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dc.contributor.authorBuzo, H.
dc.contributor.authorMongi, R.J.
dc.contributor.authorMukisa, I.M.
dc.date.accessioned2017-11-06T23:15:40Z
dc.date.available2017-11-06T23:15:40Z
dc.date.issued2016
dc.identifier.citationBuzo, H., Mongi, R.J., & Mukisa, I.M. (2016). Development and assessment of nutritional quality and sensory properties of orange-fleshed sweetpotato and bambara groundnut-based snacks for school children. RUFORUM Working Document Series, 14(2): 1067-1073en_US
dc.identifier.issn1607-9345
dc.identifier.urihttp://hdl.handle.net/10570/5771
dc.description.abstractOrange-fleshed sweetpotato (OFSP) and bambara groundnut snacks could alleviate undernutrition among primary school children through food-based approaches. The objective of this research was to develop nutritious snacks from OFSP and bambara groundnut, and evaluate the effect of extrusion cooking on proximate composition, sensory characteristics and consumer acceptability of the snacks. Six formulations of OFSP + bambara groundnut (with OFSP and bambara groundnut ranging from 0 – 100%) were prepared and extruded (feeding rate of 10.15 kg/hr, screw speed of 30 rpm and barrel temperature: 100 °C and 130 °C in first and second zones respectively). Proximate analysis was done using standard methods and pro-vitamin A was analyzed using Atomic Absorption Spectrophotometry. There were significant differences (p<0.05) in proximate composition, mineral content and Pro-vitamin A content between the different snacks. Protein content ranged between 4.08 ± 0.26 g/100g DM (OFSP 100%) to 15.03 ± 0.34g/100g DM (Bambara groundnut100%). Pro-vitamin A ranged from 0.54 ± 0.05 mg/100g DM (Bambara groundnut 100%) to 17.33 ± 0.48 mg/100g DM (OFSP 100%). The colour hue (orange) and sweetness were drivers for consumer liking of snacks containing OFSP. Generally the study showed that development of OFSP substituted with bambara groundnut up to 40% enhances nutritional quality of the snacks, retains sensory properties and yields acceptable snacks.en_US
dc.description.sponsorshipRUFORUMen_US
dc.language.isoenen_US
dc.publisherRUFORUMen_US
dc.relation.ispartofseriesRUFORUM Working Document Series;14(2)
dc.subjectBambara groundnuten_US
dc.subjectExtrusionen_US
dc.subjectOrange-flesheden_US
dc.subjectQuantitative descriptive analysisen_US
dc.subjectSchool childrenen_US
dc.subjectSweet potatoen_US
dc.subjectUnder-nutritionen_US
dc.titleDevelopment and assessment of nutritional quality and sensory properties of orange-fleshed sweetpotato and bambara groundnut-based snacks for school childrenen_US
dc.typeConference proceedingsen_US


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