Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean

The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas. Chemical, physical properties, amino acids and sensory evaluation of instant porridge formulas were determined. The data showed that B2 formula which contained soaked mung bean had the highest calories value, total essential amino acids, biological value and water absorption index (WAI) compared to the other formulas, also it is recorded the highest degree of lightness L* values (82.39 and 56.65), least redness a* values (0.98 and 1.45) and intermediate in yellowness b* values (25.91 and 24.45) before and after rehydrated, respectively. Regarding to sensory evaluation, there was a significant increase in color, taste and overall acceptability in B2 compared to the other formulas. Based on these results, revealed that the soaked mung bean was a good source of essential amino acid and calories to enhance nutritional and technological quality of the resultant porridge.

Predictability of the Consistency of Porridges Using Mixtures of Different Flours

The purpose of this study was to investigate the predictability of the consistency of blended porridges based on the volume fractions of separate porridges made from orange-fleshed sweet potato, cowpea, dehulled soybean, dehulled sorghum and maize flour (dehulled, commercial and germinated). Accurate predictions could be made for 13 of the 21 blends investigated. The consistency of porridge consisting of mixtures of cowpea with orange-fleshed sweet potato, and cowpea with dehulled soybean was lower than expected, and was attributed to the different size distributions of the swollen flour particles. Blends containing germinated maize showed significantly lower consistency than expected in both porridges with starchy continuous phase and porridges with proteinaceous continuous phase. It was thus concluded that both amylolytic and proteolytic activity are of importance in the ameliorating effects of germinated maize.

Identification and Characterization of Risk Factors Linked to the Bacteriological Contamination of Street Foods: Case of Porridge Made from Rice Sold in the City of Bangui, Central African Republic

Traditional ready-to-eat food products are topical in Central African Republic They are sold in most cases on the roadside and present a variety of productions including the porridge made from cereal derivatives (Peanut and Rice), commonly called “potato” These foods are sold under precarious hygienic conditions, which constitute a major public health risk for consumers, especially children under five and vulnerable people. It is in this context that a study was carried out in eight districts of the city of Bangui on porridge made from rice and peanuts in order to assess the levels and risks of contamination of these foods. The results obtained showed that this activity is performed most often by women between the ages of 20 and 29. Of these, 17.85% have never been to school;44.64% have a level of primary school. The results of the microbiological analysis carried out revealed a strong proliferation of germs indicators of faecal contamination, hygiene indicators in different points of sale, the average content of the contamination of aerobic mesophilic flora, fecal coliforms, total coliforms and Staphylococcus aureus are respectively 4.33 × 103, 1.845 × 103 and 1.508 × 103 CFU. No presence of Salmonella and Shigella was observed. The various stages of porridge production until sale requires the application of hygiene rules in order to avoid intoxication and toxi-infection of consumers.

Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time

The present study aimed to investigate the nutrient quality, antioxidant activity and sensory acceptability of hard-to-cook African yam bean (AYB) seeds cooked for 5 h (control) and for 2 h with plant ash. The plant ash were unripe plantain peel ash (UPA), corn cob ash (CCA) and UPA and CCA mixture. Standard methods of Association of Official Analytical Chemists (AOAC) were used for the proximate and mineral analysis, DPPH, ABTS and FRAP assays were used to investigate the antioxidant activity. A completely randomized design with one way analysis of variance (ANOVA) was used for data analysis. The results showed that cooking of AYB seeds for 2 h with 8 g/100mL plant ash solution improved the nutrient contents, antioxidant activity and sensory scores of the porridge. Higher values of proteins, ash and energy were obtained in 8 g/100mL UPA/CCA and in 8 g/100mL CCA additives. However, moisture, fat and fibre contents were not affected by plant ash additives and were higher in 5 h cooked porridge. Cooking with 8 g/100mL plant ash solution for 2 h significantly increased mineral elements in the porridge. Phenolic compounds (total polyphenols and flavonoids), and antioxidant activity (DPPH, ABTS and FRAP) showed higher values with plant ash additives. This study reveals that addition of plant ash did not only reduce the cooking time of AYB seed by 60%, but also improved the nutrient quality, antioxidant activity and sensory acceptability.

Molecular Characterization and Technological Properties of Lactic Acid Bacteria, Bacillus and Yeast of Probiotic Interest Isolated from Fermented Porridges

Cereal-based porridges are among fermented foods with a composite microbiota. The objective of this work is to characterize the microbiota of porridge. Samples of porridge were collected in Ouagadougou and analyzed according to standard methods in microbiology. The presumed strains obtained were characterized by polymerase chain reaction (PCR). Technological abilities were estimated by tests for resistance to acid pH, bile, antibiotics and antimicrobial, proteolytic and lipolytic activities. All presumptive Bacillus, lactic acid bacteria and yeast were characterized by PCR. Four (BC1a;BC9b;BC2a and BC1b) strains were confirmed to Bacillus by PCR, 6 strains to Lactobacillus and only to Saccharomyces cerevisiae. All strains were sensitive to two antibiotics gentamycin and imipenem. In contrast, all strains were resistant to oxacillin, amoxicillin-clavulanic acid, streptomycin, penicillin and ticarcillin. Strains tested were resistant to bile but in terms of pH this resistance was relative. Potential probiotic strains have been shown to be effective in inhibiting pathogens. Proteolytic and lipolytic activities were positive on all strains. The characterization of strains, although concerned with a non-exhaustive list of primers, has made it possible to confirm the strains that may be of good quality probiotics if a quantitative study is carried out on technological aptitudes.

