Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies
Document Type : Original research
Authors
- Nadege Luzinga Zakuani 1
- Gedeon Ngiala Ngiala Bongo 2
- Aaron Lelo Pambu
- Carlo Mpiana Kalala 1
- Santos Mutanda Kavumbu 1
- Didier Lusimbamo Dianzuangani 1
- Marie-Claire Dembo Yandju 1
1 Department of Life science, Faculty of Sciences and Technologies, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
2 Department of Biology, Faculty of Sciences and Technologies, University of Kinshasa Kinshasa, DRC
Abstract
The consumption of baked aerated wheat flour products has spread in developing countries. The aim of this research was to determine the proximate, iron content and sensory attributes of cookies produced from different composite flours (cassava, millet, caterpillar). Each raw material was processed separately into flours. These flours were mixed in different proportions. The proximate analysis (proteins, fats, ash, crude fibers, moisture, carbohydrates, energy and iron determination) and the acceptability test was performed as per the protocol described in the literature. Cookies were evaluated for their sensory characteristics by 30 semi-trained panelists made up of students of the Department of Biology, University of Kinshasa. To compare different treatments, Friedman test was used and data were analyzed using XLSTAT 2011. The findings showed that the protein, fat, ash, crude fiber, moisture, carbohydrate contents and the energy density of the cookies ranged from 2.85% to 740.69%, 23.03 to 27.57%, 0.25% to 0.65%, 20.39% to 23%, 5% to 7.13%, 9.54% to 18.43% and 408.15 to 415.17 kcal respectively. While the iron content ranged from 10mg to 14mg. For sensory attributes, there was no significant difference between different formulas. Consumers reported that these formulas were not golden (color), have a pleasant aroma (aroma), a good taste (taste), moderately sweet (sweetness), quite hard (crispiness) and not appealing (external appearance). The overall acceptability was moderately scored compared to the standards. Cookies produced improved nutrients contents and were acceptable to the assessors. There is a need of improving the sensory attributes of these cookies for future studies.
Keywords
Main Subjects
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germinated amaranth (Amaranthus spp.) flour. LWT- Food
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Chopra, N., Dhillon, B., Rani, R. & Singh, A. (2018). Physico-Nutritional
and Sensory Properties of Cookies Formulated with Quinoa,
Sweet Potato and Wheat Flour Blends. Current Research in
Nutrition and Food Science, 6(3):798-806
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Aliments prêt à l’Emploi. Programme mixte FAO/OMS sur les
Normes Alimentaires comité du Codex sur la nutrition et les
aliments diététiques ou de régime. Trente-septième session, Bad
Soden am Taunus, Allemagne. 18p.
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wheat, acha and mung bean composite flours. International
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Drewnowski, A., Shrager, E. E., Lipsky, C., Stellar, E. & Greenwood, M. R.
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and solid foods. Physiology & Behavior, 45(1):177-83. doi:
10.1016/0031-9384(89)90182-0
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literature. In I. Muhammad & I. Ali (Eds.), Malnutrition.
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Egea, M. N., Bolanho, B. C., Lemes, A. C., Bragatto, M. M., Silva, M. R.,
Carvalho, J. C. M. & Danesi, E. D. G. (2018). Low cost cassava,
peach palm and soy by-products for the nutritional enrichment of
cookies: physical, chemical and sensorial characteristics.
International Food Research Journal, 25(3): 1204-1212
Eke-Ejiofor, J., Beleya, E. A. & Allen, J. E. (2022). Chemical and pasting
properties of Cassava-bambara groundnut flour blends. American
Journal of Food Science and Technology, 10(2): 66-71.
Eke-Ejiofor, J., Beleya, E. A. & Allen, J. E. (2023). Proximate, Mineral and
Sensory Properties of Cookies Produced from Cassava-bambara
Groundnut Flour Blends. American Journal of Food Science and
Technology, 11(1):28-33. DOI:10.12691/ajfst-11-1-5
Goubgou, M., Songré-Ouattara, L.T., Bationo, F. Lingani-Sawadogo, H.,
Traoré, Y. & Savadogo, A. (2021). Biscuits: a systematic review
and meta-analysis of improving the nutritional quality and health
benefits. Food Production, Processing and Nutrition, 3, 26 (2021).
https://doi.org/10.1186/s43014-021-00071-z
Guyih, M. D., Dinnah, A. & Eke, M. O. (2020). Production and quality
evaluation of cookies from almond seed and carrot flour blends.
International Journal of Food Science and Biotechnology, 5(4):
55-61.
Hasmadi, M., Siti Faridah, A., Salwa, I., Matanjun, P., Abdul Hamid, M. &
Rameli, A. S. (2014). The effect of seaweed composite flour on
the textural properties of dough and bread. Journal of Applied
Phycology, 26:1057–1062. https://doi.org/10.107/s10811-013-
0082-8
Hasrini, F. R., Aviana, T. and Khoiriyah, A. (2021). Fortification of Modified
Cassava Flour (Mocaf) Cookies with Rich Nutrition Vegetable
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