Bromatological and sensory analyses of a snack based corn flour and cassava root fortified with moringa to combat the malnutrition

This research details an effort to develop a nutritious snack that can alleviate, and combat problems associated with undernourishment product was developed using corn, cassava, and moringa (or teberinto). Two samples of the product were made, with 1 and 2% moringa, along with corn (60%) and cassava (39%) and were tested through a sensory analysis with 15 panelists. The better product was determined by applying the ANOVA to the results of the sensory analysis. The selected sample was the one containing 1% moringa. The product was subjected to microbiological tests for quality and bromatological tests and to ascertain its chemical composition. Results from both tests met the requirement of established standards. Three physicochemical determination (protein, moisture and ash) also provided favorable results. Thus combining these foods into a snack may contribute to mitigation of undernourishment. Introduction Malnutrition is defined as “an abnormal physiological condition caused by insufficient, unbalanced or excessive consumption of the macronutrients that provide food energy (carbohydrates, proteins and fats) and micronutrients (vitamins and minerals) essential for growth, as well as physical and cognitive development” (FAO 2007). In addition, undernourishment is defined as “the food intake that is insufficient to meet the needs of food energy” (Satil et al. 2013). In El Salvador, the problem of undernourishment has led to the controversy regarding whether malnutrition in areas where high rates are found is really being addressed. This has prompted the question of whether it is possible to prepare a nutritious snack. Corn flour base (Zea mays) and cassava root (Manihot esculenta) fortified with teberinto (Moringa oleifera) are considered as a potential means to combat undernourishment in El Salvador. Table 1 presents allowed limit of food additives in the snack. Moringa oleifera or teberinto is known as a tree that can grow rapidly in dry conditions, including sandy point in Indian areas, Indonesia, Sri Lanka and in recent years African countries and countries which have joined Central Americans (Carrillo and Saavedra 2013; Caceres and Diaz 2005). In El Salvador, teberinto is not known for being a cutting-edge cultivation plant, as is the case for bean, corn or sorghum, since its main use is the perimeter barrier. It consumes none of its parts. In addition, there are no plantations or technical guides for crop cultivation, which hinders its use (Bruhns 2011). Currently, in El Salvador, the first steps in the eradication of malnutrition are being taken. However, the cases of undernourishment, according to the FAO (Food and Agriculture Organization of the United Nations) have increased from 12% in 2009 to 13% in 2014 (FAO 2007, Chandrakar and Keshavkant 2018, Villatoro 2015). These figures indicate that strategies aimed at eradicating malnutrition in El Salvador have not yielded desired results. To make the *Author for correspondence: . Agricultural Research Faculty, Dr. José Matías Delgado University, El Salvador, South America. 488 LOPEZ AND BHAKTIKUL Table 1. Allowed limit of food additives in the preparation of snacks. Additive Admitted limit (mg/kg) Acesulfame potassium 350 Adipates (adipic acid, potassium adipate, adipato de sodio, adipato de ammonio) 13000 Propylene glycol alginate 3000 Quinolein yellow 200 Sunset yellow FCF 200 Aspartame 500 Bright blue FCF 200 Benzoates (benzoic acid, potassium benzoate, sodium benzoate, calcium benzoate) 1000 Betacyclodextrin 500 Antioxidant BHA 200 Antioxidant BHT 200 Carmines 200 Carotenoids 400 Carotenes vegetables 400 Carnauba wax 200 Caramel color class II 10,000 Curcumin 200 Sodium diacetate 500 Estearoil-2-lactilatos 5,000 Ascorbyl esters 200 Diacetyltartaric esters and fatty acids of glycerol 20,000 Extracts of bija, bixina, norbixina and annato GMP Propyl gallate 200 Glycosides of esteviol 170 Hydroxybenzoates 1,000 Indigotine 300 Brown HT 200 Brilliant black PN 200 Neotamo 32 Iron oxides 500 Ponceau 4R 200 Propylene glycol 300 Riboflavin 1,000 Red allura AC 200 Saccharin 100 Aluminum and sodium silicate 30,000 Calcium and aluminum silicate (Kaolin) (Synthetic) 30,000 Magnesium silicate (Synthetic) 30,000 Sorbates 1,000 Sucralose 1,000 Aluminum ammonium sulfate 500 Sulfites 50 Tartrazine 300 Tartrates 2,000 Source: Mineco et al. 2009. BROMATOLOGICAL AND SENSORY ANALYSES OF A SNACK 489 snack, dehydrate the teberinto leaves by exposing them to sunlight and the product was developed in a conventional electric stove. The investigation was carried out because no healthy snack that has high protein content is currently available in the market (Cook 1989, Söğüt and Öztürk 2018). However, there is abundance of fried foods that have high carbohydrate and saturated fat content, which is detrimental to health. For these reasons, in the present investigation an attempt was taken to develop a healthy snack that contains teberinto (Moringa oleifera) that, when combined with the carbohydrates from corn flour (Zea mays) and cassava root (Manihot esculenta), can be viewed as a food with a high nutritional value. It can thus help to combat undernourishment, since teberinto can provide a high protein content, while also helping in the treatment of various diseases, such as asthma, goiter, diabetes, and anemia, among others. The main objective of the study was to prepare a nutritious snack based on corn flour (Zea mays) and cassava (Manihot esculenta), fortified with teberinto (Moringa oleífera). Materials and Methods The research was experimental in nature, since it aims at obtaining a functional food through ingredients of high nutritional value that can combat the undernourishment, therefore, two formulations were chosen. The study population were staff and students of the Dr. José Matías Delgado University, Agricultural Research Faculty "Julia Hill de O 'Sullivan". The population were of both sexes, i.e., male and female. Almost 15 steps were involved in the production process starting from reception of raw material to packaging. For the determination of the samples, bromatological and sensory analyses were also carried out in the laboratory mobile sensorial analysis located within the Faculty of Agriculture and Research Julia Hill of O'Sullivan, taking into account the opinion of 50 judges whose data were tabulated and then an analysis of variance (ANOVA) was performed to determine significant differences between the two samples. Finally, the sample was carried out a winner at the Industrial Quality Control Center (CCCI) located in the city of San Savior. To investigate the results, ANOVA, Friedman test, correction factor, and econometric functions were used. Some detail of these models/tests are given below. Correction factor: CF = T2/N Sum of squares for sample = SSF (Sum of squares formula)