Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old

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dc.contributor.authorAdoko, Melas Cayrol
dc.contributor.authorOlum, Solomon
dc.contributor.authorElolu, Samuel
dc.contributor.authorOngeng, Duncan
dc.date.accessioned2023-08-09T07:31:09Z
dc.date.available2023-08-09T07:31:09Z
dc.date.issued2021-04-25
dc.description.abstractInnovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron are endemic among children 2–5 years in developing countries such as Uganda. New cassava-based pancake (kabalagala) formulae composed of orange-fleshed sweet potato, iron-rich beans, cassava, and sweet banana were developed to target the vitamin A and iron needs of children 2–5 years in Uganda. The new products had better sensory appeal and nutrient density had better physical properties during storage, and were stable to oxidative rancidity but had lower microbial shelf-life compared to the original pancake formula (composed of cassava and sweet banana). Notwithstanding bioavailability constraints, theoretical nutritional computation revealed that serving 100 g (approximately four pieces) of the new products would contribute approximately 99–102% of vitamin A and 110–119% of the iron requirements of the targeted children.en_US
dc.description.sponsorshipRUFORUM [RU/2017/NG-MCF 01].en_US
dc.identifier.citationMelas Cayrol Adoko, Solomon Olum, Samuel Elolu & Duncan Ongeng (2023) Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old, Journal of Culinary Science & Technology, 21:2, 173-197, DOI: 10.1080/15428052.2021.1911899en_US
dc.identifier.otherhttps://doi.org/10.1080/15428052.2021.1911899
dc.identifier.urihttps://hdl.handle.net/20.500.14270/188
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofseries;2023, VOL. 21, NO. 2, 173–197
dc.subjectCassava-based pancakeen_US
dc.subjectnutritional compositionen_US
dc.subjectsensory preferenceen_US
dc.subjectstorage stabilityen_US
dc.titleAddition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Olden_US
dc.typeArticleen_US

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