Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges
| dc.creator | Muoki, Penina Ngusye | |
| dc.creator | Kock, H.L. de | |
| dc.creator | Emmambux, M.N. | |
| dc.date | 2012-06 | |
| dc.date | 2017-05-03T08:45:39Z | |
| dc.date | 2017-05-03T08:45:39Z | |
| dc.date.accessioned | 2026-06-27T15:54:36Z | |
| dc.description | BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6–8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale. CONCLUSION: Extrusion-cooked cassava/soy flour porridges have good potential for use as high-energy/high-protein complementary foods and have acceptable sensory properties. Copyright © 2012 Society of Chemical Industry | |
| dc.identifier | https://hdl.handle.net/10568/80846 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/117117 | |
| dc.language | en | |
| dc.publisher | Wiley | |
| dc.rights | Limited Access | |
| dc.source | Muoki, P.N., Kock, H.L. de & Emmambux, M.N. (2012). Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges. Journal of the Science of Food and Agriculture, 92(8), 1771-1779. | |
| dc.subject | amylose-lipid complexes | |
| dc.subject | available lysine | |
| dc.subject | protein digestibility-corrected amino acid score | |
| dc.subject | starch digestion kinetics | |
| dc.subject | x-ray diffraction | |
| dc.title | Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges | |
| dc.type | Journal Article |