Browsing by Author "Chuwa,Caresma"

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Formulations, standardization and quality evaluation of ready-to-cook pancake (cheela) mix for children
(Science Publishing Group, 2023) Chuwa,Caresma; Dhiman,Anju; Saidia,Paul; Zacharia,Abdulsudi Issa
The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R 1 , R 2 , R 3 and R 4 . R 1 (75% rice flour+ 25% pumpkin powder), R 2 (65% rice flour +10% chickpea flour), R 3 (55% rice flour+20% soybean flour) and R 4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R 1 ) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R 3 ) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition
Quality evaluation of fresh selected orange fleshed sweet potatoes in lake zone of Tanzania
(Science Publishing Group, 2023) Chuwa,Caresma; Zacharia,Abdulsudi Issa
Vitamin A Deficiency (VAD) is a public health problem in developing countries in children below five years. Orange Fleshed Sweet Potatoes (OFSP) are rich in β-carotene a pre-cassor for vitamin A. Being a cheap and affordable source, can be utilized by incorporating in staple foods to combat VAD in developing countries. OFSP fresh roots (Ejumla, Jewel and Carrot dar) were collected from Ukerewe and Misungwi District, Mwanza region for quality evaluation. The findings of the study indicated that there was considerable variance in the nutrient content across the several types of OFSP that were tested. Among the varieties that were chosen for analysis, it was found that Jewel had the maximum quantity of β-carotene (113,565 ± 1.45 μg/100 g), whilst Carrot dar had the lowest concentration (5,165 ± 3.38 μg/100 g). In addition to β-carotene, the aforementioned varieties of OFSP exhibited a diverse array of nutrients, including protein (3.82% - 8.86%), fat (0.32% - 0.51%), fibre (1.83% - 3.15%), carbohydrate (87.05% - 92.60%), ash (0.86% - 1.09%), ascorbic acid (15.04 mg/100 g - 17.27 mg/100 g), and energy content (385.19 Kcal/100 g - 392.92 Kcal/100 g). Several minerals were discovered in the selected OFSP varieties. Jewel exhibits a high content of essential minerals such as calcium (44.30 mg/100g), iron (1.34 mg/100g), zinc (0.35 mg/100g), and potassium (317.12 mg/100g). Conversely, Ejumla is characterized by its notable sodium (112 mg/100g) and magnesium (2.73 mg/100g) content, making it a valuable source of these minerals. Based on the findings, it can be concluded that OFSP possesses a high concentration of essential nutrients that play a crucial role in addressing both macro and micro-nutrient deficiencies in developing countries. Hence, individuals should integrate Orange Fleshed Sweet Potatoes into their primary food sources as a means of enhancing the overall nutritional value.