View/ Open
Date
2023-08-31Author
Marongwe, Farai DesireMasamha, BlessingNyakudya, ElijahMandumbu, RonaldKamota, AgatherNyamadzawo, GeorgeSubject
300 Social sciences 500 Science SesamPerlhirseErdnussGetreideMikronährstoffVermischungSensorische PrüfungErnährungMetadata
Show full item record
Aufsatz
Evaluating essential micronutrient content, sensory acceptability & economic viability of formulated sesame (Sesamum indicum), pearl millet (Pennisetum glaucum) & groundnut (Arachis hypogea) food blend
(The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) : food blend formulation food blend for improved micronutrient intake among infants)
Abstract
Food blending involving legumes and cereals that has been widely explored, however, there is a paucity of evidence of the use of ‘neglected crops’ such as sesame oil seed in complementing cereals and legumes to alleviate micronutrient deficiency. A completely randomised design involving food blends as treatments and a cross-sectional survey for sensory acceptability of food blends evaluation was done. Proximate macro- and micro-nutrient composition of substrates and food blend mixes was done using the Association of Analytical Chemists (AOAC) method. Calcium, iron, and zinc were determined by a flame Atomic Absorption Spectrophotometer while potassium (K) was determined using a flame photometer. Sesame had significantly higher Ca (221.1mg/100g), K (149.1mg/100g), Fe (8.1mg/100g) and Zn (4.34mg/100g) compared to groundnuts. Food blends were formulated from sorghum, millet, sesame, and groundnuts. The food blend product had a significantly higher protein, fats, fibre, and micronutrient content compared to the control sample (Sorghum). Blend 5 yielded the best results in terms of K (83.56mg/100g), Ca (10.85mg/100g), Fe (8.79mg/100g) and Zn (0.79mg/100g) content as well as taste, flavour, and appearance although Zn content was relatively low. Sensory evaluation of the food blends showed that the taste, flavour, appearance, and texture were significantly different from the control sample. The blending of small grains with sesame significantly improves essential micronutrients especially Fe which met the WHO/FAO recommended dietary intake. Partial budget analysis shows that the rate of return was maximised by changing from Blend 4 to Blend 5 by 1164.7%. This study recommends the use of cheap, locally available sesame and millet to formulate food blends that can be used as complementary foods with high levels of micronutrients for children and adults.
Citation
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 4 (2023-08-31) eissn:2197-411XCollections
Vol 11, No 4 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Citation
@article{doi:10.17170/kobra-202210056952,
author={Marongwe, Farai Desire and Masamha, Blessing and Nyakudya, Elijah and Mandumbu, Ronald and Kamota, Agather and Nyamadzawo, George},
title={Evaluating essential micronutrient content, sensory acceptability & economic viability of formulated sesame (Sesamum indicum), pearl millet (Pennisetum glaucum) & groundnut (Arachis hypogea) food blend},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2023$n2023 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/15298 3000 Marongwe, Farai Desire 3010 Masamha, Blessing 3010 Nyakudya, Elijah 3010 Mandumbu, Ronald 3010 Kamota, Agather 3010 Nyamadzawo, George 4000 Evaluating essential micronutrient content, sensory acceptability & economic viability of formulated sesame (Sesamum indicum), pearl millet (Pennisetum glaucum) & groundnut (Arachis hypogea) food blend :The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) : food blend formulation food blend for improved micronutrient intake among infants / Marongwe, Farai Desire 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/15298=x R 4204 \$dAufsatz 4170 5550 {{Sesam}} 5550 {{Perlhirse}} 5550 {{Erdnuss}} 5550 {{Getreide}} 5550 {{Mikronährstoff}} 5550 {{Vermischung}} 5550 {{Sensorische Prüfung}} 5550 {{Ernährung}} 7136 ##0##http://hdl.handle.net/123456789/15298
2023-12-15T11:09:34Z 2023-12-15T11:09:34Z 2023-08-31 doi:10.17170/kobra-202210056952 http://hdl.handle.net/123456789/15298 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ cereals sesame micronutrients food blending sensory evaluation nutrition 300 500 Evaluating essential micronutrient content, sensory acceptability & economic viability of formulated sesame (Sesamum indicum), pearl millet (Pennisetum glaucum) & groundnut (Arachis hypogea) food blend Aufsatz Food blending involving legumes and cereals that has been widely explored, however, there is a paucity of evidence of the use of ‘neglected crops’ such as sesame oil seed in complementing cereals and legumes to alleviate micronutrient deficiency. A completely randomised design involving food blends as treatments and a cross-sectional survey for sensory acceptability of food blends evaluation was done. Proximate macro- and micro-nutrient composition of substrates and food blend mixes was done using the Association of Analytical Chemists (AOAC) method. Calcium, iron, and zinc were determined by a flame Atomic Absorption Spectrophotometer while potassium (K) was determined using a flame photometer. Sesame had significantly higher Ca (221.1mg/100g), K (149.1mg/100g), Fe (8.1mg/100g) and Zn (4.34mg/100g) compared to groundnuts. Food blends were formulated from sorghum, millet, sesame, and groundnuts. The food blend product had a significantly higher protein, fats, fibre, and micronutrient content compared to the control sample (Sorghum). Blend 5 yielded the best results in terms of K (83.56mg/100g), Ca (10.85mg/100g), Fe (8.79mg/100g) and Zn (0.79mg/100g) content as well as taste, flavour, and appearance although Zn content was relatively low. Sensory evaluation of the food blends showed that the taste, flavour, appearance, and texture were significantly different from the control sample. The blending of small grains with sesame significantly improves essential micronutrients especially Fe which met the WHO/FAO recommended dietary intake. Partial budget analysis shows that the rate of return was maximised by changing from Blend 4 to Blend 5 by 1164.7%. This study recommends the use of cheap, locally available sesame and millet to formulate food blends that can be used as complementary foods with high levels of micronutrients for children and adults. open access The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) : food blend formulation food blend for improved micronutrient intake among infants Marongwe, Farai Desire Masamha, Blessing Nyakudya, Elijah Mandumbu, Ronald Kamota, Agather Nyamadzawo, George Sesam Perlhirse Erdnuss Getreide Mikronährstoff Vermischung Sensorische Prüfung Ernährung publishedVersion eissn:2197-411X No. 4 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 340
The following license files are associated with this item: