Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

Abstract

Quality attributes of stiff porridges prepared from Irish potato and pigeon pea starch blends were studied. Starches were extracted from Irish potato and pigeon pea using a wet extraction method. Various ratios of the starches were mixed and analyzed for chemical, functional and pasting properties. The starch blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of Irish potato starch with pigeon pea starch led to increases in protein (0.15 to 1.2%), fat (0.26 to 0.56%) and ash (0.30 to 0.69%) while the amylose content of the starch blends decreased (from 23.8 to 18.4%) respectively. Functional properties such as bulk density (0.75 to 0.60 g/cm 3 ), water absorption capacity (3.1 to 2.6 g water/ g sample) and dispersibility (58.6 to 42.7%) decreased significantly (P<0.05) at the highest concentration (50%) of pigeon pea starch respectively. Pasting properties such as peak, breakdown, final and setback viscosities increased with increasing levels of pigeon pea starch while peak time and pasting temperature decreased. The sensory attributes of stiff porridges were not adversely affected by pigeon pea starch inclusion. Therefore it should be possible to incorporate up to 50% of low digestible pigeon pea starch into Irish potato starch from legumes such as pigeon pea as alternatives to cassava starch in the preparation of stiff porridges. Such porridges made from Irish potato and legume starches could provide additional incentive for individuals requiring decreased and or slow starch digestibility such as diabetics.

Quality Evaluation of Ready-To-Eat Garri Made from Cassava Mash and Mango Fruit Mesocarp Blends

“…The Bulk density was determined by the method of AOAC [19]. Water absorption capacity was determined by the method of Abu et al [20] and Swelling capacity by the method of Leach et al [21].…”

“…Water holding capacity measures the extent to which macromolecules can entrap large amount of water without the possible incidence of exudation [33]. It depends on several often interrelated factors such as the nature of the molecules, presence of lipids, hydrophilic and hydrophobic balance in the molecule, thermodynamic properties of the system (such as bond energy and interfacial tension) as well as the physicochemical environment such as pH, ion concentration, temperature and pressure [20]. The swelling capacity in the fortified garri samples were lower (0.78-0.83 g/g) than the control sample (1.09 g/g).…”

The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

“…This severe malnutrition increases susceptibility to life-threatening diseases such as kwashiorkor, marasmus, marasmic-kwashiorkor, tuberculosis, gastroenteritis and cancer. In SSA, malnutrition is still prevalent and persistent, despite the targets of the United Nations Millennium Development primary goal to eradicate hunger (visible and hidden) by 2015 (Abu et al, 2012). This may be partly due to the high consumption of cereals or starchy foods that are low in protein and other micronutrients without supplementation with protein-rich fractions derived from legumes or animal sources.…”

Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

“…Starch is a principal constituent of many foods, a major source of energy and an essential factor in the gross structure, texture or consistency of most foods. Commercial starches are obtained from grains such as maize, wheat and rice, and from roots and tubers such as Irish potato, sweet potato and cassava [6]. In the southern parts of Nigeria, starch is especially used in the preparation of Stiff porridges (with or without the addition of palm oil) which is then consumed with stews, oha, ora and/or vegetable soups.…”

“…This could be achieved through formulating diets to optimize health and reduce the risk factors of metabolic syndrome in an aging population [7]; [4]. For this reason and others, research into alternative starch sources with slow and/or low digestibility in staple food preparations such as Stiff porridges have been made [6]; [4].…”