Technology of a New Potato Based Food Product: Porridge Lumps from Orange-Fleshed Sweet Potato Enriched with Moringa Leaves Powder or Baobab Fruit Pulp

Authors

  • Geoffroy Romaric Bayili Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, (DTA/IRSATCNRST), 03 BP 7047, Ouagadougou 03, Burkina Faso.
  • Orokya Tiedéwa Nasrine Traore Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, (DTA/IRSATCNRST), 03 BP 7047, Ouagadougou 03, Burkina Faso.
  • Mamadou Sanou Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, (DTA/IRSATCNRST), 03 BP 7047, Ouagadougou 03, Burkina Faso.
  • Kere-Kando Christine Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, (DTA/IRSATCNRST), 03 BP 7047, Ouagadougou 03, Burkina Faso.

Keywords:

porridge lumps, orange-fleshed sweet potato, moringa, baobab fruit, Burkina Faso

Abstract

Cereals-based lumps are locally well appreciated foods while orange-fleshed sweet potato is an underutilised food security crop. The objective of this study was to contribute to its consumption through development of porridge lumps. Formulations of orange-fleshed sweet potato flour with moringa leaves powder (10 and 15%) and baobab fruit pulp (10 and 15%) were made. As results, a flow process was developed. Lumps pH and total dry matter values varied between 4.1 to 5.3 and 92.1 to 95.8% respectively. Mean contents of Fe, Zn, K, Na, and Mg were similar between the end-products and highest for K (11437 to 13059 µg/g). Aerobic flora loads were in the magnitude of 102 to 103 UFC/g and similar to those of yeast and molds. Very few counts were observed for thermo-tolerant coliforms. Sensory analyses showed a good appreciation. This study will contribute to improve sustainably local diets quality.

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Published

2023-12-17

How to Cite

Geoffroy Romaric Bayili, Orokya Tiedéwa Nasrine Traore, Mamadou Sanou, & Kere-Kando Christine. (2023). Technology of a New Potato Based Food Product: Porridge Lumps from Orange-Fleshed Sweet Potato Enriched with Moringa Leaves Powder or Baobab Fruit Pulp. International Journal of Applied Sciences: Current and Future Research Trends, 20(1), 61–70. Retrieved from https://ijascfrtjournal.isrra.org/index.php/Applied_Sciences_Journal/article/view/1416

Issue

Vol. 20 No. 1 (2023)

Section

Articles

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