Sensory quality of marama/sorghum composite porridges.
BACKGROUND
The edible seeds of marama beans are a good source of protein and fat and can potentially enhance the nutritional quality of sorghum products. Utilisation of marama flour in a composite porridge depends on sensory acceptance. Heating of marama beans before milling is used to inactivate trypsin inhibitors. Defatting of marama flour would improve shelf life. In this study, marama/sorghum composite porridges (10% solids) were prepared and subjected to descriptive sensory analysis, consumer acceptance testing, texture analysis, pasting and colour measurements.


RESULTS
Composite porridges had less cooked sorghum aroma/flavour but more intense overall aroma/flavour and were less viscous and less firm than sorghum porridge. Composite porridges prepared with flour from heated marama beans had a roasted nut flavour and were darker in colour compared with porridges prepared with unheated marama beans, which had a strong boiled nut aroma/flavour. Composite porridges from full-fat marama flours tasted more buttery/creamy. A bitter aftertaste was perceived in porridges from defatted marama flours. The 100% sorghum porridge and the composite porridge with full-fat flour were more acceptable to consumers.


CONCLUSIONS
Combining sorghum meal with full-fat marama bean flour has the potential to improve the sensory quality of sorghum porridge as a staple by providing acceptable sensory appeal.
Kayitesi
Eugénie
E
Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.
Duodu
Kwaku Gyebi
KG
Minnaar
Amanda
A
de Kock
Henriette L
HL
D003116:Color; D003258:Consumer Behavior; D004032:Diet; D002523:Edible Grain; D007887:Fabaceae; D006801:Humans; D009812:Odorants; D012639:Seeds; D045868:Sorghum; D013649:Taste