scholarly journals Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour

2021 ◽  
Vol 11 (18) ◽  
pp. 8474
Author(s):  
Rabiul Alam Roni ◽  
Md. Nasir Hossain Sani ◽  
Sirajum Munira ◽  
Md. Abdul Wazed ◽  
Shafiquzzaman Siddiquee
Keyword(s):  
Vitamin A ◽  
Significant Risk ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Consumer Acceptability ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Iron And Zinc ◽  
Leaf Powder ◽  
Banana Flour

Micronutrient deficiency is raising concern worldwide, especially among children and pregnant women in Africa, Southern Asia, and certain developing countries, posing a significant risk to the nutritional status. This study aimed to develop cake fortified with Moringa leaf powder (MOLP), ripe banana flour (RBF) and assessed the effect of MOLP and RBF on the nutritional composition as well as consumer acceptability. The nutritional, mineral, vitamin A and sensory attributes of MOLP and RBF fortified cakes were assessed. Proximate analysis results showed that the addition of MOLP and RBF significantly increased from 5.79% to 8.90% for protein, 1.25% to 1.66% for ash, 2.70% to 6.98% for fiber, and 53.0% to 60.88% for carbohydrate. However, the fat and moisture content decreased from 20.16% to 13.06% and 17.77% to 13.54%, respectively. The mineral contents (phosphorus, potassium, iron, and zinc) increased significantly in the fortified cake compared to the unfortified control. The vitamin A content (3.40–5.62 mg/100 g) of the fortified cakes was significantly (p < 0.05) higher than the vitamin A (1.62 mg/100 g) content of the unfortified cake. Although MOLP and RBF substitution raised most of the nutritional contents, the maximum consumer acceptability was recorded in the unfortified control, which was statistically similar to C2 (1.5% MOLP and 2% RBF) substitution in terms of shape, sweetness, flavor, mouth feel, and overall acceptability. The results indicated that cake supplemented with 1.5% MOLP and 2% RBF provided the enriched nutritional quality and potentially contributed to the improvement of food and nutritional security of the vulnerable populations. Furthermore, utilizing ripe bananas with peels in cake recipes will help to encourage the recovery of food waste for functional food preparation.

scholarly journals Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu

2020 ◽  
Vol 129 ◽  
pp. 175-180 ◽  
Author(s):  
R.N. Olusanya ◽  
U. Kolanisi ◽  
A. van Onselen ◽  
N.Z. Ngobese ◽  
M. Siwela
Keyword(s):  
Moringa Oleifera ◽  
Nutritional Composition ◽  
Consumer Acceptability ◽  
Leaf Powder

scholarly journals The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends

2019 ◽  
Vol 11 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Folasade Maria Makinde ◽  
Ayobami Opeyemi Eyitayo
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Cocos Nucifera ◽  
Proximate Analysis ◽  
Pasting Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Iron And Zinc ◽  
Flour Blends

The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

scholarly journals Development of healthy multigrain biscuits from buckwheat-barley composite flours

2018 ◽  
Author(s):  
Anwar Hussain ◽  
Rajkumari Kaul ◽  
Anju Bhat
Keyword(s):  
Wheat Flour ◽  
Sensory Attributes ◽  
Significant Decline ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Buckwheat Flour

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

scholarly journals Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns

2021 ◽  
Vol 47 (3) ◽  
pp. 1154-1164
Author(s):  
Sarah S Ngwere ◽  
Richard J Mongi
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Nutritional Composition ◽  
Sensory Profile ◽  
Nutrition Status ◽  
Consumer Acceptability ◽  
Composite Flour ◽  
Mineral Contents ◽  
Whole Wheat ◽  
The People

Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour. Keywords: Jackfruit seed; Nutritional composition; Sensory profile;  Composite buns

scholarly journals The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Deepali Mohite ◽  
Roji Waghmare
Keyword(s):  
Sensory Quality ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Leaf Powder

