ASSESSMENT OF CHEMICAL AND ANTINUTRITIONAL PROPERTIES OF BREAKFAST MEAL PREPARED FROM BLENDS OF BANANA AND AFRICAN YAM BEAN

Abstract

Banana (Musa sapientus) and African yam bean (Sphenostylis stenocarpa) are nutritional food sources that are valuable industrially even in consideration for a balanced nutrition. This research work evaluates the production of breakfast meal from blends of Banana and African yam bean (AYB). Banana and AYB were mixed in the ratio 90:10, 80:20, 70:30 and 100:0 (control) for the production of breakfast meal. Crude protein, ash, crude fiber, fat and carbohydrate content of mixtures were determined using the AOAC methods. Vitamins, minerals and anti-nutrient composition of the breakfast meal were determined using standard methods and data were analyzed using Analysis of Variance (ANOVA). Sensory attributes were determined using 9-point hedonic scale by forty panelists. The results of the proximate analysis showed that protein ranged from 5.41-11.26%, fat content (1.97-4.56%), carbohydrate (72.71-79.89%), fiber (0.39-0.57%), ash (3.23-3.97%) and moisture content (7.86-8.20%). Oxalate (8.73-4.38%) decreased with increase in AYB inclusion. Tannin values ranged from 17.09-26.73% and phytate ranged from 11.59-46.77%. The sensory evaluation by the panelists shows that the product was widely accepted. Samples 100:0 and 90:10 were mostly preferred in terms of colour, texture, taste, crispiness, sweetness, flavour, appearance and general acceptability. Hence, the fortification of banana flakes with AYB can be encouraged as a breakfast meal.