African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 943

Full Length Research Paper

Nutritional and sensory quality of a sorghum snack supplemented with sesame and baobab fruit powder

David Edgar Kimani
  • David Edgar Kimani
  • Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya.
  • Google Scholar
Catherine Nkirote Kunyanga
  • Catherine Nkirote Kunyanga
  • Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya.
  • Google Scholar
Eliud Kahiu Ngugi
  • Eliud Kahiu Ngugi
  • Department of Plant Science and Crop Protection, University of Nairobi, Kenya.
  • Google Scholar


  •  Received: 26 May 2021
  •  Accepted: 09 February 2022
  •  Published: 31 March 2022

Abstract

Sorghum, sesame seeds and baobab fruit are commercially viable, underutilized crops in sub-Saharan Africa with potential for use in development of high-quality value-added products for food and nutritional security. This study evaluated effects of processing methods on the nutritional and sensory attributes of a ready to eat snack bar developed from sorghum supplemented with sesame and baobab fruit pulp powder. The moisture content ranged between 6.38 and 10.28%, total fiber content ranged between 5.59 and 10.455 g/100 g while protein and fat content ranged between 11.28 and 16.74 g/100 g and 9.65 g/100 g and 18.58 g/100 g, respectively. The carbohydrates content in the snack bars ranged between 46.37 and 60.31 g/100 g, while energy content averaged 426.33 kcal/100 g for raw materials and 414.38 kcal/100 g for formulated snack bars. Concentrations of iron, calcium and zinc ranged between 5.46 and 14.611 mg/100 g, 82 and 246 mg/100 g, and 1.377 and 4.98 mg/100 g, respectively. Sensory evaluation of the bars formulations was based on a 5-point hedonic scale and revealed significant differences (p<0.05) in color, taste and overall acceptability. The aroma and crunchiness of the snacks were not significant. The study found underutilized crops have the versatility to improve the range of products and spur innovation in new product development.

 

Key words: Sorghum, sesame, baobab, malting, roasting, fermentation, supplementation.