Sensory evaluation and digestibility of moringa enriched Attiéké/cashew kermels composite flours
Year: 2024
Type: article
Abstract: Flour enrichment is a strategy for improving the nutrient content of these flours.The in vitro digestibility study showed a higher quantity of reducing sugars in moringa-enriched Attiéké/cashew kermels composite flours than in the control infant flour.Hedonic and descriptive tests were carried out by untrained and trained panelists respectively.The hedonic evaluation showed that moringa-enriched Attiéké/cashew almond composite flour porridges were accepted by tasters.However, after 10% incorporation of moringa, the acceptability of the porridges declined.The descriptive test showed that after 10% incorporation of moringa, the bitter taste and green color were perceived more strongly, leading to a reduction in the acceptability of the porridges
Authors: Koné Salimata, Ouattara Gninfanni Silvère, Badjé Dogo sylvain, Cissé Ibrahima, Soro Doudjo, Koffi Kouadio ernest
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4407388863