Evaluation of physico-chemical and sensory qualities of African breadfruit and sweet potato based supplementary foods
Journal of Food Science and Technology
Department of Food Science and Technology, Federal Polytechnic, P.M.B.-1037, Idah, Nigeria
The chemical, physical and sensory characteristics of supplementary foods prepared from the blends of raw (untreated) and fermented sweet potato (Ipomoea batatas) flour (SPF) and raw, fermented and germinated African breadfruit (Treculia africana Decene) kernel flour (ABKF) were studied. Fermentation and germination increased the protein but decreased fat and carbohydrate contents of ABKF. Similarly, fermentation increased the protein but not fat, carbohydrate and crude fiber contents of SPF. The protein contents of ABKF and SPF were 17.3% and 2.9%, respectively, and ranged between 14.3 and 16.1% for the blends. All the flour blends showed low bulk density of 0.71-0.77 g/cm3. The water absorption capacity (WAC) of SPF was 164% while that of ABKF was 150%. Fermentation and germination decreased the WAC of ABKF. Fermented SPF had lower WAC than the unfermented sample. A range of 106 to 158% WAC was observed for the blends. The reconstitution index of the blends in boiled water were 88 and 98 ml. Significant differences (p<0.05) were observed in colour, flavour and overall acceptability of the SPF/ABKF based supplementary foods. Blends of raw SPF and raw ABKF, RSPF and fermented ABKF (FABKF); and fermented SPF (FSPF) and ABKF had comparable scores with Cerelac, a reference commercial weaning food, for most of the sensory quality attributes evaluated.
Carbohydrates; Composition; Fermentation; Health care; Nutrition; Physical chemistry; Proteins; Water absorption; African breadfruit kernel flour; Germination; Sensory quality; Sweet potato flour; Food products; Artocarpus altilis; Ipomoea batatas; Treculia africana