Next Article in Journal
Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
Previous Article in Journal
Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation
Open AccessArticle

Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability

1
Department of Human Nutrition and Health, Lilongwe University of Agriculture and Natural Resources (LUANAR), Box 219 Lilongwe, Malawi
2
Food Technology and Nutrition Research Group—NRC, Lilongwe University of Agriculture and Natural Resources (LUANAR), Box 143 Lilongwe, Malawi
3
Department Food Science, Lilongwe University of Agriculture and Natural Resources (LUANAR), Box 219 Lilongwe, Malawi
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 650; https://doi.org/10.3390/foods8120650
Received: 28 October 2019 / Revised: 28 November 2019 / Accepted: 3 December 2019 / Published: 6 December 2019
(This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development)
Maize-based stiff porridge, a starchy protein-deficient staple food, dominates among the populations in sub-Saharan Africa (SSA). Unfortunately, this is often consumed along with leafy vegetables since the majority of the population in this region lack resources for the purchase of high protein animal source foods, a situation that exacerbates protein-energy malnutrition. Considering this, the current study evaluated the effect of enriching maize-based stiff porridge with flour made from hydrothermally treated soybeans on consumer acceptability. A total of nine experimental flours were prepared from maize and maize-soybean mixtures following a 32 factorial design involving two factors, namely maize flour type (whole maize, non-soaked dehulled maize, and soaked dehulled maize) and soybean flour proportion (0%, 20%, and 30%). A total of 125 adult consumers from a rural setting in Malawi evaluated maize-based stiff porridges made thereof using a 7-point hedonic scale. Subsequently, the participants were asked to guess an ingredient that was added to some of the test samples. The 10% and 20% soybean-enriched maize-based stiff porridges scored 5/7 and above, with some being statistically similar to plain maize-based stiff porridges. No participant recognized that soybeans were incorporated into the maize-based stiff porridges. The study has clearly demonstrated the potential of enriching maize-based stiff porridge with hydrothermally treated soybeans without compromising consumer acceptability. This innovation could significantly contribute towards reducing the burden of energy-protein under-nutrition in SSA. View Full-Text
Keywords: maize-based stiff porridge; enrichment; hydrothermally treated soybeans; acceptability maize-based stiff porridge; enrichment; hydrothermally treated soybeans; acceptability
Show Figures

Figure 1

MDPI and ACS Style

Kalumbi, M.; Matumba, L.; Mtimuni, B.; Mwangwela, A.; Gama, A.P. Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability. Foods 2019, 8, 650.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop