African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Calvin Onyango
  • Calvin Onyango
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
  • Google Scholar
George W. Wanjala
  • George W. Wanjala
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
  • Google Scholar


  •  Received: 08 November 2017
  •  Accepted: 20 February 2018
  •  Published: 31 May 2018

References

Aboubacar A, Kirleis A, Oumarou M (1999). Important sensory attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests. J. Cereal Sci. 30(3):217-225.
Crossref

 

Alloncle M, Doublier JL (1991). Viscoelastic properties of maize starch / hydrocolloid pastes and gels. Food Hydrocolloid. 5(5):455-467.
Crossref

 
 

Anyango JO, de Kock HL, Taylor JRN (2011). Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis. LWT-Food Sci. Technol. 44(10):2126-2133.

 
 

Bertolini AC, Mestres C, Colonna P (2000). Rheological properties of acidified and uv-irradiated starches. Starch/Stärke. 52(10):340-344.
Crossref

 
 

Biliaderis CG (2009). Structural transitions and related physical properties of starch. In: J. BeMiller & R. Whistler, Starch: Chemistry and Technology. New York, NY: Academic Press pp. 293-372
Crossref

 
 

Bolade MK, Adeyimi IA, Ogunsua AO (2009). Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize-based non-fermented food gel. Int. J. Food Sci. Technol. 44(3):646-655.
Crossref

 
 

Breuninger WF, Piyachomkwan K, Sriroth K (2009). Tapioca/cassava starch: Production and use. In: J. BeMiller & R. Whistler, Starch: Chemistry and Technology New York, NY: Academic Press. pp. 541-568.
Crossref

 
 

Bressiani J, Oro T, Santetti GS, Almeida JL, Bertolin TE, Gómez M, Gutkoski LC (2017). Properties of whole grain wheat flour and performance in bakery products as a function of particle size. J. Cereal Sci. 75:269-277.
Crossref

 
 

Carvalho ISTD, Granfeldt Y, Eliasson A-C, Dejmek P (2014). Predictability of the consistency of porridges using different methods to measure flour swelling. Starch/Stärke. 66(1-2):199-207.
Crossref

 
 

Carvalho IST, Granfeldt Y, Eliasson AC, Dejmek P (2013). Predictability of the consistency of porridges using mixtures of different flours. Food Nutr. Sci. 4(9):933-939.
Crossref

 
 

Colonna P, Buleon A (2010). Thermal transitions of starches. In A. C. Bertolini (Ed.), Starches: characterization, properties and applications. Boca Raton, FL: CRC Press. pp. 72-102.

 
 

Delcour JA, Bruneel C, Derde LJ, Gomand SV, Pareyt B, Putseys JA, Wilderjans E, Lamberts L (2010). Fate of starch in food processing: from raw materials to final food products. Annu. Rev. Food Sci. Technol. 1:87-111.
Crossref

 
 

Delcour JA, Hoseney RC (2010). Principles of Cereal Science and Technology. St. Paul, MN: AACC Inc.
Crossref

 
 

Doutch J, Bason M, Franceschini, F, James K, Clowes D, Gilbert EP (2012). Structural changes during starch pasting using simultaneous Rapid Visco Analysis and small-angle neutron scattering. Carbohydr. Polym. 88(3):1061-1071.
Crossref

 
 

Eckoff SR, Watson SA (2009). Corn and sorghum starches: Production. In J. BeMiller & R. Whistler, Starch: Chemistry and Technology. New York, NY: Academic Press pp. 374-439.
Crossref

 
 

Gujral HS, Sodhi NS (2002). Back extrusion properties of wheat porridge (Dalia). J. Food Eng. 52(1):53-56.
Crossref

 
 

Haros M, Perez OE, Rosell CM. (2004). Effect of steeping corn with lactic acid on starch properties. Cereal Chem. 81(1):10-14.
Crossref

 
 

Heiniö RL (2003). Influence of processing on the flavour formation of oat and rye. Doctoral dissertation). Retrieved from VTT Technical Research Centre of Finland Publications Register. VTT Publications 494. 

View. Accessed on 02 October, 2017.

 
 

Heiniö RL, Noort MWJ, Katina K, Alam SA, Sozer N, de Kock HL, Hersleth M, Poutanen K (2016). Sensory characteristics of wholegrain and bran-rich cereal foods – a review. Trends Food Sci. Technol. 47:25-38.
Crossref

 
 

Juliano BO (1999). Comparative nutritive value of various staple foods. Food Rev. Int. 15(4):399-434.
Crossref

 
 

Kebakile MM (2008). Sorghum dry-milling processes and their influence on meal and porridge quality. University of Pretoria Theses and Dissertations. URI: 

View. Accessed on 02 October 2017.

