Sensory quality of marama/sorghum composite porridges

Journal of the Science of Food and Agriculture
Eugénie KayitesiHenriëtte L de Kock

Abstract

The edible seeds of marama beans are a good source of protein and fat and can potentially enhance the nutritional quality of sorghum products. Utilisation of marama flour in a composite porridge depends on sensory acceptance. Heating of marama beans before milling is used to inactivate trypsin inhibitors. Defatting of marama flour would improve shelf life. In this study, marama/sorghum composite porridges (10% solids) were prepared and subjected to descriptive sensory analysis, consumer acceptance testing, texture analysis, pasting and colour measurements. Composite porridges had less cooked sorghum aroma/flavour but more intense overall aroma/flavour and were less viscous and less firm than sorghum porridge. Composite porridges prepared with flour from heated marama beans had a roasted nut flavour and were darker in colour compared with porridges prepared with unheated marama beans, which had a strong boiled nut aroma/flavour. Composite porridges from full-fat marama flours tasted more buttery/creamy. A bitter aftertaste was perceived in porridges from defatted marama flours. The 100% sorghum porridge and the composite porridge with full-fat flour were more acceptable to consumers. Combining sorghum meal with full-fat marama b...Continue Reading

References

May 1, 1986·The Journal of Nutrition·I E Liener
Jun 11, 1998·Journal of Dairy Science·R L OhmesH Heymann
Dec 2, 2000·The American Journal of Clinical Nutrition·A Drewnowski, C Gomez-Carneros
Jul 5, 2002·Annals of Botany·Mary Luisa HartleySandy M Thomas

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Citations

Jul 22, 2014·Journal of the Science of Food and Agriculture·Penina N MuokiHenriëtte L de Kock
Oct 1, 2020·Food Science & Nutrition·Prisca Linda RapandoDorcas Jepkorir Serem

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