Physicochemical, functional, and color properties of composite flour from peanut, chickpea, maize, and orange-fleshed sweet potato

The study evaluated the nutrient, anti-nutrient, functional and sensory properties of complementary food from brown rice (oryza sativa), kidney beans (phaseolus vulgaris l.), orange fleshed sweet potato (ipomoea batatas) and carrot (daucus carota l). The kidney beans (phaseolus vulgaris l.) and carrot (daucus carota l) was purchased from Relief Market Owerri, Imo State, brown rice was purchased from Abakiliki Market, Ebony State, while orange fleshed sweet potato was purchased from National Root Crop Research Institute (NRCRI) Umudike Abia State. These raw materials were sorted, cleaned and processed into individual flours. The composite flour blends were formulated into four samples in ratio of BK (Brown rice (70%) and kidney beans (30%) flour), BKOC (Brown rice (60g), kidney beans (25g), orange fleshed sweet potatoes (10g), and carrot (5g) flour), BKOC1 (Brown rice (50g), kidney beans (20g), orange fleshed sweet potatoes (15g), and carrot (15g) flour), BKOC2 (Brown rice (40g), kidney beans (20g), orange fleshed sweet potatoes (20g), and carrot (20g) flour). Chemical and functional properties analysis of the samples were determined using standard methods while sensory evaluation was done using a nine-point hedonic scale. Data obtained were analyzed with ANOVA to compare different variables using IBM SPSS Statistics Version 23. Result of mineral composition showed that showed that Sample BKOC2 was significantly higher (p < 0.05) in the mean value of Iron (7.44 mg), Zinc (5.61 mg), Potassium (416.33 mg), magnesium (183.67 mg) and sodium (209.50 mg) contents than other samples. Result of the anti-nutrients composition showed that BK had tannin content of 0.683 mg/100 g, BKOC1 had a tannin content of 0.42 mg/100g, Cerelac had a phytate content of 0.084 mg/100g, BKOC recorded phytate content of 0.85 mg/100g, BKOC2 had an oxalate content of 0.4 mg/100 g. The study showed that the complementing of brown rice-based complementary foods with kidney beans, orange fleshed sweet potatoes and carrot flours improved the protein, fat, carbohydrate, mineral and vitamin contents of the products as well as improved the functional properties. Results obtained in this present study also showed that the complementary food blend samples analyzed in this present study presented a low content of anti-nutrients and therefore, does not constitute a major health hazard in this regard, making it suitable for human consumption.

Background and Objective: Bakery products traditionally rely on wheat flour, but growing health consciousness has spurred demand for gluten-free options.Chickpea and Orange-Fleshed Sweet Potato (OFSP) flours offer promising alternatives with enhanced nutritional profiles.The objective of this study is to characterize the functional, pasting and physical properties of Orange-Fleshed Sweet Potato (OFSP), chickpea and wheat flour to evaluate their potential as gluten-free alternatives in bakery products. Materials and Methods:This study determined the functional, pasting and physical properties of three types of flour: Orange-Fleshed Sweet Potato (OFSP), chickpea and wheat.A comprehensive analysis was conducted to characterize these properties, utilizing statistical analysis through ANOVA (p<0.05) to determine significant differences among the flours.Results: Chickpea flour demonstrated superior water (2.21 g/g) and oil absorption (1.03 g/g), alongside higher water solubility (25.41%) compared to wheat and OFSP flours.The OFSP flour showed greater dispersibility, bulk density (0.74 g/mL) and tapped density (0.87 mL/g).Wheat flour retained 50% on a 0.1 mm sieve, indicating finer particles and exhibited higher viscosities (2453.33 cp) and longer peak times (6.27 min) than chickpea and OFSP flours.Significant differences were also observed in color properties across the flours.Conclusion: This study highlights chickpea and OFSP flours as effective gluten-free alternatives in bakery products, enhancing nutritional profiles and demonstrating their versatile applications.

