Maize Blends Research Articles

Formulation and Assessment of Nutritious Infant Complementary Foods from Co-Fermented Maize, Millet and Pigeon Pea Blends

Infant complementary food introduces nutritious meal to augment for deficiency at early stage of growth. This study focuses on investigating proximate, physico-chemical, functional and anti-nutritional properties of the infant food formulation from blend of maize, millet and pigeon pea. The dried co-fermented maize-millet was milled into fine flour, mixed with fine powder obtained from processed pigeon pea. Different blends of the co-fermented cereals and pigeon pea powder formulation were prepared. The Proximate, nutritional, chemical, functional property, mineral content, anti-nutritional properties and sensory evaluation of the complementary food produced were evaluated. Energy values of the formulations were in the range of 353.76 – 358.86 kca/g, obtained from co-fermented maize-millet and pigeon pea blends. Sample MSE had the highest protein content of 15.60 + 0.95%. For functional properties, bulk density highest and lowest values were 0.70, 0.62 g/ml from MSE, MSA respectively, for swelling capacity; water absorption capacity and oil absorption capacity, the highest values were obtained from MSE, the lowest values were from MSA. For mineral composition, sample MSA had the highest value of calcium and zinc which were: 204.79 and 11.49 mg/100g + 0.02a while sample MSE had the highest value of iron; 4.96 in mg/100g respectively. The anti-nutritional composition shows that sample MSA had the lowest value of saponin, phytate and oxalate and sample MSE had the highest value of saponin, phytate and oxalate. Sensory evaluation indicated that MSA is mostly valued. These formulations are cheap source of infant food, formulation obtained in MSA and MSE are most preferred for use as weaning foods as selected by sensory evaluation.

Augmented dough rheology, physical and nutritional quality of air fried chips from germinated flour blends of maize and lentil

AbstractBlends of germinated maize and germinated lentil (100:0, 85:15, 70:30, 55:45, and 40:60) were utilised for preparation of chips by air frying. Higher contents of protein, ash, total phenols, flavonoids and antioxidant activity were confirmed in germinated flours through analysis of FTIR spectra. Doughs from blends containing higher amounts of germinated lentil flour showed improved viscoelastic behaviour indicating better protein network as compared to maize dough. Significant (P ≤ 0.05) variation was observed in colour and hardness of air fried chips prepared from various blends. The 70:30 blend was found most acceptable based on sensory evaluation. Chips from this formulation were found superior to ungerminated maize chips in terms of protein digestibility and mineral composition.

Tourists’ acceptability of enriched aadun snack produced from maize, soybean and ginger flour at Idanre hill, Ondo state

Blends of maize, soybean, and ginger flour were optimized. Aadun, a traditional snack made from maize that is high in starch but poor in protein, was made using the mixtures. For proximate composition and mineral composition, experimental runs (at various levels of substitution) were produced using the Response Surface Methodology's optimal mixture design. The flour mixtures were also utilized to make aadun, which was taste-tested by visitors to Idanre Hill and Resort. The findings showed that the enriched aadun had higher protein, fiber, ash, and fat levels, as well as higher mineral contents (sodium, potassium, phosphorus, and manganese), ensuring that the aadun was nutrient-sufficient for the tourists. The aadun will have a stable shelf life because of the snack's far lower moisture and carbohydrate content, which distinguishes it from most local snacks that are primarily starch-based and may contribute to obesity. The general acceptability of the enriched aadun revealed that it did not differ noticeably from the conventional aadun made from 100% maize flour in terms of acceptability.

Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study

Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied from 8.11-11.39%, 2.27-3.66%, 2.20-3.10%, 8.87-13.07%, 2.39-4.07%, 68.90-73.43% and 357.08-367.68 Kcal/100g, respectively. All the samples were within the standard RDA for infants and young children, except for fat which was less than 10% recommendation. The mineral contents of the complementary food samples ranged from 44.20 – 80.67mg/100g for calcium, 8.86 – 24.50 mg/100g iron, 127.23- 167.72 mg/100 g magnesium, 1.53 -3.17 mg/100g zinc, 31.75 – 63.75 mg/100g phosphorus and 26.86 – 39.98 mg/100g sodium. There were significantly increase (p < 0.05) in these minerals as the substitution with cowpea and OFSP flours increased. β -carotene and vitamin C content of the complementary food samples ranged from 10.90 – 31.00 mg/100g and 1.80 – 12.01 mg/100 g, respectively. Increase in substitution with cowpea and OFSP led to an increase in β -carotene values. Vitamin content also increase significantly (P<0.05) with increase in proportion of cowpea and OFSP flours. % in vitro protein digestibility of the samples varied between 30.29 in MCOA (100% maize complementary food) to 48.77% in sample MCOF (50% maize: 30% cowpea: 20% OFSP). Protein digestibility of the complementary food samples also increased significantly with increase in substitution. Most of the nutrients were highest in the samples containing 20% an 10% OFSP and 30% cowpea and 20% OFSP, making these samples suitable for use as of complementary foods.

