DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (Ipomeabatatas L.): SENSORY AND NUTRITIONAL EVALUATION

Gisèle Ahou Yah KOUA, Konan Evrad Brice DIBI, Edwige Essoma AKOA, Sébastien NIAMKE

Abstract

In developing countries especially in Côte d’Ivoire child malnutrition is a major burden. This malnutrition is often associated with poor nutritional composition of the complementary foods introduced during the weaning period. The purpose of this study was to assess nutritional, microbiological, and sensory properties of cupcakes and cookies supplemented with orange-fleshed sweet potato (OFSP). The proximate and microbiological analysis of enriched products was performed using analytical standard methods. Sensory evaluation of formulated cupcakes and cookies was based on nine-point hedonic scales. Proximate composition showed significant improvements in the contents of ash (1.02±0.06 – 1.98±0.03 g/100g dw), fiber (5.39±0.13 – 7.64±0.47 g/100g dw), and provitamin A (1031 – 4641 mg/100g dw) of enriched cupcakes and cookies compared to control. Based on moderate daily consumption of two pieces of OFSP composite cupcakes (60g/piece) and cookies (44g/piece), children aged 1 to 3 years may cover at least 42 and 85 % of their RDA for vitamin A, respectively. The microbial analysis indicated showed that enriched OFSP cupcakes and cookies were of acceptable microbiological quality. In addition, the enriched OFSP cupcakes and cookies were accepted and liked by the consumers excepted those containing 50% OFSP flour. Thus, cupcakes and cookies formulated with 35% OFSP flour can serve as a valuable vehicle for improving the nutritional status of young children.

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