African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 974

Full Length Research Paper

Investigation of the potential of fortified instant Matooke flour in rehabilitation of malnourished children. Part 1: Optimal level of fortification of instant tooke flour porridge and its nutritional quality attributes

Florence Isabirye Muranga1,2*, Miriam Kanyago, Fabian Nabugoomu3 and James M. Ntambi4
1Department of Food Science and Technology, Makerere University, P.O Box 7062 Kampala, Uganda. 2Presidential Initiative on Banana Industrial Development (PIBID), P.O Box 32747 Kampala, Uganda. 3Faculty of Science and Technology, Uganda Christian University, P.O Box 4 Mukono, Uganda. 4Department of Biochemistry and Nutritional Sciences, University of Wisconsin-Madison, Wisconsin USA.
Email: [email protected], [email protected]

  •  Accepted: 21 May 2009
  •  Published: 31 October 2009


The aim of this study was to optimize levels of incorporation of soybean and sesame flours into instant tooke (cooking banana) flour (ITF) porridge with respect to sensory quality. The flours were prepared using conventional dehydration procedures. A mixture design was developed for incorporating sesame and soybean flours into matooke flour. From the design thirteen porridge formulations were developed on which sensory evaluation was determined using 9-point hedonic scale. Sensory parameters determined were taste color, flavor, consistency, mouth feel and overall acceptability. Based on sensory evaluation, one optimal formulation was identified. Nutritional quality attributes of the optimum formulation were determined. Viscosity was determined using the Rapid Visco-Analyser. The optimal formulation was 64.90, 16.34 and 18.76 % matooke, soybean and sesame respectively. The results indicated that incorporation of soybean and sesame into ITF porridge significantly (p<0.001) enhanced its sensory quality attributes. Energy density and protein content of the optimum formulation was 502.12 Kcal and 11.1% respectively. Incorporation of sesame and soybean flours into ITF resulted in reduction in viscosity. The study suggested that fortification of ITF with soybean and sesame enhances sensory and nutritional quality.

Key words: Matooke, fortification, Optimization.