Investigation of the potential of fortified instant matooke flour in rehabilitation of malnourished children (Part 1)

Abstract

The aim of this study was to optimize levels of incorporation of soybean and sesame flours into instant tooke
(cooking banana) flour (ITF) porridge with respect to sensory quality. The flours were prepared using
conventional dehydration procedures. A mixture design was developed for incorporating sesame and soybean
flours into matooke flour. From the design thirteen porridge formulations were developed on which sensory
evaluation was determined using 9-point hedonic scale. Sensory parameters determined were taste color,
flavor, consistency, mouth feel and overall acceptability. Based on sensory evaluation, one optimal
formulation was identified. Nutritional quality attributes of the optimum formulation were determined.
Viscosity was determined using the Rapid Visco-Analyser. The optimal formulation was 64.90, 16.34 and 18.76
% matooke, soybean and sesame respectively. The results indicated that incorporation of soybean and
sesame into ITF porridge significantly (p<0.001) enhanced its sensory quality attributes. Energy density and
protein content of the optimum formulation was 502.12 Kcal and 11.1% respectively. Incorporation of sesame
and soybean flours into ITF resulted in reduction in viscosity. The study suggested that fortification of ITF
with soybean and sesame enhances sensory and nutritional quality.