Optimised combination of rosemary, ginger and garlic improves microbial shelf-life and sensory acceptability of vitamin A and iron-enriched cassava-based pancake (Kabalagala)
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Date
2024-08-08
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
In Uganda, the prevalence of vitamin A deficiency is 8.3 and 9.0 % in the urban and rural areas, respectively,
while iron deficiency is at least 53 % in CUF. This necessitated the development of vitamin A and iron-enriched
cassava-based pancakes (Kabalagala) with desirable sensory and physical properties. However, enrichment
reduced microbial shelf life by 66.67 %, from 72 to 24 h. Individual application of spices (rosemary, ginger, and
garlic) resolved the microbial shelf-life challenge but the products were sensorially inacceptable. A special cubic-
constrained simplex lattice mixture design approach was used to generate different ternary combinations of the
three spices. Ridge analysis was used to determine the optimal spices’ proportions based on the pancakes’ total
plate count and sensory properties. Optimal values were 1.0 g rosemary, 0.5 g ginger, and 0.5 g garlic; and 0.5 g
rosemary, 0.5 g ginger, and 1.0 g garlic, for products targeting children 2–3- and 4–5-years-old, respectively.
Optimal spices combination improved microbial shelf-life by 44 and 34 h for products targeting children 2–3-
and 4–5-years-old, respectively. The acceptability scores of the optimised products were largely better than the
control products. It is therefore recommended that local processors adopt the new products and make them
available to improve the intake of Vitamin A and iron among CUF in Uganda.
Description
Keywords
Cassava-based pancakes, Simplex lattice mixture design, Optimised spices combinations, Microbial shelf-life, Sensory acceptability
Citation
Ngala, J. N., Okidi, L., & Ongeng, D. (2024). Optimised combination of rosemary, ginger and garlic improves microbial shelf-life and sensory acceptability of vitamin A and iron-enriched cassava-based pancake (Kabalagala). Applied Food Research, 4(2), 100573.