Chemical and Functional Properties of Blends Made from Unripe Plantain (<i>Musa Paradisiaca</i>) and African Yam Bean (<i>Sphenostylis Stenocarpa</i>) Flours for Stiff Dough (<i>Àmàlà</i>) Preparation

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 70^oC 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.