Development and sensory evaluation of Soyamusa: a soybean-plantain baby food.

Ogazi PO; Ogundipe HO; Oyewusi FA; Ozumba AU; Osifo BOA; Lukambi FA; Craenen K (ed.); Ortiz R (ed.)

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Development and sensory evaluation of Soyamusa: a soybean-plantain baby food.

机译：Soyamusa的开发和感官评估：大豆大蕉婴儿食品。

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Appropriate technologies were used to process plantain and soyabean into flour which were used for the formulation of 'Soyamusa', a soyabean-plantain baby food that requires little cooking. Extruded and non-extruded soyabean grits were produced andmixed with plantain flour in varying proportions to determine the blend that would give the required energy and protein level in baby foods. A mixture of sugar, vitamins and minerals was added to improve the taste and to meet the recommended daily vitamin and mineral requirements for babies. The final blend was subjected to nutritional and sensory evaluations. The sensory test was to determine the acceptability of the two products of 'Soyamusa' and compare them with other popular market brands. It was found that a mixture of 60% plantain flour, 32% soybean grit and 8% sugar produced a blend whose proximate analysis showed 15.8% protein, 8.0% fat, and 72.8% carbohydrate with an energy content of 457.4 kcal per 100 g. The sixteen weaning Wister rats on 'Soyamusa' had normal growth, packed cell volume and white blood cell count. Haemagglutination test did not indicate any immunological reaction against 'Soyamusa'. Results of the comparative assessment of the two samples for colour, flavour, consistency,mouthful, taste and overall acceptability did not show any significant differences (P > 0.05). However, the samples differed significantly in all attributes (P < 0.01) from the two popular market brands but were equally acceptable.

机译：适当的技术被用于将车前草和大豆加工成面粉，然后用于配制“ Soyamusa”（一种大豆-车前草婴儿食品，几乎不需要烹饪）。生产挤压和未挤压的大豆粗粉，并与车前草粉按不同比例混合，以确定可提供婴儿食品所需能量和蛋白质水平的掺混物。添加了糖，维生素和矿物质的混合物，以改善口味并满足婴儿建议的每日维生素和矿物质的建议摄入量。对最终混合物进行营养和感官评估。感官测试旨在确定“ Soyamusa”的两种产品的可接受性，并将它们与其他流行的市场品牌进行比较。结果发现，由60％车前草面粉，32％大豆粗砂和8％糖组成的混合物产生的混合物的最近分析显示，蛋白质含量为15.8％，脂肪为8.0％，碳水化合物为72.8％，每100克能量为457.4大卡。在Soyamusa上的16只断奶的Wister大鼠具有正常的生长，细胞堆积和白细胞计数。血凝试验未显示出针对“大豆”的任何免疫反应。两种样品的颜色，风味，稠度，口感，味道和总体可接受性的比较评估结果均未显示任何显着差异（P> 0.05）。但是，样本的两个属性在所有属性上都存在显着差异（P <0.01），但同样可以接受。

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来源
《Acta Horticulturae》 |2000年第540期|共8页
作者
Ogazi PO; Ogundipe HO; Oyewusi FA; Ozumba AU; Osifo BOA; Lukambi FA; Craenen K (ed.); Ortiz R (ed.);
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正文语种 eng
中图分类园艺;
关键词
soyabean products; infant foods; nutritive value; sensory evaluation; Musa; rats;

机译：大豆制品;婴儿食品;营养价值;感官评价;木萨;大鼠;

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1. Development and sensory evaluation of Soyamusa: a soybean-plantain baby food. [J] . Ogazi PO, Ogundipe HO, Oyewusi FA, Acta Horticulturae . 2000,第540期

机译：Soyamusa的开发和感官评估：大豆大蕉婴儿食品。
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Development and sensory evaluation of Soyamusa: a soybean-plantain baby food.

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