Quality, microbiological and sensory properties of “robo” supplemented with orange-fleshed sweet potato flour
DOI:
https://doi.org/10.52493/j.jaab.2023.1.32Keywords:
Robo, Proximate composition, Beta carotene, Sensory qualities, OFSPAbstract
This study determined the chemical, microbiological and sensory properties of a traditional snack, robo, produced from defatted melon seeds flour supplemented with orange-fleshed sweet potato (OFSP) flour in the proportions of 95:5 (as sample B); 90:10 (C); 85:15 (D); 80:20 (E); and 75:25% (F), respectively, while sample A (100% of defatted melon flour) was the control. The functional properties of the flour samples, as well as the proximate composition, microbial counts, and sensory qualities of the produced “robo” samples were determined using standard methods. The flours exhibited good flow properties in their functionality with the control having the best values. The protein content of the “robo” samples decreased with increasing supplementation of OFSP flour (32.41–29.72%), while the contents of other nutrients, carbohydrate (20.62–27.40%); ash (4.31–6.21%) and crude fibre (2.12–3.79%), increased as the OFSP flour supplementations increase. However, the moisture and fat contents of the samples did not exhibit a definite pattern. There were significant differences in the beta carotene content of the samples, however, it was better retained. The bacterial and fungal counts were within the safe limit after the 28-day storage period. All the samples were acceptable to the panellist. The sample A (100% defatted melon seed flour) was the most preferred in terms of colour, the sample E in terms of crunchiness, and the sample F in terms of taste, texture, and overall acceptability.
References
Abbey, B. W. and Ibeh, B. O. (2000). Functional properties of raw processed cowpea (Vigna unguiculata) flour. Journal of Food Science 53: 1775-1777. https://doi.org/10.1111/j.1365-2621.1988.tb07840.x
Adebowale, A. A., Adegoke, M. T., Sanni, S. A., Adegunwa, M. O. and Fetuga, G. O. (2012). Functional and biscuit making potential of sorghum-wheat flour composite. American Journal of Food Technology 7(6): 372-379. https://doi.org/10.3923/ajft.2012.372.379
Adeyeye, S.A.O., Bolaji O.T., Abegunde, T.A., Adebayo-Oyetoro, A.O., Tiamiyu, H.K. and Idowu-Adebayo, F. (2020). Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds. Food Research 4 (1): 216 – 223. https://doi.org/10.26656/fr.2017.4(1).230
Aghaji, A.E., Duke, R. and Aghaji, U.C.W. (2019). Inequitable coverage of vitamin A supplementation in Nigeria and implications for childhood blindness BMC Public Health, 19(282): 1-8. https://doi.org/10.1186/s12889-019-6413-1
Akhtar, S., Ahmed, A., Randhawa, M.A., Atukorala, S., Arlappa, N., Ismail, T. and Ali, Z. (2013). Prevalence of Vitamin A Deficiency in South Asia: Causes, outcomes, and possible remedies. Journal of Health Population and Nutrition 31(4): 413-423. https://doi.org/10.3329/jhpn.v31i4.19975
Akpapunam, M. A. and Darbe, J. W. (1999). Chemical composition and functional properties of blend of maize and bambara groundnut flours for cookie production. Plant Foods for Human Nutrition 46: 147–155. https://doi.org/10.1007/bf01088767
Aletor, O. and Ojelabi, A. (2007). Comparative evaluation of the nutritive and functional attributes of some traditional Nigerian snacks and oil seed cakes. Pakistan Journal of Nutrition 6(1): 99-103. https://doi.org/10.3923/pjn.2007.99.103
AOAC (2005). Official method of Analysis. 18th edition, Association of Officiating Analytical chemists, Washington DC, Method 935.14 and 992.24.
Awuni, V., Alhassan, M.W., Amagloh F.K. (2017). Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A. Food Science and Nutrition. 1-6. https://doi.org/10.1002/fsn3.543
Ayinde, F., Bolaji, O., Abdus-Salaam, R. and Osidipe, O. (2012). Functional properties and quality evaluation of kokoro blended with beniseed cake (Sesame indicum). African Journal of Food Science 6(5): 117-123. https://doi.org/10.5897/ajfs11.086
Banureka, V. D. and Mahendran (2009). Formulation of wheat-soybean biscuits and their quality characteristics. Tropical Agriculture Resource and Extension, 12(2): 121–123. https://doi.org/10.4038/tare.v12i2.2791
Bello, F. A., Ukut, A. I. and Ekerette, N. N. (2018). Production and quality evaluation of ikpan cake produced from melon and plantain flour blends. Food and Public Health 8(4): 95-100.
Bibiana, I., Grace, N. and Julius, A. (2014). Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours. American Journal of Food Science and Technology, 2(4): 109-115. https://doi.org/10.12691/ajfst-2-4-1
Bonsi, E.A., Plahar, W.A., and Zabawa, R. (2014): Nutritional enhancement of Ghanaian weaning foods using the orange flesh sweet potato (Ipomeabatatas). African.Journal of Food, Agriculture, Nutrition and Development. 14(5): 2036-2056. https://doi.org/10.18697/ajfand.65.13190
Bovell-Benjamin, A. C. (2010). Sweet potato utilization in human health, industry and animal feed systems. In: Ray, R.C., Tomlins, K.I. (Eds.), Sweet Potato: Post Harvest Aspects in Food, Feed, and Industry. Nova Science Publishers, Inc, New York.
