Nutritional Profiling and Glycemic Index Assessment of a Soup Powder Formulation From Squash, Green Banana, Black Beans, and Coconut
Gamgne Tagne Reine Doline, Demasse Mawamba Adelaïde, Djeukeu Asongni William, Tchuenbou-Magaia Fideline, Ekwala Misse Ngangue Roland Jethro, Leng Marlyse Solange, Kana Sop Marie Modestine, Gouado Inocent
TL;DR
This study formulates a nutritious soup powder from squash, green banana, black beans, and coconut that is low in sugar and high in essential nutrients.
Contribution
The paper introduces a new soup powder formulation with optimized nutritional and sensory properties for managing noncommunicable diseases.
Findings
The optimized soup powder contains high levels of proteins, minerals, and fiber with a moderate glycemic index.
More than half of the panelists found the soup to be pleasant, indicating good sensory acceptance.
The formulation provides essential nutrients in a convenient and palatable form.
Abstract
Formulating foods that are rich in essential nutrients (minerals, vitamins, and functional ingredients) while being low in simple sugars, fats, and salt is imperative in the fight against noncommunicable diseases. This study contributes to this effort by formulating a soup powder made from natural ingredients, specifically squash, green banana, black beans, and coconut (SBBC), which are well known for their positive effects on the prevention and management of these health conditions. The produced soup powder was analyzed for its nutritional composition, glycemic index, and sensory characteristics. A mixing plan constrained to the extreme peak followed by optimization was used for formulation using Statgraphics Centurion Version XIX software. The results indicated that the proportions of raw materials in the optimized formulation were 25.20%, 15%, 34%, 25.80%: SBBC. One hundred grams of…
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
Click any figure to enlarge with its caption.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
Figure 9
Figure 10
Figure 11
Figure 12Peer Reviews
No public reviews on file for this paper yet. If you reviewed it on a platform where reviews are public (OpenReview, ICLR, NeurIPS, ICML), you can paste yours below so the community can read it here.
Videos
No videos yet. Explain this paper in a talk, walkthrough, or lecture? Add one.
Taxonomy
TopicsFood composition and properties · Food and Agricultural Sciences · GABA and Rice Research