Nutritional and Consumer Acceptability of Dakuwa (West African Snack) Developed from Digitaria iburua (Fonio)

In this study, the proximate composition, microbiological, and nutrition evaluation of wheat-mango flakes was studied. A preliminary research work was done to ascertain the optimum acceptable levels of mango pulp addition to wheat flake production using 0 to 80 % (w/v) of wheat and mango pulp. Sensory evaluation was done and the most accepted flake samples were selected. Consequently, in the main research, the level of mango pulp was varied in a ratio of 0 to 50 giving rise to a total of five (5) samples. Proximate composition and microbiological analyses were done using standard analytical methods; furthermore, nutritive composition of the resultant flakes was also done using standard analytical procedures. The Flakes from 50:50 W: M had the highest protein content 14.4±0.02 %. The feed conversion efficiency (FCE), protein efficiency ratio (PER), net protein ratio (NPR), and apparent digestibility (AD) increased with the incorporation of mango pulp, yeast and mould counts ranged from 4 to 23 Cfu/g with 50:50 W: M having the highest count of 23 Cfu/g.

The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ratios 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) respectively. Proximate and mineral compositions of the blends were determined using standard analytical methods; energy value was estimated using the Atwater factor. The blends were prepared for sensory evaluation by cooking with the addition of vegetable oil and sucrose and then subjected to sensory evaluation using a commercial complementary food as control. The crude protein, crude fat, ash and crude fiber contents increased significantly with increased inclusion of soybean flour from 5.36 to 22.02 g/100 g, 1.03 to 6.03 g/100 g, 1.06 to 2.55 g/100 g and 4.77 to 5.86 g/100 g respectively while carbohydrate content reduced from 81.81 to 55.24 g/100 g. The energy value ranged from 357.97 to 363.31 kcal/100 g. The samples contained 66.74 - 76.50 mg/100 g sodium, 687.43 – 725.65 mg/100 g potassium, 64.00 – 103.04 mg/100 g calcium, 145.76 – 242.51 mg/100 g phosphorus, 4.80 – 9.98 mg/100 g iron and 3.18 – 4.61 mg/100 g zinc. The result of the sensory evaluation showed that 70:30 complementary food was the most preferred and acceptable in terms of all the sensory attributes evaluated and it compared favourably with the control. This sample also showed a promising capacity to meet the Recommended Dietary Allowances (RDAs) of protein, carbohydrate, potassium, phosphorus, iron and zinc for infants (7 -12 months). This study has shown that complementary food produced from breadfruit and soybean flour has appreciable nutritional density in terms of proximate and mineral compositions and could be used as a substitute for expensive commercial complementary foods especially among families with low income in Nigeria and other developing countries of the world.

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical-chemical analyses.

Análisis de las propiedades físico-químicas y sensoriales de barra alimenticia a base de semillas y nueces sin componentes de origen animal

Purpose: The study was carried out to evaluate the proximate, rheological and sensory properties of Millet based salad cream in comparison with the conventional salad cream. Methodology: Starches were extracted from four different local varieties of millet, comprising two varieties of pearl millet, namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for the purpose of making salad cream. Standard analytical methods were used in measuring the pH values, proximate composition and viscosity. A 9-point Hedonic scale was used to evaluate the sensory characteristics of the salad cream.
 Findings: Values obtained for pH varied between 3.10 and 3.62 while the sample used as control had a pH of 3.07. Millet starch-based salad cream as well as the control sample had moisture content above 40 %, while protein and fat content ranged from 1.90 % to 4.49 % and 24.41 % to 33.74 % respectively. The control sample had protein content of 4.11% and fat content of 31.89 % in that order. Total available carbohydrate was highest in the samples tested (18.38 %) and 15.33 % in the control sample. Ash content was significantly (p < 0.05) different in the samples and the control; sample values ranged from 1.38 to1.81 % while the control was 1.29 %. Fibre was not detected in all the samples including control sample. Meanwhile, there was significant (p<0.05) difference in Energy (Kcal) and Energy (KJ) in the Millet starch based salad cream and the sample used as control with Millet starch based salad cream having Energy (Kcal) and Energy (KJ) in the range of 287.19 to 331.88 Kcal and 1190.0 to 1374.2 KJ respectively. The control sample had 364.77 and 1510.4 Energy (Kcal/KJ). The viscosity of dry and wet milled millet starch-based salad cream ranged from 0.006-0.033 mls. The control sample value was 0.006 and 0.004mls respectively. All salad cream samples exhibited a non-Newtonian behaviour. Sensory analysis result showed no significant (p >0.05) difference in colour, taste, texture among Millet starch based salad cream, however, there was significant (p < 0.05) difference in the colour, taste, texture attributes in the control sample. .The mean scores of colours, appearance, flavour, taste, mouth feel, texture and overall acceptability of the salad cream samples prepared from the four different local varieties of millet starches compared with a commercial salad cream shows Colour range of 4.30 – 8.50. Appearance ranged from 3.13 – 8.10. Sample Wmg had the least score of 5.00 in the taste attribute while the highest value was observed in Wmm (8.16). Highest score for Mouthfeel was observed in Wmm sample (7.43) with Wmg having the least score of (5.40). Average score for texture range from 4.80 to 7.53. The sample Wmm had the highest value (7.87) for Overall acceptability while Wma had the least value of 5.11. Sample Wmm (wet milled Maiwa) was preferred by the Panellist over the control sample, this means that comparable salad cream can successfully be produced from Millet based starch.

Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp and kernel of bocaiuva and determine the nutritional quality, assess the acceptability, and microbiological quality. Two formulations of cereal bar were prepared with pulp dehydrated by osmoconvection and kernel of bocaiuva. The formulations were analyzed as for the texture, color analysis, proximate composition, fatty acids profile, mineral, microbiology and sensory evaluation. Cereal bars presented on average, in g 100 g-1, 4.83 moisture, 8.01 protein, 12.93 lipids, 1.30 ash, 53.75 total carbohydrate, 19.78 fiber and 363.41 kcal 100 g-1 total caloric value. Bars represented a source of calcium and iron and had a high content of oleic acid, average of 20 g 100 g-1 total lipids. In the microbiological evaluation, cereal bars have met the standards set by the legislation, being suitable for consumption. As for the attributes evaluated in the sensory analysis, all showed mean values above 6, considered acceptable for consumption. The use of bocaiuva may contribute to highlight differentiated taste and appearance, emphasizing the use of native fruits in the preparation of new products.

PurposeThe potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage.Design/methodology/approachThe authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent).FindingsThe pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year.Originality/valueBased on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp.) and sensorial analyses (sensory acceptance and purchase intent). For this, the raw material and the freshly prepared jelly were compared and a completely randomized design in factorial 2 x 5 was used. There were two levels of light exposure (transparent packaging and amber packaging) and five storage times (0, 3, 6, 9 and 12 months), with four replicates. Processing affected all physical, chemical and microbiological characteristics of the freshly prepared jelly. Between the two factors studied, only the storage time significantly influenced the jelly quality, except protein, ash, dietary fiber content and taste and purchase intention. According to the microbiological analysis, the product is within the legislated recommendations. It was well accepted sensorially and can be kept under ambient conditions and still maintain its durability for up to twelve months.

This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing the highest level of jaboticaba skin flour showing acceptance similar to that of the traditional muffin. Five muffin formulations containing different levels of jaboticaba skin flour were prepared: 0% (standard), 4.5%, 9%, 13.5% and 18%. A group of 65 untrained tasters of both genders, aged from 7 to 10, took part in the sensory evaluation. The moisture, ash, protein, lipid, carbohydrate, calorie and dietary fibre levels were evaluated. The samples presented no significant alterations ( p &gt; 0.05) for the attributes of appearance, aroma and colour. The formulations containing 0% and 4.5%, received the highest scores (p &lt; 0.05) for flavour, texture and overall acceptance as compared to those with 13.5% and 18% jaboticaba skin flour. The sample with 9% was the one with the highest level of jaboticaba skin flour with acceptance similar to that of the traditional muffins. Higher moisture, ash and dietary fibre levels and lower lipid and protein levels were detected in the formulation with 9%, when compared to the traditional muffins, but there were no significant changes in the carbohydrate and calorie contents. It was concluded that a level of up to 9% jaboticaba skin flour in the muffins was well accepted by the child tasters, achieving a sensory acceptance similar to that of the traditional product and with good commercial potential.

