The Comparison Of Micronutrient Composition And Amino Acid Profile Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peels:- Ayogu, Patience O
ABSTRACT
This evaluated the comparison of micronutrient
composition and amino acid profile of flour blends from cocoyam, millet, black
bean enriched with unripe plantain peels. Wholesome cocoyam tuber, pearl millet
grains. black bean and freshly harvested matured unripe plantain were procured
and processed into flours. The flour samples were analyzed for their mineral
composition, vitamin composition and amino acid profile. The statistical
analysis was carried out using one-way ANOV A at 95% confidence level. The
result of the mineral composition ranged from 38.90 to 72.20 mg/I 00g, 0.13 to
106.65 mg/ 1 00g, 0.40 to 166.85 mg/l00g, 2.10 to 25.20 mg/l00g, 1.71 to 150.30
mg/l00g, 0.40 to 8.31 mg/100g. 0.38 lo 3.08 mg/l0Og, 0.001 to 0.03 mg/lO0g and
0.001 for calcium, magnesium, potassium, sodium. phosphorus, iron, zinc,
chromium and selenium respectively. The vitamin composition ranged from 28.10
to 35.70 g/l00g, 0.07 to 0.52 mg/1 00g. 0.07 to 0.90 mg/l00g, 0.95 to 1.69
mg/l00g and 38.55 to 51.05 g /100g for retinol, thiamine, riboflavin. niacin
and folate respectively. The essential amino acid ranged from 1.69 to 67 g/l00g
protein, the non-essential amino acid ranged from 11 to 99 g/l00g protein. The
total amino acid ranged from 28.64 to 57.98 g/l0Og protein. This study revealed
that the elemental composition, vitamin content and amino acid profile of the
cocoyam, millet and black bean seed composite flour blends varied with the
blends. There is need to use these composite flour blends in nutritional
intervention programs, particularly in regions with high rates of micronutrient
deficiencies. Tailor the blends to address specific nutrient gaps in the
population.
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AYOGU (2026). The Comparison Of Micronutrient Composition And Amino Acid Profile Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peels:- Ayogu, Patience O. Mouau.afribary.org: Retrieved Jan 14, 2026, from https://repository.mouau.edu.ng/work/view/the-comparison-of-micronutrient-composition-and-amino-acid-profile-of-flour-blends-from-cocoyam-millet-black-bean-enriched-with-unripe-plantain-peels-ayogu-patience-o-7-2
AYOGU. "The Comparison Of Micronutrient Composition And Amino Acid Profile Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peels:- Ayogu, Patience O" Mouau.afribary.org. Mouau.afribary.org, 14 Jan. 2026, https://repository.mouau.edu.ng/work/view/the-comparison-of-micronutrient-composition-and-amino-acid-profile-of-flour-blends-from-cocoyam-millet-black-bean-enriched-with-unripe-plantain-peels-ayogu-patience-o-7-2. Accessed 14 Jan. 2026.
AYOGU. "The Comparison Of Micronutrient Composition And Amino Acid Profile Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peels:- Ayogu, Patience O". Mouau.afribary.org, Mouau.afribary.org, 14 Jan. 2026. Web. 14 Jan. 2026. < https://repository.mouau.edu.ng/work/view/the-comparison-of-micronutrient-composition-and-amino-acid-profile-of-flour-blends-from-cocoyam-millet-black-bean-enriched-with-unripe-plantain-peels-ayogu-patience-o-7-2 >.
AYOGU. "The Comparison Of Micronutrient Composition And Amino Acid Profile Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peels:- Ayogu, Patience O" Mouau.afribary.org (2026). Accessed 14 Jan. 2026. https://repository.mouau.edu.ng/work/view/the-comparison-of-micronutrient-composition-and-amino-acid-profile-of-flour-blends-from-cocoyam-millet-black-bean-enriched-with-unripe-plantain-peels-ayogu-patience-o-7-2