Pasting, functional, microbial and sensory evaluation of complementary food blends produced from malted and fermented acha (Digitaria exilis) flour supplemented with soybeans flour (Glycine max)
Eli Z W, Obochi G O, Ahure D
Pasting, functional, microbial and sensory properties of complementary food blends produced from malted and fermented acha (Digitaria exilis) flour and supplemented with soybeans flour (Glycine max)was carried out. Acha (Digitaria exilis) flours and soybeans (Glycine max)flour were used in preparation of complementary diets. The appropriate ratios of combination of the flours were achieved through material balancing. Four products blends were formulated and named as Unmalted unfermented acha soybeans (UMUFAS), Malted unfermented acha soybeans (MUFAS), Malted fermented acha soybeans (MFAS) and Unmalted fermented acha soybeans (UMFAS). Standard chemical method was used to determine the functional properties, Visco analyzer RVA was used to determine the pasting properties of the blends. Microbiological analysis of the complementary blends was carried out. A 9-point hedonic scale (1-deslike extremely, 9-like extremely) was used to rate the sensory attributes of colour, taste, aroma, texture and overall acceptability of the products. Analysis of variance (ANOVA) was used to establish any significant difference in the analytical data for formulated and control diets (p<0.05). The functional properties results show that there were significant differences (p < 0.05) in water absorption capacity, bulk density, water absorption capacity, swelling capacity and reconstitution index among the formulated food blends. The result for pasting property indicate that there were significant differences (p < 0.05) among the formulated blends. Peak viscosity, final viscosity, setback, pasting time and trough were found higher in samples that were fermented. Microbiological analysis of composite flours was focused on the search for flora of contamination and pathogenic microorganisms. The load (CFU/g) of the microorganism are below the microbiological standards and are safe for consumption. The sensory results show that there was no significant difference in appearance or colour, taste, aroma and general acceptability for all the food formulations. The unfermented products were better than the fermented products in all the attributes, while the values for NESTLE CERELAC which is the contol were higher than all the food formulations but did not show any significant difference (p < 0.05).
Eli Z W, Obochi G O, Ahure D. Pasting, functional, microbial and sensory evaluation of complementary food blends produced from malted and fermented acha (Digitaria exilis) flour supplemented with soybeans flour (Glycine max). International Journal of Food Science and Nutrition, Volume 7, Issue 4, 2022, Pages 23-31