Protein Digestibility and Sensory Evaluation of Spagetti Fortified With Vegetable Protein Sources.

Abstract

Protein enhancement of spaghetti products was carried out through fortification with vegetable sources that included melon, groundnut and soyabean. The domino effects were evaluated using an animal mode: nutritional, biochemical and sensory parameters of the new products were examined. Results showed that of the three fortificants, only soyabean gave a percentage mean weight gain (86.70 ± 4.149) above that of control (5.54 ± 2.409). the mean protein efficiency ratio (PER) obtained for soyabean (1.75 ± 0.00) was statistically different (P<0.05) from control (1.04 ± 0.00). Feeding spaghetti alone gave the poorest percent weight gain of (19.8 ± 1.64) and a mean PER of (0.51 ± 0.01) that was below that of the control. Serum protein content, a sensitive indicator of protein nutritional status was consistent with these findings. Panellists preferred spaghetti fortified with soyabean over that fortified with groundnut and melon. In most cases, the mouth fill spaghetti fortified decreased with storage. However, general acceptability of the product was not affected. On the basis of nutritional and biochemical data, spaghetti fortified with soyabean is preferred.