Abstract
Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.
Highlights
Carbohydrate based starchy foods such as cassava, yam, plantain, maize, rice among others are the staple food in most developing countries especially in Africa leading to various malnutrition problems
Food enrichment involves the addition of nutrients to foods to compensate for losses that may occur during processing or present in minute amount
Due to various nutrients possessed in African yam bean (AYB), it is a good candidate for the development of new functional foods for consumer acceptability, the need for the enrichment in unripe plantain flour
Summary
Carbohydrate based starchy foods such as cassava, yam, plantain, maize, rice among others are the staple food in most developing countries especially in Africa leading to various malnutrition problems. There are other pulses that could help meet dietary needs but are cultivated only in localized areas and are underutilized These under-exploited legumes include African yam bean (AYB) (Sphenostylis stenocarpa) and bambara groundnut (Vigna subterranea). The proteins in AYB compares favourably with those in pigeon pea, chick pea, Bambara groundnut and common bean It is rich in dietary fiber (Ndidi et al, 2014; Anya and Ozung, 2019), carbohydrates (Eromosele et al, 2008; Ajibola and Olapade, 2016). Due to various nutrients possessed in AYB, it is a good candidate for the development of new functional foods for consumer acceptability, the need for the enrichment in unripe plantain flour. The objective is geared towards producing composite flour by enriching unripe plantain with African Yam Bean (AYB) flours, determining chemical and functional properties of the composite flours as well as its product acceptability
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