Sorghum bean composite porridge nutritional quality and acceptability

Author： Jackson Jose Candace Weatherspoon Lorraine Nnyepi Maria Malete Leapetswe Mokgatlhe Lucky Lyoka Philemon Bennink Maurice

Publisher： Emerald Group Publishing Ltd

ISSN： 0034-6659

Source： Nutrition & Food Science, Vol.43, Iss.5, 2013-09, pp. : 453-461

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Abstract

Purpose - The purpose of this paper is to study the quality of porridge made from cereal legume composite flour and to compare with a porridge that it is traditionally eaten. Design/methodology/approach - The nutritional composition as well as protein, microbiological, and sensory quality of porridge from a sorghum bean composite flour was assessed and compared with sorghum porridge (SP) that is traditionally eaten in Botswana. Findings - Results indicated that the nutrient composition and the protein quality of the sorghum bean composite porridge were significantly higher than that of the SP. The majority of children and adults rated the sensory attributes of the sorghum composite porridge highly and adult consumers indicated willingness to buy it. Originality/value - The study demonstrates that using traditionally consumed foods, which are culturally acceptable and low cost, such as sorghum and sugar beans, can improve nutritional and sensory attributes when composited. These composited foods can then be recommended as a sustainable supplementary food source to improve the nutritional status and health of vulnerable populations such as HIV+ children.