The aim of this study was to examine the effects of coriander powder substitutions at various proportions in biscuits. The coriander leaf powder (CLP) was rich in essential minerals like calcium (2805.46 mg/100 g), iron (42.1 mg/100 g) and phosphorous (44.36 mg/100g). The scavenging activity of CLP was 93.34% and the total phenolic content was found to be 40.43 μg/ ml GAE. The biscuits were prepared using 10, 20 and 30% CLP and were baked at 180 °C for 17 minutes. Biscuits were evaluated for their nutritional composition, antioxidant activities, phenolic content, texture, sensory quality and shelf life over 21 days. The macronutrients, antioxidant activities, phenolic content and hardness increased with increasing concentrations of coriander powder. According to the overall acceptability scores from sensory evaluation, 10% and 20% CLP supplemented biscuits were more acceptable than 30% CLP supplemented biscuits.

scholarly journals Methods of Preparation and the Energy, Protein and Mineral Values of Three Cameroonian Dishes: "Corn Chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo"

2005 ◽  
Vol 5 (8) ◽  
pp. 01-13
Author(s):  
Roger Ponka ◽  
◽  
Fokou E ◽  
Fotso M ◽  
Achu MB ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Atomic Absorption Spectrophotometry ◽  
Proximate Analysis ◽  
Mineral Contents ◽  
Absorption Spectrophotometry ◽  
Iron And Zinc ◽  
Cucumeropsis Mannii ◽  
The Cost ◽  
Carbohydrate Contents ◽  
Nutritional Balance

This study analyses the different methods of preparation and the nutritional value of three Cameroonian dishes. These are: "Corn chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo". "Corn chaff" is a mixture of corn (Z ea mays L.), beans (P haseolus vulgaris ) and palm oil ( Elaeis guinensis ). "Nnam Owondo/Ebobolo" is made up of groundnut paste ( Arachis hypogaea ) and cassava paste ( Manihot utilisima). "Nnam Ngon/Ebobolo" is made up of egusi paste ( Cucumeropsis mannii ) and cassava paste ( Manihot utilisima ). The moisture, ash, protein, lipid , fibre and carbohydrate contents were determined using standard methods. The mineral contents (magnesium, copper, iron and zinc) were determined by Atomic Absorption Spectrophotometry. A survey of these dishes in the market gave the quantity and the cost of each dish sold: A serving of "Corn chaff" which costs 200F CFA, weighs 641g; that of "Nnam Owondo/Ebobolo" which costs 150F CFA weighs 566g and that of "Nnam Ngon/Ebobolo" which costs 150F CFA weighs 507g. The proximate analysis gave the following nutritive content: moisture (67.9; 49.5 and 53.4 g/100g F.W), ash (4.30; 1.77 and 1.54 g/100g D.W), protein (11.7; 8.96 and 7.36 g/100g D.W), lipid (17.6; 13.5 and 7.79 g/100g D.W), fibre (3.18; 1.86 and 0.84 g/100g D.W), carbohydrate (63.3; 73.8 and 82.5 g/100g D.W), magnesium (95; 108.9 and 97.9 mg/100g D.W), copper (0.57; 0.27 and 0.23 mg/100g D.W), iron (6.08; 2.97 and 3,87 mg/100g D.W) and zinc (3.74; 3,29 and 3,14 mg/100g D.W) for "Corn chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo" respectively. The content in nutrients shows that ′′ Corn chaff ′′ is balanced with respect to the proportions of protein, lipid and carbohydrate energy. On the other hand, "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo" have low proportions of protein and lipid energy. The contents in minerals (Mg, Cu, Fe, and Zn) are low. Th e quantities actually ingested enable the coverage of 64; 69 and 45 % of the protein allowances and 31; 42 and 33% of the energy allowances for the tree dishes respectively, for an averagely active adult. For a good nutritional balance, it is recommended to consume a greater quantity of "Nnam Owondo " and "Nnam Ngon with smaller quantities of "Ebobolo".

scholarly journals Development of healthy multigrain biscuits from buckwheat-barley composite flours

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
Anwar Hussain ◽  
Rajkumari Kaul ◽  
Anju Bhat
Keyword(s):  
Wheat Flour ◽  
Sensory Attributes ◽  
Significant Decline ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Buckwheat Flour

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF;70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

scholarly journals Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods

2012 ◽  
Vol 1 (3) ◽  
pp. 84 ◽  
Author(s):  
Christine Emmanuel-Ikpeme ◽  
Christopher Eneji ◽  
Godwin Igile
Keyword(s):  
Vitamin A ◽  
Wheat Flour ◽  
Nutritive Value ◽  
Composite Flour ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Significant Difference ◽  
Health Significance ◽  
Baked Foods

Eating snacks during lunch periods has become a way of life for school children and the busy working class people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy snacks remains a major challenge for the food industry to tackle, including the issue of sugar and carbohydrate contents in snacks which predisposes obesity. Nutritional and sensory characteristics of baked foods produced from wheat/beniseed flour composite were investigated with the aim of producing healthy and nutritious baked foods. Beniseed was substituted in wheat flour so as to increase the protein content and enhance the nutritive value of baked food produced from such composite flour. Beniseed was substituted in wheat flour at 3 levels (10%, 20%, 30%) with other ingredients to produce bread and cake. The samples were analyzed for proximate content, vitamin A and C, antinutrients, minerals and sensory properties. Proximate and mineral contents, as well as Vitamin A and C content of the bread and cake showed significant increases (P&gt;0.05) with increase in beniseed substitution levels. The level of total oxalate and soluble oxalate significantly increased (P&lt;0.05), while phytate and tannins significantly (P&lt;0.05) decreased with increase in beniseed substitution level. There was no significant difference (P&lt;0.05) in the panelist ratings for taste, color, flavor, texture and overall acceptability of 10% beniseed substitution for bread and up to 20% beniseed substitution for cake with the control. The results indicate that a healthy and nutritious snack could be produced from wheat and beniseed flour composite. This study is of public health significance in Nigeria.

scholarly journals Effect of Processing Method on Composition and Consumer Acceptability of Camel (Camelus dromedarious) Meat and Beef.

2021 ◽  
Vol 38 (1) ◽  
pp. 135-144
Author(s):  
B.F. Muhammad ◽  
A.B. Mahmud ◽  
A. Mustapha
Keyword(s):  
Moisture Content ◽  
Meat Products ◽  
Processing Method ◽  
Small Scale ◽  
Consumer Acceptability ◽  
Processed Meat ◽  
Mineral Contents ◽  
Fresh Meat ◽  
Overall Acceptability ◽  
Camel Meat

The study was carried out to investigate the chemical composition and sensorycharacteristic of processed camel meat and beef. Fresh meat from hindlimb Longissimus dorsi of camel and bull were processed into kilishi, balangu, and soye. The unprocessed meat was used as control. The meat and meat products were subjected chemical analysis to determine moisture, protein, fat, and mineral contents (Na, K, Ca, Mg, Cu, Fe and Zn). The results showed that raw camel meat had significantly (p<0.05) higher moisture content (76.77%) than beef (71.29%). Similarly, camel meat processed into balangu had higher moisture content (73.94%) than that of beef (62.27%). The kilishi of beef and camel meat had the lowest moisture of 9.89% and 10.30%, respectively. Processing method significantly (p<0.05) affected protein contents of raw beef from 18.88% to 20.26% in balangu, 19.69% in kilishi and 24.78% in soye. Protein content of raw camel meat was increased significantly (p<0.05) from 15.16% to 20.57% in balangu, 17.56% in kilishi and 18.10% in soye. The fat content of camel meat (19.33%) differ significantly (p<0.05) from that of beef (15.37%); and the processed meat products showed significantly (p<0.05) higher fat contents than raw meat. The ash contents of both beef (4.20%) and camel meat (4.70%) kilishi were significantly (p<0.05) higher compared to other products. Camel meat products contain more minerals than beef except for Cu (5.15 mg/g) and Fe (1.43 mg/g). The colour and flavour of beef and camel meat soye were rated very good significantly (p<0.05) higher than kilishi and balangu rated between good and satisfactory. The overall acceptability ratings of beef kilishi (7.1) and balangu (7.4) were significantly (p<0.05) higher than camel meat kilishi (6.6) and balangu (4.7). However the overall acceptability of soye from both species was rated same and excellent. It could be concluded that beef and camel meat compare favourably in nutrients and consumer acceptability ratings. It was recommended that camel meat be adopted for use in soye, kilishi and balangu making at small scale and commercial production levels.

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