Sensory evaluation of extruded quality protein maize-based supplementary foods

Maseta, Elina; Mosha, Theobald C.E.; Nyaruhucha, C. N. M.; Laswai, Henry

doi:10.5897/ajfs2016.1445

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…There was no significant difference in the overall acceptability of the new formulation compared to the market blends. This means that all the flours were equally accepted which agrees with the study conducted by Elina et al (2016). However, it contradicts earlier studies that indicated that extruded products were disliked by consumers due to flavour changes that develop during extrusion (Muoki et al, 2012).…”

Section: Discussionsupporting

confidence: 65%

“…However, the mouthfeel and flavour were found to be greater contributors in improving the acceptability of the products compared to colour. Therefore in developing product qualities, much more attention should be put in improving mouthfeel and sensory qualities (Elina et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…More attention is given to composite flours for making porridge because it is the most consumed food by low-income families in most African countries (Ajifolokun et al, 2019;Udomkun et al, 2019). Porridge is commonly prepared from cereals, which are low in most nutrients hence the rise in the formulation of composite flours from different locally available foods (Elina et al, 2016). Formulated products have different sensory characteristics which can be caused by the different ingredients and the changes they undergo during processing (Adedola et al, 2019;Gitau et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes

Emmaculate¹,

Wandayi²,

Ooko³

et al. 2020

Afr. J. Food Sci.

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Porridge is a popular cereal flour-based food product for children in Sub-Saharan Africa. Compositing of cereal flours to improve their nutritional composition is done. However, the enrichment of such flours with naturally nutrient-rich plant products is poorly developed. A study was conducted to evaluate the acceptability and sensory attributes of newly formulated extruded composite flours containing maize, sorghum, grain amaranth, baobab and orange-fleshed sweet potatoes. Seven extruded formulations optimized for nutritional composition were developed. Twelve trained panellists evaluated the sensory attributes and overall acceptability of the composite flours determined on a 9point hedonic scale. Formulation of the composite flours significantly (p<0.05) affected scores of colour, flavour and overall acceptability with the mean score ranging between 5.7 and 7.4. There was no significant difference (p>0.05) on overall acceptability between extruded and non-extruded composite flours but extruded flours had significantly higher scores on texture (p<0.05). The comparison of the newly formulated composite flours with the conventional flours showed no significant difference (p>0.05) in the overall acceptability; therefore, they can be potentially adopted. All the sensory attributes contributed to the overall acceptability of the formulations, with mouthfeel and flavour having higher relationship with overall acceptability. It is concluded that these attributes are desirable characteristics of any new naturally fortified cereal formulation.

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Section: Discussionsupporting

confidence: 65%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes

Emmaculate¹,

Wandayi²,

Ooko³

et al. 2020

Afr. J. Food Sci.

View full text Add to dashboard Cite

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Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Olaniran

Okonkwo

Osemwegie

et al. 2020

International Journal of Food Science

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Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.

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Development and Process Optimization of a Ready-to-Eat Snack from Rice-Cowpea Composite by a Twin Extruder

et al. 2023

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A central composite rotatable design with four independent variables viz. blend ratio (broken rice flour and cowpea flour): 90:10–70:30, moisture content (10–18% wet basis), barrel temperature (110–150 °C), and screw speed (280–360 rpm) were varied in the development of ready-to-eat snacks using a twin extruder for a broken rice–cowpea product. The effects of the independent variables on specific mechanical energy, water absorption index, water solubility index, total color, hardness, bulk density, expansion ratio, and overall acceptability of the extruded snack were investigated using regression analysis. The results showed that the physical qualities of the ready-to-eat snacks were significantly affected by the extrusion parameters (i.e., blend ratio, barrel temperature, moisture content, and screw speed). From the findings, it was observed that screw speed and moisture contents affected hardness, while water absorption index was affected by all the extrusion parameters. However, the water solubility index and overall acceptance were majorly affected by the moisture content; extrudate produced with barrel ratio of 85:15, 12% moisture content, barrel temperature of 140 °C, and screw speed of 300 rpm was the most acceptable, at 6.73 on a 9 point hedonic scales. The blend ratio and barrel temperature influenced the expansion. Furthermore, the combination of cowpea and broken rice to produce nutritious ready-to-eat snacks has high acceptability and is a promising panacea for food security.

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Sensory evaluation of extruded quality protein maize-based supplementary foods

Cited by 3 publications

References 5 publications

Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes

Consumers acceptability of extruded maize-sorghum composite flours fortified with grain amaranth, baobab and orange fleshed sweet potatoes

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Development and Process Optimization of a Ready-to-Eat Snack from Rice-Cowpea Composite by a Twin Extruder

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