Investigation of the potential of fortified instant matooke flour in rehabilitation of malnourished children (Part 1): Optimal level of fortification of instant tooke flour porridge and its nutritional quality attributes
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Date
2009
Journal Title
Journal ISSN
Volume Title
Publisher
African Journal of Food Science
Abstract
The aim of this study was to optimize levels of incorporation of soybean and sesame flours into instant
tooke (cooking banana) flour (ITF) porridge with respect to sensory quality. The flours were prepared
using conventional dehydration procedures. A mixture design was developed for incorporating sesame
and soybean flours into matooke flour. From the design thirteen porridge formulations were developed
on which sensory evaluation was determined using 9-point hedonic scale. Sensory parameters
determined were taste color, flavor, consistency, mouth feel and overall acceptability. Based on
sensory evaluation, one optimal formulation was identified. Nutritional quality attributes of the optimum
formulation were determined. Viscosity was determined using the Rapid Visco-Analyser. The optimal
formulation was 64.90, 16.34 and 18.76 % matooke, soybean and sesame respectively. The results
indicated that incorporation of soybean and sesame into ITF porridge significantly (p<0.001) enhanced
its sensory quality attributes. Energy density and protein content of the optimum formulation was
502.12 Kcal and 11.1% respectively. Incorporation of sesame and soybean flours into ITF resulted in
reduction in viscosity. The study suggested that fortification of ITF with soybean and sesame enhances
sensory and nutritional quality.
Description
Keywords
Matooke, fortification, optimization
Citation
Florence, I. M., Miriam, K., Fabian, N., & James, M. N. (2009). Investigation of the potential of fortified instant Matooke flour in rehabilitation of malnourished children. Part 1: Optimal level of fortification of instant tooke flour porridge and its nutritional quality attributes. African Journal of Food Science, 3(10), 273-278.