scholarly journals PROXIMATE, PHYTOCHEMICAL, AND SENSORY EVALUATION OF “UZA-AKWUAGWORAGWO” TRADITIONAL FOOD OF NKANU PEOPLE IN ENUGU STATE, NIGERIA

Food Biology ◽  
1970 ◽  
pp. 16-22
Author(s):  
Agomuo Emmanuel, Eboagwu Ijeoma, Nwadike Constance ◽  
Ezekwe Ahamefula, Onedibe Ozioma
Keyword(s):  
Sensory Evaluation ◽  
Crude Protein ◽  
The Body ◽  
Traditional Food ◽  
Traditional Foods ◽  
Protein Requirement ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Enugu State ◽  
Low Levels

Proximate, phytochemical, and sensory evaluation of “uza-akwuagworagwo” traditional food were investigated using standard methods. Proximate composition result revealed the presence of moisture (10.00±1.90%), crude fiber (17.87±1.10%), and crude protein (39.81±2.84%). Phytochemicals found present were alkaloids (1.71±0.10 mg/100g), flavonoids (3.68±0.00 mg/100g), and tannins (0.64±0.12 mg/100g). Sensory evaluation attributes of the food such as appearance (5.31±0.29), taste (7.00±1.02), color (6.22±0.92) and overall acceptability (6.10±0.31) were also observed in the study. The high protein content of the studied food could mean that it can contribute significantly to daily protein requirement of the body when consumed. The low levels of phytochemicals found in the food could be an added health advantage. The sensory evaluation of the food compares to those of other traditional foods. This study has revealed the proximate, phytochemical, and sensory evaluation of “uza-akwuagworagwo” traditional food of Nkanu people in Enugu State, Nigeria.

scholarly journals Nutritional qualities assessment of locally processed spaghetti

2016 ◽  
Vol 5 (1) ◽  
pp. 5
Author(s):  
Bitrus Tukura ◽  
Joseph Daniel Gbubele ◽  
Swaiba Mamman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Zinc Content ◽  
Mineral Elements ◽  
Crude Fiber ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Standard Methods ◽  
Nutritional Qualities ◽  
Low Levels

The quest for cheap and quality food is on the increase, especially during economy crises. Some nutritional properties of the raw and cooked local and industrial spaghetti were determined using standard methods. Concentrations of mineral elements were determined using atomic absorption spectrophotometer. Total ash (0.98±007 %), crude protein (14.28±0.15 %) and carbohydrate (77.95±0.11 %) levels in the raw industrial spaghetti were higher compared to the locally processed raw spaghetti. Carbohydrate and moisture levels for both processed spaghetti increased on cooking, while total ash and protein contents decreased. Crude fiber (0.009±0.00 %), carbohydrate (77.52±0.21 %) and moisture levels in the cooked local spaghetti were higher than in the cooked industrial spaghetti. Proximate contents of the local and industrial raw spaghetti were significantly (P ≤ 0.05) different. Concentrations of mineral elements in the raw locally processed spaghetti were lower than in the industrial spaghetti. Low levels of functional properties were recorded in the local spaghetti. Cooking decreased zinc content in the spaghetti, but significantly (P ≤ 0.05) increased the moisture content, crude fiber, carbohydrate and mineral contents. The spaghetti processed locally may serve as an alternative to the industrial spaghetti.

scholarly journals Mothers’ beliefs about indigenous and traditional food affordability, availability and taste are significant predictors of indigenous and traditional food consumption among mothers and young children in rural Kenya

2019 ◽  
Vol 22 (16) ◽  
pp. 2950-2961
Author(s):  
Constance Awuor Gewa ◽  
Agatha Christine Onyango ◽  
Frederick Obondo Angano ◽  
Bonnie Stabile ◽  
Maction Komwa ◽  
...  
Keyword(s):  
Young Children ◽  
Traditional Food ◽  
Traditional Foods ◽  
Lower Odds ◽  
Mothers And Children ◽  
Rural Kenya ◽  
Longitudinal Study Design ◽  
Food Affordability ◽  
Low Levels ◽  
The Relationship

AbstractObjective:To examine mothers’ and young children’s consumption of indigenous and traditional foods (ITF), assess mothers’ perception of factors that influence ITF consumption, and examine the relationship between perceived factors and ITF consumption.Design:Longitudinal study design across two agricultural seasons. Seven-day FFQ utilized to assess dietary intake. Mothers interviewed to assess their beliefs about amounts of ITF that they or their young children consumed and on factors that influence ITF consumption levels.Setting:Seme sub-County, Kenya.Participants:Mothers with young children.Results:Less than 60 % of mothers and children consumed ITF at time of assessment. Over 50 % of the mothers reported that their ITF consumption amounts and those of their children were below levels that mothers would have liked for themselves or for their young children. High cost, non-availability and poor taste were top three reasons for low ITF consumption levels. Mothers who identified high cost or non-availability as a reason for low levels of ITF consumption had significantly lower odds of consuming all ITF except amaranth leaves. Mothers who identified poor taste had significantly lower odds of consuming all ITF except green grams and groundnuts. Similar relationships were noted for young children’s ITF consumption levels.Conclusions:A majority of the mothers reported that they and their children did not consume as much ITF as the mothers would have liked. Further studies should examine strategies to improve availability and affordability of ITF, as well as develop recipes that are acceptable to mothers and children.

