Quality evaluation of plantain-African Yam Bean flour blends and sensory properties of its cooked (amala) paste

Abstract

Enrichment of plantain which is largely minerals and fibre rich food with moderate amount of protein and oils will provide a cooked (amala) paste with adequate nutrients dense meal. Quality evaluation of plantain-African Yam Beans (AYB) flour blends and sensory properties of its amala paste was evaluated for staple food production. Plantain was processed into flour and blends with AYB flour in ratio of 100:0, 85:15, 80:20, and 75:25 to give four samples. The proximate composition, functional and pasting properties, minerals profile, and sensory properties of the composite flour and its amala was determined using standard methods. The result of proximate composition showed that values for moisture content, protein, fat, fibre, ash, and carbohydrate ranged from 9.57 to 9.93, 14.43 to 18.24, 2.82 to 3.56, 6.78 to 7.8, 4.01 to 4.75, and 58.23 to 62.35%, respectively. Result of functional properties revealed that as AYB flour substitution level increases, the functional properties of the composite flour improved, while minerals profile result showed that only calcium and iron values of the elements determined marginally increased as substitution level of AYB increases compared to control sample. The study revealed that improvement in the nutritional quality and functional properties could be achieved with fortification of plantain amala with AYB flour addition. Based on the study sensory attributes result, it can be concluded that acceptable plantain-AYB composite flour and its amala can be produced from the blends of plantain-AYB flour at 20% inclusion level.