitesi et al (2010). Four marama flour samples were prepared and were denoted full fat flour from heated marama beans (FH), full fat flour from unheated marama beans (FUH), partially defatted flour from heated marama beans (DH) and partially defatted flour from unheated marama beans (DUH).…”

Section: Preparation Of Marama Floursmentioning

confidence: 99%

“…Previously, Kayitesi, Duodu, Minnaar and de Kock (2010) found that combining sorghum meal with full fat marama bean flour has the potential to improve the sensory quality of sorghum porridge. These researchers reported in detail on the effects of dry heating or roasting of marama beans, defatting and combining the resultant flours with sorghum meal on the sensory quality of porridges made from the flours in terms of descriptive sensory evaluation, consumer sensory evaluation and objective textural and colour measurements.…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

2012

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Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phenolic compounds, the latter known to have potential health benefits.Marama flours, sorghum meal, marama-sorghum composite flours and porridges were analysed for proximate composition, amino acid composition, energy value, fatty acid composition, total phenolic content and antioxidant activity. Compositing sorghum meal (70%) with marama flours (30%) significantly increased protein and fat contents in flours and porridges. Energy values of marama-sorghum composite porridges were 11-24% higher than sorghum porridge. Lysine content was 3 to 4 times higher in marama-sorghum porridges than in sorghum porridge. There was an increase in oleic acid as sorghum meal was composited with marama flour. There was a positive correlation between the total phenolic content and antioxidant activity in all samples.Use of marama flour in sorghum composite flours and porridges improved nutritional quality and antioxidant activity.

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Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack

Rapando

Serrem

Serem

2020

Food Science & Nutrition

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This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack (mkarango) through soy fortification to alleviate protein‐energy malnutrition (PEM) in children. Nine variations of the snack were prepared by replacing 0, 30, and 50% maize with soy and fermenting each for 0, 3, and 5 days at ambient temperature. To establish the physico‐chemical characteristics, the proximate composition, bulk density, water, and oil absorption capacities and titratable acidity were determined. Consumer acceptability was evaluated using a panel of 55 individuals. Fortification of maize with 50% soy increased protein, lipid, and ash content by 256, 284, and 78%, respectively, while carbohydrates reduced by 30%. Fermentation increased lipids and slightly reduced carbohydrate content. Energy ranged from 1,600 to 1641 kJ/100 g. Oil absorption capacity and bulk density reduced with fortification and fermentation while water absorption capacity increased. Fermentation reduced pH by 29 and 31% after days 3 and 5, respectively. There was no significant difference at p ≤ .05 between liking of the fortified snacks and the conventional mkarango, but increase in number of fermentation days reduced the overall acceptance. All fortified snack variations meet more than half the Recommended Daily Allowance for children aged 0.5 to 10 years. Fortification and fermentation improve nutrient density of snacks in terms of proteins, lipids, and ash as well as the functional properties. Preference for all fortified snacks was above average. The soy fortified fermented snack has the potential to alleviate protein‐energy malnutrition in developing countries.

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Sensory quality of marama/sorghum composite porridges

Abstract: Combining sorghum meal with full-fat marama bean flour has the potential to improve the sensory quality of sorghum porridge as a staple by providing acceptable sensory appeal.

Cited by 15 publications

References 15 publications

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack

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