TaqMan-Based Duplex Real-Time PCR Approach for Analysis of Grain Composition (Zea mays - Sorghum bicolor) in Feedstock Flour Mixes for Bioethanol Production

Some U.S. bioethanol plants use a blend of maize and sorghum grains as feedstocks depending on availability and price. Knowledge of the grain composition of milled feedstock is beneficial for maximizing process efficiency and for potential future regulatory requirements. To analyze feedstock composition, we developed a duplex real-time PCR assay based on TaqMan probes for the simultaneous analysis of flour blends. For sorghum, the method amplified a sequence within the F-Box domain-containing protein and for maize, the method amplified a sequence of the high mobility group a (HMGa) proteins. To acquire fluorescent signals simultaneously, FAM and TAMRA fluorescent probes were used to label the sorghum- and maize-specific probes, respectively. Results showed that the primers and probes were highly specific for either maize or sorghum. The real-time duplex PCR assay was validated on simulated flour binary mixtures and was high in the precision and accuracy for the sorghum PCR system. Results with the established method showed specificity and sensitivity in quantifying sorghum composition in bioethanol feedstock mixtures.

Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii).

Plant-based complementary foods (CFs) supply insufficient amount of nutrients to meet recommended nutrient intakes for 6-23-month-old children. The present study determined the nutritional quality of CFs formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii). Three CFs were formulated; namely, maize flour (MF, 100:0% w/w), blends of maize and soybean flour (MSF, 72:28% w/w), and maize, soybean and crayfish flour (MSCF, 80:10:10% w/w). Nutritional quality was evaluated using analyses of chemical composition of CFs and of protein quality of complementary food diets. Data were compared by multivariate analysis of variance and significantly differentiated. Nine selected nutritional criteria were used to decide the CF that had best nutritional characteristics compared to MF and fortified wheat flour (FWMF). Total scores obtained from the selected nutritional criteria ranked MSCF, with total score of 15, as the lowest and thus it was considered to have the most desirable nutritional characteristics compared to MF, MSF and FWMF, which had respective total scores of 31, 22 and 20. Conclusively, MSCF may serve as a better alternative CF for MF, MSC and FWMF. The present study has produced a potential alternative cost-effective and adequate CF, formulated from crayfish (P.clarkii) supplementation of locally available blend of yellow maize (Z.mays) and soybean (G.max), for the poor human population, aiming to encourage the consumption of animal-sourced CF for alleviating the prevalence of childhood undernutrition. © 2022 Society of Chemical Industry.

Rapid and non-destructive composition analysis of cereal flour blends by front-face synchronous fluorescence spectroscopy

Maize, sorghum, wheat and barley are the several most important cereals for human beings. They can be utilized mixedly in certain applications, hence the determination of the composition of these flour blends may be necessary for economic, regulatory or nutritional reasons. In this work, front-face synchronous fluorescence spectroscopy (FFSFS) was utilized for the rapid and non-destructive composition analysis of these flour blends. Both the cases of binary and quaternary flour blends were investigated. Prediction models were constructed by partial least square (PLS) regression for both the two cases, respectively. For the binary blends of maize and sorghum or wheat and barley flours, the built models produced suitable results. The coefficient of determination (R2) values of calibration and five-fold cross-validation were all larger than 0.97. For quaternary blends of the four flours, the PLS model simultaneously predicted the contents of the flours with acceptable results, with the R2 values in the range of 0.896–0.963, root mean square error of prediction (RMSEP) < 8.5% and residual predictive deviation (RPD) > 3. Additionally, most relative prediction errors for simulated real-world samples ranged in -20–20% and the intra-day and inter-day coefficients of variation (CVs) were lower than 30%. This study offers a simple and rapid method for the composition analysis of multiple cereal flour blends without any time-consuming sample preparation procedures.

