Sensory evaluation and digestibility of moringa enriched Attiéké/cashew kermels composite flours
Paper Details
Sensory evaluation and digestibility of moringa enriched Attiéké/cashew kermels composite flours
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
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Koné Salimata, Ouattara Gninfanni Silvère, Badjé Dogo sylvain, Cissé Ibrahima, Soro Doudjo, Koffi Kouadio ernest, 2024. Sensory evaluation and digestibility of moringa enriched Attiéké/cashew kermels composite flours. Int. J. Biosci., 25(2), 299-306.
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