Chen, Z., Zhu, C., Zhang, Y., Niu, D., and Du, J. (2010). Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelflife of fresh-cut asparagus lettuce (Lacutuca sativa L.). Postharvest Biology and Technology, 58(3): 232-238. https://doi.org/10.1016/j.postharvbio.2010.06.004
Ejoh, S. and O. Ketiku (2013). Vitamin E content of traditionally processed products of two commonly consumed oilseeds-groundnut (Arachis hypogea) and melon seed (Citrullus lanatus) in Nigeria. Journal of Nutrition and Food Sciences 3(2): 1-5. https://doi.org/10.4172/2155-9600.1000187
Fagbemi, T.N. and Olaofe, O. (2000). The chemical composition and functional properties of raw and precooked taro (Colocasia esculenta) flours. Journal of Biological and Physical Sciences, 1: 98-103. https://doi.org/10.1111/j.1365-2621.1994.tb02087.x
Honi, B., Mukisa, I.M. and Mongi, R.J. (2017). Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and Bambara groundnut-based snacks. Journal of Food Processing and Preservation, 1-9 doi.org/10.1111/jfpp.13415. https://doi.org/10.1111/jfpp.13415
Hussain, S., Anjum, F.M., Butt, M.S., Khan, M.I., and Ashaghar, A. (2006). Physical and sensory attributes of flaxseed flour supplemented cookies. Journal of Biology, 30: 87–89.
Iwe, M.O. (2003). Handbook of sensory methods and analysis, Rejoint Communication Services Ltd Enugu State, Nigeria.
Kaguongo, W. (2012). Factors influencing adoption and intensity of adoption of orange flesh sweet potato varieties: Evidence from an extension intervention in Nyanza and Western provinces, Kenya. African Journal of Agricultural Research, 7(3): 493–503. https://doi.org/10.5897/ajar11.062
Kolawole, O. F. and Chidinma, A. O. (2015). Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars. Journal of Food Science and Technology. 56(6): 3440-3448. https://doi.org/10.1007/s13197-014-1368-9
Kurabachew, H. (2015). The role of orange fleshed sweet potato (Ipomea batatas) for combating vitamin A deficiency in Ethiopia: A review. International Journal of Food Science and Nutrition Engineering. 5(3), 141–146. https://doi.org/10.9734/ejnfs/2015/21210
Lattimer, J.M. and Haub, M.D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2(12): 1266-1289. https://doi.org/10.3390/nu2121266
Makinde, F. and S. Ebim (2015). Nutritional, physico-chemical and sensory properties of Robo (A Nigerian traditional snack) made from sesame (Sesamum indicum Linn) seed. Nigerian Food Journal 33(2): 88–95.
Nabubuya, A., Namutebi, A., Byaruhanga, Y., Narvhus. J. and Wicklund, T. (2012). Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics. Food Nutrition Science. 3: 889-896. https://doi.org/10.4236/fns.2012.37118
Ofori, G., Oduro, I. Ellis, W.O. and Dapaah, K.H. (2009). Assessment of vitamin A content and sensory attributes of new sweet potato (Ipomoea batatas) genotypes in Ghana. African Journal of Food Science 3(7): 184-192.
Oladimeji, G. and Kolapo, A. (2008). Evaluation of proximate changes and microbiology of stored defatted residues of some selected Nigerian oil-seeds. African Journal of Agricultural Research 3(2): 126-129.
Olubunmi, A.A., Abraham, I.O., Mojirade, L.A. Afolake, O.B. and Kehinde O.E. (2017). Development, evaluation and sensory quality of orange fleshed sweet potato (Ipomoea batatas Lam) extruded pasta products. Croatian Journal of Food Technology, Biotechnology and Nutrition, 12 (1-2): 83-89.
Omafuvbe, B. O., Falade, O. S., Osuntogun, B. A. and Adewusi, S. R. (2004). Chemical and biochemical changes in African locust bean (Parkia biglobosa) and melon (Citrullus vulgaris) seeds during fermentation of condiments. Pakistan Journal of Nutrition 3(3): 140-145. https://doi.org/10.3923/pjn.2004.140.145
Omodamiro, R.M. and Ani, J.C., 2015. Novel Food Product from Blends of OFSP, Maize and Edible Agro Waste (Okara): Implication from waste to wealth. International Journal of Engineering Sciences and Management (IJESM), 5(4): 8-17.
Omodamiro, R.M., Afuape, S.O., Njoku, C.J., Nwankwo, I.I.M. and Echendu, T.N.C. (2013). Acceptability and proximate composition of some sweet potato genotypes: Implication of breeding for food security and industrial quality. International Journal of Biotechnology and Food Science. 1(5): 97-101.
