International Journal of Science, Engineering and TechnologyAuthors: Agada Thankgod, Oloniyo Rebecca Olajumoke, Ugwuona Fabian Uchenna
Abstract: This study evaluated the nutritional and anti-nutritional properties of flours produced from maize, pigeon pea, and cooking banana to determine their suitability for use in composite food formulations. The flours were processed using standard methods and analyzed for proximate composition and selected anti-nutritional factors. The proximate composition (moisture, protein, fat, fibre, ash, and carbohydrate) and anti-nutritional factors (phytate, tannin, and haemagglutinin) were determined using standard analytical procedures, and the data obtained were subjected to statistical analysis to determine significant differences among the samples (p < 0.05). Significant differences (p < 0.05) were observed among the samples. Protein content ranged from 6.45% in maize flour to 7.45% in pigeon pea flour, while maize flour had the highest carbohydrate content (80.82%). Cooking banana flour contained the highest fat (4.12%) and fibre (2.24%) contents, whereas ash and moisture contents ranged from 2.35–2.74% and 5.75–7.23%, respectively. Phytate, tannin, and haemagglutinin contents ranged from 2.23–2.35 mg/100 g, 2.37–2.69 mg/100 g, and 0.74–0.84 Hiu/mg, respectively. Although pigeon pea flour recorded relatively higher anti-nutritional values, the levels observed were low and are expected to be further reduced during conventional food processing. The results demonstrate that each flour possesses unique nutritional attributes that can complement one another when combined. Maize provides a rich source of carbohydrates, pigeon pea contributes higher protein and mineral contents, while cooking banana enhances fibre content. These characteristics make the three flours suitable ingredients for developing nutritionally improved composite food products. The complementary nutritional characteristics of these flours suggest that their incorporation into composite formulations could enhance dietary quality, promote the utilization of locally available agricultural resources, and contribute to the development of affordable and nutritious food products for consumers. The findings provide useful baseline information for selecting appropriate raw materials and support the utilization of locally available crops in the development of value-added foods with improved nutritional quality.
DOI: http://doi.org/10.5281/zenodo.22042289