Sweet potato [Ipomoea batatas (L.) Lam] is amongst the most commonly grown root crops in Sub-Saharan Africa. Comparatively,orange-fleshed cultivars of sweet potato are richer in beta carotene, a precursor to dietary vitamin A than white-fleshed ones. In spite of their health benefits, yields have been low in Africa due to low soil fertility. Studies were therefore conducted to determine the effect of amending soils with poultry manure and NPKmineral fertiliser on the yield and storability of orange-fleshed (OFSP) and white-fleshed sweet potato (WFSP). The field experiment was 3x2 factorial laid out in a randomised complete block design. Factors were fertiliser at two levels (poultry manure at 8.6 t/ha and NPK at 200 kg/ha) and control (no soil amendment) and sweet potato cultivars at two levels (orange-flesh and white-flesh). The highest yield of 12.4 t/ha was obtained from white-fleshed sweet potato (WFSP) to which poultry manure was applied compared with 4 t/ha for OFSP. Poultry manure treated plots generally produced the highest average number of tubers per mound (9) and average unit storage tuber weight of 0.64 kg. In orange-fleshed sweet potato (OFSP) tubers from plants treated with poultry manure and NPK 30% showed signs of rot during storage whereas 80-100% of tubers in other treatments were recorded with rots within 18 weeks. Tubers from orange-fleshed sweet potato plants treated with NPK had significantly lower levels of weight loss (25%) compared to other treatments. From this study, it can be concluded that although WFSP recorded higher yield under the poultry manure, but storage losses of up to 80% could make WFSP less available during the lean season. The OFSP tubers on the other hand had better storage-life irrespective of whether treated with poultry manure or NPK. Therefore, the cultivation of OFSP with the application of poultry manure or NPK, but preferably the former could extend food availability well into the lean season. Key words: Sweet potato, poultry manure, fertiliser, storability.

Introduction: There is complete dependence on wheat flour for baked products, which are imported from other parts as wheat can’t grow in Nigeria. Therefore, to reduce the cost of importation, composite flour can be an alternative. Composite flour has some advantages for developing countries such as Nigeria as it reduces the importation of wheat flour and encourages the use of locally available resource for making flour.&#x0D; Methodology: Orange -fleshed sweet potatoes (OFSP), yellow roots cassava (YRC) were all sourced from National Root Crops Research Institute Umudike (NRCRI), while the plantain and Moringa oleifera leaves were gotten from Umuahia market and Michael Okpara University of Agriculture Umudike (MOUAU) respectively. The samples were processed into flour to form different blend ratio. The flour blend constitutes of yellow root cassava, orange fleshed sweet potato and plantain which were fortified with Moringa oleifera leaves at constant portion of 5% while the YRC, OFSP and plantain were varied at different concentrations.&#x0D; Three (3) experiments were conducted, of which experiment 1 is the flour made from the blend of YRC, OFSP, plantain and moringa oleifera leave. Sample A, B, C, D, E F, G and H were the composite flour. A consist of 65% YRC, 10% OFSP, 20% Plantain, 5% moringa leaves powder: B consist of 70% YRC, 10% OFSP, 15% Plantain, 5% moringa leaves powder: C is 75% YRC, 10% OFSP, 10% Plantain, 5% moringa leaves powder, D is made up of 80% YRC, 5% OFSP, 10% Plantain, 5% moringa leaves powder, E is 85% YRC, 5% OFSP, 5% Plantain, 5% moringa leaves powder, F is 95% and 5% moringa leaves powder, G is 95% plantain and 5% moringa leaves powder and H is 95% and 5% moringa leaves powder respectively. Experiment 2 was the extruded baked snacks from the blend ratio of composite flour and Experiment 3 was the fresh of yellow root cassava, plantain and orange fleshed sweet potatoes analysed on fresh basis.&#x0D; Results: The breakdown of the extruded baked snacks ranged between (254.72 RVU to 298.54 RVU) from sample P to J. No significant difference (P &gt;0.05) was observed among samples K (271.64 RVU), N (276.64 RVU) and M (279.11 RVU). Peak viscosity values obtained from experiment 1 ranged from 202.31 RVU to 388.68 RVU. There was no significant difference (P &gt;0.05) among the samples A (382.65 RVU), D (382.07 RVU), E (383.07 RVU) and H (384.63 RVU).The holding strength of the composite flour in this study range from 123.16 RVU to 256.62 RVU. The result on experiment 3i. e. fresh of yellow root cassava had the highest peak viscosity of (355.72 RVU), followed by sample R (291.75) and sample S (260.09 RVU) which were the fresh plantain and fresh orange-fleshed sweet potato. Result of trough, indicated that sample Q (117.17 RVU) had the highest trough followed by sample R (83.40 RVU) and S (80.16 RVU). A significant difference was observed on final viscosity within the fresh samples whereby sample Q (394.09 RVU) had the highest score followed by sample R (334.13 RVU) and S (300.63 RVU).&#x0D; Conclusion: There was no significant difference (P &gt;0.05) within experiment 1, 2 and 3 on peak value, final viscosity, setback, breakdown and peak time while the trough was high in experiment 1 (composite flour) than in experiment 2 and 3. As food, the extrudates with low relative viscosity can easily be eaten by infants while those with high viscosity can only be eaten easily by adults because they tend to be hard and cohesive in texture than samples with low viscosities.