Germinated chickpea-maize extrudates with high protein content and reduced starch digestibility.

The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea flour (GCE) and different blends of maize and 10%, 20%, 30%, or 40% of germinated chickpea flour (MGCE-10, MGCE-20, MGCE-30, or MGCE-40). Increase of RS was observed in the defatted samples due to germinated chickpea flour addition. In the nondefatted samples, the highest content of RS was observed in GCE followed by ME and the different MGCE. Interaction between fat, starch, and protein by improved intramolecular association was assessed by Fourier transform- infrared spectroscopy (FTIR). Amylose-lipid complexes in nondefatted samples increased the content of RS in comparison to defatted samples. The highest expansion index was obtained in MGCE-30 and MGCE-40. ME had the highest hardness and crispiness. Germinated chickpea flour increased the water absorption index (WAI), but reduced water solubility index (WSI) when it was combined with maize grits to produce extrudates. The in vitro protein digestibility (IVPD) was higher in the GCE and MGCE with more than 20% of germinated chickpea flour compared to ME. MGCE-20 and MGCE-30 showed the highest acceptability of the supplemented extrudates with 50% more protein than ME, a similar IVPD to that of GCE, and good functional characteristics. PRACTICAL APPLICATION: Combining maize and germinated chickpea flour is a good strategy to have a controlled digestibility of starch and increase the plant based protein content in healthier snacks.

Evaluation of Maize/Soybean Blends for Snack Production by Extrusion Cooking

The effect of component raw material ratio and extrusion temperature on physico-chemical and mechanical characteristics as well as acceptability of some snack products was investigated. Five different blends of maize and soybeans were extruded at five different temperatures in a total of nine runs, using a computer aided experimental design. Maize was found to enhance colour and expansion while soybeans enhanced textural characteristics of the extrudates. Extrudates of blends had better physico-chemical and textural properties than those of maize or soybean alone. Temperature also enhanced textural and mechanical properties. The sample with optimum characteristics and most acceptable is a 75/25 maize/soybean blend extruded at 150 oC, followed by the 82/18 blend at 168 oC.

Evaluation of Functional, Pasting and Sensory Properties of Composite Flour Food Formulated from Blends of Maize (Zea-May), Melon Seed, (Citrullus Vulgaris schrad), Carrot (Darcus Carota L) and Crayfish (Evastacus SPP) Flour

This study was designed to evaluate the functional, pasting and sensory properties of composite flour foods formulated from blends of maize, melon seed, carrot and crayfish flour. The maize flour was blended with melon flour, carrot and crayfish flour in the ratio of 100:0:0:0, 80:10:5:5, 70:15:10:5, 60:20:15:5 and 50:30:10:10 and used to formulate composite flour food samples. The composite flour foods produced where evaluate for functional properties, pasting and sensory properties using standard methods: The functional properties of the samples showed that the bulk density, water absorption capacity, emulsification capacity, solubility capacity, swelling capacity, foaming capacity and oil absorption capacity decreases as the substitution of maize with melon, carrot and crayfish flours increases, 0.86±0.03-0.71±0.01, 2.42±0.02-2.36±0.02, 4.83±0.03-4.26±0.03, 06.4±0.02-52±0.02, 92.57±0.06 – 86.77±0.06, 3.23±0.02-2.63±0.02, 38.56±0.04-29.34±0.03 and 2.52±0.03-1.62±0.02 respectively. The control sample had the highest gelation temperature (92.57±0.66). The pasting properties of the sample also shows that the peak viscosity, breakdown viscosity, setback viscosity final viscosity, trough viscosity and initial viscosity decrease with the increase in substitution with melon, carrot and crayfish flours. But the control sample (A) has the highest peak viscosity, breakdown, set back, final viscosity, trough and initial viscosity respectively. The sensory scores showed that the colour, taste, flavour and texture of the control sample had better consumer sensory attributes, it was significant (P&lt;0.05) lower in the other nutrients compared to the formulated samples with the exception of carbohydrate. DOI: 10.7176/JNSR/13-4-03 Publication date: February 28 th 2022

Nutritional compositions and bioactive compounds of “Shameta”, A traditional home made fermented porridge provided exclusively to lactating mothers in the western part of Ethiopia

