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Nutritional quality and acceptability of sweet potato–soybean–moringa composite porridge

Tirhas M. Gebretsadikan (Jimma University, Jimma, Ethiopia)
Geremew Bultosa (Botswana College of Agriculture, Gaborone, Botswana)
Sirawdink Fikreyesus Forsido (Jimma University, Jimma, Ethiopia)
Tessema Astatkie (Dalhousie University, Truro, Canada)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 9 November 2015

415

Abstract

Purpose

The purpose of this paper was to formulate porridge using orange-fleshed sweet potato (OFSP), soybean and moringa ingredients that optimizes its nutritional quality and acceptability.

Design/methodology/approach

A 16-run constrained D-optimal mixture design was used to evaluate proximate compositions and sensory acceptability of the products. Each composition and acceptability response variable was optimized separately, and then, the sweet spot that optimizes all was determined.

Findings

The protein, fiber, total ash, carbohydrate, iron and carotenoid contents as well as major sensory quality indicators were significantly affected by soybean, moringa and OFSP blends. However, the influence of the mixture on fat content was weak. Sensory acceptability was high for porridges processed from high OFSP and soybean, but higher nutritional quality was obtained from higher moringa levels. Graphical optimization showed that blends containing 68-75 per cent OFSP, 17-26 per cent soybean and 5-8 per cent moringa have produced nutrient enriched porridges with desirable sensory quality.

Originality/value

The study showed that OFSP, soybean and moringa have a potential for making protein, carbohydrate, dietary fiber, pro-vitamin A carotenoids and iron enriched product that will contribute to the fight against malnutrition in developing nations such as Ethiopia. In addition, having OFSP in the blend masks undesirable odor and taste imparted by moringa.

Keywords

Acknowledgements

The authors would like to thank the Ethiopian Public Health Institute for their assistance in nutrient analysis. This research was funded by Canadian Department of Foreign Affairs, Trade and Development through the Post-Harvest Management to Improve Livelihoods – Ethiopia project.

Citation

Gebretsadikan, T.M., Bultosa, G., Forsido, S.F. and Astatkie, T. (2015), "Nutritional quality and acceptability of sweet potato–soybean–moringa composite porridge", Nutrition & Food Science, Vol. 45 No. 6, pp. 845-858. https://doi.org/10.1108/NFS-05-2015-0048

Publisher

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Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited

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