IDEAS home Printed from https://ideas.repec.org/a/epw/ejfood/v3y2021i2id20246.html

Determination of the Effect of Changing Ingredient Type and Concentration on Functional Properties of Banana-Vegetable Soup Powder

Author

Listed:
  • Paddy Ainebyona
  • Julia Kigozi
  • Ivan M. Mukisa

Abstract

Bananas continue to experience high post-harvest losses of up to 45% due to limited value addition. The limiting factor being lack of key nutrients in the fruit hence the need to supplement banana with different ingredients. The purpose of this study was to evaluate the effect of changing ingredient type and concentration on functional properties and analyze the potential of developing an acceptable soup for children between 6 to 59 months using banana flour. Using Nutri-survey, grain amaranth, pumpkins, tomatoes, mushrooms and carrots were the selected ingredients. Design Expert was used to perform Response surface methodology (RSM) using a mixture design to establish the optimal ingredient concentrations. The optimal formulation constituted banana, grain amaranth, pumpkins, carrots and mushrooms at 41%, 41%, 9%, 5% and 4% respectively. Tomatoes were eliminated for its insignificant effect (p

Suggested Citation

  • Paddy Ainebyona & Julia Kigozi & Ivan M. Mukisa, 2021. "Determination of the Effect of Changing Ingredient Type and Concentration on Functional Properties of Banana-Vegetable Soup Powder," European Journal of Agriculture and Food Sciences, European Open Science, vol. 3(2), pages 60-68, March.
    • Handle: RePEc:epw:ejfood:v:3:y:2021:i:2:id:20246
    DOI: 10.24018/ejfood.2021.3.2.246
    as

    Download full text from publisher

    File URL: https://eu-opensci.org/index.php/ejfood/article/view/20246
    File Function: Abstract page
    Download Restriction: no
    File URL: https://eu-opensci.org/index.php/ejfood/article/download/20246/4996
    File Function: Full text
    Download Restriction: no
    File URL: https://libkey.io/10.24018/ejfood.2021.3.2.246?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    More about this item

    Keywords

    ;
    ;
    ;
    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejfood:v:3:y:2021:i:2:id:20246. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Editor-in-Chief (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejfood .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.