Abstract
The purpose of this study was to investigate the predictability of the consistency of blended porridges based on the volume fractions of separate porridges made from orange-fleshed sweet potato, cowpea, dehulled soybean, dehulled sorghum and maize flour (dehulled, commercial and germinated). Accurate predictions could be made for 13 of the 21 blends investigated. The consistency of porridge consisting of mixtures of cowpea with orange-fleshed sweet potato, and cowpea with dehulled soybean was lower than expected, and was attributed to the different size distributions of the swollen flour particles. Blends containing germinated maize showed significantly lower consistency than expected in both porridges with starchy continuous phase and porridges with proteinaceous continuous phase. It was thus concluded that both amylolytic and proteolytic activity are of importance in the ameliorating effects of germinated maize.
Highlights
Supplementary foods for malnourished children must contain several ingredients in order to provide a nutritionally balanced meal
It can be assumed that the swollen volume of flour particles dispersed in water at a certain temperature would be correlated with the amount of flour necessary to achieve a specific porridge viscosity
The concentrations of the flours in the two-flour blends were chosen according to Equation (1), based on the results of the individual porridges consistency reported in our previous study [2]
Summary
Supplementary foods for malnourished children must contain several ingredients in order to provide a nutritionally balanced meal. One of the problems of formulating porridge lies in providing sufficient energy density in a porridge of acceptable consistency. In heated starch dispersions the viscosity is governed by the swollen volume of the starch granules [1]. It can be assumed that the swollen volume of flour particles dispersed in water at a certain temperature would be correlated with the amount of flour necessary to achieve a specific porridge viscosity. In our previous study [2] porridge was made from individual flours, and a conservative estimate of the maximum flour concentration providing porridge of acceptable consistency was obtained, based on measurements of the swelling volume. I, it is necessary to use the concentration Ci,acceptable to achieve a volume fraction leading to an acceptable porridge consistency
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
