Evaluation of quality of pumpkin and soy bean-seed blended maize flour
| dc.contributor.author | Daza R. D | |
| dc.date.accessioned | 2024-06-05T08:06:54Z | |
| dc.date.available | 2024-06-05T08:06:54Z | |
| dc.date.issued | 2023 | |
| dc.description | Masters dissertations | |
| dc.description.abstract | Maize is a major food staple in most of the sub-Saharan African countries. Maize flour is mostly rich in carbohydrates, which provide energy to the human body. Nutritionally, maize flour is deficient in the other major diet requirements of proteins, vitamins and essential minerals. In this study, maize flour was enriched using pumpkin and soybean seed flours and the sensory and nutritional qualities of the resulting composite flours were evaluated. Four formulations of maize, soybean and pumpkin seeds flours were preparedby compositing various proportions of each ingredient. The flours were produced by grinding the seeds using a hammer mill to a particle size fine enough to pass through a 1 mm sieve size. The composite flours were then used to prepare stiff porridges (ugali), which is the popular format of preparation for this meal. Nutritional and sensory quality of the flours and stiff porridges were evaluated. The nutritional quality parameters included crude protein, which was found to increase from 8.1% (w/w) in the plain maize flour to up to 24.09% in the blended flour formulations; crude fibre increased from 7.3% to13.45%; crude fat from 3.6% to 32.26%; ash from 1.09% to 3.44%; and moisture content was increased from 8.1% to10.29%. Micronutrient parameters evaluated included Vitamin A which was found to increase from 0.00μg/g to 78.82 μg/g; Folic acid from 2.5 μg/g to 5.33 μg/g; Vitamin C from 0.00 mg/100g to 12.23 mg/100g; Zinc from 1.8 mg/100g to 3.43 mg/100g; and Iron from 3.5 mg/100g to up to 20.81 mg/100g, in the formulations. Sensory attributes evaluated for the composite flour ugali were aroma, color, texture, general appearance, smell, flavour, hardness, springiness, oiliness, taste and general acceptability. A 9-point hedonic scale was employed in the sensory evaluation, alongside instrumental evaluation using a laboratory texture analyzer. There was no significant difference in smell, appearance, texture, flavour, hardness, springiness across the four formulations among the panelists. The mean score was above 5 for all parameters, which is in the middle of the 9- point hedonic scale. These findings indicate that generally all the formulations were accepted. Formulation F4 (8.47%) had the highest score among the formulations. The instrumentally evaluated results indicated significant differences in hardness, cohesiveness and springiness in the stiff porridge samples. From the human sensory evaluation, all samples were accepted regardless of their instrumentally evaluated differences, indicating that the differences were not enough to substantially influence the human sensory organs. The effect of cooking was established by evaluating the vitamin A and B9 losses. The vitamin A losses after cooking were established to vary in the range from a minimum of 0.06% to a maximum of 0.88% among the formulations. The vitamin B9 losses after cooking were established to vary by a minimum of 0.05% to a maximum of 1.04% among the formulations. Pumpkin and Soy bean seeds flour improved the nutritional quality of the stiff porridge composite flours. The micronutrients compositions were increased due to the added ingredients of soy bean and pumpkin seeds flour. The sensory evaluation of stiff porridge from all formulations and control sample indicated that all formulations were acceptable. Therefore the inclusions of pumpkin and soy bean seeds flour in the levels used in this study improved maize flour stiff porridge but did not significantly affect the product acceptability. | |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/6231 | |
| dc.language.iso | en | |
| dc.publisher | SOKOINE UNIVERSITY OF AGRICULTURE, | |
| dc.subject | quality of pumpkin | |
| dc.subject | soy bean | |
| dc.subject | seed blended | |
| dc.subject | maize flour | |
| dc.subject | carbohydrates | |
| dc.title | Evaluation of quality of pumpkin and soy bean-seed blended maize flour | |
| dc.type | Thesis |