In developing countries, fermentation is one of the traditional food processing methods for production of relatively safe and nutritious foods. Among many fermented foods in Ethiopia, “Shameta” is one of the locally produced and consumed cereal-based fermented porridge mainly used to support strength and recovery of lactating women after birth. However, even though the product is consumed for years, so far, the nutritional composition and bioactive compounds of the porridge not yet scientifically determined. This study aimed to determine the physicochemical properties, nutritional composition and bioactive compounds of “Shameta” commonly produced and consumed in Western part of the country. A total of 27 “Shameta” samples were collected from houses of lactating mothers residing in different districts of East Wollega zone. Results showed that, “Shameta” sample prepared from blend of maize and barely supplemented with faba bean results in crude protein content of 11.2 g/100g as compared with samples without faba bean, 6.8 g/100g. Samples supplemented with more proportion of rapeseed as oil source resulted in relatively higher crude fat content (12.2 g/100 g) as compared to other samples. From energy point of view, “Shameta” could provide about 85% of the extra energy needs of lactating mothers as compared to staple foods consumed in sample collection areas. It is also confirmed that, the product is a good source of iron and zinc, with the highest scores of 8.1 and 8.6 mg/100g in some samples, respectively, as compared to other mineral elements whose scores were much less than the daily recommended allowances. The average phytate and tannin contents were 0.79 and 0.18 mg/100g, respectively. Even though the Ca, Fe and Zn contents were below the recommended daily allowance, their bioavailability could not be hindered by phytate and tannin. Results also showed that samples have good antioxidant potential to minimize oxidative stresses. It could be deduced that as a sole food for the mothers, the product could not provide sufficient protein and some minerals to meet recommended daily allowance. However, to enhance the importance of the product, it is necessary to optimize the ingredient compositions and processing conditions to meet the nutrient demand of lactating mothers.

Development, Production and Evaluation of Complementary Food for Protein-Energy Malnutrition Children (PEM) from Blends of Maize (Zea-May), Melon Seed, (Citrullus Vulgaris schrad), Carrot (Darcus Carota L) and Crayfish (Evastacus SPP) Flour

This study was designed to evaluate proximate composition, mineral and vitamin content of complementary foods formulated from blends of maize, melon seed, carrot and crayfish flour. The maize flour was blended with melon flour, carrot and crayfish flour in the ratio of 100:0:0:0, 80:10:5:5, 70:15:10:5, 60:20:15:5 and 50:30:10:10 and used to formulate complementary food samples. The complementary foods produced where evaluate for chemical composition, minerals and vitamins using standard methods: The protein, fat, Ash and fibre contents of the sample increased from 6.55±0.02-26.43±0.01%, 4.78±0.03-19.31±0.54%, 0.95±0.02-3.15±0.60% and 0.01±0.00-3.67±010% respectively, as the ratio of melon seed, carrot and crayfish flours increased the carbohydrates contents decreases from 75.77±0.01-36.35±0.07. The mineral content of the samples also showed that the calcium, potassium contents increases with the increase in the substitution of maize with melon carrot and crayfish flours from 18.35±0.045, 19.84±0.07/100g and 153.59±0.36ms 167.77±010/100g respectively, while phosphorus, magnesium and iron contents decreased. The control sample without substitution had the highest phosphorus (142.27±0.22) and magnesium (108.55±0.16/100g) contents, respectively. The study therefore revealed that the micro and micro nutrient contents of maize-based gruels can be inculcated by supplementary maize flour with melon, carrot and crayfish flour at a level of 5-5-30% and 5-5-20% in the preparation of complementary food. DOI: 10.7176/JNSR/9-1-02 Publication date: January 31 st 2022

Sorption behavior and isosteric heat of maize-millet based protein enriched extruded product

Moisture sorption behaviour and isosteric heat of sorption are essential to be familiar with the stability of products, various storage condition and selection of packaging materials. Sorption behavior of extruded product was done at 30, 40, 50 and 60 °C temperatures under 11–92% relative humidity. The product was developed from an optimized blend of maize, defatted soy, finger millet and yam at an optimum condition of 14% (wb) feed moisture, 110 °C barrel temperature and 301 rpm screw speed. The net isosteric heat of sorption of the extruded product was determined by using Clausius-Clapeyron equation. The equilibrium moisture content (EMC) was found to be raised with the rise in water activity (aw) in particular temperature. The highest EMC 30.05% (db) was recorded at 0.92 aw and 30 °C temperature, whereas the lowest EMC 2.46% (db) at 0.11 aw and 60 °C temperature. The isotherms exhibits curves of Type-II for four temperature conditions. The EMC data were fitted to six sorption models and GAB model was found to be best fitted among them. The net isosteric heat of sorption varied between 16.711 and 3.242 kJ/mol within 5–30% (db) of sample moisture content.

