Enhancing Protein and Vitamin A Intake Through the Addition of Bambara Groundnut and Ripe Plantain to Maize Porridge

• Published in: Legume science Vol. 6; no. 2
• Main Authors: Otoo, Gifty Serwaa, Abano, Ernest Ekow, Amoah, Robert Sarpong, Agblemanyo, Felix Edufia, Dadzie, Rosemond Godbless, Kizzie‐Hayford, Nazir, Seidu‐Larry, Salifu, Ampofo‐Asiama, Jerry
• Format: Journal Article
• Language: English
• Published: Hoboken John Wiley & Sons, Inc 01.06.2024; Wiley
• Subjects: Acceptability; Amino acids; Aroma; Bambara groundnut; Carotene; Corn; Developing countries; Flour; Food; Food availability; Food intake; LDCs; Legumes; maize porridge; Nutrient deficiency; physicochemical; plantain; Plantains; Porridge; Potassium; Protein deficiency; Proteins; Retinene; Sensory evaluation; Sensory properties; sensory property; Vitamin A; Vitamin deficiency; Weaning; β-Carotene; United Kingdom > UK; Ghana
• ISSN: 2639-6181; 2639-6181
• DOI: 10.1002/leg3.234

ABSTRACT Protein deficiency, especially among children, is prevalent in most developing countries. One sustainable strategy proposed to tackle this deficiency is by incorporating locally available but underutilised staple foods that are rich in proteins such as Bambara groundnut into pre‐existing and popular diets such as porridge prepared from roasted maize flour. This strategy can also be used to tackle vitamin A deficiency which is common among children and pregnant women through the incorporation of ripe plantain—a vitamin A rich staple. In this study, the quality of composite flours prepared from roasted maize, Bambara groundnut and ripe plantain and the acceptability of porridge made thereof was investigated. Increasing the levels of Bambara groundnut and ripe plantain increased the protein and β‐carotene levels, respectively, without affecting the physicochemical quality. Increasing the content of ripe plantain increased the iron content; however, higher levels of the Bambara groundnut increased the tannin content. Flash profiling showed that flour composition influenced the attributes of the porridges; however, hedonic sensory scores showed no differences in acceptability with respect to the aroma, appearance, texture and taste.