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.

Data on nutritional composition, functional and pasting properties of food ingredients are of importance in food formulations. In this work, flours were prepared from four varieties of Nigerian sweet potato. Chemical composition, functional and pasting properties of the flours were determined using standard procedures. The moisture contents ranged between 6.5% and 10%, which are below 15% specified for flour samples. This study showed that Orange Fleshed Sweet Potato (OFSP) had the highest protein (2.9%) and Yellow Fleshed Sweet Potato (YFSP) had the least (2.3%). This study also showed that OFSP flour had the highest β-carotene content and YFSP had the least indicating that pro-vitamin A is more concentrated in OFSP than other varieties. The amylose content ranged between 21% and 21.7%. The values obtained for OFSP, YFSP, and White Fleshed Sweet Potato (WFSP) are not significantly different from each other but significantly higher than the value obtained for Purple Fleshed Sweet Potato (PFSP). The bulk density ranged between 0.8g/ml and 0.9g/ml indicating easy sinkability and dispersibility. Water absorption capacity ranged between 58% and 83%. The oil absorption capacity ranged between 31% and 51%. The solubility and swelling capacities ranged from 7% to 11%, and 1.2% to 1.7%, respectively. The pasting temperature/ time ranged between 780C (3.9 min.) and 830C (4.8 min.) indicating that the flours have easyto cook properties. The peak viscosity of the sweet potato flours ranged between 46.9RVU and 86 RVU and it indicates that WFSP will form paste easily than OFSP. The setback values ranged between 3.8 RVU and 21 RVU. The WFSP have the highest tendency to retrograde and the OFSP having the least tendency. The final viscosity ranged between 13 RVU and 82.2 RVU. Results indicate that the WFSP will form a better gel than OFSP. The above results indicate that the flours have good functional and pasting properties that make them useful for application in food products formulations. Key words: Sweetpotato, flour, nutritional, composition, functional, pasting, properties, food, formulation

Despite their low nutritional values, cereals are the raw materials used the most for developing different food products. This study aimed to enhance the nutrient content of finger millet flour by developing nutrient-rich flour blended from orange-fleshed sweet potato, finger millet, and soybean. The experiment was conducted to optimize the blending ratio of composite flours. Thirteen formulations of composite flours were generated using a mixture design with varying ratios of finger millet (45–55%), OFSP (30–40%), and soybean (10–20%). The composite flours' physical, functional, and nutritional properties were evaluated using standard protocols and the data were analyzed using Design Expert software version 13. The statistical analysis showed significant (P < 0.05) variations in protein, ash, carbohydrate, beta-carotene, bulk density, water absorption index, and water solubility index of the composite flours. The result indicated that increasing the percentage of OFSP and soybean flour enhanced the protein and beta-carotene content from 9.6 to 17.9% and 6.3 to 9.015 mg/100 g respectively. The optimum values for each variable using graphical optimization resulted in 16% protein, 3.31% ash, 64.27% carbohydrate, 7.908 mg/100 g beta-carotene, 0.7 g/ml bulk density, 2.78 g/g WAI, and 15.95% WSI, in a blend of 47.46% finger millet, 34.54% orange-fleshed sweet potato, and 17.99% soybean flours. This study showed that incorporating orange-fleshed sweet potato and soybean flour into composite flours significantly increases their nutritional value. Hence, optimizing the blending ratio of composite flours can lead to nutrient-rich flour development with desirable nutritional and functional properties.

