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首页> 外文期刊>Nutrition & Food Science >Nutritional and sensory properties of instant maize porridge fortified with Moringa oleiferaleaves and termite {Macrotermes falciger) powders
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Nutritional and sensory properties of instant maize porridge fortified with Moringa oleiferaleaves and termite {Macrotermes falciger) powders

机译：植物玉米粥的营养和感官特性强化了辣木，与白蚁{Macrotermes Falciger）粉末

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Purpose - White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose ofthis study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge.Design/methodology/approach - Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23. Findings - Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 212 per cent compared to unfortified porridge, and this could be attributed to the substitution effect,as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP wasfhigher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the additionof MO leaves and termite powder, the zinc content increased from 3.4 mg/lOOto 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results'of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP.Originality/value - This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder fromMO leaves and termites could be used in complementary foods to increase protein and mineral contents.
机译：目的 - 基于白色的玉米粥是南非的约80％的消费者，在其他80％的消费者中，在其他撒哈拉以南非洲国家贡献了发展中国家的农村人口饮食。白色玉米在一些氨基酸和过度依赖性的葡萄干可能导致营养不良相关的健康状况的高度普及。已知Moringa Oleifera（Mo）和白蚁（Macrotermes Falciger）含有大量的蛋白质。本研究的目的是测定莫叶和白蚁粉末的蛋白质对即时玉米粥的营养和感官特性的影响。使用不同的治疗，使用不同的治疗，将MO和白蚁粉末包含不同治疗方法完全随机设计。因子水平被控制（玉米粉）煮熟，烫伤和未煮过的Mo样本。使用SPSS版本23分析了数据。与未满意的粥相比，强化瞬间玉米粥（FMP）的蛋白质含量从10.0％增加到212％，这可能归因于替代效应，因为新鲜未煮过的莫叶报告高蛋白质。锌，铁，钙和镁中FMP含有FMP WASFHIGHER的矿物质含量。与未浮现的粥（7.1mg / 100g）相比，FMP的钙值更高（276.8mg / 100g）。在钼叶和白蚁粉末的加工后，锌含量从3.4mg / looto 7.6mg / 100g增加。在强化样品中观察到更高的铁值（27.9-36.9mg / 100g）。感觉结果表明，对照样品的验收比强化样品更高（P = 0.02）。感官分析表明，在强化粥中，烧结样品高，味道高，烹饪样品在味道和未煮过的样品中较高，适合香气。对照样品比强化粥的味道更高的验收。该研究的结果表明，向速溶玉米粥加入莫叶和白蚁粉末导致了FMP.originity / Value的营养价值的大幅增加 - 本研究进行了用Mo强化的即时玉米粥适合婴儿，怀孕母亲和其他玉米消费者的叶子和白蚁粉末。作者旨在通过将其与Mo叶和白蚁粉末组合来改善即时玉米粥的营养含量。结果表明，向速溶玉米粥加入Mo叶和白蚁粉末导致FMP的营养价值大幅增加。因此，粉末叶和白蚁可用于互补食物以增加蛋白质和矿物质。

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