Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours

Abstract

Purpose Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy malnutrition especially in infants and young children. This paper aims to improve the nutritional and sensory qualities of enset-based food with pumpkin and amaranth. Design/methodology/approach Sixteen formulations of composite flour were generated using a D-optimal constrained mixture design with a range of 50-80 per cent bulla, 10-25 per cent pumpkin and 10-40 per cent amaranth flour. Nutritional and sensory qualities of the formulations were investigated using standard methods. Findings Ash, fat and protein contents increased from 1.1-2.8 g/100 g ( p < 0.001), 1.7-3.9 g/100 g ( p < 0.001) and 6.1-9.0 g/100 g ( p < 0.001) respectively with the increased amaranth flour. Crude fibre content increased with increasing percentage of the amaranth and pumpkin flours. On the other hand, carbohydrate content increased from 78.2 to 84.3 per cent ( p < 0.001) with an increase of bulla flour. A significant increase in Fe, Zn and Ca from 6.8-10.5 ( p < 0.01), 1.5-3.0 ( p = 0.022) and 1.8-148.5 mg/g ( p < 0.001) respectively was achieved with an increase in amaranth ratio in flour. The total carotenoid content increased with increase in the percentage of pumpkin flour. The best sensory attributes of the developed product were around the centre point of the three ingredients. Originality/value The study showed that a product with good nutritional value and sensory acceptability could be prepared from enset-based ingredients and the optimal product was obtained by blending 57.8 per cent bulla, 18.9 per cent pumpkin and 23.3 per cent amaranth flour. The enriched flour can have application for snack food preparation.