Int. J. Biosci.

2024

International Journal of Biosciences | IJB |

ISSN: 2220-6655 (Print) 2222-5234 (Online)
http://www.innspub.net
Vol. 25, No. 2, p. 299-306, 2024

RESEARCH PAPER OPEN ACCESS

Sensory evaluation and digestibility of moringa enriched

Attiéké/cashew kermels composite flours

Koné Salimata1, Ouattara Gninfanni Silvère*1,2, Badjé Dogo sylvain1, Cissé Ibrahima3,
Soro Doudjo3, Koffi Kouadio ernest1

1
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences,
Félix Houphouet-Boigny University, Abidjan, Abidjan, Côte d’Ivoire
2
Biochemistry and Genetics Department, Training and Research Unit of Biological Sciences,
Peleforo Gon Coulibaly University, Korhogo, Korhogo, Côte d’Ivoire
3
Laboratory of Industrial Process of Synthesis and Environment (LAPISEN) Felix Houphouet-
Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire

Key words: Composite flours, Cashew nut, Attiéké, Sensory evaluation

http://dx.doi.org/10.12692/ijb/25.2.299-306 Article published on August 12, 2024

Abstract
Flour enrichment is a strategy for improving the nutrient content of these flours. The in vitro digestibility study
showed a higher quantity of reducing sugars in moringa-enriched Attiéké/cashew kermels composite flours than
in the control infant flour. Hedonic and descriptive tests were carried out by untrained and trained panelists
respectively. The hedonic evaluation showed that moringa-enriched Attiéké/cashew almond composite flour
porridges were accepted by tasters. However, after 10% incorporation of moringa, the acceptability of the
porridges declined. The descriptive test showed that after 10% incorporation of moringa, the bitter taste and
green color were perceived more strongly, leading to a reduction in the acceptability of the porridges
* Corresponding Author: Ouattara Gninfanni Silvère  [email protected]

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Introduction Production of attiéké flour

In Côte d'Ivoire, Attiéké, a product derived from The attiéké collected from the producers was brought
cassava (Manihot esculenta Crantz), is the most to the laboratory to be dried in an oven at 60°C for 24
widely consumed (Koffi-Nevry et al., 2007). h and ground using a grinder. The flour obtained was
Production of Attiéké is estimated at between 18,965 stored in polyethylene bags. Cashew nut processing
tonnes and 40,000 tonnes. Annual consumption Cashew nut processing was inspired by the Falade et
varies between 28 kg and 30 kg per capita (FAO, al. (2004) process. A batch of healthy dried cashews
2001). Attiéké is essentially an energy food, with a was steamed in a steamer at 115°C for 45 min, then
total carbohydrate content of over 90%. Dietary fiber left to dry at room temperature for 48h. The cashews
content is 2-3%. Protein content is generally less than were manually shelled into two equal halves using a
2% and lipids less than 1% (Sahoré et al., 2010). hand operated huller.
Despite the dietary and socio-economic importance of
Attiéké, it must be combined with protein-, lipid- and The kernels were then separated from the shells using
mineral-rich foods such as oilseeds and legumes to small knives. The almonds were dried in an oven at a
form a balanced diet. In addition, other sources such temperature of 85°C for 2 hours, then dehulled. The
as cashew kernel powder (Anacardium occidentale depelleted almonds were dried at 65°C for 6 hours to
L.), rich in protein, and Moringa oleifera powder, a reduce the moisture content to between 5 and 6%,
source of micronutrients, could enrich Attiéké flour then packed. Production of de-oiled and unfermented
for the production of supplementary foods. cashew kernel flour The kernels were obtained after
shelling, drying and trimming the nuts. Cashew
Recognized as highly nutritious, cashew kernels and kernel flour was produced using the method
moringa are increasingly used to improve the described by Sze-Tao and Sathe (2004), modified.
nutritional content of cereal-based energy foods Dried kernels were crushed using a semi-handcrafted
(maize, rice, millet, etc.) and tubers (yam, sweet grinder and placed in a stainless steel vat. Hexane was
potato, manioc, etc.) that are low in protein, lipids added 1:1 (W/v) to the flakes for oil extraction. The
and micronutrients. In view of the above, it would be mixture was macerated for 30 min before being
advisable to evaluate in vitro digestibility and heated at 130° for 50 min and left to stand for 24 h at
determine the acceptability of Attiéké/cashew room temperature. The pellet was then separated
kermels /moringa composite flours. from the supernatant (oil and hexane). This operation
is performed twice. The oil cakes are pressed for 24 h
Materials and methods to extract the remaining oil. The de-oiled cakes are
The biological material used in this study consists of oven-dried at 70°C for 12 hours. They are ground in a
various flours based on dehydrated Attiéké, cashew mill and the flour obtained is stored in polyethylene
kernels (Anacardium occidentale) and moringa leaves bags. Production of de-oiled and fermented cashew
(Moringa oleifera). The attiéké, cassava semolina kernel flour.
(Manihot esculenta Crantz), was purchased from local
producers in the village of Djahakro, opposite the To produce a flour from cashew kernel meal, the
Institut National Polytechnique Houphouët Boigny modified d'Ijarotimi et al. (2012) method was used.
(INP-HB) in the town of Yamoussoukro, Lake District. The resulting kernels are boiled at 100°C for 1 h. The
Cashew kernels obtained from cashew nuts boiled kernels are tightly wrapped in plantain leaf for
(Anacardium occidentale) were supplied by the 72 h for fermentation. Fermentation is carried out
laboratories of the Institut National Polytechnique using micro-organisms naturally present on the
Houphouët-Boigny (INP-HB). Moringa (Moringa surface of the plantain leaves. The fermented seeds
oleifera L) leaves were harvested in the town of are dried in a 60°C oven for 48 hours. The fermented
Yamoussoukro (city of ivory coast). kernels are crushed and hexane added as described

