Browsing by Author "Fungo, R et al"

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    Physico-Chemical, Functional, and Sensory Properties of an Optimized Pro-Vitamin A Maize and Iron-Rich Bean Composite Flour
    (2025-11-07) Fungo, R et al
    Biofortification is a strategy that has been proven to not only reduce the prevalence of micro-nutrient deficiencies, but also to tackle other forms of malnutrition. Apart from increasing the concentration of the target nutrient, biofortification has also been found to improve the concentration of other nutrients in the plant. However, the effectiveness of these crops in alleviating malnutrition largely depends on consumer uptake and acceptability and this can partly be achieved by including flour from biofortified crops as major components of composite flours. This study aimed at assessing the physio-chemical, functional and sensory properties of a composite iron rich bean based complementary flour optimized with pro-vitamin A bio-fortified maize composite flour. The optimized composite flour was made from bio-fortified maize, sesame, soy, sorghum, wheat and beans flours. In comparison to the control, the composite flour blend containing pro-vitamin A-rich maize and iron- rich beans, had a significantly higher (p <0.05) protein level of 11.9% and increased concentrations of vitamin A (1.6 μg/g), iron (6.0 mg/100g), and zinc (2.5 mg/100g) compared to the white maize- based complementary flour. The optimized flour also had lower (p<0.05) anti-nutrient levels with a moisture content (10.3%), fiber (3.1%), carbohydrates (66.3%), ash (2.8%) and a fat content (5.6%). The optimized composite generally showed better functional properties. With an overall sensory acceptability score of 7.1, the optimized composite porridge showed no significant difference from the other composites. Therefore, bio-fortified maize when used as part of the components for composite flour not only increases pro-vitamin A content but also improves its overall nutrient composition and therefore help in tackling other forms of malnutrition