Enriching Roasted Maize Porridge to Enhance Intake of Protein and Vitamin a Using Locally Available Staple Foods

Abstract

Protein deficiency, particularly among youngsters, is widespread in most developing nations. An effective approach to address this insufficiency is to integrate regionally abundant staple foods, such as Bambara groundnut and soybean, into current and widely consumed meals, like porridge made from roasted maize flour. For addressing issue related to vitamin A deficiency among expectant mothers and infants, the use of staple foods such as ripe plantain and orange-fleshed sweet potatoes, which abound in Vitamin A, can be explored. Thus, in this study, the properties of composite flours made from roasted maize, Bambara groundnut, and ripe plantain (MBP), roasted maize, Bambara groundnut, and orange-fleshed sweet potatoes (MBO), and roasted maize, soybean, and ripe plantain (MSP) were investigated. Additionally, the study assessed the consumer preference for porridge made from the ingredients. Increasing the quantities of Bambara groundnut, soybean, orange-fleshed sweet potatoes, and ripe plantain resulted in an augmentation in protein and β-carotene levels, respectively, while having no impact on the physicochemical quality. The iron content was enhanced by increasing the amount of ripe plantain, while the zinc content was enhanced by increasing the amount of orange flesh sweet potatoes. Nevertheless, elevated concentrations of the Bambara groundnut and soybean resulted in an augmentation of the tannin content. Hedonic sensory scores indicated no significant changes in acceptability in terms of aroma, appearance, texture, and taste. Therefore, the porridges from the composite flours from this study could easily be accepted by consumers because their attributes were similar to those of roasted maize porridge that they are familiar with.