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Published:
Feb 16, 2022DOI:
10.4314/jdan.v12i1.3Keywords:
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Main Article Content
Chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) flour blends
Abstract
Background: The dietary challenges facing type 2 diabetics have necessitated the development of high fiber indigenous diets for the management/control of blood glucose.
Objectives: The study determined the chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (AYB) and corn flour blends.
Methods: AYB seeds roasted at 1910C for 40 min and corn oven-dried at 500C for 24 h were finely milled, evaluated for proximate composition and dietary fiber profile and formulated into 5 flour samples in the ratios of 100, 70:30, 50:50, 30:70, 100 to supply one-third (1/3) of the daily dietary fiber requirement (12.7 g) of a reference man (70 kg). The 5 samples (including 3 composites) together with the control (traditional corn flour) provided 6 samples for the study. The samples were made into porridges and evaluated for chemical composition, sensory and microbial attributes using standard procedures. Data generated were analyzed using the IBM Statistical Product for Service Solution statistics version 21. Results were presented as means and standard deviations, Analysis of variance (ANOVA) was used to compare the means and significance was accepted at p < 0.05.
Results: The proximate, minerals, vitamins and phytochemical compositions of the porridges were superior to the traditional corn porridge (control). No anti-nutrients were detected in all the porridges. Flavonoids (0.01 to 0.04 mg) and saponins (0.01 to 0.05 mg) were present in the porridges but not in the control. Viable organisms (Staphylococcus aureus, Bacillus cereus, Micrococcus spp, Enterobacter aerogenes, Pencillum spp. Rhizopus spp.) that were unnatural microfloral of AYB and corn seeds were detected in the porridges. The microbial loads (1.2 x 101 to 2.0 x 102 cfu/g) were within the acceptable International Commission on Microbiological Specification of food limits of 105 cfu/g. More coliforms and fungal growth were observed in porridges with higher proportions of corn. All porridges rated higher (5.08 - 6.67) on the acceptability scale than the traditional corn porridge (4.00).
Conclusion: The high-fiber AYB-corn porridges had improved nutrient content, safe microbial load and consumer acceptability than the traditional corn porridge, and will add variety to diabetic meals.
