Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties...Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.展开更多
Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously drives the food industry to search for novel functional ingredients high in health-promoting constituents such as dietary fibr...Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously drives the food industry to search for novel functional ingredients high in health-promoting constituents such as dietary fibre and protein.This study investigated the impact of unripe banana flour and sesame meal addition as functional ingredients to enhance the dietary fibre,nutritional profile and functional properties of gluten-free sorghum cookies.Gluten-free sorghum cookies were prepared using composite sorghum flours(SF)formulated by alternately replacing SF(30–65%)with unripe Cardaba banana flour(CBF)(30–65%)and sesame meal(SM)(5%).Nutritional composition,mineral molar ratios,dietary fibre and functional properties of the flours and cookies were assessed using standard methods.Physical parameters including diameter,thickness,spread ratio and weights as well as the sensory attributes of the cookies were evaluated.While sesame meal addition significantly(p≤0.05)influenced protein enhancement,CBF inclusion significantly enhanced ash,insoluble dietary fibre,mineral contents and functional properties of sorghum flours and cookies.The significantly(p≤0.05)higher values in thickness,diameter and spread ratio composite cookies containing higher CBF[CBC65(cookie with 65%CBF)had the highest values]may indicate CBF addition enhanced the cookie-making potential of sorghum flour.Similarly,its highest flavor,aftertaste and overall acceptability scores as compared to the control(100%wheat cookie)or other composite cookies may have been influenced by the combined sweetness of banana’s natural flavor and sugars produced during baking.The incorporation of Cardaba banana flour into sorghum cookie formulation may hold interesting potential as a rich source of dietary fibre and other bioactive compounds as well as aiding functional and sensory enhancement of sorghum flour.Defatted sesame seed flour when incorporated into this blend at a ratio not more than 5%may aid in the production of organoleptically acceptable enriched gluten-free sorghum:Cardaba banana:defatted sesame cookies that could offer nutritional and health benefits for both gluten-sensitive and non-gluten-sensitive consumers.展开更多
文摘Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.
文摘Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously drives the food industry to search for novel functional ingredients high in health-promoting constituents such as dietary fibre and protein.This study investigated the impact of unripe banana flour and sesame meal addition as functional ingredients to enhance the dietary fibre,nutritional profile and functional properties of gluten-free sorghum cookies.Gluten-free sorghum cookies were prepared using composite sorghum flours(SF)formulated by alternately replacing SF(30–65%)with unripe Cardaba banana flour(CBF)(30–65%)and sesame meal(SM)(5%).Nutritional composition,mineral molar ratios,dietary fibre and functional properties of the flours and cookies were assessed using standard methods.Physical parameters including diameter,thickness,spread ratio and weights as well as the sensory attributes of the cookies were evaluated.While sesame meal addition significantly(p≤0.05)influenced protein enhancement,CBF inclusion significantly enhanced ash,insoluble dietary fibre,mineral contents and functional properties of sorghum flours and cookies.The significantly(p≤0.05)higher values in thickness,diameter and spread ratio composite cookies containing higher CBF[CBC65(cookie with 65%CBF)had the highest values]may indicate CBF addition enhanced the cookie-making potential of sorghum flour.Similarly,its highest flavor,aftertaste and overall acceptability scores as compared to the control(100%wheat cookie)or other composite cookies may have been influenced by the combined sweetness of banana’s natural flavor and sugars produced during baking.The incorporation of Cardaba banana flour into sorghum cookie formulation may hold interesting potential as a rich source of dietary fibre and other bioactive compounds as well as aiding functional and sensory enhancement of sorghum flour.Defatted sesame seed flour when incorporated into this blend at a ratio not more than 5%may aid in the production of organoleptically acceptable enriched gluten-free sorghum:Cardaba banana:defatted sesame cookies that could offer nutritional and health benefits for both gluten-sensitive and non-gluten-sensitive consumers.
