Dataset on Nutritional Composition, Sensory Analysis and Shelf Life Stability of Quelea Birds Meat Based Instant Complementary Foods in Tanzania Prepared By using Linear Programming Technique.

Published: 12 September 2022| Version 1 | DOI: 10.17632/5b9tzmmbnm.1
Contributor:
Richard Mongi

Description

This Data in Brief article provides four tables, five figures and their raw data (as supplementary material). Table 1 is about proximate composition which corresponds to raw data (S 1), Table 2 is about mineral contents which correspond to raw data (S 2) and Table 3 and Figure 3 present quantitative deceptive analysis, (mean intensity scores) and Principal component analysis bi-plot correspond to raw data in file S 4. Furthermore, Table 4 and Figure 5 present shelf life predictions of complementary flour formulation which corresponds to raw data file S 6 while Figures 1 and 2 present vitamin A contents (Retinol and beta-carotene) which correspond to raw data file S 3. Figure 4 presents the overall mean hedonic score showing the consumer acceptability of the developed flours which corresponds to raw data S5.

Files

Steps to reproduce

Four complementary food formulations were developed using a linear programming approach with the main ingredients being quelea bird’s meat, potatoes, banana, rice and vegetables. The formulations were cooked, extruded and milled to dry instant flour which was used for porridge preparation using hot water at 45°C. The flour was analyzed for nutritional composition and shelf life stability while the developed porridge was analyzed for sensory profile and consumer acceptability Proximate composition: Association of Official Analytical Chemists standard procedures (AOAC, 2005). Protein by micro Kjeldahl method (Method 960.52), moisture content by oven drying (Method 925.10), fat by soxhlet extraction (Method 2003.05), ash by combustion (Method 923.03), crude fibres by dilute acid, and alkali hydrolysis (Method 978.0) and carbohydrate was determined by the difference method. Minerals contents: Zn, Ca, Fe and Mg were determined by Atomic Absorption Spectrometer (AAS) (Unicam 919, Pye Unicam, England). Vitamin A: Retinol was determined by X-Ma UV-VIS spectrophotometer, model 3000 and beta-carotene was extracted by the method described by AOAC (2005). Sensory profile and consumer acceptability; Determined by a method described by Lawless and Heymann (2010). Shelf life analysis: Carried out by monitoring the consumer acceptability of products stored at 25 °C after every 15 days for 90 days and prediction was done using linear regression.

Institutions

University of Dodoma College of Health Sciences

Categories

Food Analysis, Sensory Evaluation of Food Products

License