This study evaluated some functional properties of the orange-fleshed sweet potato flour modified by spontaneous fermentation at different times. This information can further be used to assess its potential application in food processing. Under anaerobic conditions, the peeled slices of orange-fleshed sweet potatoes were fermented at 30°±2°C spontaneously. Samples were taken at 0, 24, 48, and 72 hours and processed into flour. Observations were performed on the pH, residual starch yield, water retention, expansion rate, solubility, and sensory evaluation of the color. Starch granules were observed on samples of 48 h and 72 h using a scanning electron microscope (SEM). Results showed that the properties of the flours were modified by fermentation time. There were linear decreases of pH from 4.87 to 4.16, residual starch yield from 62.12% to 47.88% (db), and color score from 3.6-3.7 (brownish yellow) to 1.6-1.7 (yellowish white). A quadratic decrease in solubility at both 85ºC and 90ºC from 16.92% to 16.74% and 13.07% to 12.45%, respectively, was observed. However, a quadratic increase was found in water retention from 2.55 to 2.72 and linear expansion rate from 13.54 to 16.59. Starch granules changed with fermentation time. With these functional properties, the orange-fleshed fermented sweet potato flour can be applied as raw material for producing baking products with a distinct acidic taste.

Many local Nigerian processors of sweet potato flour use sun-drying of the sliced roots in place of modern mechanical drying. This study used carotene-rich UMUSPO3 orangefleshed sweet potato (OFSP) variety that was newly bred at National Root Crop Research Institute (NRCRI), Umudike, Nigeria to evaluate the possible effect of sun-drying and sulphiting on the physicochemical and microbial properties of OFSP flour samples. Data were obtained for OFSP sun-dried flour samples processed by different pretreatment methods (blanching, sulphiting with sodium metabisulphite and a control). Results showed that the bacterial and fungal load of the sulphite-flour sample was 8.5×104 CFU/g and 4.00×104 CFU/g while that of the control flour sample was 12.00×104 CFU/g and 6.50×102 CFU/g respectively. The total carotenoid content (TCC) of the flour samples ranged from 10.73 – 11.68 mg/100 g while the TCC of the fresh (unprocessed) OFSP was 40.20 mg/100 g on dry matter basis. The proximate composition of the flour samples was 10.21 – 10.95% moisture, 8.18 – 8.20% protein, 2.40 -2.55% fibre, 0.95 -1.11% fat and 1.73 – 1.85% ash. Obtained physico-functional properties were 13.17 – 13.23 g/mL swelling power, 2.70 – 3.4 g/mL oil absorption capacity, 2.65 – 2.85 g/mL water absorption capacity, 77.50 – 88.000C gelatinization temperature and 0.65 – 0.66 g/mL bulk density

This study evaluated the replacement of wheat flour with orange-fleshed sweet potato (OFSP) flour in terms of its proximate composition, functional characteristics, and sensory properties in cakes. Five treatments were made: AA (100% wheat), AB (80:20), AC (70:30), AD (60:40), and AE (50:50 wheat: OFSP). The proximate composition data show that moisture contents ranged from 16.62% (AC) to 21.46% (AD). Crude protein levels slightly increased with substitution from 10.02% (AA) to 12.13% (AC), before decreasing at the higher levels. Crude fat showed a decline with 39.07% in AA and 28.08% in AD. Crude fibre showed a significant improvement, rising from 0.22% in AA to 1.22% in AE. Also, the carbohydrate content in AE was 39.71% in comparison to 28.28% in AA. These results indicate that OFSP improves the nutritional value of cakes by increasing dietary fibre and carbohydrate content. OFSP addition had an impact on functional properties as well. Water absorption capacity (WAC) was 140 g/g for AA and increased with substitution, while oil absorption capacity (OAC) showed its peak value at 146 g/g for AA and showed minimal change with substitution. Bulk density showed a decrease from 0.543 g/cm³ in AA with increasing substitution of OFSP, which indicates lighter flour blends. Functional characteristics were affected by the inclusion of OFSP. Water absorption capacity (WAC) was 140 g/g for AA, and it increased further with the addition of OFSP. Oil absorption capacity (OAC) was highest at 146 g/g for AA. The OAC showed minimal variation afterwards with the inclusion of OFSP. Bulk density was lowest at 0.543 g/cm³ for AA and increased with increasing inclusion of OFSP, showing that the flour mixtures were lighter. For analysed AA, emulsion activity (EA) was 43.88% and foam capacity (FC) was 12.92%, both of which contribute to aeration and aesthetics. Sensory evaluation pertaining to colour, aroma, taste, texture and overall acceptability was conducted by 50 semi-trained panellists using a hedonic scale of 1-9. Based upon the ANOVA, cakes where the AA was substituted at 30% OFSP received acceptability scores similar to the control when the ratings were subsequently analysed. Acceptability was found to be highest for average colour (8.39± 0.92) and taste (8.08± 1.32); however, for cakes with 40%-50% substitution, the ratings for texture and overall likeability were negatively influenced. Statistically significant differences were noted for taste (P=0.034) and texture (P&lt;.001), while colour and aroma differences were not provable as statistically significant. It was concluded that OFSP substitution at rates of 30% or less improved the nutritional quality without a reduction in sensory appeal, consistent with a current trend in health-based product development. This study has shown that OFSP has potential for utilisation in bakery products to improve nutritional quality while also reducing post-harvest waste and, at the same time, supporting local agricultural practices.

