Produção de Farinha de milho - Zea mays L. fermentada “mbila" com incorporação de farinha de batata-doce de polpa alaranjada

Abstract

The aim of this study was to produce fermented maize flour with incorporating orange-fleshed sweet potato flour. Initially, preliminary preliminary tests were carried out to choose the proportions. For the sensory analyses flours were produced with 0%, 15%, 20% and 30% FBDPA. The acceptance tests were carried out using a nine-point hedonic scale to assess the product's general the general acceptability of the product, as well as the acceptability index and purchase intention tests. intention to buy. The flour with 20 per cent FBDPA added had the best acceptability index of over 70 per cent. After obtaining the nutritional analyses were carried out: proteins, lipids, crude fibre, carbohydrates and energy value, and physicochemical analyses. energy value, and physico-chemical analyses: humidity, titratable acidity and pH. The results indicated that the maize flours incorporating FBDPA proved to be rich in fibre (5.88%) and protein (8.91%), but showed unsatisfactory results in terms of lipids (0.2% to 0.6%), ash (1.25% to 1.99%), carbohydrates (77.8% to 79.83%) and energy value (341 kcal to 34%). value (341 kcal to 343 kcal). With regard to physico-chemical properties, humidity and pH are in line with what is recommended by legislation for flours. acidity is above what is recommended. However, maize flour flour with the incorporation of FBDPA proved not to be a good alternative in nutritional terms for nutritional terms in the manufacture of mixed flours. (TRADUÇÃO NOSSA)