ABSTRACT

 The main objective of the study was to produce and evaluate a breakfast gruel from blends of maize, ighu. and African yam bean flour. Maize and African yam bean grains were processed into flours. Ighu flour was produced from cassava root. The produced flours were blended into various proportions ofmaize-.Ighu:African yam bean (100:0:0, 90:0:10, 80:5:15, 70:10:20, 60:15:25, 50:20:30). The formulated flour blends were analysed for functional properties, proximate composition, antinutrient composition and pasting properties. Gruel was produced from the flour blends and was analysed for proximate composition, antinutrient composition and sensory evaluation. The result of the functional properties of the flour blends shows that the water absorption capacity ranged from 1.94 to 2.43, oil absorption capacity; 1.79 to 2.13, swelling power; 3.89 to 6.34, Solubility; 9.42 to 11.41, foam capacity; 4.84 to 11.78, bulk density; 0.68 to 0.89. Proximate composition ofthe flour blends shows that the moisture content ranged from 9.31 to 9.94, crude protein; 8.52 to 18.02, Fat; 3.09 to 4.30, crude fibre; 2.45 to 3.28, Ash; 1.32 to 2.99, carbohydrate; 61.77 to 74.67. Antinutrient composition of the flour blends shows that the phytate content ranged from 0.21 to 0.44, cyanide; 0.01 to 0.02, oxalate; 0.06 to 0.35, haemaglutinin 0.01 to 0.04, trypsin inhibitor; 0.01 to 0.03.Pasting properties shows that pasting temperature ranged from 80.57 to 82.74, peak viscosity; 76.33 to 89.67, peak time; 6.93 to 7.08, minimum viscosity; 69.33 to 84.67, ultimate viscosity; 179.33 to 214.33, alternative value 5.00 to 7.33, regeneration 101.00 to 139.67. Proximate composition of the gruel shows that the moisture content ranged from 74.25 to 75.63, crude protein; 4.01 to 8.79, Fat; 0.58 to 0.85, crude fibre; 0.38 to 1.14, Ash; 0.68 to 0.97, carbohydrate; 13.11 to 19.78. Antinitrient composition ofthe gruel show that the phytate content ranged from 0.02 to 0.14, cyanide; 0.00 to 0.01, oxalate; 0.01 to 0.07, haemaglutinin; 0.00 to 0.01, trypsin inhibitor; 0.00 to 0.01. Sensory evaluation of the gruel shows that sample M9o:Io:Aio (90% Maize: 0% Ighu: 10% African yam bean) was generally acceptable. In conclusion, a healthier breakfast gruel was produced, from indigenous and underutilized crops, which makes it easier for many individuals in developing countries to have access to a nutritious and affordable gruel.