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Formulation and Quality Characterization of Energy‐Dense Foods From Local Ingredients Targeted for High‐Performance Nutrition.

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Title: Formulation and Quality Characterization of Energy‐Dense Foods From Local Ingredients Targeted for High‐Performance Nutrition.
Authors: Kabore, Jean Axel T.1 (AUTHOR) kaborejeanaxeltegwende@gmail.com, Compaore, Ella W. R.1 (AUTHOR), Ky, Inoussa1 (AUTHOR), Ouedraogo, Ousmane1 (AUTHOR), Kabore, Kayaba1 (AUTHOR), Nikiema, Fulbert2 (AUTHOR), Kabre, Elie2 (AUTHOR), Dicko, Mamoudou H.1 (AUTHOR), Langyan, Sapna (AUTHOR) sapna82@icar.org.in
Source: Journal of Food Quality. 1/4/2026, Vol. 2026, p1-10. 10p.
Subjects: Caloric content of foods, Nutritional value, Nutrition, Food safety, Sports nutrition, Local foods, New product development, Enriched foods
Abstract: Military personnel operating in field environments often experience energy deficits due to limited access to adequate nutrition. Therefore, the development of high‐calorie, shelf‐stable, and nutrient‐dense foods is essential to sustain their performance and health. This study aimed to formulate and evaluate the nutritional and microbiological quality of such high‐calorie foods using locally available raw materials, guided by a design of experiments approach. Ten distinct food formulations were developed based on a mixture design plan. Physicochemical and microbiological parameters were analyzed according to ISO and AOAC standards. The results revealed protein contents ranging from 20.86 to 29.84 g/100 g, carbohydrates from 33.39 to 48.39 g/100 g, and fat from 18.71 to 33.71 g/100 g, with a maximum energy value of 520.40 kcal/100 g. A radar chart illustrated that F7 was the richest in protein, F9 had the highest lipid content, and F8 contained the most carbohydrates. The pH, humidity, dry matter, total ash, and °Brix values ranged from 4.30 to 5.03, 12.04% to 27.04%, 72.96% to 87.96%, 3.84% to 20.60%, and 0.67 to 1.40, respectively. The contents of sodium, calcium, magnesium, zinc, potassium, and iron (mg/100 g) varied between 55.68 and 1172.8, 59.75 and 126.3, 44.59 and 92.26, 1.14 and 2.18, 596.64 and 838.68, and 2.21 and 4.95, respectively. Microbiological analyses confirmed the absence of pathogenic microorganisms, including Salmonella spp., Escherichia coli, and Staphylococcus spp. The novelty of this study lies in the integration of physicochemical, nutritional, and microbiological profiling within a formulation optimization framework which demonstrates an innovative approach to the development of stable, nutrient‐rich, and high‐calorie foods from locally sourced ingredients. These findings demonstrate also the potential for locally sourced ingredients to support the development of fortified foods for both military and sports applications. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Formulation and Quality Characterization of Energy‐Dense Foods From Local Ingredients Targeted for High‐Performance Nutrition.
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  Data: <searchLink fieldCode="AR" term="%22Kabore%2C+Jean+Axel+T%2E%22">Kabore, Jean Axel T.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> kaborejeanaxeltegwende@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Compaore%2C+Ella+W%2E+R%2E%22">Compaore, Ella W. R.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ky%2C+Inoussa%22">Ky, Inoussa</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ouedraogo%2C+Ousmane%22">Ouedraogo, Ousmane</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kabore%2C+Kayaba%22">Kabore, Kayaba</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nikiema%2C+Fulbert%22">Nikiema, Fulbert</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kabre%2C+Elie%22">Kabre, Elie</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dicko%2C+Mamoudou+H%2E%22">Dicko, Mamoudou H.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Langyan%2C+Sapna%22">Langyan, Sapna</searchLink> (AUTHOR)<i> sapna82@icar.org.in</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 1/4/2026, Vol. 2026, p1-10. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Caloric+content+of+foods%22">Caloric content of foods</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Nutrition%22">Nutrition</searchLink><br /><searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Sports+nutrition%22">Sports nutrition</searchLink><br /><searchLink fieldCode="DE" term="%22Local+foods%22">Local foods</searchLink><br /><searchLink fieldCode="DE" term="%22New+product+development%22">New product development</searchLink><br /><searchLink fieldCode="DE" term="%22Enriched+foods%22">Enriched foods</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Military personnel operating in field environments often experience energy deficits due to limited access to adequate nutrition. Therefore, the development of high‐calorie, shelf‐stable, and nutrient‐dense foods is essential to sustain their performance and health. This study aimed to formulate and evaluate the nutritional and microbiological quality of such high‐calorie foods using locally available raw materials, guided by a design of experiments approach. Ten distinct food formulations were developed based on a mixture design plan. Physicochemical and microbiological parameters were analyzed according to ISO and AOAC standards. The results revealed protein contents ranging from 20.86 to 29.84 g/100 g, carbohydrates from 33.39 to 48.39 g/100 g, and fat from 18.71 to 33.71 g/100 g, with a maximum energy value of 520.40 kcal/100 g. A radar chart illustrated that F7 was the richest in protein, F9 had the highest lipid content, and F8 contained the most carbohydrates. The pH, humidity, dry matter, total ash, and °Brix values ranged from 4.30 to 5.03, 12.04% to 27.04%, 72.96% to 87.96%, 3.84% to 20.60%, and 0.67 to 1.40, respectively. The contents of sodium, calcium, magnesium, zinc, potassium, and iron (mg/100 g) varied between 55.68 and 1172.8, 59.75 and 126.3, 44.59 and 92.26, 1.14 and 2.18, 596.64 and 838.68, and 2.21 and 4.95, respectively. Microbiological analyses confirmed the absence of pathogenic microorganisms, including Salmonella spp., Escherichia coli, and Staphylococcus spp. The novelty of this study lies in the integration of physicochemical, nutritional, and microbiological profiling within a formulation optimization framework which demonstrates an innovative approach to the development of stable, nutrient‐rich, and high‐calorie foods from locally sourced ingredients. These findings demonstrate also the potential for locally sourced ingredients to support the development of fortified foods for both military and sports applications. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1155/jfq/2475730
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 10
        StartPage: 1
    Subjects:
      – SubjectFull: Caloric content of foods
        Type: general
      – SubjectFull: Nutritional value
        Type: general
      – SubjectFull: Nutrition
        Type: general
      – SubjectFull: Food safety
        Type: general
      – SubjectFull: Sports nutrition
        Type: general
      – SubjectFull: Local foods
        Type: general
      – SubjectFull: New product development
        Type: general
      – SubjectFull: Enriched foods
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      – TitleFull: Formulation and Quality Characterization of Energy‐Dense Foods From Local Ingredients Targeted for High‐Performance Nutrition.
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              Text: 1/4/2026
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              Y: 2026
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