Development of Fermented Corn and Rapoko Blend Instant Porridge
International Journal of Nutrition and Food Sciences
Volume 5, Issue 4, July 2016, Pages: 246-254
Received: Apr. 22, 2016; Accepted: May 16, 2016; Published: Jun. 18, 2016
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Authors
Serere Harusekwi Julien, Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe
Bangamusewe Blessing, World Vision, Chimanimani, Zimbabwe
Matiringe Isabel, Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe
Chinofunga Dorothy, Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe
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Abstract
The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.
Keywords
Fermented Corn, Rapoko Blend Instant Porridge, Development
To cite this article
Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy, Development of Fermented Corn and Rapoko Blend Instant Porridge, International Journal of Nutrition and Food Sciences. Vol. 5, No. 4, 2016, pp. 246-254. doi: 10.11648/j.ijnfs.20160504.13
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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