Development of Fermented Corn and Rapoko Blend Instant Porridge

Serere Harusekwi Julien; Bangamusewe Blessing; Matiringe Isabel; Chinofunga Dorothy

doi:doi:10.11648/j.ijnfs.20160504.13

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Development of Fermented Corn and Rapoko Blend Instant Porridge

Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy

Received: 22 April 2016 Accepted: 16 May 2016 Published: 18 June 2016

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Abstract

The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.

DOI	10.11648/j.ijnfs.20160504.13
Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 4, July 2016)
Page(s)	246-254
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fermented Corn, Rapoko Blend Instant Porridge, Development

References

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APA Style

Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy. (2016). Development of Fermented Corn and Rapoko Blend Instant Porridge. International Journal of Nutrition and Food Sciences, 5(4), 246-254. https://doi.org/10.11648/j.ijnfs.20160504.13

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ACS Style

Serere Harusekwi Julien; Bangamusewe Blessing; Matiringe Isabel; Chinofunga Dorothy. Development of Fermented Corn and Rapoko Blend Instant Porridge. Int. J. Nutr. Food Sci. 2016, 5(4), 246-254. doi: 10.11648/j.ijnfs.20160504.13

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AMA Style

Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy. Development of Fermented Corn and Rapoko Blend Instant Porridge. Int J Nutr Food Sci. 2016;5(4):246-254. doi: 10.11648/j.ijnfs.20160504.13

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@article{10.11648/j.ijnfs.20160504.13,
  author = {Serere Harusekwi Julien and Bangamusewe Blessing and Matiringe Isabel and Chinofunga Dorothy},
  title = {Development of Fermented Corn and Rapoko Blend Instant Porridge},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {4},
  pages = {246-254},
  doi = {10.11648/j.ijnfs.20160504.13},
  url = {https://doi.org/10.11648/j.ijnfs.20160504.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.13},
  abstract = {The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.},
 year = {2016}
}

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TY  - JOUR
T1  - Development of Fermented Corn and Rapoko Blend Instant Porridge
AU  - Serere Harusekwi Julien
AU  - Bangamusewe Blessing
AU  - Matiringe Isabel
AU  - Chinofunga Dorothy
Y1  - 2016/06/18
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160504.13
DO  - 10.11648/j.ijnfs.20160504.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 246
EP  - 254
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160504.13
AB  - The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.
VL  - 5
IS  - 4
ER  -

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Author Information

Serere Harusekwi Julien

Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe
Bangamusewe Blessing

World Vision, Chimanimani, Zimbabwe
Matiringe Isabel

Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe
Chinofunga Dorothy

Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe

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APA Style

Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy. (2016). Development of Fermented Corn and Rapoko Blend Instant Porridge. International Journal of Nutrition and Food Sciences, 5(4), 246-254. https://doi.org/10.11648/j.ijnfs.20160504.13

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ACS Style

Serere Harusekwi Julien; Bangamusewe Blessing; Matiringe Isabel; Chinofunga Dorothy. Development of Fermented Corn and Rapoko Blend Instant Porridge. Int. J. Nutr. Food Sci. 2016, 5(4), 246-254. doi: 10.11648/j.ijnfs.20160504.13

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AMA Style

Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy. Development of Fermented Corn and Rapoko Blend Instant Porridge. Int J Nutr Food Sci. 2016;5(4):246-254. doi: 10.11648/j.ijnfs.20160504.13

Copy | Download

@article{10.11648/j.ijnfs.20160504.13,
  author = {Serere Harusekwi Julien and Bangamusewe Blessing and Matiringe Isabel and Chinofunga Dorothy},
  title = {Development of Fermented Corn and Rapoko Blend Instant Porridge},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {4},
  pages = {246-254},
  doi = {10.11648/j.ijnfs.20160504.13},
  url = {https://doi.org/10.11648/j.ijnfs.20160504.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.13},
  abstract = {The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.},
 year = {2016}
}

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TY  - JOUR
T1  - Development of Fermented Corn and Rapoko Blend Instant Porridge
AU  - Serere Harusekwi Julien
AU  - Bangamusewe Blessing
AU  - Matiringe Isabel
AU  - Chinofunga Dorothy
Y1  - 2016/06/18
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160504.13
DO  - 10.11648/j.ijnfs.20160504.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 246
EP  - 254
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160504.13
AB  - The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.
VL  - 5
IS  - 4
ER  -

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