ArticleFood science & nutrition2024
Development of maize-based instant porridge flour formulated using sweet lupine, orange-fleshed sweet potato, and moringa leaf powder.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Development of maize-based instant porridge flour formulated using sweet lupine, orange-fleshed sweet potato, and moringa leaf powder.Food science & nutrition · 2024Article
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2 authors.
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Abstract
Malnutrition and food insecurity are major public health problems in developing countries including Ethiopia. Because of an economic issue and information gap, developing countries' survival depends on foods rich in carbohydrates but deficient in protein and micronutrients. However, it is paramount to mix ingredients that complement different nutritional profiles to alleviate the problem of malnutrition. Hence, in this research, maize, orange-fleshed sweet potato, sweet lupine, and moringa leaf powder composites were used to develop nutritious instant porridge flour through extrusion cooking. Formulations containing powdered maize, orange-fleshed sweet potato, sweet lupine, and moringa leaf were developed in the following ratios: 100:0:0:0, 50:35:10:5, 45:30:15:10, and 40:25:20:15, respectively. A completely randomized design was used to determine the blending effect on the functional properties, proximate composition, minerals, and beta-carotene content of formulated instant porridge flour. Whereas, a randomized complete block design was used for the organoleptic characteristics data. Accordingly, the addition of orange-fleshed sweet potato, sweet lupine, and moringa leaf powder to maize-based porridge showed a significant (
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