Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge

Rosemary Kobue-Lekalake; Geremew Bultosa; Oduetse Daniel Gopadile; Gulelat Desse Haki; Moenyane Molapisi; Eyassu Seifu; Bonno Sekwati-Monang; John Gwamba; Kethabile Sonno; Boitumelo Mokobi

doi:10.3934/agrfood.2022017

AIMS Agriculture and Food (May 2022)

Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge

Rosemary Kobue-Lekalake,
Geremew Bultosa ,
Oduetse Daniel Gopadile ,
Gulelat Desse Haki ,
Moenyane Molapisi,
Eyassu Seifu,
Bonno Sekwati-Monang,
John Gwamba,
Kethabile Sonno,
Boitumelo Mokobi

Affiliations

Rosemary Kobue-Lekalake: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Geremew Bultosa: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Oduetse Daniel Gopadile: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Gulelat Desse Haki: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Moenyane Molapisi: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Eyassu Seifu: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Bonno Sekwati-Monang: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
John Gwamba: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Kethabile Sonno: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana
Boitumelo Mokobi: Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN), P. Bag 0027, Gaborone, Botswana

DOI: https://doi.org/10.3934/agrfood.2022017
Journal volume & issue: Vol. 7, no. 2
pp. 265 – 281

Abstract

Read online

Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of porridge were investigated using 100%SF as a control. With the blending by BG and BU, water binding capacity (WBC), water solubility index (WSI), oil absorption capacity (OAC) and gel water solubility index (GSI) increased (p 0.05) and specks appearance is very low in all porridges. The porridges color varied significantly (p < 0.05) and less brownness and high yellowness was observed in the blended flours than for the control sorghum flour. Even though improvement in the functional properties with the blending levels at 25% and 35% BG to the sorghum flours was observed, porridge over all aroma and aftertaste was superior for the refined 100% sorghum flour porridge.

Published in AIMS Agriculture and Food

ISSN: 2471-2086 (Online)
Publisher: AIMS Press
Country of publisher: United States
LCC subjects: Agriculture: Agriculture (General); Technology: Chemical technology: Food processing and manufacture
Website: http://www.aimspress.com/journal/agriculture

About the journal

Abstract

Keywords