Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old

Melas Cayrol Adoko, Solomon Olum,Samuel Elolu,Duncan Ongeng

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY(2023)

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摘要
Innovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron that are endemic among children 2-5 years in developing countries such as Uganda. New cassava-based pancake (kabalagala) formulae composed of orange-fleshed sweet potato, iron-rich beans, cassava and sweet banana were developed to target vitamin A and iron needs of children 2-5 years in Uganda. The new products had better sensory appeal and nutrient density, had better physical properties during storage, were stable to oxidative rancidity but had lower microbial shelf-life compared to the original pancake formula (composed of cassava and sweet banana). Notwithstanding bioavailability constraints, theoretical nutritional computation revealed that serving 100 g (approximately four pieces) of the new products would contribute approximately 99-102% of vitamin A and 110-119% of iron requirements of the targeted children.
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关键词
Cassava-based pancake,nutritional composition,sensory preference,storage stability
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