The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives

Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulled) of two cowpea varieties, cassava starch, and designated flour composites. The composites were prepared using cassava starch and sorghum flour at 0%, 35%, and 70%, respectively, with 30% cowpea flour. The addition of sorghum intensified sorghum aroma in flatbread, while cowpea flours contributed a beany flavour. Flatbreads from cassava-cowpea composites had a chewier and rubberier mouthfeel, an intense fermented aroma and flavour, and a sour aftertaste compared to single flours, but were most similar to the wheat flatbread, with a residual beany flavour. Information from this study can guide food product developers toward developing new bread products from sorghum, cassava, and cowpea composite flours, thereby moving Africa towards a more sustainable food system. Further research on the effects of the sensory characteristics and consumer liking of the flatbreads is needed.

Sensory optimization of formulated coffee mix from pedada seed (Sonneratia caseolaris) and robusta coffee (Coffea canephora)

Pedada seed is one of potential anti-oxidant resources of coastal plants which is under-utilized. In this current study, pedada seed was formulated in to Robusta coffee to develop a novel coffee mix. The purpose of this study was to obtain the most ideal formula of pedada-Robusta coffee mix based on sensory evaluation using Just about Right (JAR) analysis of French-press brewed coffee mix. The best coffee mix formula was obtained for the mix of 1:1 proportion between pedada seed and Robusta coffee. There were 18 out of 19 sensory attributes of the best formula that sensorially accepted by the consumer respondents. Those included vegetative aroma, brown sugar aroma, musty aroma, sweet aroma, nutty aroma, cocoa aroma, citrus-fruit aroma, sweet taste, sour taste, body-mouth-feel, mouth-feel strength, nutty flavour, burnt flavour, chemical flavour, citrus-fruit flavour, beany flavour, roasted flavour and sweet flavour. The best pedada-coffee mix was also characterized as having mean particle size of 421.5±19.1 μm, total phenolic content of 21.55±0.21 mg GAE/g, antioxidant activity of 48.60±0.94%, caffeine content of 278.50 ± 4.95 mg/kg, total dissolved solids of 0.4±0.066% and colour with a value of L=17.0±0.0; a=18.6±0.9 and b=23.6±0.9.

Pengaruh Lama Perendaman Biji Kedelai (Glycine max L.Merr) terhadap Karakateristik Organoleptik Susu Kedelai

Soybeans (Glycine max (L) Merr.) are legumes that contain high vegetable protein, fat source, vitamins, and minerals. One of the products is soy milk. Soy milk has a strong beany flavour and a chalky mouthfeel. The flavour of soybeans in soy milk can be reduced by applying the appropriate processing techniques. One of the important steps in processing soybeans into soy milk is to soak soybeans. Studies related to soaking soybeans to soy milk are rarely found. This research was intended to find out the long-lasting influence of soybean to the organoleptic characteristics of soy milk so that the soy milk is produced by its acceptance (good acceptance). A completely randomized design was used with three treatments of soybean soaking long as follows, 6 hours, 12 hours, and 24 hours. The organoleptic data was carried out with ANOVA method at α=5% and followed by DMRT. The results showed that long soaking the soybean only affected the level of taste and overall acceptance of soy milk. In addition, the best soaking time of soybean was 12 hours because it was able to influence the taste level of flavor with the highest acceptance and the most distinct acceptance compared to other treatment with a preferred assessment score and gave the highest value of the favorite level on all parameters.

Consumer intentions to buy nutrient-rich precooked bean snacks: Does sensory evaluation matter?

