West African Food in the Middle Ages, According to the Arabic Sources

Miracle, Marvin P.; Lewicki, Tadeusz; Johnson, Marion

doi:10.2307/1864955

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is possible that the presumably undesirable sensory attributes of the PVABM were masked by the desirable sensory attributes of the BGN. Bambara groundnut has been reported to have desirable sensory attributes [14]; in the current study, it seems BGN significantly contributed to the improvement in the sensory properties of the yellow PVABM porridge. The roasting of the flours led to the enhancement of the color, texture and flavor of the porridges, thereby increasing their acceptance.…”

Section: Consumer Acceptability Of the Bgn-pvabm Composite Complement...mentioning

confidence: 49%

“…The known carotenoid-derived volatiles responsible for strong flavor and aroma include α-ionone, β-ionone, β-cyclocitral and β-damascenone [13]. On the other hand, BGN grain has been reported to have desirable sensory attributes, particularly flavor [14]. The application of advanced techniques in developing a BGN-based food was found to improve consumer acceptability of BGN, e.g., in Ghana [15] and Nigeria [16].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Adding Bambara Groundnut (Vigna subterranea) on the Physical Quality, Nutritional Composition and Consumer Acceptability of a Provitamin A-Biofortified Maize Complementary Instant Porridge

2022

View full text Add to dashboard Cite

Undernutrition is prevalent in developing regions, particularly sub-Saharan Africa (SSA), especially among children under five. Biofortification of staple crops and using indigenous and traditional crops could be an affordable and sustainable strategy together with other existing strategies to reduce undernutrition. This study aimed to determine the effect of adding bambara groundnut (BGN) on the physical quality, nutritional composition and consumer acceptability of a provitamin A-biofortified maize (PVABM) complementary instant porridge. The PVABM flour was substituted with flour of either red or brown BGN variety at 0, 10, 20 and 30% (w/w) levels. The composite flours were used to make an instantized complementary porridge. The physical quality (texture, color, water absorption capacity (WAC), solubility index (SI) and swelling volume (SV)) of the grains and the composite complementary instant porridges were assessed. Nutritional analysis was conducted using standard AOAC methods. A 55-member consumer panel evaluated the acceptability of the porridge samples using a nine-point hedonic scale. The firmness, WAC, SI and SV decreased with increasing concentration of flour of either of the BGN varieties. The decrease in SV would positively affect the porridge quality as nutrient density and viscosity decreased. The protein, fat, fiber and total mineral (ash) content of the porridges increased with an increase in either BGN variety. There was no significant difference (p > 0.05) in the overall acceptability of the BGN–PVABM composite porridge samples and the porridge without BGN (control). The improved nutritional composition and positive consumer acceptability of BGN–PVABM are encouraging as consumption could contribute to the alleviation of nutrient deficiencies, including protein-energy malnutrition and mineral deficiencies, especially in SSA.

show abstract

Section: Consumer Acceptability Of the Bgn-pvabm Composite Complement...mentioning

confidence: 49%

Section: Introductionmentioning

confidence: 99%

The Effect of Adding Bambara Groundnut (Vigna subterranea) on the Physical Quality, Nutritional Composition and Consumer Acceptability of a Provitamin A-Biofortified Maize Complementary Instant Porridge

2022

View full text Add to dashboard Cite

show abstract

Food-related behaviors during drought: a study of rural Fulani, northeastern Nigeria

Lockett

Grivetti²

2000

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

Two rural settled Fulani villages in northeast Nigeria were surveyed for dietary practices and use of edible wild plants (n = 100 adult subjects). Dietary patterns and medical data were obtained for children under 5, pregnant and lactating women and the elderly. A diversified diet was maintained at both geographical locations through hunting, gathering, agriculture, horticulture, animal husbandry, food exchanges and cash purchases. Edible wild plants associated with children included fruits of baure (Ficus sycomorus), faru (Lannea schiniperi), giginya (Gardenia aqualla), kokiya (Strychnos spinosa) and nunu (Parinari curatellitolia). Leaves of shiwaka (Veronia colorate) were consumed by lactating women to stimulate breastmilk production. Generally, fruits of baure (Ficus sycomorus) were eaten to counter stomach pain; fruits of kisni (Bridelia ferruginea) were eaten to treat diarrhea; and bark of kuka (Adansonia digitata) was consumed for weight gain. Food storage was more important during wet seasons than dry because of local and regional flooding. Adult Fulani men rode to distant markets on bicycles, while women walked to market and in some instances expended 3200 kcal/day engaging in this activity.

show abstract

West African Food in the Middle Ages, According to the Arabic Sources

Cited by 2 publications

References 0 publications

The Effect of Adding Bambara Groundnut (Vigna subterranea) on the Physical Quality, Nutritional Composition and Consumer Acceptability of a Provitamin A-Biofortified Maize Complementary Instant Porridge

The Effect of Adding Bambara Groundnut (Vigna subterranea) on the Physical Quality, Nutritional Composition and Consumer Acceptability of a Provitamin A-Biofortified Maize Complementary Instant Porridge

Food-related behaviors during drought: a study of rural Fulani, northeastern Nigeria

Contact Info

Product

Resources

About