scholarly journals Production of Flavoured Weaning Food From Germinated Sorghum (sorghum bicolor) Mushroom (Pleutorus ostreatus) (P11-077-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Fowotade Kujore ◽  
Immaculata Banjoko
Keyword(s):  
Moisture Content ◽  
Nutritional Quality ◽  
Proximate Analysis ◽  
Nutrition Status ◽  
Weaning Food ◽  
Overall Acceptability ◽  
Funding Sources ◽  
Sorghum Flour ◽  
Weaning Foods ◽  
Hedonic Scale

Abstract Objectives To improve the nutrition status of weaning food. Methods The sorghum was soaked for 4 hours, germinated for 72 hours at ambient temperature for 3 days. The mushroom was cultivated for 21 days using cocoa waste as the substrate. The flush was harvested and processed into flour. The harvested mushroom was blanched, drained, cleaned and cut into pieces for easy drying, spread over tray, dried using a dryer. The flour was blended in ratio 80:20 sorghum to mushroom, 70:30 mushroom to sorghum, 60:40 sorghum to mushroom and 50:50: sorghum to mushroom which were coded as AAA, BBB, CCC and DDD respectively. Results Proximate analysis was carried out on the blended flour, the protein ranges from 12.40% to 15.61%, the protein increases as the mushroom content increases in the sample. Sample AAA has 12.40% protein, BBB has 13.62%, CCC has 15.61% with the exception of sample DDD where the value of protein decreased. Moisture content ranges between 7.94%-8.96%. Sample AAA has the lowest moisture content while sample DDD has the highest, 8.96%. Carbohydrate ranges between 64.21% to 54.51%, it decrease as sorghum flour decreases. Sample AAA has the highest carbohydrate content of 64.21%. Sensory evaluation by 20 mothers who are familiar with commercial brand weaning food. It was evaluated for aroma, flavour, taste, color and overall acceptability of the product using 9.hedonic scale. Sample BBB was widely accepted by the panelist which was 30% mushroom and 70% sorghum and the commercial brand based on the fact that the panelists are familiar with it. Conclusions The weaning food produced based on germination of sorghum, oyster mushroom has improved the nutritional quality, Mushroom is a source of protein which can be used to complement cereals in the formulation of weaning foods. Funding Sources self funded.

Sensory and nutritional evaluation of milk based weaning food

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Bhawna Srivastava ◽  
Anisha Verma ◽  
Neerubala Neerubala
Keyword(s):  
Growth And Development ◽  
Statistical Techniques ◽  
Critical Difference ◽  
Weaning Food ◽  
Nutritional Evaluation ◽  
Overall Acceptability ◽  
Care Givers ◽  
Weaning Foods ◽  
Nutritional Analysis ◽  
Hedonic Scale

The weaning period is crucial for the maintenance and continued growth and development of the child. Weaning foods should have good acceptability by both the mothers/care givers and the infants. The main objective of the study was to formulate nutritional rich composite blend, based on locally available ingredients by blending with milk to produce a highly nutritious weaning food to reduce the malnourishment among children. Four different treatments were prepared using the locally available (Wheat flour, chickpea, potato, carrot, linseed and milk) ingredient namely T1, T2, T3 and T4 in different ratio. The different treatments were subjected to organoleptic analysis for testing various sensory attributes via Nine Point Hedonic Scale. Nutritional analysis was done by using standard method of AOAC. Statistical techniques Anova and Critical Difference were used for analyzing the data. The result shows that T2 was liked very much while T1, T3 and T4 were moderately liked by the panel of judges. The result shows the significant (P less than0.05) difference between the overall acceptability of all the treatments. Energy, Protein, fat, ash, Moisture, Carbohydrate, Iron and of formulated weaning foods was higher. Thus it was concluded that formulation of the milk-based weaning food is a good approach to alleviate the malnutrition associated with conventional stipulated cereal-based weaning flour mixtures given in liquid-gruel form.

