Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder

Dabo Rasmata; Hama-Ba Fatoumata; Tapsoba Fidèle Wend-Bénédo; Savadogo Prisca Pengdwendé; Savadogo Aly

doi:doi:10.11648/j.ijnfs.20231202.13

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Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder

Dabo Rasmata, Hama-Ba Fatoumata, Tapsoba Fidèle Wend-Bénédo, Savadogo Prisca Pengdwendé, Savadogo Aly

Published in International Journal of Nutrition and Food Sciences (Volume 12, Issue 2)

Received: 20 March 2023 Accepted: 6 April 2023 Published: 10 May 2023

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Abstract

Improving the nutritional status of the rural population requires the optimum use of available food. The objective of this study was to develop 06 formulations of composites flours based on sorghum, legumes (groundnut, voandzou, cowpea) added or not with moringa leaves powder used in the preparation of local food in rural households. To do this, the raw materials were cleaned, washed and dried before being ground. The groundnut and voandzou were specifically roasted and the cowpea was dehulled. Three formulations of composites flours composed of 65% of sorghum flour and 35% of legumes and three other formulations of composites flours composed of 70% of sorghum flour, 20% of legumes and 10% of moringa leaves powder were produced. The mixtures were ground, sieved and used to make “tô”. The technological properties and the nutritional characteristics of the composites flours were determined using AOAC methods. The sensory analysis of tô was carried out by two panels composed of 60 researchers and students, men and women of the DTA/IRSAT. From the results, it was appeared that the mean values of the absorption capacity, the swelling capacity and the solubility index of the composites flours varied significantly (P<0.05) from 100.42% to 136.47%, from 6.01% to 12.97% and from 15.70% to 23.85% respectively. The contents of humidity, crude fat, crude proteins, total carbohydrates, ash and energy values varied significantly (P˂0.05) from 5.32 to 7.43%, from 2.71 to 17.66g/100g DM, from 15.90 to 18.16/100g DM, from 65.49 to 79.87g/100g DM, from 1.25 to 2.55% g/100g DM and from 400.16 to 476.22Kcal/100g DM, respectively. All of the composites flours were accepted by the tasters.

Published in	International Journal of Nutrition and Food Sciences (Volume 12, Issue 2)
DOI	10.11648/j.ijnfs.20231202.13
Page(s)	56-64
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), 2023. Published by Science Publishing Group

Keywords

Composites Flours, Technological Ability, Nutritional Value, Sensorial

References

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Dabo Rasmata, Hama-Ba Fatoumata, Tapsoba Fidèle Wend-Bénédo, Savadogo Prisca Pengdwendé, Savadogo Aly. (2023). Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder. International Journal of Nutrition and Food Sciences, 12(2), 56-64. https://doi.org/10.11648/j.ijnfs.20231202.13

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ACS Style

Dabo Rasmata; Hama-Ba Fatoumata; Tapsoba Fidèle Wend-Bénédo; Savadogo Prisca Pengdwendé; Savadogo Aly. Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder. Int. J. Nutr. Food Sci. 2023, 12(2), 56-64. doi: 10.11648/j.ijnfs.20231202.13

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Dabo Rasmata, Hama-Ba Fatoumata, Tapsoba Fidèle Wend-Bénédo, Savadogo Prisca Pengdwendé, Savadogo Aly. Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder. Int J Nutr Food Sci. 2023;12(2):56-64. doi: 10.11648/j.ijnfs.20231202.13