Food safety receives minimal attention and only captures national attention during foodborne disease outbreaks. The objective of this study was to explore the knowledge, attitudes and practices on food safety aspects related to Orange Fleshed Sweet potato (OFSP) along the food value chain in Kenya. A cross-sectional study was designed and investigated food safety knowledge, attitudes and practices (KAP) among the OFSP processors, traders, and consumers of street foods in Kenya. A socio-demographic questionnaire and KAP questionnaire were used as data collection instruments. The study included OFSP traders OFSP puree processors, large retailer’s bakeries and consumers in Nairobi. The OFSP traders included were the suppliers of OFSP in the markets around Nairobi city. The OFSP consumers included the people who buy cooked OFSP from the street vendors in Nairobi city. Descriptive statistics such as percentage means and standard deviation were used to summarize the socio-demographic data and the knowledge, attitude, practices, and overall KAP. Pearson’s correlation was used to establish an association of the three study components. Adjusted linear regression was used to assess the effect of food safety on knowledge, attitude, and practices. Knowledgeable, positive attitude and good practice on food safety were considered for mean scores above 80%. Statistical significance was set at p &lt; 0.05 . The findings from the OFSP processors revealed a mean percentage score for knowledge, attitude, practices at 70.7%, 93.5%, and 90%, respectively, with an overall mean score of 84.6%. Lower education level was statistically significantly associated with food safety practices at p = 0.002. Adjusted linear regression found a significant effect of food safety on knowledge at p&lt;0.001. Adjusted multiple regression revealed that age was statistically significantly associated with food safety knowledge, and food safety attitude (both at p &lt;0.001). Education level was significantly associated with food safety practices (p&lt;0.001). Findings from OFSP traders revealed mean percentage scores for knowledge, attitude, practices at 63.1%, 74.4%, and 64.7%, respectively, with an overall mean score of 67.4%. Pearson’s correlation analysis revealed a strong positive correlation between food safety attitude and food safety practice p= 0.015. Similarly, a strong positive correlation between food safety practice and food safety knowledge was noted (p &lt;0.001). Adjusted linear regression found that Food safety practice was significantly impacted by both knowledge and attitude R2=0.578 F=49.6 p=0.000. Results from OFSP consumers revealed mean percentage scores for knowledge, attitude, practices at 66.2%, 87.3%, and 91.6%, respectively with an overall mean score of 81.7%. Lower education level was statistically significantly associated with inappropriate practices among OFSP consumers p = 0.040. Pearson’s correlation analysis revealed a week positive correlation between food safety knowledge attitude and practice. : This study reveals a gap in the area of food safety knowledge, attitude, and practice along the OFSP value chain. The study highlights the need for policymakers to address and review the knowledge, attitude, and practices in the food industry, to raise food safety awareness campaigns and organize more targeted training along the food chains to reduce the foodborne disease burden. Keywords: Food safety, Knowledge, attitude, practices, processor, traders, consumers DOI: 10.7176/FSQM/110-05 Publication date: September 30 th 2021

The adoption of research outputs to bring the desired impacts is a major factor of any research work. Based on this premise, adoption likelihood analysis was used to determine the maximum likelihood of adoption of orange flesh sweet potato (OFSP) in Sierra Leone. The study was conducted in Western Area, Moyamba, Bo, Kenema and Bombali districts. A multi-stage sampling procedure was employed to select the study samples. Data was collected from 200 sweet potato farmers using android devices programme with the Census and Survey Processing System (CSPro 6.3) software package. Descriptive statistics was used to analyze the awareness and level of cultivation of OFSP genotypes and inferential statistics to determine the maximum likelihood (rate) of adoption. From the results, there is a high level of awareness (57.7%) of OFSP genotypes by sweet potato farmers within the treatment communities as opposed to farmers in the control communities (19.2%). The high level of awareness of OFSP genotypes by the farmers within the treatment communities is as a result of the establishment of SLARI trials and with frequent discussions taking place between farmers, research scientist and technicians. The results of the adoption likelihood analysis showed that different maximum adoption rates can be achieved by combining different dimensions in the three-function adoption likelihood model. Based on the farmer’s category, production goals and environments model, OFSP genotypes are likely to be adopted by farmers in the study area (MAR = 98.04%). However, the adoption rate is likely to be higher for farmers who prefer improved varieties, mainly cultivating for income, and have access to both upland and lowland ecologies. Therefore, those recommended factors should be considered in the future planning for OFSP interventions in Sierra Leone. Key words: Adoption, likelihood analysis, orange flesh sweet potato (OFSP) genotypes, treatment communities, control communities.