Studies on preparation of composite dairy food-bottle gourd burfi

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Anurag Anurag ◽  
R. Chawla
Keyword(s):  
Moisture Content ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Bottle Gourd ◽  
Dairy Food ◽  
Overall Acceptability ◽  
Maximum Moisture Content

Bottle gourd burfi was prepared with different proportions of bottle gourd shreds (BGS) to khoa, 10% (T1), 20% (T2), 50% (T3), 100% (T4) and 200% (T5). Sugar (@ 30% on mixture basis) and khoa (150 g) were kept constant in all the experiments. It was observed that on increasing the proportion of BGS sensory scores for color and sweetness increased, whereas scores for flavor, texture and overall acceptability decreased. Maximum scores were fetched by treatment T4 in terms of flavor (8.42), texture (8.21) and overall acceptability (8.33), and by treatment T5 in terms of color and appearance (8.10) and sweetness (8.33). Treatment T1 got lowest sensory scores for all parameters. Proximate analysis indicated that on increasing the proportion of BGS; fat, protein, titratable acidity and ash contents showed a decreasing trend. However moisture content of the product increased, treatment T5 showed maximum moisture content (30.74%).

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Proximate and Mineral Composition of Traditional, Composite Foods Consumed in Rural Areas of Bauchi State, Nigeria

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 780-780
Author(s):  
Mercy Sosanya ◽  
Jeanne Freeland-Graves ◽  
Ayodele Gbemileke ◽  
Funke Adeosun ◽  
Olutayo Shokunbi
Keyword(s):  
Rural Areas ◽  
Mineral Content ◽  
Atomic Absorption Spectrophotometry ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Weaning Food ◽  
Funding Sources ◽  
Micronutrient Status ◽  
Peanut Cake ◽  
Proximate And Mineral Composition

Abstract Objectives High levels of stunting (49.1%), underweight (29.9%) and anemia (70.4%) are common in children &lt;5 years of age in northeastern Nigeria. The nutritional composition of diets fed in the home is of prime importance for the anthropometric and micronutrient status of children. Yet there is paucity of data on the nutrient profile of numerous foods that are part of traditional diets in northeastern Nigeria. This study evaluated the proximate and mineral content of 31 traditional, composite foods consumed in Bauchi state, Nigeria. Methods Proximate analysis was conducted via a modified version of the AOAC International (2006) method. Iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) concentrations were determined from samples by atomic absorption spectrophotometry. Results Of three types of danwake (cooked cereal dough balls/dumplings), danwake wake da dawa (beans with sorghum) had the highest protein (4.78%). Danwake gujia da masara (Bambara nuts with maize) had the greatest Fe (3.97 mg), with Zn (1.20 mg) and Cu (0.28 mg)/100 g). Dambun tsakin masara (maize grits, peanut cake and spinach) had the highest protein (9.12%) of five types of dambu (granulated cereal dumplings). Per 100 g of dambu, Fe (6.01 mg), Zn (1.57 mg), Cu (0.31 mg) and Ca (89.64 mg) of dambun gero da zogale (millet, moringa and peanut cake) was the highest. Of nine soups, miyan kubewa (okra) was lowest in protein (1.90%), while miyan karago (peanut cake) was highest in protein (11.40%), with Fe, Zn and Cu (5.49, 1.30 and 0.33 mg, respectively). Shredded, fried, mutton (dambun naman rago) and soy curds (awara) were excellent sources of protein (49.31% and 16.86%), Fe (9.20 and 8.32 mg), Zn (7.54 and 1.72 mg), and Ca (138.76 and 52.40 mg)/100 g). Of ten cereal puddings, paps and porridges, chanchangan dawa (sorghum, beans and peanut) and danmalele [maize and palm oil pap (used as a weaning food], had the highest (6.43%) and lowest (1.22%) protein, respectively. Porridge made from leftover pudding crust (gwaten kanzo) was high in Fe (3.12 mg/100 g). Conclusions Foods prepared with two different legumes in addition to cereals, were the richest sources of protein and micronutrients compared to other mixtures. Peanut cake and soy curds are cheap sources of protein and minerals, which can improve diets in northern Nigeria, when combined with starchy staples. Funding Sources This study was funded by Oxfam LINE Project, Bauchi.

