Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda
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Date
2008
Journal Title
Journal ISSN
Volume Title
Publisher
International journal of food science & technology
Abstract
The type and quality of weaning food plays a vital role in the growth and development of children. The high
rates of malnutrition reported in banana consuming areas of Uganda reveal the bulkiness and high viscosity
of the predominant banana-based weaning foods. The objective was to determine the impact of processing
technique on energy density and viscosity of cooking banana. Part of the unprocessed dried slices was milled
into fine flour and the rest extruded. Pre-gelatinised banana flour was produced using a modified earlier
method. Nutrient and energy composition of the flours were determined using standard methods. Data were
subjected to one-way anova ⁄ least significant difference test and t-test using GenStat 5 Release 3.2. Pregelatinisation
and extrusion cooking significantly raised energy content of banana significant impact on its
viscosity but with extrusion cooking achieving better results. Extrusion cooking and pre-gelatinisation
increase the energy content of cooking bananas and significantly reduces its bulkiness. Soybean and simsim
addition will improve protein quality and quantity of banana-based weaning products.
Description
Keywords
Bulk, Extrusion, Protein energy malnutrition, Pre-gelatinisation, Viscosity, Weaning
Citation
Bukusuba, J., Muranga, F. I., & Nampala, P. (2008). Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda. International journal of food science & technology, 43(8), 1424-1429. doi:10.1111/j.1365-2621.2007.01670.x