Food Quality: A Comparison of the Proximate Content & Sensory Properties of Some Composite Flour Meals

Abstract

Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption.
 Study Design: Experimental and observational.
 Place and Duration of Study: University of Calabar, Calabar - Nigeria. July to September, 2019.
 Methodology: The samples were purchased from the market, washed, dried, and milled under proper sanitary conditions. The flours were then formulated by weight (1:1) and thoroughly milled together giving 3 composite flour mixes of guinea corn-millet, unripe plantain-cabbage and corn-cassava flour. These were made into meals (pastes) by boiling in hot water using standard procedures. Proximate analysis was carried using standard AOAC methods while the sensory evaluation was done by 20 semi-trained panelists using a 9-point hedonic scale. Statistical analyses of results were carried out using Statistical Package for Social Sciences and significance was accepted at p< 0.05.
 Results: Unripe plantain-cabbage flour mix had significantly higher content of protein, fat, ash, carbohydrate and consequently calories, while maize-cassava flour mix had the lowest content of fat and calories. The carbohydrate content of the 3 composite flours ranged from 24.23 to 27.45 KCal/100 g with guinea corn-millet flour mix having the least value. All 3 composite flour mixes were observed to be of good nutritional value.
 Conclusion: Unripe plantain-cabbage flour mix and guinea corn-millet flour mix is recommended as a healthier alternative to excessively starchy swallows of low nutrient quality. Also, maize-cassava flour mix may be useful in the management of diabetes and obesity as it had lower caloric value and fat with good protein content and moderate carbohydrate. Generally, the 3 mixes had good acceptability, hence composite flour formulations made of indigenous foods should be encouraged since the combinations are not only palatable but of better nutrient quality than single flours.