Nutritional and Sensory Characteristics of Spices Based on Local Ingredients Formulated by the Design of Experiments Methodology

Résumé fourni par la source

A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order to reduce the use of chemical spices in the preparation of different dishes. The Design of Experiments (DOE) methodology was used for the formulation of the spices and their physicochemical, nutritional and sensory characteristics were evaluated by standardized and standard methods. The results obtained showed lipid contents (g/100 g DM) ranging from 10.41 ± 0.26 to 15.64 ± 0.68, total sugars from 4.39 ± 0.32 to 5.46 ± 0.31, protein from 3.65 ± 0.17 to 12.04 ± 0.35 and ash from 5.83 ± 0.01 to 7.02 ± 0.01. The polyphenol content ranged from 9.09 ± 1.60 to 11.33 ± 0.90, and the flavonoid content ranged from 0.65 ± 0.03 to 1.08 ± 0.13. The sensory analysis carried out showed that the spices have generally satisfactory organoleptic characteristics. These results constitute new information in the diet of populations and are an alternative to the chemical spices used in their cooking.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.