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Development of Fermented Corn and Rapoko Blend Instant Porridge

Received: 22 April 2016     Accepted: 16 May 2016     Published: 18 June 2016
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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.

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 4)
DOI 10.11648/j.ijnfs.20160504.13
Page(s) 246-254
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Fermented Corn, Rapoko Blend Instant Porridge, Development

References
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Cite This Article
  • APA Style

    Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy. (2016). Development of Fermented Corn and Rapoko Blend Instant Porridge. International Journal of Nutrition and Food Sciences, 5(4), 246-254. https://doi.org/10.11648/j.ijnfs.20160504.13

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    ACS Style

    Serere Harusekwi Julien; Bangamusewe Blessing; Matiringe Isabel; Chinofunga Dorothy. Development of Fermented Corn and Rapoko Blend Instant Porridge. Int. J. Nutr. Food Sci. 2016, 5(4), 246-254. doi: 10.11648/j.ijnfs.20160504.13

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    AMA Style

    Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy. Development of Fermented Corn and Rapoko Blend Instant Porridge. Int J Nutr Food Sci. 2016;5(4):246-254. doi: 10.11648/j.ijnfs.20160504.13

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  • @article{10.11648/j.ijnfs.20160504.13,
      author = {Serere Harusekwi Julien and Bangamusewe Blessing and Matiringe Isabel and Chinofunga Dorothy},
      title = {Development of Fermented Corn and Rapoko Blend Instant Porridge},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {4},
      pages = {246-254},
      doi = {10.11648/j.ijnfs.20160504.13},
      url = {https://doi.org/10.11648/j.ijnfs.20160504.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.13},
      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.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Development of Fermented Corn and Rapoko Blend Instant Porridge
    AU  - Serere Harusekwi Julien
    AU  - Bangamusewe Blessing
    AU  - Matiringe Isabel
    AU  - Chinofunga Dorothy
    Y1  - 2016/06/18
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160504.13
    DO  - 10.11648/j.ijnfs.20160504.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 246
    EP  - 254
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160504.13
    AB  - 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.
    VL  - 5
    IS  - 4
    ER  - 

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Author Information
  • Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe

  • World Vision, Chimanimani, Zimbabwe

  • Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe

  • Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe

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