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 Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 505-505
Author(s):  
Ann Asouzu Sr. ◽  
Nkemjika Umerah Sr.
Keyword(s):  
Zea Mays ◽  
Crude Protein ◽  
Energy Content ◽  
Pasting Properties ◽  
Sensory Properties ◽  
Complementary Food ◽  
Crude Fibre ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Funding Sources

Abstract Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P &lt; 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P &lt; 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

scholarly journals Quality Characteristics of Bread from Wheat and Garden Peas Flours

2019 ◽  
pp. 216-223
Author(s):  
M. T. Ukeyima ◽  
H. Agoh ◽  
P. O. Ochelle
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Control Sample ◽  
Quality Characteristics ◽  
Physical Parameters ◽  
Composite Flour ◽  
Garden Pea ◽  
Standard Methods ◽  
Significant Difference

The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was the control sample (A) using standard methods. All the functional parameters differed (p≤0.05) significantly. The moisture, crude protein, crude fat, Ash and crude fiber increased (p≤0.05) significantly while the carbohydrate content decrease (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-40%. The result of the physical properties showed that there was a significant difference in all the physical parameters. Also, sensory results showed that there were significant differences in all the sensory scores. However, consumers preferred the bread from 100% wheat flour and 90% and 10% (Sample B) of wheat and garden peas flours substitution.

scholarly journals Acceptance of Traditional Foods (Barobbo) for Primary School Children Student

2019 ◽  
Vol 25 (2) ◽  
pp. 20
Author(s):  
A.Riska Kumala Majid ◽  
Sukmawati Sukmawati ◽  
Sirajuddin Sirajuddin
Keyword(s):  
Primary School ◽  
The Body ◽  
Primary School Children ◽  
Traditional Food ◽  
Traditional Foods ◽  
Yellow Corn ◽  
The People ◽  
Different Types ◽  
Good For ◽  
Research Analysis

Barobbo is a typical Bugis food made from corn by adding vegetables and animal dishes. Barobbo is a food rich in protein, vitamins, and minerals which are needed by the body. This research aims to determine the acceptance of traditional food (Barobbo) for the student in primary school. The Research is conducted by a laboratory test. The research was testing on the untrained student which are Primary School of Berbantuan Muhammadiayah II Berua, Grade IV around 30 students. The data of the research analysis was using independent sample t-test with SPSS program. The results showed that the acceptance of this traditional food (Barobbo) which was made by using yellow corn was mostly good for 17 people (57%) and less for 13 people (43%). The acceptance of traditional food was made by using white corn was mostly good for 27 people (90%) and less for 3 people (10%). The statistical result of the test shows that there was a different level of acceptance to the students by using 2 different types of corn. Comparison between yellow and white corn is p<0,05 (0.032). The recommendation for this traditional food (Barobbo) is used as an alternative to PMT-AS, in addition to the ingredients which is very familiar among the people already. beside that this traditional food barobbo has a high nutritional content.

Grab a healthy bite: Nutritional evaluation of barley based cookies

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Vasan Alka ◽  
Boora Pinky ◽  
Khetarpaul Neelam
Keyword(s):  
Weight Gain ◽  
Dietary Fiber ◽  
Crude Protein ◽  
Traditional Food ◽  
Soluble Fiber ◽  
Barley Genotype ◽  
Barley Flour ◽  
Nutritional Evaluation ◽  
Food Ingredients ◽  
Overall Acceptability

Healthy snacking improves overall health, curbs cravings, fights weight gain, and boosts brain power to give you the energy you need to keep going all day. Keeping this in mind, the present study was carried out to nutritionally evaluate the barley supplemented cookies, subjected to processing namely soaking, popping and malting incorporating barley genotype namely BH-942. Cookies were developed from barley flour subjected to three types of processing viz., soaking, popping and malting. Their physical and sensory characteristics were also recorded in the present investigation. Overall, the highest mean score of overall acceptability was recorded from Control followed by malted flour cookies. It was also observed that malted flour cookies were found to have highest contents of crude protein, crude fiber, dietary fiber and soluble fiber. The investigation thus suggests that replacement of traditional food ingredients like wheat with barley can be nutritious and beneficial.

