Development of nutritional meals and gruels from blends of pro-vitamin a cassava grits and African yam

Authors

  • Ololade Abosede Olodude Ladoke Akintola University of Technology, Ogbomoso, Faculty of Food and Consumer Science, Department of Food Science, P.M.B.4000, Oyo State, Nigeria. Tel. +2348062180429
  • Victoria Funmilayo Abioye Ladoke Akintola University of Technology, Ogbomoso, Faculty of Food and Consumer Science, Department of Food Science, P.M.B.4000, Oyo State, Nigeria. Tel. +2348062180429 https://orcid.org/0000-0002-5425-0027
  • Yetunde Mary Iranloye Landmark University Omu-Aran, Kwara State, Nigeria College of Agricultural Sciences, Department of Food Science and Nutrition https://orcid.org/0000-0002-8313-5001

DOI:

https://doi.org/10.5219/1677

Keywords:

Cassava, grits, legume, malnutrition, Gruel

Abstract

The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied.  Grits were produced from freshly harvested yellow root pro-vitamin A cassava by peeling, washing, cutting, soaking, dewatering, roasting, sieving, and milling to obtain yellow root cassava grits while AYB flour was obtained by cleaning, roasting, dehulling, milling, and sieving (425 µm). A simple lattice design was used to obtain formulations of blends (100:0; 90:10; 80:20; 70:30; 60:40 and 0:100) of yellow root cassava grits and AYB flour.  Gruels were prepared from these formulations using 4:5 w/v in boiling water while meals were prepared using 1:1 w/v of blend in boiling water for 5 min. Moisture, fat, ash, protein, crude fibre, carbohydrate, β-carotene and calorific content of the blends were in the ranges of 4.66 – 7.92%, 2.20 – 2.82%, 2.16 – 2.66%, 2.72 – 20.43%, 1.15 – 1.40%, 68.65 – 83.23%, 1.33 to 3.97 μg/g and 348.37 – 358.96 kcal/100 g, respectively. Saponin, tannin, trypsin inhibitor, hemagglutinin, starchyose, raffinose, phytate and Hydrogen Cyanide ranged from 0.039 – 0.087%, 0.11 – 0.15%, 1.24 – 3.15 mg/g, 1.47 – 3.49 mg/100 g, 1.51 – 1.81%, 0.38 – 0.45%, 0.82 – 2.69 mg/g, 0.07 – 4.47 mg/kg, respectively. The sensory evaluation revealed that the meal and the gruel samples had acceptable sensory attributes. The developed products have the potentials in alleviating the problem of protein malnutrition in developing countries.

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References

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Published

2021-09-28

How to Cite

Olodude, O. . A., Abioye, V. F., & Iranloye, Y. M. (2021). Development of nutritional meals and gruels from blends of pro-vitamin a cassava grits and African yam. Potravinarstvo Slovak Journal of Food Sciences, 15, 776–783. https://doi.org/10.5219/1677