Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants

Ukom, Anthony N.; Adiegwu, E.C.; Ojimelukwe, P. C.; Okwunodulu, I.N.

doi:10.1016/j.sciaf.2019.e00194

Cited by 21 publications

(20 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Addition of boiled OFSP in the samples significantly increased the -carotene concentration in the Ugali samples (p ≤ 0.001) (Figure 1). A similar trend was observed in other OFSP fortified products, such as flatbread (Tadesse et al, 2015), chapatti, mandazi, and buns (Hagenimana et al, 1998) and yellow maize ogi porridge (Ukom et al, 2019). Sample D (70% OFSP: 30% maize) has a similar β-carotene concentration to that of the raw OFSP (112.3±2.24 g/g).…”

Section: Resultssupporting

confidence: 80%

Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania

Fortunatus¹,

Simonne²,

Mongi³

2021

Afr. J. Food Sci.

View full text Add to dashboard Cite

Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers. This sample was selected as a potential possibility for everyday consumption since it was shown to potentially supply more than 50% of the RDA of provitamin A for a specific age group. This supplementation method may be simple, affordable, and effective in reducing VAD in Tanzania.

show abstract

Section: Resultssupporting

confidence: 80%

Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania

Fortunatus¹,

Simonne²,

Mongi³

2021

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…All the instant porridge powders exhibited low BD (0.72 g/cm 3 ). Similar results were observed for porridge powders supplemented with soybean and mung bean, with a BD ranging from 0.57 to 0.70 g/cm 3 [ 59 ], and yellow maize porridge, with a BD ranging from 0.69 to 0.81 g/cm 3 [ 60 ]. Low BD is advantageous in the formulation of food for our target demographic, namely school children, because a minimal quantity of powder is necessary to achieve the desired bulkiness of the food products.…”

Section: Discussionsupporting

confidence: 74%

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

et al. 2022

View full text Add to dashboard Cite

Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit the absorption of minerals such as iron and zinc. This study developed instant porridge powders rich in iron and zinc using pregelatinized chickpea flour (PCPF) and pregelatinized foxtail millet flour (PFMF) and assessed the potential of utilizing roselle calyx powder (RCP) as a source of organic acids to enhance its iron and zinc bioaccessibility. Physical properties, nutrients, mineral inhibitors and in vitro iron and zinc bioaccessibility of different proportions of PCPF, PFMF and RCP in instant porridge powders were evaluated. Three instant porridge powder formulations including instant chickpea powder (ICP) using PCPF, instant composite flour (ICF) using PCPF and PFMF and instant pulse porridge powder (IPP) using PCPF, PFMF and RCP were developed. Results show that all instant porridge powders were accepted by sensory evaluation, while different ingredients impacted color, consistency and the viscosity index. Addition of RCP improved the bioaccessibility of iron (1.3–1.6-fold) and zinc (1.3–1.9-fold). A 70 g serving of these instant porridge powders substantially contributed to daily protein, iron and zinc requirement for children aged 7–9 years. These porridge powders hold potential to serve as school meals for young children in low-to-middle income countries.

show abstract

“…Although Abong' et al, (2020) indicated that the leaves of OFSP have higher beta carotene content than the roots, the roots are still the most consumed edible part of the OFSP. Incorporation of OFSP flour in maize increased the crude fibre and carotenoids by 2.19-2.69% and 160.26-205.22 µg/g respectively (Ukom et al, 2019).…”

Section: Introductionmentioning

confidence: 95%

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

Emmaculate¹,

Wandayi²,

Ooko³

et al. 2020

JFR

View full text Add to dashboard Cite

A majority of households in Sub-Saharan Africa utilize cereal-based flours in the preparation of most of their staples. However, the micronutrient contents of these cereal-based flours are low with higher levels of anti-nutrients. Food to food fortification is being used as an alternative to improve the micronutrient content of the cereal-based flours. This study sought to develop an extruded composite flour using sorghum and maize as the cereal base and baobab, grain amaranth and orange-fleshed sweet potatoes as the fortificants. A completely randomized design in factorial arrangement with ingredient ratio and extrusion as factors and seven levels was used to develop different formulations of the composites. Fortification of sorghum-maize cereal flour blends with amaranth, baobab and orange-fleshed sweet potato powder resulted in a significant (p<0.05) increase in the protein, beta-carotene, iron and zinc contents, on average, 8.99 ± 1.03 g/100g, 895.90 ± 346.85 mg/100g, 11.81 ± 9.73 mg/100g and 1.74 ± 0.18 mg/100g dry weight basis respectively. High grain amaranth levels in the formulations significantly (p<0.05) increased the phytate content whereas tannin content was significantly lower in low sorghum formulations. Conversely, extrusion of the composite flours significantly (p<0.05) reduced protein and beta-carotene contents by 4.7% and 40.9% respectively. Extrusion and its interaction with ingredient ratio significantly (p<0.05) affected the proximate, mineral and anti-nutrient composition of the composite flours. Both the fortificants and extrusion play a role in the reduction of anti-nutrients and therefore future studies should focus on other treatments that can be used together with extrusion to reduce anti-nutrients.

show abstract

Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants

Cited by 21 publications

References 13 publications

Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania

Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

Contact Info

Product

Resources

About