scholarly journals Proximate composition and sensory evaluation of Guinea corn meal enriched with soybean and groundnut for infant feeding

2021 ◽  
Vol 13 (1) ◽  
pp. 51-56
Author(s):  
Christiana Teniola Gbadebo ◽  
Latifah Taiye Ahmed
Keyword(s):  
Infant Feeding ◽  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Balanced Diet ◽  
Score Card ◽  
Significant Difference ◽  
Nursing Mothers ◽  
Sensory Qualities ◽  
Research Questions

The study determined the proximate composition and sensory evaluation of Guinea corn (Sorghum bicolor) meal enriched with soybeans (Glycine max) and groundnut (Arachishypogaea) for infant feeding. Three (3) research questions were raised and one (1) hypotheses formulated and tested at 0.05 significant level. The research design adopted for this study is Research and Development Design. The panelists used for the study comprised of forty (40) Nursing Mothers, who have children age 6 month-2 years. The panelists were presented with 6 coded samples produced from a composite of seven possible formulations of Guinea corn blends enriched with soybeans and groundnut. The study used Sensory Evaluation Score Card, which was filled by participants during the testing session. Proximate analysis was determined by calculating the proximate composition of the products with Association of Analytical Chemists method. One-way Analysis of Variance (ANOVA) was used to test for the significant differences in the proximate and sensory properties of the samples. Findings of proximate composition revealed that GCS (Guinea corn and Soybean) has the highest protein (14.98%) and moisture content (48.82%). For sensory evaluation, the sample GCG (Guinea corn and Groundnut) was the most preferred with mean score 6.25(±1.01) while the sample GCO (Guinea corn only) was the least preferred with mean score 4.25(±1.51). The findings of hypothesis revealed a significant difference between the sensory qualities of guinea corn only and guinea corn enriched with soybeans (p<0.05). Based on the findings, the study concludes that Guinea corn blend enriched with soybeans and groundnut increases the nutritive and sensory qualities of the products and therefore suitable for children feeding. It was recommended that guinea corn blend enriched with soybeans and groundnut should be incorporated into children feeds to increase the intake of balanced diet by the children and prevent malnutrition in infants.

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 Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 735-735
Author(s):  
Oyetunji Akinola
Keyword(s):  
Sensory Evaluation ◽  
Energy Content ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Water Soluble ◽  
Nutrient Deficiencies ◽  
Two Samples ◽  
Significant Difference ◽  
Yam Flour

Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.

Standardization of formulation and processing conditions for development of nutritional carabeef cookies

2015 ◽  
Vol 45 (5) ◽  
pp. 677-687 ◽  
Author(s):  
Meena Goswami ◽  
B. D. Sharma ◽  
S. K. Mendiratta ◽  
Vikas Pathak ◽  
R. R. Kumar ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Economic Status ◽  
Proximate Analysis ◽  
Vital Role ◽  
Consumption Pattern ◽  
Content Type ◽  
Fat Replacers ◽  
Snack Foods ◽  
Significant Difference ◽  
Hue Angle

Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children. Design/methodology/approach – Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation. Findings – Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment. Research limitations/implications – The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers. Originality/value – Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

scholarly journals Development and Evaluation of Physicochemical Properties of Pulse Added Protein Rich Pasta

2018 ◽  
Vol 3 (12) ◽  
pp. 56-59
Author(s):  
Ronali Navoda Balasooriya ◽  
I. Wickramasinghe
Keyword(s):  
Proximate Composition ◽  
Amino Acid Profile ◽  
Overweight And Obesity ◽  
Cooking Time ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Nutritional Transition ◽  
Sensory Qualities ◽  
Mouth Feel

Sri Lanka is experiencing a nutritional transition along with under-nutrition, overweight, and obesity. Consumers are becoming health conscious and pasta products are fetching great attention. However, legumes and cereals are nutritionally complementary, where together provide the essential amino acid profile for vegans. In this study, wheat semolina was substituted with soya and mung flour to develop five pasta formulations (F1, F2, F3, F4, F5). F1 - soy 40%, F2 - soy 30% & mung 10%, F3 -soy 20% & mung 20%, F4 - soy 10% & mung 30%, F5 - mung 40%. All the samples have the protein content of more than 15% which complies with the local regulation. All the five samples were evaluated for the proximate composition, cooking time and sensory qualities. Pulse incorporated pasta show increased cooking time compared to control. According to the sensory evaluation data, there is a significant difference among the five samples for color, texture, taste and overall acceptability but there is no significant difference among the sample for mouth feel of the product. Based on physicochemical & proximate composition, cooking time and sensory qualities, pasta containing soy flour (40%) resulted in better quality having more nutritional elements and highest overall acceptability.    

scholarly journals Physicochemical and sensory properties of traditional baked cake (kuih baker) with coconut milk and soy milk

