Evidence map›Paper›PMID 42903396›Full record

ArticleFood science & nutrition2026

Nutritional Enrichment and Sensory Profiles of Whole and Sifted Maize Flours Fortified With Jackfruit Seed Powder for Stiff Porridge Preparation.

Felix Ochieng Odhoch, Redemtor A Ojwang, Mercy W Mwaniki, Betty N Mbatia, Mukiri E Gitiri, Edward K Muge, Evans N Nyaboga

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Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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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.

2 · The registry

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3 · Its place in the literature

Who cites it

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Felix Ochieng OdhochDepartment of Biochemistry University of Nairobi Nairobi Kenya.
Redemtor A OjwangDepartment of Medical Biochemistry Maseno University Kisumu Kenya.ORCID https://orcid.org/0000-0003-4053-5504
Mercy W MwanikiDepartment of Food Science and Technology Technical University of Kenya Nairobi Kenya.
Betty N MbatiaUnited States International University-Africa Nairobi Kenya.ORCID https://orcid.org/0000-0002-6550-482X
Mukiri E GitiriKenya Bureau of Standards Nairobi Kenya.
Edward K MugeDepartment of Biochemistry University of Nairobi Nairobi Kenya.ORCID https://orcid.org/0000-0001-6332-6874
Evans N NyabogaDepartment of Biochemistry University of Nairobi Nairobi Kenya.ORCID https://orcid.org/0000-0002-9467-975X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Jackfruit seeds are a rich source of protein, minerals and vitamins, making them a valuable underutilized by-product that can be exploited for food enrichment to alleviate malnutrition. This study evaluated the effect of jackfruit seed powder on the nutritional profile and sensory attributes of white maize-based stiff porridge. White maize seeds were milled into sifted (SMF) and whole maize flour (WMF), and separately blended with jackfruit seed powder (JKF) at different proportions ranging from 10% to 40%. Stiff maize porridge was prepared from each of the maize flour and maize flour blended with different proportions of JKF. The protein content of stiff porridge prepared from composite flours significantly increased from 1.66% to 5.95% and 1.24% to 5.98%, for SMF and WMF, respectively. There was a significant increase (

Indexed as

functional food ingredientmineral enrichmentnutrient‐dense stiff maize porridgenutritional compositionunderutilized resource

Identifiers

PMID42903396
PMCPMC13681343

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.