 
 

Kikafunda JK, Abenakyo L, Lukwago FB (2006). Nutritional and sensory properties of high energy/nutrient dense composite flour porridges from germinated maize and roasted beans for child-weaning in developing countries: A case for Uganda. Ecol. Food Nutr. 45(4):279-294.
Crossref

 
 

Kitabatake N, Gimbi DM, Oi Y (2003). Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet. Int. J. Food Sci. Nutr. 54(6):447-455.
Crossref

 
 

Lawless HT, Heymann H (2010). Sensory Evaluation of Foods: Principles and Practices. New York, NY: Chapman and Hall.
Crossref

 
 

Moorthy SN (2002). Physicochemical and functional properties of tropical tuber starches: A review. Starch/Stärke. 54(12):559-592.
Crossref

 
 

Mugula JK, Nnko SAM, Narvhus JA Sørhaug T (2003). Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 80(3):187-199.
Crossref

 
 

Mukisa IM, Byaruhanga YB, Muyanja CMBK, Langsrud T, Narvhus JA (2016). Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage. Food Sci. Nutr. 5(3):702-712.
Crossref

 
 

Mukisa IM, Nsiimire DG, Byaruhanga CMBK, Langsrud T, Narvhus JA (2010). Obushera: Descriptive sensory profiling and consumer acceptability. J. Sens. Stud. 25:190-214.
Crossref

 
 

Murty DS, Kumar KA (1995). Traditional uses of sorghum and millets. Sorghum and millets: Chemistry and technology. pp. 185-221.

 
 

Obilana AT (1982). Traditional sorghum foods in Nigeria: their preparation and quality parameters. In L. W. Rooney & D. S. Murty (Eds.), Proceedings of the International Symposium on Sorghum Grain Quality, Patancheru, AP: ICRISAT. pp. 45-54.

 
 

Oi Y, Kitabatake N (2003). Chemical composition of an East African traditional beverage, togwa. J Agric. Food Chem. 51(24):7024-8.
Crossref

 
 

Ojijo NKO, Shimoni E (2004). Rheological properties of fermented finger millet (Eleucine coracana) thin porridge. Carbohyd. Polym. 57(2):135-143.
Crossref

 
 

Onyango AW (2003). Dietary diversity, child nutrition and health in contemporary African communities. Comp. Biochem. Phys A. 136(1):61-69.
Crossref

 
 

Onyango C (2014). Physical properties of dry-milled maize meals and their relationship with the texture of stiff and thin porridge. Afr. J Food Sci. 8(8):435-443.
Crossref

 
 

Onyango C, Bley T, Raddatz H, Henle T (2004). Flavour compounds in backslop fermented uji (an East African sour porridge). Euro. Food Res. Technol. 218:579-583.
Crossref

 
 

Ragaee S, Abdel-Aal ESM (2006). Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chem. 95(1):9-18.
Crossref

 
 

Taylor JRN, Emmambux MN (2008). Products containing other speciality grains: sorghum, the millets and pseudocereals. In B. R. Hamaker (Ed.), Technology of functional cereal products Cambridge: Woodhead Publishing Ltd. pp. 281-335.
Crossref

 
 

Wanjala GW, Onyango A, Makayoto M, Onyango C (2016). Indigenous technical knowledge and formulations of thick (ugali) and thin (uji) porridges consumed in Kenya. Afr. J. Food Sci. 10(12):385-396.

 
 

Wu D, Sun D.-W (2013). Food colour measurement using computer vision. In D. Kilcast (Ed.), Instrumental assessment of food quality. A practical guide Cambridge: Woodhead Publishing. pp. 165-194.
Crossref

 
 

Yang Y, Tao W-Y (2008). Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour. Food Res. Int. 41(9):937-940.
Crossref

 
 

Muyanja CMBK, Narvhus JA, Treimo J, Langsrud T (2003). Isolation, characterization, and identification of lactic acid bacteria from bushera: A Ugandan traditional fermented beverage. Int. J. Food Microbiol. 80(3):201-210.
Crossref

 
 

Novellie L (1982). Fermented porridges. In: L. W. Rooney & D. S. Murty (Eds.), Proceedings of the International Symposium on Sorghum Grain Quality, Patancheru, AP: ICRISAT. pp. 121-128.