Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization

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dc.contributor.authorMuyonga, John H.
dc.contributor.authorNakimbugwe, Dorothy
dc.contributor.authorLung'aho, Mercy
dc.contributor.authorNatabirwa, Hedwig
dc.contributor.authorTumwesigye, Kashub S.
dc.date.accessioned2022-05-27T11:15:34Z
dc.date.available2022-05-27T11:15:34Z
dc.date.issued2020
dc.description.abstractSchool-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient-rich and acceptable extruded bean-based snack, which could contribute to improved nutrient intake, especially for school-age children. Snack formulations developed from Roba1 beans, maize, orange-fleshed sweet potato, and amaranth mixtures, and processed in a twin-screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9-point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value-added food products from blends of iron-rich beans and common staples.en_US
dc.identifier.citationNatabirwa, H., Nakimbugwe, D., Lung'aho, M., Tumwesigye, K. S., & Muyonga, J. H. (2020). Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization. Food Science & Nutrition, 8(9), 4763-4772.DOI: 10.1002/fsn3.1727en_US
dc.identifier.otherDOI: 10.1002/fsn3.1727
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/3547
dc.language.isoenen_US
dc.publisherFood Science & Nutritionen_US
dc.subjectacceptabilityen_US
dc.subjectBean snacken_US
dc.subjectextrusionen_US
dc.subjectnutrient contributionen_US
dc.subjectoptimizationen_US
dc.subjectprotein digestibilityen_US
dc.subjecttextureen_US
dc.titleBean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimizationen_US
dc.typeArticleen_US
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