Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge
Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of por...
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| Format: | Article |
| Language: | English |
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AIMS Press
2022-05-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2022017?viewType=HTML |
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| author | Rosemary Kobue-Lekalake Geremew Bultosa Oduetse Daniel Gopadile Gulelat Desse Haki Moenyane Molapisi Eyassu Seifu Bonno Sekwati-Monang John Gwamba Kethabile Sonno Boitumelo Mokobi |
| author_facet | Rosemary Kobue-Lekalake Geremew Bultosa Oduetse Daniel Gopadile Gulelat Desse Haki Moenyane Molapisi Eyassu Seifu Bonno Sekwati-Monang John Gwamba Kethabile Sonno Boitumelo Mokobi |
| author_sort | Rosemary Kobue-Lekalake |
| collection | DOAJ |
| description | Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of porridge were investigated using 100%SF as a control. With the blending by BG and BU, water binding capacity (WBC), water solubility index (WSI), oil absorption capacity (OAC) and gel water solubility index (GSI) increased (p < 0.05), whereas swelling power (SP) and gel water absorption index decreased. Blended flours were characterized by low -WBC and -SP, high -WSI, -OAC and -GSI which are desirable for processing of less bulky, nutrient and energy dense, digestible porridge suitable as a weaning food. In the descriptive sensory properties evaluation, overall aroma and after-taste intensity were rated better for the control sorghum porridge (p < 0.05), while texture (roughness/smoothness, firmness, stickiness, and springiness) differences were insignificant (p > 0.05) and specks appearance is very low in all porridges. The porridges color varied significantly (p < 0.05) and less brownness and high yellowness was observed in the blended flours than for the control sorghum flour. Even though improvement in the functional properties with the blending levels at 25% and 35% BG to the sorghum flours was observed, porridge over all aroma and aftertaste was superior for the refined 100% sorghum flour porridge. |
| first_indexed | 2024-12-11T19:22:32Z |
| format | Article |
| id | doaj.art-bee692f3f0c44e8d82b2eda9cc35f38d |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-12-11T19:22:32Z |
| publishDate | 2022-05-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-bee692f3f0c44e8d82b2eda9cc35f38d2022-12-22T00:53:30ZengAIMS PressAIMS Agriculture and Food2471-20862022-05-017226528110.3934/agrfood.2022017Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridgeRosemary Kobue-Lekalake0Geremew Bultosa 1Oduetse Daniel Gopadile 2Gulelat Desse Haki 3Moenyane Molapisi4Eyassu Seifu5Bonno Sekwati-Monang6John Gwamba7Kethabile Sonno8Boitumelo Mokobi9Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaDepartment of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, BotswanaFood-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of porridge were investigated using 100%SF as a control. With the blending by BG and BU, water binding capacity (WBC), water solubility index (WSI), oil absorption capacity (OAC) and gel water solubility index (GSI) increased (p < 0.05), whereas swelling power (SP) and gel water absorption index decreased. Blended flours were characterized by low -WBC and -SP, high -WSI, -OAC and -GSI which are desirable for processing of less bulky, nutrient and energy dense, digestible porridge suitable as a weaning food. In the descriptive sensory properties evaluation, overall aroma and after-taste intensity were rated better for the control sorghum porridge (p < 0.05), while texture (roughness/smoothness, firmness, stickiness, and springiness) differences were insignificant (p > 0.05) and specks appearance is very low in all porridges. The porridges color varied significantly (p < 0.05) and less brownness and high yellowness was observed in the blended flours than for the control sorghum flour. Even though improvement in the functional properties with the blending levels at 25% and 35% BG to the sorghum flours was observed, porridge over all aroma and aftertaste was superior for the refined 100% sorghum flour porridge.https://www.aimspress.com/article/doi/10.3934/agrfood.2022017?viewType=HTMLbambara groundnutbutternutfunctionalsensorysorghum porridge |
| spellingShingle | Rosemary Kobue-Lekalake Geremew Bultosa Oduetse Daniel Gopadile Gulelat Desse Haki Moenyane Molapisi Eyassu Seifu Bonno Sekwati-Monang John Gwamba Kethabile Sonno Boitumelo Mokobi Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge AIMS Agriculture and Food bambara groundnut butternut functional sensory sorghum porridge |
| title | Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge |
| title_full | Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge |
| title_fullStr | Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge |
| title_full_unstemmed | Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge |
| title_short | Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge |
| title_sort | effects of bambara groundnut and butternut blending on functional and sensory properties of sorghum flour porridge |
| topic | bambara groundnut butternut functional sensory sorghum porridge |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2022017?viewType=HTML |
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