The study was carried out using completely randomized design to determine the effect of different washing methods on the proximate composition, mineral, microbial characteristics and sensory properties of cured snail meat. The best washing agent was selected for further processing after washing with lime, alum, salt and ash through sensory evaluation. Snails from the best washing agents were divided into four portions to correspond to the following curing humectant which were used in cook-soak equilibration: salt alone, salt + glycerol, salt + potassium-sorbate and salt + potassium-sorbate + glycerol. The cured samples were analyzed for proximate composition, mineral, microbial characteristics and sensory properties. Results showed that lime-washed snail meat had the highest score for overall acceptability and had similar scores for color, odor, texture and proximate composition with samples washed with salt, alum and ash, and was selected for further processing. Curing with various humectants did not lead to significant differences (p &gt; 0.05) in sensory characteristics except that samples cured with salt + glycerol + potassium-sorbate solution was judged to be tougher/harder and the color was neither liked nor disliked compared to others. Curing also reduced the moisture content due to osmotic dehydration but the protein, fat, ash, zinc, total pigment and pH increased due to the concentration effect. Samples cured with glycerol were higher in moisture content but lower in water activity. Therefore, lime-washed snail meat appears to be better than other methods but the different curing humectants used did not show significant difference (p &gt; 0.05) on the physicochemical properties of cured snail meat.

The proximate composition, vitamin and mineral contents as well as sensory properties of some selected brands of bread sold in Benue and Nasarawa States were determined using standard methods of analysis. Fresh loaves of six of the most popular brands of bread, three from Benue (Top choice, Ostrich, Tito) and three from Nasarawa (Emziler, Canaan, Gods Promise), constituting samples A-F, were purchased from the respective bread factories within 4hrs of their production and used for the investigation. There were significant differences (p<0.05) in proximate composition with values ranging from 30.21-35.07% (moisture), 8.74-14.22% (crude protein), 2.00-8.10% (crude fat), 0.71-1.05% (crude fibre), 6.00-7.93% (ash) and 35.81-48.18% (carbohydrate), thus showing compliance with Standards Organisation of Nigeria (SON) specifications, especially in terms of moisture, protein, crude fibre and carbohydrate contents. The fat and ash contents of most of the bread samples were far above the specifications of 2.00% and 0.60% maximum, respectively. The mineral and vitamin contents were found to be quite high in all the bread samples. Sensory evaluation showed that sample C (Tito) was the most preferred followed by sample E, A, B, D in that order. Sample F (Gods Promise) was the least preferred in terms of sensory evaluation, but showed the highest compliance to SON specifications in terms of proximate composition. All the bread samples were found to be very rich in macro-and micro-nutrients.

Fonio is a traditional African cereal grain that is poorly studied, as revealed in the literature. It has the potential to contribute significantly to whole grain diets, wellness, economic status improvement, and play an important role in food security in developing economies. A comprehensive study compared the agromorphological characteristics and nutritional values of Digitaria exilis and Digitaria iburua (black and white fonio, respectively), both of West African origin. The parameters measured for morphological and physiological screening included the number of leaves, leaf area, number of tillers, number of spikes, spike length, number of seeds per spikelet, days to flowering, and thousand-seed weight. Nutritional values were determined, such as crude protein, crude fat, crude fiber, carbohydrate, moisture, and ash content. Minerals, including sodium and potassium, were measured using flame photometry, while zinc, iron, and calcium were determined using atomic absorption spectrometry. Qualitative and quantitative analyses were carried out to assess the presence and quantities of bioactive compounds in the grains using methanol as the solvent for extraction. The results revealed that black fonio had the highest number of leaves (19), a shorter lifecycle (56 days to flowering), and a higher number of seeds with greater weight (0.84g). They were found to be more nutritious than white fonio in terms of proximate composition: moisture (3.81%), ash (1.69%), crude protein (12.3%), ether extract (2.81%), crude fiber (1.37%), carbohydrate (77.97%), and mineral composition. Additionally, black fonio contains many bioactive compounds, including flavonoids, tannins, steroids, and glycosides in all plant parts. At the same time, alkaloids and anthraquinones were present only in its roots. Black fonio (Digitaria iburua) is, therefore, suggested as a viable candidate for breeding programs aimed at crop and yield improvement and.

