Publication: Development of a Complete Meal From Underutilized Indigenous and Exotic foods
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2022-09
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NRF
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Reseach gate
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Abstract
Abstract
A complete meal is a food served and eaten in one sitting whose nutrient variety has
been optimized. Green bananas are a good source of resistant starch and dietary fibre
while Irish potatoes are rich in starch and dietary fibre. Moringa leaves are rich in
protein, minerals and vitamins while being low calorific value. Fig gourd leaves are
mainly rich in vitamins. However, many people prefer ripe bananas as snacks/fruit to
cooked green ones. Moringa leaves are mainly used for medicinal purposes hence
rarely used as a food item. Exotic vegetables are mostly preferred in food processing
to indigenous ones hence making the indigenous vegetables underutilized. Development of a complete meal using these neglected food items would improve
their utilization. The bananas, fig gourd leaves powder was prepared that could be
reconstituted at the time of need. The flours were blended into a paste and a pellet as
the final product in a ratio of Moringa: potato flour: fig gourd leaves (1:10:1). The
paste and pellets were subjected to proximate analysis and sensory evaluation. The
proximate composition of the paste was 3.22±0.5, 12.83±0.8 2.86±0.2, 11.32±0.6%
for protein, fat, fibre and ash. The product was formulated to provide the RDA for an
average adult of 62kg. The overall acceptability of the product by sensory panelist
was liked moderately by 70% of the panelists making it viable food product.
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Keywords
Complete meal, Fig gourd leaves, Underutilized foods, Indigenous food