Maziya-Dixon Busie, Alamu Emmanuel O, Popoola Ibironke O, Yomeni Marie
Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA)IbadanNigeria.
Food and Nutrition Sciences LaboratoryInternational Institute of Tropical Agriculture(IITA)Southern Africa Research and Administration Hub (SARAH) CampusChelstonLusakaZambia.
Food Sci Nutr. 2017 Mar 1;5(3):805-811. doi: 10.1002/fsn3.464. eCollection 2017 May.
The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant. There was cross-cultural difference in snack preference between panellists in Nigeria and DR Congo. Panellists in DR Congo preferred the aroma of the unboiled soy variant, whereas panellists in Nigeria preferred the boiled soy variant more. This study showed the potential of legumes and cassava in the snack food sector not only as a partial substitute for wheat flour but as a major ingredient and also form basis for the new product development in the snacks food industry. The developed product could be possibly used to alleviate the protein-malnutrition among the vulnerable groups of most developing countries.
在撒哈拉以南非洲，豇豆和大豆等食用豆类的营养价值尚未得到充分利用，以缓解该地区的蛋白质营养不良问题。本研究旨在评估和比较由优质木薯粉（HQCF）与大豆（50:50）以及HQCF与豇豆（50:50）制成的休闲食品的营养特性和感官评价。在尼日利亚和刚果民主共和国的小组成员中进行了感官评价。结果表明，该休闲食品的大豆变体所含蛋白质显著高于豇豆变体。尼日利亚和刚果民主共和国的小组成员在休闲食品偏好上存在跨文化差异。刚果民主共和国的小组成员更喜欢未煮过的大豆变体的香气，而尼日利亚的小组成员更喜欢煮过的大豆变体。本研究表明，豆类和木薯在休闲食品领域不仅有潜力作为小麦粉的部分替代品，还可作为主要成分，也为休闲食品行业的新产品开发奠定了基础。所开发的产品可能用于缓解大多数发展中国家弱势群体的蛋白质营养不良问题。