Precooked bean products have the potential of bridging the common bean demand and consumption gap in Kenya. However, sensory evaluation of novel precooked processed products has been inadequate in determining acceptability. This study assessed the sensory evaluation of precooked bean snacks by 269 rural consumers in Machakos County of Kenya. Descriptive results indicated that less than one-quarter (22%) of the consumers were aware of the precooked bean products. The low awareness is a disconnect from the expectations that farming households were probably going to be aware of processed bean products because of their participation in bean value chain. Sensory evaluation showed that 75% of the consumers evaluated the freshness of the bean snacks positively, with about 90% and 63% of them positively assessing the taste of the precooked bean snacks branded Keroma Delicious and Keroma Fruity, respectively. The taste evaluation of Keroma Fruity brand significantly differed depending on age and level of education of the consumer. Similarly,the taste of Keroma Delicious brand also significantly differed by age and educational attainment of consumers. Furthermore, while consumers liked the taste parameters of the products, less than half of them liked the beany flavour of the two products. Results from the binary logit regression model indicated that freshness, sourness, and flavour positively and significantly predicted the probability of future purchases of Keroma Fruity bean snack brands. Consumer intentions to buy Keroma Delicious brand were positively predicted by flavour and marginally by sweetness. To accelerate the consumption of precooked bean products, product development and marketing strategies should recognise the role of sensory attributes in driving acceptability of the bean snacks, deploy processing technologies that retain and enhance sensory attributes, create awareness of the products, and segment the market from a gender lens in order to satisfy the diverse consumer needs and preferences.

Development of mango flavored Soy Dahi

The experiment was aimed to prepare mango flavored soy milk based dahi (whole cow milk : soy milk=1:1). To remove the beany flavour of soybean as well as to add the mango flavour, mango juice were added at the rate of 0, 5, 10 and 15%. Data on physical and chemical parameters were recorded and analyzed. It was observed that smell and taste, body and consistency, color and appearance as well as total score were significantly increased (p<0.01) when 5% mango juice added to soy milk based dahi. These properties could further be increased significantly (p<0.01) by increasing the level up to 10% but increasing the level of mango juice up to 15% were significantly decreased (p<0.01) the physical properties. After chemical analysis, a significant increasing (p<0.05) in acidity, total solids and carbohydrate content but a significantly decresing (p<0.05) in fat and ash content of dahi were observed due to the addition of mango juice. Compilation of physico-chemical properties it was observed that addition of 10% mango juice prepared a high quality low cost mango flavored soy milk based dahi. Considering the shortage along with high price of milk we could transfer the techniques to the manufacturer to produce and market the mango flavored soy milk based dahi. DOI: http://dx.doi.org/10.3329/bjas.v42i1.15779 Bang. J. Anim. Sci. 2013. 42 (1): 44-48

Particle Size Distribution of Commercial Cowpea (Vigna unguiculata (L) Walp.) Flour and Sensory Properties of Akara

Cowpea (Vigna unguiculata (L) Walp.) is an indigenous African legume. It is an important source of protein in the diet of West Africans. In Nigeria, large proportion of cowpea is consumed as a deep fat fried foam product (akara), after the beans had been soaked in water, manually dehulled and made into paste. The inconvenience of these procedures each time is a major constraint in the utilization of cowpea and has led to considerable effort towards production of ready-to-use cowpea flour which can be hydrated into paste for akara. Consistency, dispensability and the frying characteristics of cowpea paste, reconstituted from cowpea flour, and the quality of the resulting akara balls, are influenced among others by particle size distribution of the paste. In this study, particle size distribution of commercially produced cowpea flour was determined and the sensory properties of akara made from it were compared with that prepared using a traditional method. The commercial cowpea flour notably had finer particles than the traditional paste. Over 40% of the commercial cowpea flour had particles finer than 0.75x10-4m as against 25% of the traditional paste. The concentration of particles intermediate between flour and grits (i.e. in the 2x10-4m - 6.0x10-4m pore region) was higher in the traditional paste (44.72%) than the commercial cowpea flour (18.36%). All the akara had high scores for colour, while the commercial cowpea flour akara had significantly (p?0.05) lower scores for texture, flavour and overall acceptability. The commercial flour akara was dry and dense with tough outer surface, and beany flavour. Texture and flavour are very important determinants of akara quality.