ABSTRACT
Conventional
Puff-Puff, made primarily from wheat flour, is nutritionally inadequate,
lacking essential nutrients such as protein and vitamins. This study explores
the nutrient and sensory attributes of composite flours made from wheat, soya
bean and orange-fleshed sweet potato (OFSP) puree for Puff-Puff production. The
purpose of this study is to enhance the nutritional profile and sensory
attributes of Puff-Puff by incorporating OFSP puree and soya bean flour. An
experimental design was adopted, producing five formulations with varying
proportions of wheat, soya bean and OFSP puree; SWP1- (25% OFSP, 25% Soya bean,
50% Wheat), SWP2- (50% OFSP, 50% Soya bean, 0% Wheat), SWP3- (20% OFSP, 30%
Soya bean, 50% Wheat), SWP4- (30% OFSP, 20% Soya bean, 50% Wheat), SWP5- (0%
OFSP, 0% Soya bean, 100% Wheat) which is the control sample. Proximate,
vitamin, and sensory analyses were conducted to evaluate the nutritional and
sensory attributes of the Puff-Puff samples. The findings from the result
tables revealed that the sample SWP2 had the highest protein content (12.41%),
fat content (13.77%), and fiber (1.47%) content, indicating soya bean’s
contribution to protein and healthy fats while sample SWP4 had the highest
carbohydrate content (46.84%), reflecting wheat and OFSP’s starch contribution.
Vitamin A levels were notably enhanced in samples containing OFSP puree, with
SWP2 (15.33µg/g) recording a significant improvement due to OFSP’s high
beta-carotene content. Furthermore, the sensory evaluation revealed that
samples SWP3 and SWP4 maintained a moderately acceptable taste, texture and
overall appeal, with sample SWP1 (25% OFSP, 25% soya bean, 50% wheat) scoring
highest in overall acceptability (5.03). This
highlights the potential of composite flours to enhance nutrition while
retaining consumer preferences. This study explains that incorporating OFSP
puree and soya bean flour into Puff-Puff significantly improves its nutritional
content, particularly in protein, fat, and vitamin A, without compromising
sensory quality. This approach offers a practical solution to malnutrition
while promoting the use of locally available and nutrient-dense ingredients.
CHIDIMMA, C (2025). Nutrient And Sensory Attributes Of Puff-Puff Produced From Composite Flour Of Wheat, Soya Bean And Orange Fleshed Sweet Potato Puree:-Okpeh, Chidimma C. Mouau.afribary.org: Retrieved Jul 09, 2025, from https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-puff-puff-produced-from-composite-flour-of-wheat-soya-bean-and-orange-fleshed-sweet-potato-puree-okpeh-chidimma-c-7-2
CYNTHIA, CHIDIMMA. "Nutrient And Sensory Attributes Of Puff-Puff Produced From Composite Flour Of Wheat, Soya Bean And Orange Fleshed Sweet Potato Puree:-Okpeh, Chidimma C" Mouau.afribary.org. Mouau.afribary.org, 08 Jul. 2025, https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-puff-puff-produced-from-composite-flour-of-wheat-soya-bean-and-orange-fleshed-sweet-potato-puree-okpeh-chidimma-c-7-2. Accessed 09 Jul. 2025.
CYNTHIA, CHIDIMMA. "Nutrient And Sensory Attributes Of Puff-Puff Produced From Composite Flour Of Wheat, Soya Bean And Orange Fleshed Sweet Potato Puree:-Okpeh, Chidimma C". Mouau.afribary.org, Mouau.afribary.org, 08 Jul. 2025. Web. 09 Jul. 2025. < https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-puff-puff-produced-from-composite-flour-of-wheat-soya-bean-and-orange-fleshed-sweet-potato-puree-okpeh-chidimma-c-7-2 >.
CYNTHIA, CHIDIMMA. "Nutrient And Sensory Attributes Of Puff-Puff Produced From Composite Flour Of Wheat, Soya Bean And Orange Fleshed Sweet Potato Puree:-Okpeh, Chidimma C" Mouau.afribary.org (2025). Accessed 09 Jul. 2025. https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-puff-puff-produced-from-composite-flour-of-wheat-soya-bean-and-orange-fleshed-sweet-potato-puree-okpeh-chidimma-c-7-2