Natabirwa Hedwig, Nakimbugwe Dorothy, Lung'aho Mercy, Tumwesigye Kashub S, Muyonga John H
School of Food Technology Nutrition & Bioengineering Makerere University Kampala Uganda.
National Agricultural Research Laboratories National Agricultural Research Organization Kampala Uganda.
Food Sci Nutr. 2020 Aug 8;8(9):4763-4772. doi: 10.1002/fsn3.1727. eCollection 2020 Sep.
School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient-rich and acceptable extruded bean-based snack, which could contribute to improved nutrient intake, especially for school-age children. Snack formulations developed from Roba1 beans, maize, orange-fleshed sweet potato, and amaranth mixtures, and processed in a twin-screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9-point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value-added food products from blends of iron-rich beans and common staples.
学龄儿童经常吃零食。然而，他们吃的大多数零食营养质量较低。本研究的目的是开发一种营养丰富且可接受的豆类挤压零食，这有助于改善营养摄入，特别是对学龄儿童。对由罗巴1豆、玉米、橙色果肉甘薯和苋菜混合物制成并在双螺杆挤压机中加工的零食配方进行了营养、质地和感官特性的评估与优化。配方中豆类比例高与蛋白质、铁、锌和膳食纤维含量高有关。获得了一种最佳配方（82.03:10:5:2.97；豆类、玉米、橙色果肉甘薯、苋菜），每100克分别含有20.38克蛋白质、4.12克膳食纤维、4.83毫克铁和1.51毫克锌。这些零食口感酥脆，接受度适中，在9分制享乐量表上的平均感官评分为6分，硬度为26.6牛。据估计，一份40克的零食对6至8岁儿童的蛋白质、铁和锌的营养贡献分别为43%、19%和12%；对9至12岁儿童的贡献分别为24%、19%和7.6%。结果表明，利用挤压技术从富含铁的豆类和常见主食的混合物中生产营养强化增值食品具有潜力。