Moisture sorption characteristics and quality changes during storage in defatted soy incorporated maize-millet based extruded product

Moisture sorption isotherms and changes in quality of extruded products during storage were carried out in this experiment. Sorption of extruded product was investigated at four different temperatures 30, 40, 50 and 60 °C using static method. The optimized composite blend of maize: finger millet: defatted soy: elephant foot yam in the ratio of 40:30:20:10 was used to develop extruded product by using twin screw extruder at feed moisture 14% (wb), barrel temperature 110 °C and screw speed 301 rpm. The sorption isotherms were found to be Type II curves for all the experimental temperatures. The data was analyzed by sorption models of GAB, Smith, BET, Caurie, Oswin and Iglesias and Chirife. Regression analysis was performed to find the model constants. Goodness of fit was determined by statistical parameters R2, %RMSE and %P. GAB model was found to be best fitted. The storage study of extrudates packed in LDPE, HDPE, Al foil and MPET were done at accelerated condition (40 °C and 90% RH). Product moisture, hardness and crispness of the products were found to be varied significantly at 5% level with storage period. MPET was found to be best packaging material for extruded products with longer storage life.

Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

Abstract Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P &amp;lt; 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P &amp;lt; 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

Tackling protein-energy under-nutrition among resource-limited people living with HIV/AIDS in Malawi using soybean-enriched maize-based stiff porridge (nsima): A pilot study.

The Ministry of Health in Malawi has scaled-up antiretroviral therapy (ART) for HIV infection. However, the majority of Malawians heavily depend on maize-based stiff porridge (nsima), a protein-deficient staple, a practice that exacerbates wasting and ultimately compromises the success of ART programming. This pilot study was conducted to evaluate the efficacy of utilising soybean-enriched nsima as a strategy for managing HIV-related wasting among resource-poor people. A before and after designed study involving 25 wasted (<18.5 BMI (body mass index)) to normal (18.5-24.9 BMI) HIV-positive rural women (21-40 years) taking ART and provided with soybean-maize flour (20 kg/month for 3 months) prepared from hydrothermally treated soybeans and maize in the ratio of 1:4 (wt/wt). Anthropometry was performed at baseline and every month for the 3-month study period. Paired sample t-tests were used to test for changes in body mass and BMI between baseline and the subsequent months. Statistically significant (P < 0.001) cumulative mean weight gain for the first, second and third month of the study were 1.6, 2.1 and 2.9 kg, respectively. The number of participants with low BMI reduced from 6/25 at baseline to 2/25 after 3 months, and the mean BMI improved from 19.3 to 21.1 kg/m2 . Nsima prepared from a blend of maize and hydrothermally treated soybeans could feasibly be used to prevent and manage wasting among resource-poor people living with HIV/AIDS in sub-Saharan Africa who rely on maize as a major staple.

Evaluation of Nutritional and Sensory Quality of Complementary Food from Selected Spices, Soy and Maize Blends

Evaluation of Nutritional and Sensory Quality of Complementary Food from Selected Spices, Soy and Maize Blends

Physico-Chemical, Pasting and Sensory Properties of Food Blends of Maize, Yellow Cassava or Sweet Potato Starch, Defatted Soybean and Groundnut Flour

