ABSTRACT

Extruded strips were produced from different blends of orange-fleshed sweet potato (Ipomea

batatas), mungbean flour (vigna radiata) and cassava (manihot esculenta) flours with substitution ratios of 0:0:100, 50:50:0, 40:50:10, 30:60:10, 20:70:10 and 10:80:10 and labeled as samples 102, 201, 301, 401, 501 and 601, respectively. The strips were evaluated for proximate composition, vitamin, mineral content (Fe, K and Zn) physical and sensory qualities using standard methods. The moisture content of the strips ranged from 4.78-6.13%. The Ash contents were below 4% for all the blends. The protein contents increased with an increase in substitution with mungbean flour while sample 101 - extruded strips from 100% cassava flour (reference sample) showed the highest value for carbohydrates (64.64%). The fibre content ranged from 4.04 to 6.15% and fat content reduced with an increased substitution with orange- flesh sweet potato flour (20.94-21.39%). The energy value ranged from 445.70 to 451.18 kcal/100 g which was within the limit recommended for ready-to- eat foods. Vitamin A increased with increased substitution with orange-fleshed sweet potato (35.04- 56.73 mg/kg) which is significantly higher than the control at 2.08 mg/kg. The Iron, potassium and Zinc of the strips ranged from 0.37 to 8.46, 4.13 to 224.28 and 0.87 to 1.83 respectively. Results from the physical evaluation of the strips revealed that the thickness and length of the strips were significantly different (p<0.05) from each other. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favorably with the control. It may, therefore be concluded from the strength of this work that the extruded strips produced from 30% orange flesh sweet potato flour, 60% mungbean flour and 10% cassava flour could substantially reduce foreign exchange on wheat importation and great contribution towards the use of natural plant materials to improve the nutritional status of the vulnerable groups especially children.