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1435-1443
Author(s):  
Maimanah-Faizah I. ◽  
Ismail-Fitry M.R. ◽  
Umi Hartina M.R. ◽  
Rozzamri A.
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Positive Control ◽  
Proximate Analysis ◽  
Negative Control ◽  
Sensory Properties ◽  
Coconut Milk ◽  
Colour Properties ◽  
Soy Milk ◽  
Significant Difference

Coconut milk is widely used in Malaysia as one of the essential ingredients in preparing traditional baked cake or ‘kuih bakar’. Increased demand for coconut milk affects its availability and cost. Thus, it is important to study a possible alternative ingredient to ensure the continuity of this traditional dessert. This project aimed to determine the physicochemical and sensory properties of ‘kuih bakar’ produced with coconut milk and soy milk. In the present study, ‘kuih bakar’ was prepared with fresh coconut milk (FCM) (positive control), fresh soy milk (FSM), commercial coconut milk (CCM), commercial soy milk (CSM), and without milk (negative control). Proximate analysis showed that substitution of coconut milk with soy milk reduced the fat and increased the protein content of ‘kuih bakar’ significantly (p < 0.05). However, the substitution of coconut milk did not show a significant effect (p > 0.05) on the colour properties and water activity of the sample. There were significant differences (p < 0.05) in scores during sensory evaluation between the samples but the ‘kuih bakar’ produced with FSM showed no significant difference (p < 0.05) as compared to FCM and CCM. This study demonstrated that physicochemical and sensory attributes of traditional ‘kuih bakar’ can be maintained by using FSM as a substitution of the traditional coconut milk used in producing ‘kuih bakar’.

scholarly journals Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Banana Pseudo Stem

2020 ◽  
pp. 32-42
Author(s):  
K. Buvaneshwari ◽  
G. Sashidevi ◽  
G. Hemalatha ◽  
R. Arunkumar
Keyword(s):  
Sensory Evaluation ◽  
Chemical Properties ◽  
Nutrient Retention ◽  
Storage Conditions ◽  
Lemon Juice ◽  
Balanced Diet ◽  
Storage Study ◽  
Standard Procedures ◽  
Physico Chemical ◽  
Significant Difference

Vegetable beverage was part of a balanced diet that make sure the vigor and healthy body. Vegetable juices were rich in fiber content which was quickly inducing the feeling of satiety and also improve digestion. The objective of this study was to formulate and prepare ready to serve (RTS) banana pseudo stem beverage. Two banana varieties were selected viz., ottu vazhai (syn Mupaddai) (V1), vayal vazhai (V2). Banana pseudo stem beverage was developed from banana tender core, natural flavorings (lemon, mint)extracts, 2% citric acid as a anti-browning agent, KMS (70ppm) as preservative and CMC (0.1%) as a stabilizer. The proximate composition, physico- chemical analysis, sensory evaluation and microbial study of the pseudo stem beverage was evaluated using standard procedures. The beverages were evaluated at 15 days interval period. During storage conditions the quality of juice with minimum significant changes in chemical properties was observed with the addition of KMS. Based on the sensory evaluation, lemon juice flavored pseudo stem beverage was highly accepted by consumer than mint flavored beverage. Storage study for the pseudo stem beverage was also carried out and significant difference was noticed in beverage. Compare to vayal vazhai (V2), the yield of juice (87.0%) content was higher in ottu vazhai (syn Mupaddai) (V1).The maximum desirable results were obtained from (V1) lemon flavored beverage stored at refrigeration condition. The results were showed that pH (3.28 to 4.75), TSS (12 to 14.0° brix), Acidity (0.35 to 0.26) and vitamin C (0.77 to 0.59). From the storage studies, the lemon flavored pseudo stem beverage (Mupaddai variety V1) was found to be the best in nutrient retention and sensory evaluation than mint flavour beverage and it was accepted up to 45 days.

scholarly journals Proximate and Sensory Evaluation of Different Zobo-Moringa Blends Packaged in Tea Bags

2019 ◽  
Vol 3 (1) ◽  
pp. 9
Author(s):  
Ibeabuchi J.C. ◽  
Okafor D.C. ◽  
Agunwah I.M. ◽  
Agim O.A. ◽  
Nwosu M.O. ◽  
...  
Keyword(s):  
Linear Programming ◽  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
The Novel