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was investigated. A completely randomized design (CRD) was used in the experiment. A total of 5 samples of composite flour in varying proportions of 100:0:0, 75:20:5, 70:20:10, 65:20:15, 60:20:20 were used for the production of cookies. The cookies were subjected to functional, proximate, antinutrient and physical analyses using standard laboratory procedures. The functional properties of the flour increased in addition of soybean and OFSP flour respectively. Results from the proximate composition (%) of the flour samples showed that protein, ash, fat, crude fibre, moisture and carbohydrate ranged from (10.54 - 11.39), (1.61 - 2.95), (1.60 - 3.30), (1.25 - 3.38), (10.77 - 14.36) and (65.99 - 74.22) respectively. The antinutrients analysed for the flour and cookies samples were in ranges of (4.81 - 11.87 mg/100g) (0.52 – 1.64 mg/100g), (11.71 – 19.03 mg/100g) (5.89 – 7.07 mg/100g), (6.87 – 10.73 TIU/g) (0.99 – 1.66 TIU/g) and (7.35 - 12.67 mg/100g) (0.92 – 1.22 mg/100g) for oxalate, tannin, trypsin inhibitor and phytate respectively. The minerals (iron and zinc) were bioavailable in the cookies and the effect of phytate could not hinder their bioavailability. The physical properties (weight, diameter and thickness) of the cookies substituted with constant 20% soybean in combination with variations of OFSP increased significantly (p ˂ 0.05) except the spread ratio. This study suggests that incorporation of soybean and OFSP flour into wheat flour will improve the nutritional quality of cookies mostly consumed by the populace.

Gari is one of the numerous products derived from cassava tubers, other products include, Fufu, Lafun, Starch, Tapioca, Cassava chips etc. The cassava and orange-fleshed sweet potato roots were peeled, washed, grated, fermented, press, fry, sieved and bagged. Standard methods of analysis such as the Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) International were used to determine the moisture (AOAC 925.10), crude protein (AOAC 960.52), ash content (923.03), crude fat (AOAC 922.06) and crude fibre AOAC (2000) as well as functional properties and sensory evaluation. The purpose of the present study is to explore the effect of different proportions of Cassava and Orange-Fleshed Sweet Potato (OFSP) on the physical, chemical and sensory properties of gari produced from cassava and OFSP tubers. The result from the chemical properties of the gari produced from cassava blended with OFSP gari showed that high level of moisture in gari with 100 % cassava (11.34) than the blends 50 % casava and 50 % OFSP. Fats, crude protein, crude fibre and carbohydrate content increase with increase in the percentage of OFSP. The value for ash content was observed to be inconsistent ranging from 0.32-0.43, but yet falls within the permissible limit. The results for bulk density, water absorption (WAC) capacity and swelling index increased with increase in the percentage of OFSP. For bulk density, 100 % casava showed 0.45 % while 50 % casava: 50 % OFSP showed 0.88 % while WAC showed values ranging from 65.54-89.31. Similar result was obtained for swelling index with 100 % casava showing 21.00 and 50 % cassava; 50 % OFSP showing 27.00. The results of the sensory evaluation showed that the OFSP fortified gari samples assessed from the nine (9) point hedonic scale used showed that the blending of OFSP and cassava for gari production yielded positive results. Sample A (7.59 ± 0.01), B (7.65 ± 0.01) and D (7.25 ± 0.02) were liked moderately, sample C (8.11 ± 0.01) was liked very much while sample E (6.55 ± 0.01) was liked slightly. Consequently, cassava and orange fleshed sweet potato can be blended to produce gari of better quality to enhance healthful benefits from their high content of nutrients, vitamins, phytochemicals and antioxidants.