Physicochemical and Nutritional Characterization of a Post-Operative Beverage Formulated with Rice Milk, Soy Milk, Doum Extract and Lemon Juice Harvested from Benoué Valley in Cameroon
Junias Paki
Department of Agriculture, Livestock and By Products, National Advanced School of Engineering, University of Maroua, Cameroon.
Charles Touwang
*
Department of Agriculture, Livestock and By Products, National Advanced School of Engineering, University of Maroua, Cameroon.
Jean Paul Bayang
Department of Agriculture, Livestock and By Products, National Advanced School of Engineering, University of Maroua, Cameroon.
Pierre Biyanzi
National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundéré, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Liquid diets are used temporarily after illness or surgery to provide easily absorbable nutrients, maintain hydration, and support recovery, but they may lack sufficient protein, fiber, and micronutrients if poorly balanced. In northern Cameroon, many postoperative patients cannot access commercial nutritional products, leaving families to manage nutrition without adequate knowledge of high-quality liquid diets. The objective of this study was to formulate a liquid food with high nutraceutical potential using rice (Oriza sativa) milk, soy (Glycine max) milk, doum (Hyphaene thebaïca) extract, and lemon (Citrus limon) juice. Twelve porridges were formulated using a simplex design with constraints. The physicochemical profiles of the most popular beverages and a traditional porridge (BT) regularly consumed were compared. The results show that porridges B12 (45%, 35%, 10%, 10%) and B6 (40%, 30%, 20%, 5%) were the most accepted. Significant differences (p < 0.05) were observed between the measured parameter values. The BT porridge stood out with a pH of 2.5, while porridges B12 and B6 had pH values of 5.5 and 5, respectively. The B12 mixture had higher levels of protein (9.48±0.08%), carbohydrates (37.01±0.01%), and fat (6.25±0.6%), with an energy value of 245.23±7.56 kcal/100 ml. Similarly, its Ca and Mg contents were the highest, at 66.02 ± 0.07 mg/100 g and 22.99 ± 0.08 mg/100 g, respectively. Porridge B6 showed higher levels of vitamin A (3.06±0.02 μg RE/100 g) and vitamin C (16.87±0.05 μg EAA/100 g). The B12 beverage stood out for its higher polyphenol (184.17 ± 2.61 mgEAG/100g) and tannin (8.87 ± 0.05 mgEC/100g) content compared to those of B6 and BT. The flavonoid content, however, was highest in B6 at 54.46 ± 0.46 mgE/100g. Drinks B12 and B6 appear to be sources of essential nutrients and bioactive compounds. Optimizing the ratio of the various components is necessary to improve nutrient absorption while preserving the antioxidant and functional properties of the formulated drinks.
Keywords: Liquid food, porridge, formulation, bioactive compounds, nutraceutical