ABSTRACT

Traditional Puff-Puff, predominantly made from refined wheat flour, is inherently low in essential micronutrients, including protein, dietary fiber, and vital vitamins. By integrating OFSP puree, rich in beta-carotene and vitamin A, and soya bean flour, high in protein and isoflavones, this research seeks to create a nutrient-dense, protein-enriched, and vitamin-fortified Puff-Puff variant, thereby enhancing its nutritional value and sensory appeal. An experimental design was employed. Five varying formulations of Puff-Puff were developed, namely SWP1 (25% OFSP : 25% Soybean : 50% Wheat), SWP2 (50% OFSP : 50% Soybean : 0% Wheat), SWP3 (20% OFSP : 30% Soybean : 50% Wheat), SWP4 (30% OFSP : 20% Soybean : 50% Wheat), and SWP5 (0% OFSP : 0% Soybean : 100% Wheat) was used as the control. Proximate, antinutrient and sensory analysis were conducted. The results revealed that the sample with 50% soya bean flour and 50% orange-fleshed sweet potato (OFSP) puree (SWP2) exhibited the highest protein content (12.41%), comprising essential amino acids, and healthy fat content (13.77%), rich in unsaturated fatty acids. Additionally, this blend displayed a notable dietary fiber content (1.47%), contributing to enhanced digestive health. Conversely, the blend with 30% OFSP puree and 20% soya bean (SWP4) displayed the highest carbohydrate content (46.84%), comprising complex starches and fiber from wheat and OFSP, providing sustained energy release. The antinutrient evaluation revealed that SWP2 exhibited the highest levels of tannin (0.19 mg/100g) and oxalates (0.09mg/100g), which would provide enhanced antioxidant benefits. Conversely, SWP5 displayed the lowest phytate (0.02mg/100g) and oxalate (0.02mg/100g) levels. The sensory evaluation of Puff-Puff samples revealed that formulations SWP3 and SWP4 maintained a moderately acceptable taste, texture, and overall appeal, while sample SWP1 (25% OFSP, 25% soya bean, 50% wheat) scored highest in overall acceptability (5.03), indicating a high degree of consumer preference. This underscores the potential of composite flours to enhance the nutritional profile of Puff-Puff while retaining desirable sensory attributes. Notably, incorporating orange-fleshed sweet potato (OFSP) puree and soya bean flour into Puff-Puff significantly fortifies its nutritional content, particularly in protein, healthy fats, dietary fiber, and vitamin A, without compromising sensory quality. This nutrient-dense approach offers a practical solution to address micronutrient deficiencies and malnutrition, while promoting the use of locally available, nutrient-rich ingredients.