Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain

Abstract

Addressing issues of protein and vitamin A deficiency remains vital for mitigating hunger and moderating malnutrition in many developing countries. In this study, maize porridge, which is widely consumed in several communities of low- to middle-income countries, was experimented with as a vehicle for improving nutrient intake by adding soybean and ripe plantain to form composite flours. The physicochemical, functional, and proximate composition of the composite flours were determined, and the sensory properties and consumer acceptability of porridge prepared from the flours analyzed. Additionally, the willingness of respondents to consume the porridge was evaluated via questionnaire administration. The results show that adding soybean and ripe plantain led to increases in protein, iron, and β-carotene, which affected water binding capacity, bulk density, solubility, and swelling power. The browning index reduced, leading to observable color changes while an increase in total soluble solids was observed. The sensory panelists were able to distinguish between the different types of porridge, but this did not affect the overall acceptability. Respondents revealed health and nutritional benefits as the major drivers for acceptability, and were willing to pay higher tokens for the newly developed composite porridge. This study provides a practical approach for creating nutritious and acceptable composite flours from locally available raw ingredients: maize, soybean, and ripe plantain, which can address moderate malnutrition relating to protein and vitamin A deficiency while enhancing food security.