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@article{10.11648/j.ijnfs.20231202.13,
  author = {Dabo Rasmata and Hama-Ba Fatoumata and Tapsoba Fidèle Wend-Bénédo and Savadogo Prisca Pengdwendé and Savadogo Aly},
  title = {Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {2},
  pages = {56-64},
  doi = {10.11648/j.ijnfs.20231202.13},
  url = {https://doi.org/10.11648/j.ijnfs.20231202.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231202.13},
  abstract = {Improving the nutritional status of the rural population requires the optimum use of available food. The objective of this study was to develop 06 formulations of composites flours based on sorghum, legumes (groundnut, voandzou, cowpea) added or not with moringa leaves powder used in the preparation of local food in rural households. To do this, the raw materials were cleaned, washed and dried before being ground. The groundnut and voandzou were specifically roasted and the cowpea was dehulled. Three formulations of composites flours composed of 65% of sorghum flour and 35% of legumes and three other formulations of composites flours composed of 70% of sorghum flour, 20% of legumes and 10% of moringa leaves powder were produced. The mixtures were ground, sieved and used to make “tô”. The technological properties and the nutritional characteristics of the composites flours were determined using AOAC methods. The sensory analysis of tô was carried out by two panels composed of 60 researchers and students, men and women of the DTA/IRSAT. From the results, it was appeared that the mean values of the absorption capacity, the swelling capacity and the solubility index of the composites flours varied significantly (P<0.05) from 100.42% to 136.47%, from 6.01% to 12.97% and from 15.70% to 23.85% respectively. The contents of humidity, crude fat, crude proteins, total carbohydrates, ash and energy values varied significantly (P˂0.05) from 5.32 to 7.43%, from 2.71 to 17.66g/100g DM, from 15.90 to 18.16/100g DM, from 65.49 to 79.87g/100g DM, from 1.25 to 2.55% g/100g DM and from 400.16 to 476.22Kcal/100g DM, respectively. All of the composites flours were accepted by the tasters.},
 year = {2023}
}

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TY  - JOUR
T1  - Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder
AU  - Dabo Rasmata
AU  - Hama-Ba Fatoumata
AU  - Tapsoba Fidèle Wend-Bénédo
AU  - Savadogo Prisca Pengdwendé
AU  - Savadogo Aly
Y1  - 2023/05/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231202.13
DO  - 10.11648/j.ijnfs.20231202.13
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  - 56
EP  - 64
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231202.13
AB  - Improving the nutritional status of the rural population requires the optimum use of available food. The objective of this study was to develop 06 formulations of composites flours based on sorghum, legumes (groundnut, voandzou, cowpea) added or not with moringa leaves powder used in the preparation of local food in rural households. To do this, the raw materials were cleaned, washed and dried before being ground. The groundnut and voandzou were specifically roasted and the cowpea was dehulled. Three formulations of composites flours composed of 65% of sorghum flour and 35% of legumes and three other formulations of composites flours composed of 70% of sorghum flour, 20% of legumes and 10% of moringa leaves powder were produced. The mixtures were ground, sieved and used to make “tô”. The technological properties and the nutritional characteristics of the composites flours were determined using AOAC methods. The sensory analysis of tô was carried out by two panels composed of 60 researchers and students, men and women of the DTA/IRSAT. From the results, it was appeared that the mean values of the absorption capacity, the swelling capacity and the solubility index of the composites flours varied significantly (P<0.05) from 100.42% to 136.47%, from 6.01% to 12.97% and from 15.70% to 23.85% respectively. The contents of humidity, crude fat, crude proteins, total carbohydrates, ash and energy values varied significantly (P˂0.05) from 5.32 to 7.43%, from 2.71 to 17.66g/100g DM, from 15.90 to 18.16/100g DM, from 65.49 to 79.87g/100g DM, from 1.25 to 2.55% g/100g DM and from 400.16 to 476.22Kcal/100g DM, respectively. All of the composites flours were accepted by the tasters.
VL  - 12
IS  - 2
ER  -

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Author Information

Dabo Rasmata

Food Technology Department, Research Institute of Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
Hama-Ba Fatoumata

Food Technology Department, Research Institute of Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
Tapsoba Fidèle Wend-Bénédo

Food Technology Department, Research Institute of Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
Savadogo Prisca Pengdwendé

Food Technology Department, Research Institute of Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
Savadogo Aly

Laboratory of Biochemistry and Applied Immunology, Training and Research Unit in Life and Earth Sciences, Joseph Ki-Zerbo University, Ouagadougou, Burkina Faso

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Dabo Rasmata, Hama-Ba Fatoumata, Tapsoba Fidèle Wend-Bénédo, Savadogo Prisca Pengdwendé, Savadogo Aly. (2023). Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder. International Journal of Nutrition and Food Sciences, 12(2), 56-64. https://doi.org/10.11648/j.ijnfs.20231202.13

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Dabo Rasmata; Hama-Ba Fatoumata; Tapsoba Fidèle Wend-Bénédo; Savadogo Prisca Pengdwendé; Savadogo Aly. Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder. Int. J. Nutr. Food Sci. 2023, 12(2), 56-64. doi: 10.11648/j.ijnfs.20231202.13

