Enrichment of 'Apula' - A Roasted Maize Meal with African Yam Bean and Plantain Fruit Flour
DOI:
https://doi.org/10.3923/pjn.2014.377.380Keywords:
Apula, chemical properties, maize, sensoryAbstract
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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