P.A. Yusufu
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B. 1008, Anyigba, Kogi State, Nigeria
S.I.D. Egwujeh
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B. 1008, Anyigba, Kogi State, Nigeria
A. Damak
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B. 1008, Anyigba, Kogi State, Nigeria
J. Netala
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B. 1008, Anyigba, Kogi State, Nigeria
ABSTRACT
This study was carried out to determine the effect of blending African yam bean (Sphenostylis stenocarpa), firm ripe plantain fruit (Musa paradisiaca) flour with maize (Zea mays), on the chemical and sensory properties of Apula -a roasted maize meal. Roasted maize grain was blended with African yam bean and firm ripe plantain fruit flour at different proportions of 100:0:0 (Maize, African Yam Bean and Plantain), 70:20:10 and 50:30:20. The samples were coded A, B and C respectively. The chemical composition and sensory evaluation were determined using standard methods of analysis. The results of the chemical analysis showed significant (p<0.05) increase in the protein, fat, fibre, vitamins A and C, calcium and potassium contents of the blended samples. Sensory assessment revealed that blended samples (sample B and C) received higher ratings than the control (Sample A) in taste, flavour and in the overall acceptability. Sample A (control sample) was rated high in colour. The study demonstrated that Apula blended with African yam bean and firm ripe plantain is of higher nutritional quality when compared with Apula obtained from 100% maize. The enriched Apula was generally accepted by consumers.
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How to cite this article
P.A. Yusufu, S.I.D. Egwujeh, A. Damak and J. Netala, 2014. Enrichment of Apula-A Roasted Maize Meal with African Yam Bean and Plantain Fruit Flour. Pakistan Journal of Nutrition, 13: 377-380.
DOI: 10.3923/pjn.2014.377.380
URL: https://scialert.net/abstract/?doi=pjn.2014.377.380
DOI: 10.3923/pjn.2014.377.380
URL: https://scialert.net/abstract/?doi=pjn.2014.377.380
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