Development of Enriched Sweets Based on Jujube Powder (Zizyphusmauritiana), Baobab Fruit (Andasonia digitata), and Sweet Potato Puree (Ipomae batatas): Nutritional and Sensory Properties
Increasing access to locally produced, safe, nutritious and affordable complementary foods is essential to combat micronutrient deficiencies in young children in low- and middle-income countries. Two formulations of sweets based on jujube, baobab fruit powder and sweet potato puree were produced, and their nutritional values and sensory properties such as taste, smell, color and acceptability were assessed. The formulation containing the most jujube powder, baobab fruit and sweet potato puree gave the best nutritional value. The sweets are rich in calcium (259.80 mg/100 g), magnesium (67.98 mg/100 g), potassium (782.04 mg/100 g), vitamin C (32.37 mg/100 g), iron (6.45 g mg/100 g) and zinc (0.97 mg/100 g). Sensory tests on the two formulations showed acceptability scores ranging from 81.26% to 84.58%, well above the minimum acceptable threshold. Candies with jujube, baobab fruit powder and sweet potato puree could be an alternative for preventing micronutrient deficiencies.
References
[1]
Sawicka, B., Barbas, P., Bernadetta, B. and Noaema, A.H. (2019) Biofortification of Potato with Micronutrients. Science for Sustainable Development and Bioeconomy 2019, Lublin, 12-13 June 2019, p. 1.
[2]
Fan, S.G., Yosef, S. and Pandya-Lorch, R. (2019) Agriculture for Improved Nutrition: Seizing the Momentum. CABI.
[3]
FAO (2012) State of Food and Agriculture.
[4]
FAO (2017) Nutrition Sensitive Agriculture and Foods Systems in Practice.
[5]
FAO, IFAD, WHO, WFP and UNICEF (2017) The State of Food Security and Nutrition in the World. Building Resilience for Peace and Food Security. FAO.
[6]
ENSAN (2016) Nutritional Survey Using SMART Methodology Final Report.
[7]
ANSD and ICF (2023) Senegal Demographic and Health Survey: Key Indicator Report. ANSD and ICF.
[8]
Mounjouenpou, P., Ngono Eyenga, S.N.N., Kamsu, E.J., Bongseh Kari, P., Ehabe, E.E. and Ndjouenkeu, R. (2018) Effect of Enrichment with Baobab Pulp Flour (Adansonia digitata L.) on the Sensory Acceptability and Nutritional Composition of Rice Biscuits. https://doi.org/10.1016/j.sciaf.2018.e00002
[9]
Mensah, P. and Tomkins, A. (2003) Household-Level Technologies to Improve the Availability and Preparation of Adequate and Safe Complementary Foods. Food and Nutrition Bulletin, 24, 104-125. https://doi.org/10.1177/156482650302400106
[10]
Anwar, F., Latif, S., Ashraf, M. and Gilani, A.H. (2006) moringa Oleifera: A Food Plant with Multiple Medicinal Uses. Phytotherapy Research, 21, 17-25. https://doi.org/10.1002/ptr.2023
[11]
Ndong, M., Wade, S., Dossou, N., Guiro, A.T. and Gning, R.D. (2007) Nutritional Value of Moringa oleifera, Study of Iron Bioavailability, Effect of Enriching Various Traditional Senegalese Dishes with Leaf Powder. African Journal of Food, Agriculture, Nutrition and Development, 7, 17.
[12]
Sharma, G. and Rastogi, S. (2018) Green Synthesis of Silver Nanoparticles Using Ziziphus Mauritiana Leaf Extract, Theiruvvis Characterization, Colorimetric Biosensing Application and Frap Test of Ziziphus Mauritiana. https://www.researchgate.net/publication/328332994_GREEN_SYNTHESIS_OF_SILVER_NANOPARTICLES_USING_ZIZYPHUS_MAURITIANA
[13]
Makalao, M.M., Savadogo, A., Zongo, C. and Traore, A.S. (2015) Nutritional Composition of 10 Wild Fruits Consumed in Three Departments of Chad. International Journal of Recent Advances in Multidisciplinary Research, 3, 1713-1719.
[14]
Munier, P. (1973) The Jujube Tree and Its Cultivation. Fruits, 5, 377-388.
[15]
Danthu, P., Soloviev, P., Totté, A., Tine, E., Ayessou, N., Gaye, A., et al. (2002) Caractères physico-chimiques et organoleptiques comparés de jujubes sauvages et des fruits de la variété Gola introduite au Sénégal. Fruits, 57, 173-182. https://doi.org/10.1051/fruits:2002016
[16]
Becker, B. (1983) The Contribution of Wild Plants to Human Nutrition in the Ferlo (Northern Senegal). Agroforestry Systems, 1, 257-267. https://doi.org/10.1007/bf00130611
[17]
Cisse, M., Sakho, M., Dornier, M., Diop, C.M., Reynes, M. and Sock, O. (2009) Caractérisation du fruit du baobab et étude de sa transformation en nectar. Fruits, 64, 19-34. https://doi.org/10.1051/fruits/2008052
[18]
Kerharo, J. (1975) Medicinal and Toxic Plants Traditional Senegalese Pharmacopoeia: Medicinal and Toxic Plants. Vigot Frères Editions, 1011.
[19]
Diop, A.G., Sakho, M., Dornier, M., Cisse, M. and Reynes, M. (2006) Le Baobab africain (Adansonia digitata L.): Principales caractéristiques et utilisations. Fruits, 61, 55-69. https://doi.org/10.1051/fruits:2006005
[20]
Nour, A., Magboul, B.I. and Kheiri, N.H. (1980) Chemical Composition of Baobab Fruit (Adansonia digitata L.). Tropical Science, 22, 383-388.
