Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies

Mounjouenpou, Pauline; Eyenga, Sophie Natacha Nina Ngono; Kamsu, Estelle J.; Kari, Patience Bongseh; Ehabe, Ejolle Eugène; Ndjouenkeu, Robert

doi:10.1016/j.sciaf.2018.e00002

Cited by 22 publications

(26 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For the carbohydrates, the sample with 50% BMF presented lower (p<0.05) results (Table 3). Similarly, Mounjouenpou et al [21] also observed a reduction in the content of this nutrient by replacing wheat flour with baobab flour.…”

Section: Proximate Composition Of Cookiesmentioning

confidence: 83%

“…This lower value is due the BMF has smaller (1.2%) when compared to wheat flour (9.8%) [12]. Mounjouenpou et al [21] and Hussain et al [22] also observed a decrease in protein content in cookies enriched with baobab pulp flour and buckwheat flour, respectively. Thus, the reduction in the proteins values of cookies is resultant of protein content of BMF.…”

Section: Proximate Composition Of Cookiesmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

Silva¹,

Barros²,

Pereira³

et al. 2019

JFNR

View full text Add to dashboard Cite

The use of the babassu mesocarp flour (BMF) in the cookies production adds value to this regional raw material of Brazilian Northeast. BMF has high mineral and fibers content and can increase the nutritional value of the products. However, it's essential to evaluate the sensory impact. Thus, the study aimed to produce cookies containing BMF in partial replacement of wheat flour. For this, four cookies formulations were prepared: control (0%), 25%, 50% and 75% of BMF. The sensory attributes (color, appearance, flavor, texture and overall liking) and purchase intention were performed. All samples containing BMF were accepted with averages greater than 6, which corresponds to "slightly liked" in the hedonic scale. For the flavor, cookies with 50% de BMF had high scores (p<0.05) when compared to that with 75% of BMF. The cookies containing 50% of BMF was more accepted (p<0.05) for the overall liking than those of control and with 75% of BMF. Thus, the formulation with 50% of BMF highlighted for the majority of sensory attributes. This formulation was produced and compared with control treatment for the proximate composition (moisture, ash, lipids, proteins, fiber, carbohydrates and energy value). The use of BMF did not influence the moisture of the cookies. However, it caused a reduction (p<0.05) in the proteins and carbohydrates. The lipids, minerals, fibers contents and consequently energetic value increased (p<0.05) with BMF inclusion. The increase in fiber content is advantageous since their consumption provide several health benefits. Therefore, the cookies prepared were accepted and promote the use of regional raw material of Brazilian Northeast with high nutritional value.

show abstract

Section: Proximate Composition Of Cookiesmentioning

confidence: 83%

Section: Proximate Composition Of Cookiesmentioning

confidence: 99%

Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

Silva¹,

Barros²,

Pereira³

et al. 2019

JFNR

View full text Add to dashboard Cite

show abstract

“…These sensorial aspects were covered in the review by Chadare et al (2019). As an example, Mounjouenpou et al (2018) found that in Cameroon rice cookies fortified with baobab fruit pulp were optimally acceptable at a 20% inclusion level. In contrast, Boateng, Nortey, Ohemeng, Asante, and Steiner-Asiedu (2019) in a review of research from across Africa into the consumer acceptability of complementary foods fortified with moringa leaf powder concluded that their acceptability declined above 10% inclusion.…”

Section: Supply Chain and Product Development Considerationsmentioning

confidence: 99%

What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices

Kruger

Taylor

Ferruzzi

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Food‐to‐food fortification (FtFF) is an emerging food‐based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main food‐based strategies clearly differentiates FtFF as an emerging strategy with the potential to address multiple micronutrient deficiencies simultaneously, with little dietary change required by consumers. A review of literature revealed that despite the limited number of studies (in vitro and in vivo), the diversity of food‐based fortificants investigated and some contradictory data, there are promising fortificants, which have the potential to improve the amount of bioavailable iron, zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits and vegetables, with high mineral as well as ascorbic acid and β‐carotene contents. However, as the observed improvements in micronutrient bioavailability and status are relatively small, measuring the positive outcomes is more likely to be impactful only if the FtFF products are consumed as regular staples. Considering best practices in implementation of FtFF, raw material authentication and ingredient documentation are critical, especially as the contents of target micronutrients and bioavailability modulators as well as the microbiological quality of the plant‐based fortificants can vary substantially. Also, as there are only few developed supply chains for plant‐based fortificants, procurement of consistent materials may be problematic. This, however, provides the opportunity for value chain development, which can contribute towards the economic growth of communities, or hybrid approaches that leverage traditional premixes to standardize product micronutrient content.

show abstract

“…In Sri Lanka, rice flour is processed, and its cost is approximately equal to wheat flour, leading to a growing interest by the population. Mounjouenpou et al (2018) fortified rice flour biscuits with 20% baobab (Adansonia digitata L.) pulp flour, which has been shown to be very rich in minerals, such as potassium, magnesium, iron and calcium, as also vitamin C and total fibre. According to the authors the biscuits with baobab appears to be a very low cost alternative and an accessible way to combat micronutrient deficiencies in Africa.…”

Section: Rice Floursmentioning

confidence: 99%

Flour fortification for nutritional and health improvement: A review

Cardoso

Fernandes

Gonzaléz-Paramás

et al. 2019

Food Research International

View full text Add to dashboard Cite

Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.

show abstract

Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies

Cited by 22 publications

References 11 publications

Effect of Babassu (<i>Orbignya</i><i> phalerata</i>) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

Effect of Babassu (<i>Orbignya</i><i> phalerata</i>) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices

Flour fortification for nutritional and health improvement: A review

Contact Info

Product

Resources

About