Abstract
Mozambican diets are often lacking in vitamin A. Orange-fleshed sweet potatoes (OFSP) are rich in beta-carotene, a precursor of vitamin A, but are not easily introduced into the diet as the consistency of the porridge made from OFSP is unappetising. Flour made from roasted cassava (garri) produces a palatable porridge with a high energy density. We propose a simple procedure for producing an instant porridge by roasting grated OFSP with flour from shredded sun-dried cassava (G-OFSP). This is an easily adopted variant of the traditional garri-making process. The consistency of this porridge made from milled G-OFSP (G-OFSPf) was compared to the consistency of porridges made from maize flour (Mf), cassava flour (Cf), OFSP flour (OFSPf) and garri flour (Gf) at 43°C, and then correlated to the perceived characteristics assessed by a sensory panel. The dry matter concentration of the porridges was adjusted to give similar consistency, measured by the maximum force of back extrusion, using traditional maize porridge as a reference. The porridges were additionally characterized by back extrusion force relaxation time. Short relaxation times were obtained for G-OFSPf, Mf and Gf porridges and longer times for Cf and OFSPf porridges, corresponding roughly to the sensory preference. In the sensory test of consistency, G-OFSPf porridge was ranked first, followed by Mf, Gf, OFSPf and Cf. In overall sensory tests comparing G-OFSPf porridge to Gf porridge, G-OFSPf porridge was significantly preferred with regard to all sensory attributes evaluated (p < 0.01). The energy density of the G-OFSPf porridge was 5.6 kJ/ml; the highest of the three most preferred porridges with regard to texture. The preparation of flour from a mixture of grated OFSP and shredded sun-dried cassava improved the perceived porridge consistency, increased its energy density, and its high acceptability would increase the intake of betacarotene.
Highlights
In recent years, the cultivation and consumption of orange-fleshed sweet potatoes (OFSP) have increased in Africa
Tests were carried out to compare the sensory consistency of G-OFSP flour (OFSPf), Maize flour (Mf), cassava flour (Cf), garri flour (Gf) and OFSPf porridges characterized by equal back extrusion force
To assess the perceived consistency of the porridges made from the 5 samples of flour (Mf, Cf, OFSPf, Gf, G-OFSPf), 50 panelists were asked to rank the samples from the best to the worst, according to the consistencysensation perceived on the spoon touch and breakup of the porridge and how can be chewed in the mouth
Summary
The cultivation and consumption of orange-fleshed sweet potatoes (OFSP) have increased in Africa. In West Africa, garri, made from sun-dried cassava chips and roasted shredded roots, is a well-known product [7]. A part of water content is usually reduced by mechanical pressing or by adding sun-dried cassava flour to the wet shredded roots. The texture of porridge made from roasted cassava (garri) is more palatable, and has a higher energy density than that made from sun-dried cassava chips [14]. Most of the cassava roots cultivated in Africa do not contain carotenoids and the incorporation of OFSP in the popular African garri may result in porridge with a high energy density, an acceptable texture, as perceived by consumers, and could be a way to increase the intake of vitamin A. The energy density and texture of this mixture were measured, and sensory parameters such as mouthfeel, consistency, colour and flavour of an instant porridge made from the milled G-OFSP were determined
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