Sensory Analysis of Porridges Processed from Flours of Palmyra New Shoots Enriched with Powders of Moringa oleifera Leaflets and Vigna unguiculata Beans

The current study focuses on the sensory properties of fifteen (15) composite porridges processed from flour of new shoots tubers of Borassus aethiopum Mart basis. The composite flours were processed from mixture of various ratios of B. aethiopum flour (BAM) and powders of beans of Vigna unguiculata (VUW) and leaflets of Moringa oleifera (MOL). Sensory analyses were performed to reveal the descriptive profile regarding four (04) sensory parameters, namely aroma, flavour, appearance, and texture, and then the general acceptance of the porridges. Thus, the sensory profile of the studied composite flour porridges was determined against two control flours (ET1 and ET2). Then, the general acceptance was probed with two of the composite flours highlighting better sensory profiles, and then compared to both control flours. From the sensory description of the studied porridges, the samples EF07 (57% BAM, 26% VUW, and 17% MOL) and EE09 (61% BAM, 24% VUW, and 15% MOL) provided higher sweet flavour (4.27 and 4.07/9), agreeable aroma (6.67 and 6.47/9), and fluid texture (6.27 and 5.53/9), and revealed lower bitter taste (1.73 and 1.80/9). Besides, composite flours porridges EF07 and EE09 were accepted by 86% and 82% persons including 46% and 24% full acceptance, respectively. Oppositely to the composite flours porridges containing no substantial ingredient, the control porridges (ET1 and ET2) recorded 100% acceptation by panelists. The formulations of composite flours with B. aethiopum Mart new shoots basis could be more accepted as food after addition of additives such as sugar, milk and natural aromas. Such processing could result in better promotion of this plant species culture for the biodiversity preservation and generating significant incomes for farmers in rural zones.