Nutritional quality and acceptability of sweet potato–soybean–moringa composite porridge
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
:Emerald Group Publishing Limited
Copyright © 2015, Emerald Group Publishing Limited