Journal of Global Traditional Medicine and Indigenous Healing Systems
Development, Physicochemical and Sensory Characterization of Cereal Bars with Added Local Fruits Vangueria Infausta and Strychnos Spinosa
Abstract
Domingos Afonso Domingos, Chale Carlos Salimo Chequele, Angelica Agostinho Machalela, Ezequiel Carlitos Mutie, Antonio Elisio Jose, Ivans Elton Namacatipa and Emilio de Cristo Reginaldo Pacule
In Mozambique, a wide variety of edible wild plants with high nutritional and medicinal value are widely available. Vangueria Infausta (Maphilua) and Strychnos Spinosa (Massala) are sold in informal markets during the harvest season and are consumed in various forms, such as in cereal bars. Cereal bars are food products made by compressing cereal flakes such as corn, rice, or oats, with the addition of honey, sugar, water, and fruit. This study aimed to produce and evaluate the physicochemical, microbiological, and sensory properties of cereal bars with the addition of Vangueria Infausta and Strychnos Spinosa pulp. 3 formulations were developed: F1: 12% Vangueria Infausta, 5.99% Strychnos Spinosa; F2: 12.61% Strychnos Spinosa, 5.38% Vangueria Infausta; and F3: 4.06% Strychnos Spinosa and 13.93% Vangueria Infausta. The following physicochemical parameters were determined: moisture content by the 105°C drying method, protein by the Kjeldahl method, ash by incineration at 550°C, pH by the potentiometric method, Brix by refraction, fat content by the Bligh and Dyer method, Vitamin A by the chromatographic method, carbohydrate content by the difference method, and caloric value by summing the macronutrients. Sensory analysis was conducted using an affective test with a panel of 50 untrained tasters, who assigned scores for attributes such as: appearance, color, flavor, texture, aroma, and aftertaste. Molds and yeasts were determined using the dilution plating technique (plate count), and microbiological stability was assessed based on initial mold and yeast levels, which were monitored over 30 days of storage. Data were analyzed using the Minitab statistical software package, Version 18.1, at a 5% significance level using Tukey’s test. The physicochemical parameters showed moisture (12.2–12.55%), ash (1.56–1.96%), protein (11.0–14.4%), fat (4.24–5.48%), vitamin A (35.6–46.86%), carbohydrates (66.0 to 71.13%), and a caloric value (366.12 to 371.01 kcal). For the microbiological parameters, levels of 0.01 to 0.021 log CFU/100 g were observed. Sensory evaluation showed that the product was accepted, with formulation F2 standing out most, achieving a 78.56% acceptability index. This study concluded that the addition of wild fruits is technically feasible for diversifying their consumption in cereal bars. Overall, it was found that the second formulation, containing 5.38% Vangueria Infausta and 12.59% Strychnos Spinosa, yielded better results than the other two in terms of physicochemical quality when used in the production of cereal bars. There is a need to improve the quality management of the bars produced, since the microbiological analysis showed low levels, indicating safety and hygienic sanitary quality.