Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge. Issue 4 (25th March 2018)

• Record Type: Journal Article
• Authors: Mezgebo, Kiros; Belachew, Tefera; Satheesh, Neela
• Is Part Of: Food science & nutrition. Volume 6:Issue 4(2018)
• Page Start: 891
• Page End: 903
• Publication Date: 2018-03-25
• Subjects: β‐carotene -- complimentary foods -- D‐optimal mixture design -- papaya fruit powder -- porridge -- proximate composition; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.624
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D‐optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%–70%, 20%–30%, 5%–15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability. Results of the study showed the significant difference ( p < .05) in ash, fat, fiber, protein, carbohydrate, energy, iron, calcium, zinc, β‐carotene, phytates, tannin, appearance, taste, mouthfeel, and overall acceptability as the composition of ingredients were changed. The overall optimum point was found in a range of red teff flour (60%–70%), malted soybean flour (20%–27.5%), and papaya fruit powder (10%–12.5%). In conclusion, the present approach can help in improve infants dietary quality of complementary foods by developing nutritionally enhanced red teff‐based porridge used for intervention of malnutrition. Abstract : Study conducted to optimize the composition of Red teff flour, malted soybean flour, and papaya fruit powder for porridge preparation. The overall optimum point was found in a range of RTF 60%–70%, MSF 20%–27.5%, and PFP 10%–12.5%. The formulation within the optimum may give porridge with fat 5.27%–7.44%, fiber 2.33%–3.6%, protein 12.55%–24.22%, carbohydrate 60.08%–69.68%, energy 376.3–385.56 kcal/100 g, iron 12.55–34.86 mg/100 g, calcium 201.49–293.57 mg/100 g, zinc 4.05–5.58 mg/100 g, β‐carotene 0.608–5.737 mg/g, and overall acceptance of 4.02–4.97 (on five‐point hedonic scale). So, this formulation can use as the complimentary food for the children under 2 years.