Nutritional Composition and Sensory Acceptability of Stinging Nettle ( Urtica simensis ) Flour-Supplemented Unleavened Maize ( Zea mays L. ) Flatbread ( Kitta ).

Autor: Diddana TZ; School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia., Kelkay GN; School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia., Tescha EE; School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia.
Jazyk: angličtina
Zdroj: International journal of food science [Int J Food Sci] 2021 Aug 14; Vol. 2021, pp. 6666358. Date of Electronic Publication: 2021 Aug 14 (Print Publication: 2021).
DOI: 10.1155/2021/6666358
Abstrakt: In Ethiopia, a few studies had been conducted to improve the nutritional values and sensory acceptability of maize-based flatbread. These studies did not address indigenous edible wild green vegetables like stinging nettle ( Urtica simensis ). Consequently, there was a scientific report gap on the effect of incorporating stinging nettle leaf flour into local staple foods like flatbread. Therefore, this study was intended to investigate the nutritional composition and sensory acceptability of unleavened maize ( Zea mays L. ) flatbread ( Kitta ) supplemented with stinging nettle ( Urtica simensis ) flour. The flatbread was developed from composite flour of germinated maize and nettle leaf in a ratio of 90 : 10, 85 : 15, 80 : 20, and 75 : 25, respectively. Hundred percent (100%) nongerminated maize flour flatbread was used as control. Proximate composition, minerals (Fe, Zn, and Ca), and vitamin C contents were analyzed. The sensory acceptability test was rated by a nine-point hedonic scale. The result revealed that crude protein and fat decreased from 11.02 g to 7.21 g and 1.12 g to 0.48 g, respectively, when the amount of nettle flour supplementation increased from 0% to 25%. On the contrary, total ash, crude fiber, and total carbohydrate slightly increased from 1.84 to 3.81 g, 2.19 to 3.05, and 75.53 to 80.05 g, respectively. The calcium, zinc, and iron content significantly ( p < 0.05) increased from 60.51 to 283.74 mg, 5.09 to 9.24 mg, and 1.72 to 3.59 mg when the amount of nettle flour increased from 0% to 25%, respectively. All sensory acceptability tests showed decrement with increasing the amount of nettle flour, but the control group has the highest acceptability.
Competing Interests: The authors declare that there is no conflict of interest in the finding of this study.
(Copyright © 2021 Tona Zema Diddana et al.)
Databáze: MEDLINE
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