Gruel was produced from different formulations of maize, yellow cassava or sweet potato starches; defatted soybean and groundnut flours. Eighteen blends were produced with 100% maize as the control. The recipe formulations for the products were 100:0:0, 90:5:5, 85:10:5, 75:20:5, and 70:25:5 of the various starches, soybean and groundnut flours respectively. The eighteen formulated products were subjected to chemical, functional, pasting and sensory analysis. There were significant differences (p≤0.05) in all the parameters investigated. The protein content ranged from 0.50 to 20.45%, fat content from 0.29 to 8.93% while the ash content ranged from 0.09 to 1.24%. The moisture values ranged from 9.5 to 14.15%, while carbohydrate content ranged from 60.14 to 84.22%. Amylose and amylopectin ranged from 21.06 to 29.25% and from 70.75 to 78.94% respectively. Starch and sugar contents ranged from 2.48 to 4.95% and from 56.57 to 70.15% respectively. The functional properties also varied due to differences in starch sources. Dispersibility ranged from 69.00 to 81.25% while bulk density ranged from 0.31 to 0.53g/ml. Swelling power and solubility ranged from 6.02 to 8.30% and from 1.30 to 14.39% respectively. Water absorption capacity ranged from 0.77 to 2.16% and least gelation concentration from 4 to 8%. Pasting properties of the starches showed that peak and break down viscosities ranged from 158.18 to 620.54RVU and 63.43 to 419.38RVU. Trough and final viscosities ranged from 92.90 to 241.48RVU and 157.00 to 310.72RVU, while setback viscosity value ranged from 50.12 to 113.25RVU. Pasting time ranged from 3.55 to 4.61min, while pasting temperature ranged from 70.94 to 81.21°C. All pasting parameters decreased with an increase in the level of protein substitution except pasting time and temperature that increased with the level of substitution. The sensory panelists rated the products highly for all the parameters investigated. Products MSG5 (70%M; 25%S; 5%G), PSG5 (70%P; 25%S; 5%G) and CSG5 (70%C; 25%S; 5%G) showed no significant difference (p≥0.05) in their acceptability to consumers and were thus the most preferred samples. The study showed that an acceptable gruel can be produced from yellow cassava or sweet potato starches with the addition of defatted soybean and groundnut flour at 25% and 5% substitution levels respectively.

Potato Cereal Extrudates: Chemical Composition, Functional Properties, in vitro Digestibility and Consumer Acceptability

The objective of the present study was to investigate the functionality of potato flour for development of cereal based snack. The blends of potato flour (10-30%), rice and maize flour were extruded at feed moisture (14%), barrel temperature (150° C) and screw speed (500 rpm). Rice and maize flour (singly and in combination), with potato flour were subjected to thermo mechanical conditions using twin screw extruder in order to elucidate their behaviour in twin screw extruder. Various parameters studied were product quality (expansion ratio, bulk density, color and hardness), functional properties (water absorption index and solubility index), pasting properties, sensory characteristics, bioactive composition (total phenolic content, antioxidant level and total flavonoid content) & in vitro starch and protein digestibility. Pasting properties of blends displayed a final viscosity ranged from 224-1281cP. Addition of potato to rice enhanced pasting characteristics whereas reverse was observed in maize blends. Higher expansion ratio was obtained for rice-potato snacks whereas no significant change was observed in bulk density of snacks. Rice-potato snacks showed higher values of hardness (56.73N) which decreased with increase in potato level. Moreover, incorporation of potato enhanced the in vitro starch digestibility. Overall acceptability of 9 was obtained for rice-potato snacks at 20% potato level.

Effect of different cereal blends on the quality of Injera a staple food in the highlands of Ethiopia

Majority of the Ethiopian population are dependent on tef (Eragrostis tef (Zucc) trotter) flour to make injera, a staple food in Ethiopia, although injera could be made from different cereals. The price of tef, however, is high and the yield potential of the crop is low. Thus, searching for alternative cheaper grains and developing a blend of different cereal flours that can produce injera of acceptable quality and improved nutritional value would be important. This study was conducted to evaluate the sensory quality of injera made from a blend of different cereals (Tef, barley, sorghum and maize) with differing ratios: 100, 75, 50 and 25%. The sensory evaluation of injera was conducted at Mekelle University in a replicated trial. The results revealed significant differences among the cereal flour blends in injera texture, mouth feeling, suppleness and overall rate, while colour, taste and the appearance of injera surface gas holes were non- significant. Injera made from 100% tef flour got the highest preference rank in terms of the texture, mouth feeling, suppleness and overall ratings. Injera made from 50:50 tef + barley blend was the second best in both texture and suppleness followed by 50:50 tef + sorghum, 50: 50 tef + maize blends and tef + barley + sorghum blend of equal ratio. Similarly, results from blend of tef + barley + maize, tef + sorgum + maize and from the four varietal blends in equal ratios produced very good injera quality. From the study results injera quality ranked next to sole tef (tef + barley, tef + sorghum, tef + maize in 50:50 blends and tef + barley + sorghum in equal ratios) could be used as an alternative option for injera utilization and could provide nutritional and dietary benefits to consumers.Keywords: Sensory attributes, Injera quality, cereal flour blends, Tef, Ethiopia.