Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops
This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bamba...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2329135 |
| _version_ | 1826928394422452224 |
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| author | Pamela Owusu Osei Bennett Dzandu Nicole Sharon Affrifah Paa Toah Akonor Agnes Simpson Budu Firibu Kwesi Saalia |
| author_facet | Pamela Owusu Osei Bennett Dzandu Nicole Sharon Affrifah Paa Toah Akonor Agnes Simpson Budu Firibu Kwesi Saalia |
| author_sort | Pamela Owusu Osei |
| collection | DOAJ |
| description | This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bambara groundnut flours to replace 55% of maize. The nine formulations obtained were processed into RTE by drum drying. Protein, fat and ash content increased with the increase in Bambara groundnut content, while carbohydrate and fiber content increased with increasing cassava and Orange-fleshed Sweetpotato flour content. Beta-carotene content increased with increasing OFSP substitution. Protein and starch digestibility was affected by drum drying. Low values (40.49 to 47.39) for the glycemic index were observed for various formulations. Sensory evaluation of the products showed significant differences (p < .05) in terms of color, sweetness and overall acceptability of the breakfast product. The products were highly acceptable to consumers. |
| first_indexed | 2024-04-24T22:34:31Z |
| format | Article |
| id | doaj.art-6d9fd8afa0504555ac90e6883effdd7d |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2025-02-17T15:48:41Z |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-6d9fd8afa0504555ac90e6883effdd7d2024-12-18T13:34:51ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2329135Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber cropsPamela Owusu Osei0Bennett Dzandu1Nicole Sharon Affrifah2Paa Toah Akonor3Agnes Simpson Budu4Firibu Kwesi Saalia5Department of Nutrition and Food Science, University of Ghana, Accra, GhanaDepartment of Nutrition and Food Science, University of Ghana, Accra, GhanaDepartment of Food Process Engineering, University of Ghana, Accra, GhanaFood Research Technology Division, CSIR-Food Research Institute, Accra, GhanaDepartment of Nutrition and Food Science, University of Ghana, Accra, GhanaDepartment of Nutrition and Food Science, University of Ghana, Accra, GhanaThis study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bambara groundnut flours to replace 55% of maize. The nine formulations obtained were processed into RTE by drum drying. Protein, fat and ash content increased with the increase in Bambara groundnut content, while carbohydrate and fiber content increased with increasing cassava and Orange-fleshed Sweetpotato flour content. Beta-carotene content increased with increasing OFSP substitution. Protein and starch digestibility was affected by drum drying. Low values (40.49 to 47.39) for the glycemic index were observed for various formulations. Sensory evaluation of the products showed significant differences (p < .05) in terms of color, sweetness and overall acceptability of the breakfast product. The products were highly acceptable to consumers.https://www.tandfonline.com/doi/10.1080/19476337.2024.2329135Breakfastcassavamaizeorange fleshed sweet potatoBambara groundnutsensory |
| spellingShingle | Pamela Owusu Osei Bennett Dzandu Nicole Sharon Affrifah Paa Toah Akonor Agnes Simpson Budu Firibu Kwesi Saalia Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops CyTA - Journal of Food Breakfast cassava maize orange fleshed sweet potato Bambara groundnut sensory |
| title | Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops |
| title_full | Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops |
| title_fullStr | Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops |
| title_full_unstemmed | Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops |
| title_short | Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops |
| title_sort | nutritional composition and sensory acceptability of ready to eat rte breakfast food developed from root and tuber crops |
| topic | Breakfast cassava maize orange fleshed sweet potato Bambara groundnut sensory |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2329135 |
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