Development of a marketable rice based herbal porridge suitable for diabetics from Scoparia dulcis

Consumption of herbal leafy porridges is a reputed dietary remedy among Sri Lankans in treating diabetes. The aim of the study was to develop a rice based herbal porridge [rice: fresh leaves: scraped coconut kernel 13 - 15: 25 - 30: 10 - 13 (w/w/w)] commercially with Scopariadulcis leaves which has proven antidiabetic effects and low GI (fresh porridge) which benefits diabetics. Two porridges with the same ingredient ratio were produced with different particle sizes. Porridge produced with 100% fine particles (extruded rice, leaves and scraped coconut mixed with rice powder) elicited a high GI for normal (92 ± 22) and diabetic (97 ± 20) subjects. The second porridge prepared with the minimum amount of extruded rice with other ingredients mixed with boiled and dried intact rice grains had a medium GI (normal 58 ± 11, diabetics 61 ± 11). A significant reduction (p < 0.05) in the peak blood glucose was observed in diabetic subjects for porridge 2 (12.4%) compared to porridge 1 (0.7%) when compared to glucose. The reason could be the significantly high (p0.5 mm) (63%) and minimum amount of extruded fine particles in porridge 2 compared to porridge 1 (1.3%).

Unpolished Rice Porridge(Caomi Zhou)

Ingredients: 1 drumstick 1 cup unpolished rice 8 cups water 1 carrot 1 head of celerySeasoning:(A) 1 pinch salt and 1 pinch white pep-perMethods: 1. Wash drumstick. Chop chicken into chunks and blanch. Wash unpolished rice and soak it in water for four hours.

Effect of high temperature cooking on the quality of rice porridge

In order to explore the effect of high-temperature cooking instant porridge on the taste and quality of porridge,this study explored the changes in the taste quality of rice porridge under different heating times(15 min,20 min,25 min and 30 min)at a higher initial temperature(100°C),and compared with that cooked at room temperature(25°C),and explained the reasons for the change.From the perspective of migration rate in moisture content,the rice porridge with special treatment has a more rapid moisture change,which makes texture,whiteness,smell and other factors change in a shorter time and increases the taste quality.It was concluded that under special treatment condition of starting with 100°C water and heating for 15 min,the kinds of rice flavor increased 2.2 times,the white of rice decreased by 10.04%,hardness decreased by 3.54 times,and the elasticity decreased by 35.48%respectively.In general,cooking with higher initial temperature(100°C)is more valuable than cooking from 25°C,in terms of the texture,flavor,saving time,and stable quality during the household and industrial production of instant porridge.

Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)

Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods, namely porridges and Pittu subjected to several thermal treatments such as roasting, parboiling, and parboiled roasting of flour and open boiling and steaming of foods prepared using flour. The effect of the addition of spices on phenolic content and antioxidant activities to open boiled foods was determined. Antioxidant activities of phenolic extracts obtained from finger millet flour and foods were studied for their total phenolic, flavonoids and proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The roasted flour and foods had higher total phenolic content (TPC) than other counterparts and ranged from 21.58 to 28.63 µmol ferulic acid equivalents/g dry matter. All flour and food preparations exhibited effective inhibition of radicals, reducing power, ferrous ion chelating activity, and antioxidant activity in the β-carotene/linoleate emulsion and the degree of activity depended on the processing conditions adopted in food preparations.Foods prepared using steaming showed lower phenolic content and antioxidant activities in general than those of open-boiled counterparts. The addition of spices, namely garlic and cinnamon improved the phenolic contents and antioxidant activities of open-boiled porridges. The knowledge generated from this study may help to exploit the use of finger millets as a functional food ingredient to promote health and wellness.

Chicken Porridge with Sea Cucumber

Chicken Porridge with Sea Cucumber is a dish created according to a well-known story about Jia Chang, who raised cocks during the Tang Dynasty. Cockfighting was popular among commonfolk during the Tang Dynasty. Emperor Xuanzong selected 5,000 cocks in Chang’an, and 500 children to feed them and train them to fight. Jia Chang was one of the children. Sent to

Chicken Porridge with Sea Cucumber

Main ingredients: 50 grams of chicken breast, 200 grams of gray sea cucumbers Supplementary ingredients: 100 grams of water chestnut, the whites of four eggs, MSG, salt, wine, meat soup, starch, sugar, scallions, ginger, soy sauce Directions: Chop up the chicken breast and water chestnut into