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above. After extraction, the oil cakes were dried at DNS added to stop the reaction. The mixture was
70°C for 12 h to evaporate the hexane. The cakes were incubated in a boiling water bath for 5 min and
ground in a mill and packed in polyethylene bags. allowed to cool to room temperature before the
Moringa powder production M. oleifera leaflets are addition of 2 mL distilled water. Enzyme-free controls
detached from their petioles, sorted to remove were made under the same conditions. Absorbance
damaged leaves and sanitized for five minutes in was measured at 540 nm using a UV-Force
bleach water. After rinsing in distilled water and spectrophotometer (Uv-100, Cyberlab, USA). The
draining for 30 minutes, the leaflets are soaked for 12 amount of sugar released was determined using a
hours and dried in a ventilated room away from the calibration line obtained with a glucose solution (1
sun for three weeks, then ground in a hammer mill mg/mL). Tests were carried out in triplicate on each
and packed in polyethylene bags. Formulation of sample. Flour digestibility was measured in terms of
infant flours: attiéké / cashew almonds/moringa. reducing sugars/min. Sensory evaluation of porridges
prepared from Attiéké-cashew kernel-moringa
The attiéké/cashew almond/moringa composite composite flours.
flours are obtained by incorporating respective
proportions of 10%, 15% and 20% moringa flours in Preparation of porridges from attiéké/cashew
the two composite flours most appreciated in the kermel/moringa composite flours
study made by Koné et al. (2017), (FAFCF15: 85% The porridges were prepared by diluting 50 g flour in
attiéké flour/15% fermented cashew kernels; 300 mL tap water. Cooking took 5 min over low heat.
FAFCNF10: 90% attiéké flour/10% unfermented At the end of cooking, 18 g of sugar were added to the
cashew kernels). Each formulation is carefully mixed mixture. The porridges were cooled to room
in a blender, then divided into 250 g fractions in temperature in the preparation room before being
polyethylene plastic bags, and stored for analysis. served. Hedonic test.