Onwuka, G. (2005). Food analysis and instrumentation: theory and practice. Napthali prints.
Oshodi, A.A., Ogungbenle, H.N. and Oladimeji, M.O. (1999). Chemical composition nutritionally valuable minerals and functional properties of benniseed (Sesamum radiatum), pearl millet (Pennisetum typhoides) and quinoa (Chenopodium quinoa) flours. International Journal of Food Sciences and Nutrition 50, 325–331. https://doi.org/10.1080/096374899101058
Osuolale, J.K. and Olayiwoola, A.S. (2014). Development and quality evaluation of defatted groundnut and melon kernel flour based ethnic product robo. African Journal of Food Science 8(6): 311-315. https://doi.org/10.5897/ajfs2014.1166
Owade, J.O., Abong, G.O. and Okoth, M.W. (2018). Production, utilization and nutritional benefits of orange fleshed sweet potato (OFSP) puree bread: A review. Current Research in Nutrition and Food Science, 6 (3): 644-655. https://doi.org/10.12944/crnfsj.6.3.06
Pomeranz, Y. (1991). Funtional Properties of Food Components. Academic Press, Inc. Harcourt Brace Jovanovich, Publishers. Second Edition. Potato and its role in management of vitamin A deficiency. Food Science and Nutrition, 7:1920-1945
Rangel, C.N., Da-Silver, E.M.M., Salvador, L., Figueiredo, R., Watanabe, E., Silva, J.B.C. Da, D., Carvalho, J. L.V., and Nutti, M.R. (2011). Sensory evaluation of cakes prepared with orange fleshed sweet potato flour (Ipomea batatas L.) Perspective Nutrition Humana. 13:203-211.
Reboul, E. (2013). Absorption of Vitamin A and Carotenoids by the Enterocyte: Focus on Transport Proteins. Nutrients, 5: 3563-3581. https://doi.org/10.3390/nu5093563
Rodrigues, N. Da R., Barbosa, J.L. and Barbosa, M.I.M.J. (2016). Determination of Physico-chemical composition, nutritional facts and technoloigcal quality of organic orangeand purple-fleshed sweet potatoes and its flour. International Food research Journal 23(5): 2071-2078.
Sanoussi, A.F, Dansi, A., Ahissou, H. (2016). Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin. African Journal of Biotechnology. 15(13): 481-489. https://doi.org/10.5897/ajb2015.15107
Sindi, K., Kirimi, L. and Low, J. (2013). Can biofortified orange-fleshed sweetpotato make commercially viable products and help in combatting vitamin A deficiency: In 4th International Conference of the African Association of Agricultural Economists. Hammamet; 1-17.
Sobukola, O.P., Awonorin, O.S., Idowu, A.M. and Bamiro, O.F. (2009). Microbial profile and critical control points during processing of ‘robo’ snack from melon seed (Citrullus lanatus thumb) in Abeokuta, Nigeria. African Journal of Biotechnology 8(10): 2385-2388. https://doi.org/10.1111/j.1365-2621.2006.01424.x
Sobukola, O.P., Awonorin, O.S., Idowu, A.M. and Bamiro, O.F. (2008). Chemical and physical hazard profile of ‘Robo’processing–a street vended melon snack. International Journal of Food Science and Technology 43(2): 237-242. https://doi.org/10.1111/j.1365-2621.2006.01424.x
Tadesse, T.F., Nigusse, G. and Henok, K. (2015). Nutritional, microbial and sensory properties of flat-bread (kitta) prepared from blends of maize (Zea mays l.) and orange-fleshed sweet potato (Ipoema batatas. L) Flours. International Journal of Food Science and Nutrition Engineering 5(1): 33-39. https://doi.org/10.7176/fsqm/85-01
Udoidem, I. and Enwere, N. (2012). Effect of substitution of melon with soybean on the nutrient content and sensory properties of traditional cakes. Nigerian Food Journal 30(2): 95-99. https://doi.org/10.1016/s0189-7241(15)30041-2
USDA National Nutrient Database for Standard Reference (2011): Composition of foods, raw, processed, prepared USDA National Nutrient Database for Standard Reference, Release 24, 1-111. U.S. Department of Agriculture, Agricultural Research Services, Beltsville Human Nutrition Research Center, Nutrient Data Laboratory, Baltimore Avenue, Beltsville, Maryland http://www.ars.usda.gov/nutrientdata
Van, V.D. and Franke, A.C. (2018). Exploring the yield gap of orange-fleshed sweet potato varieties on smallholder farmers’ fields in Malawi. Food Crop Research. 221(36):245-256. https://doi.org/10.1016/j.fcr.2017.11.028
WHO. (2016). Micronutrient deficiencies. Vitamin A deficiency. Retrieved from http://www.who.int/nutrition/topics/vad/en/
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Khadijat Salami, Adegbola Dauda, Amina Mustapha- Ahmed El-Imam, Faizah Abdulhameed
This work is licensed under a Creative Commons Attribution 4.0 International License.