scholarly journals Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

2021 ◽  
Vol 11 (17) ◽  
pp. 8186
Author(s):  
Ana Carolina L. Centeno ◽  
Etiene Aguiar ◽  
Fernanda Santos ◽  
Valéria Queiroz ◽  
Ana Conti-Silva ◽  
...  
Keyword(s):  
Potato Starch ◽  
Grain Sorghum ◽  
Weight Basis ◽  
Water Levels ◽  
Gluten Free ◽  
Whole Grain ◽  
Overall Acceptability ◽  
Sorghum Flour ◽  
Hedonic Scale

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

scholarly journals Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

2021 ◽  
Author(s):  
Tsehay Alemu ◽  
Wubetu Woyraw ◽  
Habtamu Temesgen ◽  
Shimels Abate
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Mineral Content ◽  
Block Design ◽  
Nutritional Factors ◽  
Overall Acceptability ◽  
White Lupine ◽  
Baked Products ◽  
Hedonic Scale ◽  
Level Of Significance

Abstract Background Bread is one of the most popular and widespread baked products in the world. It is an important staple food made of wheat flour, salt, and yeast. However, wheat protein is lower than that of proteins from pulses. White lupine is a good source of protein, fiber, minerals, and vitamins. It has some anti-nutritional factors which inhibit its consumption. The use of lupine as human food, specifically in baked products has been limited. Objective This study was conducted to investigate the effect of blending ratio and processing of lupine bean on nutritional quality and sensory evaluations of wheat-lupine bread. Methods The study was done by factorial design. All white lupine bean was prepared in a randomized completely block design (RCBD). The quality characteristics of bread were analyzed by three-way ANOVA (Analysis of Variance) was carried out to determine the F-value and the level of significance, Duncan’s multiple range tests at 5% probability were used for the comparison between means using statistical tools of SPSS version 25. Result The effect of processing and blending ratio (140:10:15) had a high value in protein, fat, and mineral content. Sensory acceptance of wheat-lupine bread was affected by the interaction of blending ratio and processing. On a 5 point hedonic scale, the composite sample wheat flour with 5, 10, and 15% white lupine flour and supplementation had the highest scores were 4.60, 3.80, 3.80, 4.40, and 3.95 in color, taste, flavor, appearance, and overall acceptability respectively.

scholarly journals Proximate analysis and formulation of weaning food using germinated cereals, pulses and ground nut

2021 ◽  
Vol 5 (2) ◽  
pp. 32-42
Author(s):  
Most Masuma Tunazzin Rim ◽  
Anusree Ghosh ◽  
Anwara Akter Khatun ◽  
Most Rahima Khatun Rima ◽  
Geerja Nath Roy
Keyword(s):  
Beta Carotene ◽  
Proximate Analysis ◽  
Infant Food ◽  
Contributing Factors ◽  
Weaning Food ◽  
Mineral Concentration ◽  
Infant Foods ◽  
Overall Acceptability ◽  
Infant And Young Children ◽  
Sensory Parameters

A combination of nutritionally inferior diets and improper feeding practices are major contributing factors to the development of childhood malnutrition. Complementary feeding improvement should be of highest priority for nutrition of infant and young children containing all essential nutrients at required amount. The objective of this study was designed to investigate the inclusion of weaning food formulation and evaluating compositional and functional properties of the products. The analysis undertaken in this study was infant food formulation, proximate composition, mineral concentration and sensory properties. The moisture content in this study ranged from 1.49 ± 0.12 to 3.89 ±0.12, crude protein from 15.09 ± 0.05 to 16.79± 0.01, crude fat from 11.11 ± 0.07 to 12.80 ± 0.00, total ash from 2.06 ± 0.03 to 2.21 ± 0.00, carbohydrate from 65.9740 ± 0.24 to 68.2641 ± 0.14 and energy value ranged from 431.68 ± 0.05 to 449.18 ± 0.57. From the result provided, sample-A contained the highest protein, moisture, fat content than sample-B. But carbohydrate and energy are highest in sample-B than sample-A. The two macro minerals mg/100 g of Ca and Zn in the study were ranged from lower 0.60±0.07 to 0.79±0.01 and 1.05±0.01 to 2.44±0.06 respectively. Beta-carotene is varied from 0.90±o.01 to 1.17±0.00. Sensory parameters such as colour, appearance, texture, taste, aroma and overall acceptability is high in sample-A than to sample-B. Finally, from the general trend observed in this study that both the weaning foods prepared from cereal, legume, pulse flour provided better nutritional and functional compositions to meet nutrient dense of infant foods. Asian Australas. J. Food Saf. Secur. 2021, 5 (2), 32-42