<p><em>Different blends of Roselle calyx and Moringa leaves (90:10%. 80:20%, 70:30%, and 5</em><em>0</em><em>:</em><em>50%</em><em> respectively) were used in processing the novel instant “</em>Zobo-moringa mix” <em>by drying, grinding and mixing of Zobo calyx, moringa leaves, ginger, cloves and orange flavour. Various recipes were formulated using linear programming, after which sensory evaluation was carried out to obtain an acceptable formula. Dried Moringa leaves were added at different proportion by varying the amount of Zobo calyx used. All samples were packaged in teabags. Proximate analysis was carried out on the samples. The results of the proximate analysis showed that the proximate composition of the samples was significantly higher (P &lt; 0.05) in protein and it increases as the proportion of Moringa increases from 2.325% to 28.05%. For the crude fiber, there was a decrease in its composition from 14.00% to 5.70% as the proportion of Moringa increases. It is significantly low in carbohydrate from 59.98% to 29.62% as the proportion of Moringa increases. The results of the sensory evaluation of the samples showed that the samples into which Moringa were incorporated were generally more accepted than the conventional </em>Zobo<em> sample (control).</em></p>

scholarly journals An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia subterranean Thouars)

2013 ◽  
Vol 1 ◽  
pp. 17-27
Author(s):  
Y.O. Bankole ◽  
O.A. Tanimola ◽  
R.O. Odunukan ◽  
D.O. Samuel
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Ash Content ◽  
Bambara Groundnut ◽  
Slight Variation ◽  
Crude Fibre ◽  
Pasting Temperature

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

scholarly journals Heavy Metals, Proximate Analysis and Brine Shrimp Lethality of Vernonia amygdalina and Ocimum gratissimum Growing in Crude Oil-Rich Delta State, Nigeria

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2913
Author(s):  
Oluwatofunmilayo Arike Diyaolu ◽  
Alfred F. Attah ◽  
Emmanuel T. Oluwabusola ◽  
Jones Olanrewaju Moody ◽  
Marcel Jaspars ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Crude Oil ◽  
Proximate Composition ◽  
Plant Biomass ◽  
Principal Component ◽  
Proximate Analysis ◽  
Oil Exploration ◽  
Vernonia Amygdalina ◽  
Ocimum Gratissimum ◽  
Significant Difference

Vernonia amygdalina (VA) and Ocimum gratissimum (OG) are among the most frequently consumed vegetables in Kokori and Abraka communities of Delta State, Nigeria. However, the continuous crude oil exploration and spillages in Kokori may threaten their safety for use as food and medicine. Twelve samples of VA and OG obtained from crude oil-rich and crude oil-free communities were comparatively analysed for proximate composition, heavy metals, and cytotoxicity. Data obtained were subjected to various multivariate statistical techniques, including principal component analysis (PCA), biplot, and analysis of variance (ANOVA), to investigate the correlations between the vegetables from the different communities and the effect of crude oil exploration and spill on plant biomass. Results obtained indicate a significant difference (p < 0.05) in the proximate composition of VA and OG and higher heavy metal content for VA from the crude oil-spill Kokori. Two VA collections from Kokori were exceptionally toxic to cellular crustaceans.

scholarly journals KOMPOSISI PROKSIMAT DAN PENERIMAAN SENSORI MAKANAN VEGETARIAN INDIA STERIL TERPILIH

2021 ◽  
Vol 83 (6) ◽  
pp. 73-82
Author(s):  
Zalifah Mohd Kasim ◽  
Nurul Farhana Hasim ◽  
Saiful Irwan Zubairi
Keyword(s):  
Proximate Composition ◽  
Descriptive Analysis ◽  
Proximate Analysis ◽  
Caloric Content ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Significant Difference ◽  
Before And After ◽  
Sterilization Process

Vegetarian diets are slowly becoming a lifestyle in Malaysia but is still lacking in the production of vegetarian foods in the form of ready-to-eat meals. The main objectives of this study were to determine the proximate composition and sensory acceptance of selected Indian vegetarian dishes (aloo gobi, dhal curry, potato curry, aloo patta gobi, bhindi masala, vadai and vegetarian kebab) before and after sterilization process. The preparation of the dishes was done using sterilization and vacuum packaging technique. As for the proximate analysis, ash, moisture, fat, protein, carbohydrate and crude fibre and total caloric content were determined. Sensory analysis which was quantitative descriptive analysis (QDA) and the 7-point hedonic scale were used to determine appearance, colour, odour, taste, texture and overall acceptance, before and after sterilization process. In proximate analysis, significant difference (p<0.05) between reference and steril samples for vegetarian kebab and vadai (moisture), aloo patta gobi and aloo gobi (ash), bhindi masala, vegetarian kebab and aloo gobi (protein), aloo gobi, vegetarian kebab and vadai (fat).  Vegetarian kebab showed the highest mean value and significantly different (p<0.05) in energy values. Hedonic test showed that the overall acceptability of Indian vegetarian dishes among races were significantly different (p<0.05). Vegetarian kebab had the highest preference score as compared to the other samples. As for QDA, there were no significant difference in the overall acceptability for all the reference and sterilized samples. In conclusion, the sterilization process slightly affected the proximate composition and sensory acceptance of selected Indian vegetarian dishes.

Sign in / Sign up

Export Citation Format

Share Document