Chemical composition and sensory evaluation of potato-sprouted Africa yam beans based complementary food fortified with palm weevil

Abstract

This work evaluated nutritional components of complementary food obtained from mixes of sweet potato (SP), African yam bean (AYB) and palm weevil (PW). SP and AYB were pressure-cooked using autoclave at 121 o C for 10 and 60 minutes, respectively. Four blends coded Control (100% Sweet potato) CF1 (80% sweet potato: 15% Africa yam bean: 5% palm weevil). CF2 (70% Sweet potato: 20% Africa yam bean: 10% palm weevil) and CF3 (60% sweet potato: 25% Africa yam bean: 15% palm weevil). The blends were analyzed for proximate compositions and functional and sensory attributes. Significant (p<0.05) higher protein (5.10-8.83%), fat (0.49-0.84%) and ash (2.33-2.84%) values were observed in samples with inclusion of AYB and PW than meal produced from 100% SP. The functional properties of ready-to-eat meal blended with AYB and PW revealed substantial values In the bulk density (0.86-1.00%), swelling index (5.03-6.77%), water absorption (3.80-5.20%) and fat absorption (1.00-1.27%) capacities. Sample with 15% AYB and 5% PW inclusion had higher scores for taste, colour, flavour, and overall acceptability by panelists when compared with other fortified samples. The formulated food has increased protein contents with good functional and sensory attributes.