Assessment of Nutrient Content of Soy Bean and Bambara Nut Enriched Cassava Flour Blends

I.A.A. Ibrahim, F.S. Mohammed, M. Abdulkarim, I. M. Sani, I. Salihu and A. Bello
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I.A.A. Ibrahim: Department of Nutrition and Dietetics, Federal University of Health Sciences Azare.
F.S. Mohammed: Department of Nutrition and Dietetics, Federal University of Health Sciences Azare.
M. Abdulkarim: Department of Nutrition and Dietetics, Federal University of Health Sciences Azare.
I. M. Sani: Department of Nutrition and Dietetics, Federal University of Health Sciences Azare.
I. Salihu: Department of Nutrition and Dietetics, Federal University of Health Sciences Azare.
A. Bello: Department of Nutrition and Dietetics, Federal University of Health Sciences Azare.

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 1, 163-172

Abstract: The purpose of this work is to improve the nutrient content of cassava flour by the addition of soy bean and bambara nut flours and to assess its impact on the nutrient quality and admissibility of the flour. It also compared the nutrient content of soy bean enhanced cassava flour with the bambara nut enhanced cassava flour. 20% soybean (Sy20), 30% soy bean (Sy30),20% bambara nut (Bn20) and 30% Bambara (Bn30) flours were incorporated into the cassava blend. Moisture, Ash, crude fibre, crude lipid, protein, carbohydrate, calcium, iron, potassium, magnesium, sodium, selenium, zinc and iodine concentrations were examined. 500 questionnaires were distributed to examine respondent’s acceptability of the enhance products from the blend. There is a significant increase in the protein content of cassava from less than 1% without augmentation to 10.26 in SY20 and 12.76 in SY30 augmented cassava floor respectively. The crude lipids, crude fibre and ash contents were also increased. The observed differences were significant (P

Date: 2024
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