The aim of the work was to evaluate the safety of bee drone brood in terms of the risk of possible contamination with heavy metals, microbial contamination, and sensory acceptability. Bee drone brood dried at a temperature of 80 °C in a hot air oven (DBO) and lyophilized drone brood (DBL) were used. Sensory evaluation was performed on an oatmeal ball (O-B) and drone brood ball (DBO-B). For the determination of the minerals and other elements in DBO, spectrometric analysis was used. The content was as follows: Fe 60.87 µg/g, Cu 54.83 µg/g, Zn 257 µg/g, Ag 82.7 µg/g, Pb 2.1 µg/g, Au 1.2 µg/g, Ca 1336 µg/g, Sr 3.13 µg/g, Zr 1.67 µg/g, Bi 3.87 µg/g, Br 1.95 µg/g. The detected content of lead in dry matter (2.1 µg/g) was high above the limit set for crustaceans (0.4 µg/g). By comparing microbial assay values, no statistically significant difference between freshly dried DBO and dried DBO after a month of storage was detected. Bee drone brood contains microbes far below the legal limits and it is a good source of calcium, iron, and zinc. Except for the juiciness, consumers rated O-B better than DBO-B. A statistically significant difference (p &lt; 0.05) was found only in taste.

Green banana flour (GBF) and jackfruit seed flour (JSF) present sustainable solutions for reducing banana waste and offering a gluten-free alternative in the food industry. The present study explores the feasibility of a composite mixture of GBF and JSF as a nutritious option for preparing breakfast flakes, evaluating their proximate composition and functional properties. The flakes were formulated with 15% JSF and varying ratios of GBF and Corn flour (w/w); T1 (50:35) T2 (60:25), T3 (70:15), T4 (80:5), and a control sample (C) with 100% corn flour. Physico-functional properties of GBF and JSF, proximate composition and antioxidant activity of the breakfast flakes were determined using standard protocols. Sensory evaluation was conducted by a semi-trained panel using a 5-point hedonic scale. The physico-functional data suggested JSF had higher water absorption (24.66±0.58%) and oil absorption (52.33±2.52%) than GBF (5.08±0.38%, 6.14±0.38%). In the sensory data, the T3 sample exhibited the highest scores for taste (4.03±0.91), texture (3.73±0.87), crunchiness (4.03±0.13), and overall acceptability (3.90±0.95). Incorporating GBF and JSF positively impacted nutritional content, with T4 showing the highest crude fibre levels (5.86±0.11%) and total ash content (2.84±0.05%). Additionally, antioxidant activity was significantly elevated (P&lt;0.05) in flakes with GBF and JSF, with the highest observed in T4 (19.70±0.14%) followed by T3 (18.66±0.13). Storage study data confirmed a shelf-life of 4 weeks for the developed flake samples without added preservatives at room temperature. Therefore, the present study demonstrates the potential of GBF and JSF as a healthy alternative in the bakery industry, offering both nutritional benefits and favourable sensory properties.

Proximate composition and sensory properties of moi-moi produced from blends of cowpea flour and African yam bean flour were evaluated. Individual flours were obtained from cowpea and African yam bean seeds respectively and mixed in varying proportions for moi-moi production. The moi-moi samples were produced from blends of cowpea and African yam bean flours in the following ratios; 80:20; 60:40, 50:50, 30:70 and 0:100. They were labelled samples B, C, D, E and F respectively. The control sample was obtained from 100% cowpea flour and labelled sample A. The proximate composition of the moi-moi samples were determined using standard methods while sensory evaluation was conducted with a 30 men semi-trained panelists and they evaluated the appearance, taste, aroma, mouthfeel and general acceptability using 9- point hedonic scale. The Result of the proximate composition of the moimoi samples showed that moisture, ash, crude fat, crude protein, crude fibre and carbohydrate contents of the moi-moi samples ranged from 40.66% to 44.70%, 0.78% to 1.14%, 5.55% to 7.02%, 15.20% to 16.83%, 1.16% to 1.38% and 30.54% to 34.80% respectively. Substitution level above 50% African yam bean flour resulted in decrease in acceptability of the moi-moi as indicated by the relatively low scores for taste, aroma, appearance, texture and general acceptability recorded in the moi-moi samples substituted with 70% and 100% African yam bean flour. Substitution of cowpea with African yam bean will also help reduce the cost of moimoi since African yam bean has insufficient usage and cheaper than cowpea.