[21]
Sidibe, M. and Williams, J.T. (2002) Baobab, Adansonia digitata L. Fruits for the Future 4. International Center for Underutilized Crops (ICUC): University of South-ampton, Southampton.
[22]
Silvia, V., Elena, B., Valentina, B. and Stefano, M. (2002) Antioxidant Capacity of the Pulp and Leaves of the Digitate Fruit of Adansonia. ACTA Phytotherapeutica, 2, 2-7.
[23]
Degras, L. (1998) The Tropical Agriculture Technician: The Sweet Potato. ACCT & CTA, 99-127.
[24]
Adabe, K.E., Maiga, A. and Diendere, J. (2019) Sweet Potato Production and Pro-cessing. https://hdl.handle.net/10568/102332
[25]
Fernandes, S.S. and Salas-Mellado, M.D.L.M. (2017) Addition of Chia Seed Mucilage for Reduction of Fat Content in Bread and Cakes. Food Chemistry, 227, 237-244. https://doi.org/10.1016/j.foodchem.2017.01.075
[26]
Spehar, C.R. and Santos, R.L.D.B. (2002) Quinoa BRS Piabiru: Alternativa para diversificar os sistemas de produção de grãos. Pesquisa Agropecuária Brasileira, 37, 809-893. https://doi.org/10.1590/s0100-204x2002000600020
[27]
OQALI (2020) Summary of the Study of the Confectionery Sector.
[28]
ANSES (2016) Report Which Contains in Its Last Part, the Summary concerning Fibers. https://www.anses.fr/fr/system/files/NUT2012SA0103Ra-2.pdf
[29]
Yadav, B.S., Yadav, R.B. and Yadav, R. (2010) Studies on Functional Properties and Incorporation of Buckwheat Flour for Biscuit Making. International Food Research Journal, 17, 1067-1076.
[30]
Islam, M., Taneya, M., Shams-Ud-Din, M., Syduzzaman, M. and Hoque, M. (2012) Physicochemical and Functional Properties of Brown Rice (Oryza sativa) and Wheat (Triticum aestivum) Flour and Quality of Composite Biscuit Made Thereof. The Agriculturists, 10, 20-28. https://doi.org/10.3329/agric.v10i2.13135
[31]
Chikpah, S.K., Korese, J.K. and Osman, S. (2023) Characterization of Physicochemical, Antioxidants and Sensory Properties of Cookies Enriched with Shea (Vitellaria paradoxa) Fruit Pulp as a Functional Ingredient. Food Production, Processing and Nutrition, 5, Article No. 44. https://doi.org/10.1186/s43014-023-00152-1
[32]
Vitali, D., Vedrina Dragojević, I. and Šebečić, B. (2008) Bioaccessibility of Ca, Mg, Mn and Cu from Whole Grain Tea-Biscuits: Impact of Proteins, Phytic Acid and Polyphenols. Food Chemistry, 110, 62-68. https://doi.org/10.1016/j.foodchem.2008.01.056
[33]
FAO/INFOODS (2019) Food Composition Table for Western Africa. User Guide & Condensed Food Composition Table 31.
[34]
World Health Statistics (2013) On Potassium Intake in Adults and Children.
[35]
(2016) SACN Vitamin D and Health Report. https://www.gov.uk/government/publications/sacn-vitamin-d-and-health-report
[36]
Hofmeyr, G.J., Lawrie, T.A., Atallah, Á.N. and Torloni, M.R. (2010) Calcium Supplementation during Pregnancy to Prevent Hypertensive Disorders and Associated Problems. https://doi.org/10.1002/14651858.cd001059.pub5
[37]
EFSA (European Food Safety Authority) (2016) Summary Report on Nutrient Reference Values for Nutrients.
[38]
EFSA (2017) Supplementary Publications. 14, p. e15121E.
[39]
Chadare, F.J., Linnemann, A.R., Hounhouigan, J.D., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) Baobab Food Products: A Review on Their Composition and Nutritional Value. Critical Reviews in Food Science and Nutrition, 49, 254-274. https://doi.org/10.1080/10408390701856330
[40]
(2021) British Nutrition Foundation. https://www.nutrition.org.uk/
[41]
Chasapis, C.T., Loutsidou, A.C., Spiliopoulou, C.A. and Stefanidou, M.E. (2011) Zinc and Human Health: An Update. Archives of Toxicology, 86, 521-534. https://doi.org/10.1007/s00204-011-0775-1
[42]
Muller, O. (2001) Effect of Zinc Supplementation on Malaria and Other Causes of Morbidity in West African Children: Randomised Double Blind Placebo Controlled. BMJ, 322, 1567-1567. https://doi.org/10.1136/bmj.322.7302.1567
[43]
Adeola, A.A. and Ohizua, E.R. (2018) Physical, Chemical, and Sensory Properties of Biscuits Prepared from Flour Blends of Unripe Cooking Banana, Pigeon Pea, and Sweet Potato. Food Science & Nutrition, 6, 532-540. https://doi.org/10.1002/fsn3.590
[44]
Knuckles, B.E., Hudson, C.A., Chiu, M.M. and Sayre, R.N. (1997) Effects of β-Glucancontaining Barley Fractions in High-Fiber Bread and Pasta. Cereal Food World, 42, 94-99.
[45]
Dutcosky, S.D. (2007) Sensory Analysis of Foods. https://doi.org/10.1016/j.foodchem.2005.06.029