Formulations and their abbreviations The hedonic test panel was made up of 60 untrained
A: 90% FAFCF15 + 10% moringa students (men and women) who are regular
B: 85% FAFCF15 + 15% moringa consumers of porridges, recruited on the basis of their
C: 80% FAFCF15 + 20% moringa availability. The different porridge samples of
D: 90% FAFCNF10 + 10% moringa unfermented Attiéké/cashew almond composite
E: 85% FAFCNF10 + 15% moringa flours enriched with 10%, 15%, 20% moringa powder
F: 80% FAFCNF10 + 20% moringa coded with three-digit random numbers, were
presented simultaneously to each subject in
FAFCF15: Attiéké flour + 15% fermented cashew randomized order. Then, samples of fermented
almond flour Attiéké flour/cashew almonds slurries enriched with
FAFCF10: Attiéké flour + 10% fermented cashew 10%, 15%, 20% moringa powder were presented
almond flour under the same conditions to the tasters, so that they
could indicate for each type of formulation
In vitro digestibility of composite flours (fermented and non-fermented) the sample they liked
To a tube containing 7.5 mL of 20 mM acetate buffer, best. Next, the pleasure experienced by each panelist
pH 5 was added 3 mL of the α-amylase suspension. after tasting each sample was marked on a nine point
The whole was pre-incubated for 10 min at 37°C and hedonic scale. Scores ranging from 9 (extremely
4.5 mL of 1% flour gel was added. The resulting pleasant) to 1 (extremely unpleasant) were assigned
reaction mixture was incubated at 37°C in a water to the different modalities of the scale to determine
bath for 140 min. At different time intervals, 250 μL the level of acceptability of each formulation
of reaction medium was withdrawn and 300 μL of (Meilgaard et al., 1999).

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Descriptive analysis quantitative

For quantitative descriptive analysis, a panel of 15
students from the Biochemistry and Food Science
laboratory of the Biosciences UFR of the Félix
Houphouët-Boigny University were recruited and
trained in the methodology of quantitative
descriptive analysis (AFNOR, 1984). They were then
familiarized with the vocabulary used to evaluate
infant meal slurries (AFNOR, 2000). The different Fig. 1. Specific activity (µmol/min*mg) of digestive
coded slurry samples of unfermented attiéké/cashew juice enzyme extract of the snail
kernel composite flours enriched with 10%, 15%,
20% moringa powder were presented
simultaneously to each subject in randomized order.
Then, coded samples of attiéké/cashew kernel
composite flours enriched with 10%, 15%, 20%
moringa powder were presented to each subject
following the same procedure. After the training
phase, the slurries were evaluated for each
organoleptic attribute using a 100 mm linear scale,
Fig. 2. Enzymatic digestibility curve for attiéké flour,
with the left-hand end showing the lowest intensity
wheat flour and wheat bran. attiéké/cashew
and the right-hand end showing the highest
kermels/moringa composites and commercial infant
intensity. Each panelist then marked the perceived
flour
intensity with a line on the scale.
E: 85% FAFCNF10 / 15% Moringa; A: 90% FAFCF15 /

Results 10% Moringa; FA: Attiéké flour; BM: BLEDINE

In vitro enzymatic digestibility of moringa-enriched commercial infant flour

Attiéké/cashew nut composite flours

Fig. 1 shows the specific activity as a function of Table 1 presents the overall acceptability and

different dilutions of the enzyme extract (α-amylase organoleptic properties of the slurries of the

present in digestive juice). The 1/200 dilution shows composite Attiéké/cashew almond flours enriched

the highest specific activity. This dilution was used with moringa powder, and of the commercial

to determine the amount of reducing sugars control infant flours Blédine and Farinor. All

produced by enzymatic hydrolysis of flour. Fig. 2 porridges were moderately accepted by panelists.

shows the enzymatic hydrolysis curves for Attiéké Statistical analysis showed that the appreciation of

flour, moringa-enriched composite flours and the composite flour porridges differed significantly

Blédine commercial infant flour. Both moringa- (P < 0.05). The Blédine commercial flour porridge

enriched composite flours have higher quantities of was the most accepted, with a score of 8/9.

reducing sugars released than commercial infant However, the Farinor (FP) commercial flour

flour. Nonetheless, unfermented moringa-enriched porridge and the Attiéké/cashew almond

Attiéké-cashew almond composite flour (E) and composite flour porridges enriched with 10% and

Attiéké flour (FA) have virtually the same reducing 15% moringa powder (A, D and E) had statistically

sugar content up to 50 min. Composite flour identical scores (7/9) (P> 0.05). All slurries of the
(Attiéké/fermented cashew almonds) enriched with different formulations of attiéké/cashew nut
moringa (A) had the highest reducing sugar content, composite flours enriched with moringa powder
and commercial flour the lowest. have values between 7/9 and 5/9.