Nutrient composition of pulse-based recipe Sepu bari consumed in Himachal Pradesh, India

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shweta Sharma ◽  
Rajju Priya Soni ◽  
Ashish Kumar
Keyword(s):  
Nutritional Quality ◽  
Reducing Sugars ◽  
Food Samples ◽  
Himachal Pradesh ◽  
Consumer Acceptability ◽  
Traditional Food ◽  
Traditional Foods ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Reported Data

The present study was undertaken with the objectives to document knowledge about the process/preparation of traditional foods i.e <italic>Sepu-bari</italic> of Mandi district, Himachal Pradesh and to evaluate the selected food recipes in relation to nutritional quality and consumer acceptability. Five blocks <italic>viz</italic>. Mandi-sadar, Karsog, Sundernagar, Chauntra and Seraj were selected. The selected traditional food samples were analysed for their physico-chemical chemical analysis showed that moisture content was highest in B<sub>3</sub> (8.80%) followed by B<sub>2</sub> (8.46), B<sub>5</sub>(8.36) B<sub>4</sub>(8.29) and B<sub>1</sub>(6.39%) . Reported data showed highest amount of crude fat in B<sub>4</sub> (26.96%), and protein in B<sub>3</sub> (23.60%) and lowest fat content in B<sub>2</sub> (21.75%) and lowest protein content in B<sub>1</sub>(21.74%) respectively. Crude fiber was maximum in B<sub>3</sub> & B<sub>1</sub> with same value (2.21%) & lowest in B<sub>2</sub> with value of 1.91%. Reducing sugars were calculated highest in B<sub>4</sub> (0.39%) and lowest in B<sub>1</sub> (0.27%). Organoleptic scoring revealed that maximum scores for taste, flavor, texture, and overall acceptability were obtained by B<sub>3</sub> <italic>sepu badi</italic> as 8.30, 8.20, 8.40 and 8.22 respectively.

scholarly journals Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar

2019 ◽  
Vol 11 ◽  
pp. 65-68
Author(s):  
Binita Subedi ◽  
Nawaraj Upadhyaya
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutritional Value ◽  
Quality Evaluation ◽  
Phosphorus Content ◽  
Overall Acceptability ◽  
Flaxseed Flour ◽  
Calcium Iron ◽  
Cereal Bars

 A study was carried out to prepare cereal bars incorporated with flaxseed rich in nutritional and sensory characteristics which are convenient to carry and consume as a snack. Full fat roasted flaxseed flour was incorporated along with commercially available instant oat flakes at the rate of 5, 10, 15 and 20% to prepare Cereal (Oat) bar. Effect of flaxseed flour incorporation was studied in proximate composition, calcium, iron and phosphorus content of cereal bar. The addition of flaxseed flour increased (p<0.05) the nutritional value of the cereal bar in terms of crude protein, crude fat, crude fiber and total ash however, the carbohydrate content significantly decreased. Sensory evaluation of cereal bars were carried out in terms of appearance, color, odor, taste, texture and overall acceptability. Cereal (Oat) Bar prepared by incorporating 10% flaxseed flour was found to be significantly (p<0.05) superior from sample with no flaxseed flour in terms of texture and overall acceptability.

scholarly journals Development of Functional Healthy Korea Traditional Soondae with Addition of Organic Farming Pumpkin Using Sensory Evaluation

2018 ◽  
Vol 7 (3.33) ◽  
pp. 112
Author(s):  
Young Kyun ◽  
Kim .
Keyword(s):  
Dietary Fiber ◽  
Organic Farming ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Statistical Technique ◽  
Traditional Food ◽  
Growing Up ◽  
Cooking Method ◽  
Survey Results ◽  
Positive Effect

In this paper, in order to propose the standard cooking method of Soondae, which is one of most favorite traditional food sausage type Korea.Nowadays, obesity and cardiovascular diseases are changing food consumption habits; these changes have fostered the development of products with functional ingredients that meet the market demands for maintaining a healthy body. The people's interest to the healthy, Low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy.In order to propose the standard cooking method of Soondae, which is one of most favorite traditional food sausage type Korea, In This study was to develop the Soondae with addition of organic farming pumpkin using sensory evaluation. The survey for the recognition and preference for Soondae using organic farming pumpkins performed from 15 to May 30 in the year of 2018 by subjecting 159 customer, and frequency analysis was used for the statistical technique. We analyzed the possible data by use of statistic program SPSS Windows 18.0 Version. Through the survey results, the organic farming pumpkin Soondae develop new products and recipes.Questionnaire investigation result for the group revealed that 60% or more of the group showed common level of their interest in the development of Pumpkin Soondae. Improved texture added pumpkin. Dietary fiber, crude protein of Pumpkin Soondae increased but crud fat and salinity of Pumpkin Soondae were decreased. Pumpkin Soondae functionality has been improved. Modern men, colorectal cancer, adult diseases, such as cardiovascular disease and increase as the increase of dietary fiber and carbohydrate reduction seem to have a very positive effect.  

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