Sensory quality of marama/sorghum composite porridges

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Abstract

BACKGROUND: The edible seeds of marama beans are a good source of protein and fat and can potentially enhance the nutritional quality of sorghum products. Utilisation of marama flour in a composite porridge depends on sensory acceptance. Heating of marama beans before milling is used to inactivate trypsin inhibitors. Defatting of marama flour would improve shelf life. In this study, marama/sorghum composite porridges (10% solids) were prepared and subjected to descriptive sensory analysis, consumer acceptance testing, texture analysis, pasting and colour measurements. RESULTS: Composite porridges had less cooked sorghum aroma/flavour but more intense overall aroma/flavour and were less viscous and less firm than sorghum porridge. Composite porridges prepared with flour from heated marama beans had a roasted nut flavour and were darker in colour compared with porridges prepared with unheated marama beans, which had a strong boiled nut aroma/flavour. Composite porridges from full-fat marama flours tasted more buttery/creamy. A bitter aftertaste was perceived in porridges from defatted marama flours. The 100% sorghum porridge and the composite porridge with full-fat flour weremore acceptable to consumers. CONCLUSION: Combining sorghum meal with full-fat marama bean flour has the potential to improve the sensory quality of sorghum porridge as a staple by providing acceptable sensory appeal. © 2010 Society of Chemical Industry.

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Kayitesi, E., Duodu, K. G., Minnaar, A., & de Kock, H. L. (2010). Sensory quality of marama/sorghum composite porridges. Journal of the Science of Food and Agriculture, 90(12), 2124–2132. https://doi.org/10.1002/jsfa.4061

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