scholarly journals Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp

2020 ◽  
pp. 41-47
Author(s):  
P. A. Adie ◽  
D. E. Enenche ◽  
T. M. Atsen ◽  
C. O. Ikese
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Saturated Fat ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Partial Substitution ◽  
Crude Fibre ◽  
Overall Acceptability

The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avocado pear pulp substituted was 20%, 30%, 40% and 50%. The substituted products and the control (100% margarine) were subjected to physicochemical and sensory evaluation. The results of the proximate analysis showed that the protein content ranged from 6.93% -7.83% with sample A having the highest protein content and fat content. Moisture content and ash content of samples were seen to be higher in sample E (50:50 ratio). Sample A had the least value of moisture, ash and crude fibre with moisture content of 11.13%, ash content of 1.40% and crude fibre value of 0.29%, while sample E  recorded the least value of crude fat  (16.00%). The carbohydrate content was recorded to be higher in sample C. The physical properties showed that cookies made with higher avocado pear pulp had less thickness compared to the control cookies. The sensory evaluation results showed that sample A had the highest values of 8.05%, 7.85% and 7.95% for appearance, taste and aroma respectively while sample E (50:50 ratio) had the least values in crunchiness, taste and aroma. The overall acceptability of the results showed that sample A recorded the highest value but not significantly different (p<0.05) from sample B (80:20 margarine avocado). The research concluded that the partial substitution of avocado improved the nutritional value of the cookies by lowering the saturated fat content.

scholarly journals Comparative study on the development of maize flour based composite bread

2014 ◽  
Vol 11 (1) ◽  
pp. 133-139 ◽  
Author(s):  
R Begum ◽  
MJ Uddin ◽  
MA Rahman ◽  
MS Islam
Keyword(s):  
Nutritional Quality ◽  
Energy Content ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Composite Bread

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber and energy content. The sensory analysis showed that there was no significant difference between the wheat bread and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level of maize flour in the breads. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18224 J. Bangladesh Agril. Univ. 11(1): 133-139, 2013

scholarly journals Processing and Preservation of Okra Pickle

2013 ◽  
Vol 21 (1-2) ◽  
pp. 215-222 ◽  
Author(s):  
MM Hosain ◽  
R Jannat ◽  
MM Islam ◽  
MKU Sarker
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Total Solid ◽  
Exponential Relationship ◽  
First Order ◽  
Overall Acceptability ◽  
First Order Kinetics ◽  
Three Samples ◽  
Hedonic Scale

The fresh okras were analyzed for proximate composition whereas the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. The proximate composition fresh okra was moisture 87.5%, ash 0.89%, total solid 18%, vitamin-C 11.1 mg/100g. According to the processing method, the compositions of developed pickles were different. The range of moisture content varied from 59.28% to 69.20% for pickle in sugar, oil and combination of both. Since sugar and salt were used, resulting losses in moisture content were observed in all the samples. Vitamin-C content was decreased or lost by oxidation and heat following first-order kinetics which states that concentration has exponential relationship with time. The microbiological studies revealed that total viable counts (bacteria) were high in pickles which was processed in sugar and low which was processed in oil and oil-sugar mixed, respectively. The acceptability of processed pickles was organoleptically evaluated by the panelists using 1-9 hedonic scale assigned marks for colour, flavour, texture and overall acceptability. The test score indicated that among three samples, the pickle which was processed in sugar and oil mixed (sample-3) was the most acceptable. Storage studies were carried out for up to six months at room temperature (27ºC-33ºC) at an interval of 1 month up to first 2 months and at an interval of 2 months for the consecutive 4 months. The result showed that moisture content decreased slightly with time. All the pickles became softer with the passing of time.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16777 Progress. Agric. 21(1 & 2): 215 - 222, 2010

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