文章基本信息

标题：IMPACTS OF INSTANT BREAKFAST MEAL OF DIFFERENT RATIO FROM AFRICAN WALNUT AND FERMENTED MAIZE FLOUR FOR MALNOURISHED CHILDREN
本地全文：下载
作者：Arueya Gibson Lucky ; Osunbade Oluwaseun Adebowale ; Adejuyitan Johnson Akinwumi 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2019
卷号：20
期号：4
页码：728-734
出版社：Valahia University Press
摘要：This work aimed at formulating and evaluating the impact of different African walnut and fermented maize flour ratio on the nutritional and sensory properties of the breakfast meal. African walnut and maize grains (Zea mays) were processed separately into flour and formulated into blends containing 25 to 45% African walnuts. The blends were evaluated for proximate, mineral contents, phytochemical screening, microbial loads and sensory properties using standard methods. Results of proximate composition were protein (13.0%-15.5%), fat (12.2%-14.0%), ash (0.90%-1.13%), crude fibre (1.23-1.40%), carbohydrate (60.6%-65.1%) and energy (413.9-425 Kcal/100g). The mineral contents obtained were lesser than that of control sample (cerelac). Phytochemical results revealed low polyphenols (6.5-7.1 mg/100g). The total viable bacterial count was 1.2 × 104 Cfg/g in blend B & C with 25% and 30% level of supplementation with walnut respectively. The trend in mould and yeast population was similar ranging from 0.03×104 to 0.08×104. The sensory scores results showed that blend C was the most preferred with the highest score of (6.5). This was followed closely by blend B (6.5), blend D (6.2), blend E (5.9). The study has shown that an acceptable nutrient-dense breakfast meal that is highly digestible can be made from African walnut for children, adult and elderly consumption.
关键词：African walnut; sensory evaluation; proximate; phytochemical; malnutrition