Quality Evaluation of White Yam (Dioscorea rotundata) Flour–defatted Bambara Groundnut (Vigna subterranea) Meal Complementary Food
Blessing C. Nwokeke *
Department of Food Science and Technology, University of Agriculture and Environmental Sciences, Umuagwo, Imo State, Nigeria.
Nneka C. Okoroafor
Department of Human Nutrition and Dietetics, Ambrose Alli University, Ekpoma, Edo State, Nigeria.
Emmanuela C. Ogugua
Department of Food Science and Technology, University of Agriculture and Environmental Sciences, Umuagwo, Imo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: White yam flour is a starch-rich ingredient that can be combined with legume materials for composite complementary-food formulations.
Aim: This study evaluated the functional properties, proximate composition, mineral composition and sensory characteristics of white yam (Dioscorea rotundata) flour blended with defatted Bambara groundnut (Vigna subterranea) meal.
Methods: Five formulations were examined: yam flour to defatted Bambara groundnut meal ratios of 90:10 (A), 85:15 (B), 80:20 (C) and 75:25 (D), together with a 100% yam-flour control (E). Reported assessments covered flour functionality, proximate constituents, selected minerals and sensory attributes.
Results: Increasing Bambara groundnut inclusion was generally associated with higher values for several functional properties. Bulk density increased from 0.58 g/mL in the control to 0.71 g/mL in sample D, while water absorption capacity ranged from 1.10 to 1.70 g/g. Reported protein content was 3.46% in the control and ranged from 12.92% to 17.41% in the fortified formulations. Sample D had the highest reported calcium (195.14 mg/100 g), potassium (178.00 mg/100 g), magnesium (7.11 mg/100 g), phosphorus (155.02 mg/100 g) and iron (5.19 mg/100 g) concentrations. However, sample A achieved the highest reported overall sensory acceptability score (8.0).
Conclusion: The findings suggest that defatted Bambara groundnut meal can alter the nutritional and functional characteristics of yam-flour blends, although suitability for infant feeding requires further evaluation.
Keywords: Complementary food, Dioscorea rotundata, Vigna subterranea, defatted legume meal, proximate composition, mineral composition, sensory evaluation