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Table 1. Average values for acceptability and organoleptic properties of porridges based on moringa-enriched
Attiéké/cashew kernel flours and commercial infant flours

The scores (Table 1) for the various descriptors show They are higher than those of slurries of fermented
significant differences (p < 0.05). The slurry color of composite Attiéké/cashew kernel flours enriched with
BM commercial flour was judged white with a score of 15% and 20% moringa powder (B and C) and
73.3 mm, while that of FP was judged yellow with a unfermented composite Attiéké/cashew kernel flours
score of 72 mm. Tasters rated moringa-enriched enriched with 20% moringa powder (F) (64.4 mm;
composite flours as green. The scores attributed to 57.7 mm and 58.3 mm respectively).
these flours were statistically different, ranging from
55 mm to 72.5 mm. However, these scores are still lower than those for
Blédine and Farinor commercial flour porridges. The
The intensity of green color in slurries of fermented porridges of the Attiéké-cashew almond composite
Attiéké/cashew kernel composite flour formulations flours enriched with 10% moringa A and D were
enriched with 10%, 15% and 20% moringa powder (A, statistically the most viscous (68.6 mm and 67.4 mm)
B and C) is statistically higher (P < 0.05) than that of of the different formulations. The creamy texture of
unfermented attiéké/cashew kernel composite flours the porridges of the different moringa-enriched flours
enriched with 10%, 15% and 20% moringa powder (D, was moderately perceived by tasters. In addition, the
E and F). The sweetness of boiled Attiéké/fermented creamy texture of Blédine and Farinor commercial
cashew almond composite flours enriched with 10% porridges had intensities of 75 mm and 61.1 mm.
moringa powder (A) and unfermented attiéké/cashew
almond composite flours enriched with 10% and 15% Structuring the variability of organoleptic
moringa powder (D and E) is significantly higher (P < characteristics of Attiéké/cashew nut composite
0.05) than that of commercial flours, with scores flours enriched with moringa leaf powder
ranging from 47.1 mm (C) to 62.6 mm (A and E). In Principal Component Analysis (PCA) was used to
contrast to sweetness, bitterness is less perceived for group the different porridges of Attiéké/cashew
all boiled products. Ratings ranged from 18.4 mm to kermels composite flours enriched with moringa
30.9 mm. The smooth texture scores of the composite powder according to organoleptic attributes (texture,
Attiéké/fermented cashew almond flour porridges aroma, taste, color and general acceptability) (Fig.
enriched with 10% moringa powder (A) and the 3).The projection of variables and samples enabled us
composite Attiéké/unfermented cashew almond flour to divide the samples into 4 groups. Group 1 is
porridges enriched with 10% and 15% moringa essentially made up of Blédine (BM) commercial
powder (D and E) are statistically identical (P> 0.05). infant flour, characterized by high values for

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organoleptic attributes such as aroma, viscous and These porridges are characterized by a green color
smooth textures, mouthfeel, white color and good and a bitter taste. Boiled products based on the
general acceptability. The second group is essentially composite flour Attiéké/fermented cashew
made up of slurry from the other Farinor (FP) almonds enriched with 10% moringa powder (A)
intantile commercial flour, which is characterized in and boiled products based on the composite flour
particular by its yellow color. The third group is made attiéké/unfermented cashew almonds enriched
up of slurries of the composite flour with 10% and 15% moringa powder (D and E) form
Attiéké/fermented cashew almonds enriched with the fourth group. They are distinguished from the
15% and 20% moringa powder (B, C) and the slurry of other formulations by their more pronounced
the composite flour Attiéké/unfermented cashew sweetness, in contrast to their bitter taste and
almonds enriched with 20% moringa powder (F). green color (D and E).

