Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies
In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteris...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2018-12-01
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| Series: | Scientific African |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227618300176 |
| _version_ | 1819014083856302080 |
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| author | Pauline Mounjouenpou Sophie Natacha Nina Ngono Eyenga Estelle J. Kamsu Patience Bongseh Kari Eugene E. Ehabe Robert Ndjouenkeu |
| author_facet | Pauline Mounjouenpou Sophie Natacha Nina Ngono Eyenga Estelle J. Kamsu Patience Bongseh Kari Eugene E. Ehabe Robert Ndjouenkeu |
| author_sort | Pauline Mounjouenpou |
| collection | DOAJ |
| description | In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in terms of macro- and micro-nutrient compositions. Results showed that composite flours exhibited good functional properties. Twenty percent fortification cookies produced the most acceptable cookies which were rich in calories (490.24 kcal per 100 g), total fibre (8.65%), and total fat (27.52% DM). According to the National Agency of Sanitary Security recommendations concerning the contribution of each macromolecule to the total energy, crude protein intake was lower, polysaccharide intake was within the recommended value, while total fat intake was largely beyond that value. Mineral profile showed that cookies enriched with 20% of baobab pulp flour were rich in iron (15.6 mg/100 g), calcium (30 mg/100 g), magnesium (20 mg/100 g), potassium (930 mg/100 g), and vitamin C (60 mg/100 g). Thus, incorporation of baobab pulp flour at 20% improved sensory and nutritional qualities of rice cookies. Baobab fortified cookies can therefore be an alternative non costly and accessible snack to alleviate malnutrition in general and micronutrient deficiencies in particular. Keywords: Rice cookies, Baobab pulp flour, Nutritional properties, Sensorial quality |
| first_indexed | 2024-12-21T02:10:12Z |
| format | Article |
| id | doaj.art-e31ae7e98122413f980539ec7631f350 |
| institution | Directory Open Access Journal |
| issn | 2468-2276 |
| language | English |
| last_indexed | 2024-12-21T02:10:12Z |
| publishDate | 2018-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Scientific African |
| spelling | doaj.art-e31ae7e98122413f980539ec7631f3502022-12-21T19:19:23ZengElsevierScientific African2468-22762018-12-011Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookiesPauline Mounjouenpou0Sophie Natacha Nina Ngono Eyenga1Estelle J. Kamsu2Patience Bongseh Kari3Eugene E. Ehabe4Robert Ndjouenkeu5Food Technology Laboratory, Institute of Agricultural Research for Development, P.O. Box 2067 IRAD, Yaoundé, Cameroon; Corresponding author.Food Technology Laboratory, Institute of Agricultural Research for Development, P.O. Box 2067 IRAD, Yaoundé, CameroonHigher Institute of Sahel, University of Maroua, P.O. Box 46 Maroua, CameroonFood Technology Laboratory, Institute of Agricultural Research for Development, P.O. Box 2067 IRAD, Yaoundé, CameroonScientific Research Directoriat, Institute of Agricultural Research for Development, P.O. Box 2067, Yaoundé, CameroonNational Higher School of Agricultural and Food Sciences, University of Ngaoundere, CameroonIn order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in terms of macro- and micro-nutrient compositions. Results showed that composite flours exhibited good functional properties. Twenty percent fortification cookies produced the most acceptable cookies which were rich in calories (490.24 kcal per 100 g), total fibre (8.65%), and total fat (27.52% DM). According to the National Agency of Sanitary Security recommendations concerning the contribution of each macromolecule to the total energy, crude protein intake was lower, polysaccharide intake was within the recommended value, while total fat intake was largely beyond that value. Mineral profile showed that cookies enriched with 20% of baobab pulp flour were rich in iron (15.6 mg/100 g), calcium (30 mg/100 g), magnesium (20 mg/100 g), potassium (930 mg/100 g), and vitamin C (60 mg/100 g). Thus, incorporation of baobab pulp flour at 20% improved sensory and nutritional qualities of rice cookies. Baobab fortified cookies can therefore be an alternative non costly and accessible snack to alleviate malnutrition in general and micronutrient deficiencies in particular. Keywords: Rice cookies, Baobab pulp flour, Nutritional properties, Sensorial qualityhttp://www.sciencedirect.com/science/article/pii/S2468227618300176 |
| spellingShingle | Pauline Mounjouenpou Sophie Natacha Nina Ngono Eyenga Estelle J. Kamsu Patience Bongseh Kari Eugene E. Ehabe Robert Ndjouenkeu Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies Scientific African |
| title | Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies |
| title_full | Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies |
| title_fullStr | Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies |
| title_full_unstemmed | Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies |
| title_short | Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies |
| title_sort | effect of fortification with baobab adansonia digitata l pulp flour on sensorial acceptability and nutrient composition of rice cookies |
| url | http://www.sciencedirect.com/science/article/pii/S2468227618300176 |
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