Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder
Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other b...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2023-04-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/301 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850165391495528448 |
|---|---|
| author | Sophie Nansereko John Muyonga Yusuf Byaruhanga |
| author_facet | Sophie Nansereko John Muyonga Yusuf Byaruhanga |
| author_sort | Sophie Nansereko |
| collection | DOAJ |
| description | Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge. |
| format | Article |
| id | doaj-art-9047541faa494a84894e1d1ea2d16462 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2023-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-9047541faa494a84894e1d1ea2d164622025-08-20T02:21:46ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542023-04-0112110.7455/ijfs/12.1.2023.a3Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) PowderSophie Nansereko0John Muyonga1Yusuf Byaruhanga2Department of Food Technology and Nutrition, Makerere University, Uganda. P.O. Box 7062, Kampala, UgandaDepartment of Food Technology and Nutrition, Makerere University, Uganda. P.O. Box 7062, Kampala, UgandaDepartment of Food Technology and Nutrition, Makerere University, Uganda. P.O. Box 7062, Kampala, UgandaPorridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge.https://www.iseki-food-ejournal.com/article/301Refractance window drying technologyJackfruit powderInstant floursExtrusionFunctional properties |
| spellingShingle | Sophie Nansereko John Muyonga Yusuf Byaruhanga Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder International Journal of Food Studies Refractance window drying technology Jackfruit powder Instant flours Extrusion Functional properties |
| title | Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder |
| title_full | Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder |
| title_fullStr | Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder |
| title_full_unstemmed | Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder |
| title_short | Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder |
| title_sort | production and evaluation of an instant maize soy flour enriched with refractance window dried jackfruit artocarpus heterophyllus l powder |
| topic | Refractance window drying technology Jackfruit powder Instant flours Extrusion Functional properties |
| url | https://www.iseki-food-ejournal.com/article/301 |
| work_keys_str_mv | AT sophienansereko productionandevaluationofaninstantmaizesoyflourenrichedwithrefractancewindowdriedjackfruitartocarpusheterophylluslpowder AT johnmuyonga productionandevaluationofaninstantmaizesoyflourenrichedwithrefractancewindowdriedjackfruitartocarpusheterophylluslpowder AT yusufbyaruhanga productionandevaluationofaninstantmaizesoyflourenrichedwithrefractancewindowdriedjackfruitartocarpusheterophylluslpowder |