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Dabo Rasmata, Hama-Ba Fatoumata, Tapsoba Fidèle Wend-Bénédo, Savadogo Prisca Pengdwendé, Savadogo Aly. Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder. Int J Nutr Food Sci. 2023;12(2):56-64. doi: 10.11648/j.ijnfs.20231202.13

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@article{10.11648/j.ijnfs.20231202.13,
  author = {Dabo Rasmata and Hama-Ba Fatoumata and Tapsoba Fidèle Wend-Bénédo and Savadogo Prisca Pengdwendé and Savadogo Aly},
  title = {Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {2},
  pages = {56-64},
  doi = {10.11648/j.ijnfs.20231202.13},
  url = {https://doi.org/10.11648/j.ijnfs.20231202.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231202.13},
  abstract = {Improving the nutritional status of the rural population requires the optimum use of available food. The objective of this study was to develop 06 formulations of composites flours based on sorghum, legumes (groundnut, voandzou, cowpea) added or not with moringa leaves powder used in the preparation of local food in rural households. To do this, the raw materials were cleaned, washed and dried before being ground. The groundnut and voandzou were specifically roasted and the cowpea was dehulled. Three formulations of composites flours composed of 65% of sorghum flour and 35% of legumes and three other formulations of composites flours composed of 70% of sorghum flour, 20% of legumes and 10% of moringa leaves powder were produced. The mixtures were ground, sieved and used to make “tô”. The technological properties and the nutritional characteristics of the composites flours were determined using AOAC methods. The sensory analysis of tô was carried out by two panels composed of 60 researchers and students, men and women of the DTA/IRSAT. From the results, it was appeared that the mean values of the absorption capacity, the swelling capacity and the solubility index of the composites flours varied significantly (P<0.05) from 100.42% to 136.47%, from 6.01% to 12.97% and from 15.70% to 23.85% respectively. The contents of humidity, crude fat, crude proteins, total carbohydrates, ash and energy values varied significantly (P˂0.05) from 5.32 to 7.43%, from 2.71 to 17.66g/100g DM, from 15.90 to 18.16/100g DM, from 65.49 to 79.87g/100g DM, from 1.25 to 2.55% g/100g DM and from 400.16 to 476.22Kcal/100g DM, respectively. All of the composites flours were accepted by the tasters.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder
AU  - Dabo Rasmata
AU  - Hama-Ba Fatoumata
AU  - Tapsoba Fidèle Wend-Bénédo
AU  - Savadogo Prisca Pengdwendé
AU  - Savadogo Aly
Y1  - 2023/05/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231202.13
DO  - 10.11648/j.ijnfs.20231202.13
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  - 56
EP  - 64
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231202.13
AB  - Improving the nutritional status of the rural population requires the optimum use of available food. The objective of this study was to develop 06 formulations of composites flours based on sorghum, legumes (groundnut, voandzou, cowpea) added or not with moringa leaves powder used in the preparation of local food in rural households. To do this, the raw materials were cleaned, washed and dried before being ground. The groundnut and voandzou were specifically roasted and the cowpea was dehulled. Three formulations of composites flours composed of 65% of sorghum flour and 35% of legumes and three other formulations of composites flours composed of 70% of sorghum flour, 20% of legumes and 10% of moringa leaves powder were produced. The mixtures were ground, sieved and used to make “tô”. The technological properties and the nutritional characteristics of the composites flours were determined using AOAC methods. The sensory analysis of tô was carried out by two panels composed of 60 researchers and students, men and women of the DTA/IRSAT. From the results, it was appeared that the mean values of the absorption capacity, the swelling capacity and the solubility index of the composites flours varied significantly (P<0.05) from 100.42% to 136.47%, from 6.01% to 12.97% and from 15.70% to 23.85% respectively. The contents of humidity, crude fat, crude proteins, total carbohydrates, ash and energy values varied significantly (P˂0.05) from 5.32 to 7.43%, from 2.71 to 17.66g/100g DM, from 15.90 to 18.16/100g DM, from 65.49 to 79.87g/100g DM, from 1.25 to 2.55% g/100g DM and from 400.16 to 476.22Kcal/100g DM, respectively. All of the composites flours were accepted by the tasters.
VL  - 12
IS  - 2
ER  -

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