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

Abstract

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.

Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits

“…Similar findings to this research work have been reported by Rapando et al. ( 2020 ) while working with fermented maize meal snacks fortified with soybean for school feeding programs. Furthermore, Dewi et al.…”

“…The reduction in energy and protein can be attributed to increased requirements for metabolism, growth, and development (Michaelsen et al, 2009). Similar findings to this research work have been reported by Rapando et al (2020) while working with fermented maize meal snacks fortified with soybean for school feeding programs. Furthermore, Dewi et al (2020) found that consumption of one serving size of biscuits fortified with wood grasshopper flour contributed to the adequacy of protein per day by 24%-38% RDA of children aged 12-24 months.…”

Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

“…Comparing these results with those obtained in the present work, it is observed that flavored products, such as the snacks analyzed, received higher scores, and hence are better accepted than those that are unflavored. Rapando et al (2020) evaluated consumers' acceptance of three formulations of soy fortified snacks subjected to different fermentation periods and they observed that samples fermented without soy were better appreciated (using nine-point hedonic scale) than the samples that incorporated soy and were subjected to fermentation [22]. As previously mentioned, one of the lines of research that shows high current interest consists of the development of gluten free snack type products, such as the samples analyzed in the present study.…”