Fig. 3. Projection of the organoleptic parameters and slurry samples of the flours studied in the factorial plane 1-
2 of the principal component analysis (PCA).
CJ: Yellow color; Cv: Green color; Cb: White color; Ss: Sweet taste; Sa: Bitter taste; Arô: Flavor; Tvis: Viscous
texture; TI: Smooth texture; Aspb: Mouthfeel; Acg: General acceptability.
A: 90% FAFCF15/10% Moringa; B: 85% FAFCF15/15% Moringa; C: 80% FAFCF15/20% Moringa;
D: 90% FAFCNF10/10% moringa; E: 85% FAFCNF10/15 % Moringa; F: 80% FAFCNF10/20% Moringa ;
BM: BLEDINE commercial infant flour; FP: FARINOR commercial infant flour

Discussion Indeed, several factors can influence starch hydrolysis

The "in vitro" enzymatic digestibility over 140 min of kinetics (Li et al., 2014); in particular, changes in
moringa-enriched composite infant flours (A and E) starch state that occur during processing steps. In this
and Blédine commercial infant flour (BM), showed study, the formulated flours have finer sizes
that the rate of reducing sugars released was higher in compared to the control flour. Indeed, it has been
the composite flours (A and E) than in the shown that flour digestibility depends on its
commercial flour. The digestibility of a starch granulometry (Mahasukhonthachat et al., 2010). The
resource is conditioned by a number of factors. finer the flour, the more susceptible it is to enzyme

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attack. Similarly, the heat treatment (cooking) enriched with moringa A, D and E. The viscous
employed would also serve to increase their texture is reduced as the incorporation rate of
digestibility (Singh et al., 2010; Dhital et al., 2015). moringa powder increases. This is explained by the
fact that the starch content, responsible for gel
When starch is heated to around 80°C in an aqueous formation during baking, is reduced with increasing
medium, it hydrates and swells. Part of the amylose, incorporation of moringa powder. The green color is
then of the amylopectin, passes into solution. The more noticeable in flour porridges enriched with 20%
suspension then becomes viscous, and the gelatinized moringa powder than in other porridges. This factor
starch becomes more easily hydrolyzed. Furthermore, influences the acceptability of the porridges. The
the fermentation process undergone by the cashew porridges of composite flours enriched with 10 to 15%
kernel flour present in formulation A could account moringa (B, C and F) are linked by the green color
for its greater digestibility (Elkhalifa et al., 2004; and bitter flavor, despite its low perception, which
Soro et al., 2013). limits their acceptability to panelists. Boiled
composite flours enriched with 5 to 10% moringa (A,
The sensory evaluation of the different porridges D and E) are strongly associated with sweetness,
revealed that the porridges of moringa enriched flours while bitterness is less perceived. Indeed, sweetness is
were moderately appreciated (5/9 to 7/9). The an important parameter in the usual appreciation of
hedonic test, which focused on general acceptability, porridges. Consumers generally appreciate the sweet
showed that the porridges of flours enriched with 10% flavor, which is said to confer a delicious taste
and 15% moringa were the most accepted (7/9) of the (Miallet-Serra et al., 2005). Studies also show that the
other composite flours enriched with moringa. taste for sweet foods is acquired from birth (Nicklaus
However, the Bledine control flour porridge was more et al., 2005).
appreciated. In fact, Bledine flour was made from
corn, with sugar and milk added to improve Conclusion
acceptability. Above 15% incorporation of moringa The study of the incorporation of moringa powder in
powder, porridges are less acceptable. This is due to composite flours revealed that the various treatments
the darker green color and bitter aftertaste. According carried out to obtain the flours contributed to improving
to Zongo et al, 2013, who pointed out that a high the "in vitro" digestibility of these composite flours.
amount of moringa powder improves the nutrient Sensory evaluation of the slurries of the composite flours
content of porridges but could influence their Attiéké/cashew almonds enriched with moringa powder
organoleptic quality. In the same vein, Shiriki et al. showed that the different slurries were accepted by
(2015) demonstrated that the quantity, quality and consumers. Descriptive analysis revealed a more
bioavailability of nutrients improved with the level of pronounced bitter taste and green color with increasing
fortification of supplemental foods with moringa levels of moringa powder. After 10% moringa
powder, but acceptability moved in the opposite enrichment, there was a decrease in the acceptability of
direction due to the increase in bitter taste. the porridges. However, after 10%, the bitter taste and
green color of the porridges were more perceived by the
Descriptive analysis revealed that the three accepted panelists.
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