Enhancing nutrients, health promoting qualities and consumer acceptability of baked spring rolls fortified with prekese (tetrapleura tetraptera) powder

Abstract

Despite reports of the high nutrient and phytochemical content of prekese (Tetrapleura tetraptera)‚ studies on the incorporation of Tetrapleura tetraptera powder into baked spring rolls at levels that can achieve acceptable nutrition enhancement and sensory acceptance have not been adequately investigated․ Therefore‚ the proximate‚ phytochemical‚ mineral and sensory attributes of baked spring roll fortified with T․ tetraptera powder were evaluated․ Wheat flour in the dough was replaced by 2%‚ 4%‚ 6% and 8% CF‚ producing F1‚ F2‚ F3‚ and F4‚ respectively․ Proximate‚ phytochemical and mineral analysis was performed in triplicates according to AOAC method․ The mineral content was determined by Atomic Absorption Spectrophotometry․ The sensory acceptability was determined with the nine-point hedonic scale with 80 semi-trained panellists․ The analysis was done using analysis of variance (ANOVA) and Duncan's multiple range tests (p<0․05)․The moisture content increased from 7․90% to 8․60% with a 2% to 8% substitution and the ash content rose from 1․45% to 2․55%․ The protein content increased from 10․50% to 11․45% and crude fibre content from 1․70% to 3․60%‚ while the fat content decreased from 12․80% to 12․10% and that of carbohydrates from 65․65% to 61․70%․Total phenolics‚ flavonoids and tannins ranged from 0․90 mg GAE/g to 4․90 mg GAE/g‚ 0․45 mg QE/g to 2․45 mg QE/g and 0․20 mg/g to 1․50 mg/g‚ respectively․ Calcium‚ iron‚ zinc‚ magnesium and potassium content increased from 42․50 mg/100 g to 72․80 mg/100 g‚ 1․85 mg/100 g to 3․35 mg/100 g‚ 1․20 mg/100 g to 1․88 mg/100 g‚ 38․60 mg/100 g to 67․80 mg/100 g and 180․50 mg/100 g to 295․60 mg/100 g‚ respectively․ Overall‚ the formulation with 4% of prekese produced the highest ratings in terms of colour (8․40)‚ aroma (8․50)‚ taste (8․60)‚ texture (8․20)‚ and overall acceptability (8․50) compared to the other three formulations․ Thus‚ 4% substitution with prekese provides the best composite improvement and consumer acceptability․