Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C

ABSTRACT

This study evaluated the antioxidant activity, mineral composition, and organoleptic properties of dough meal prepared from optimized flour blends ofQuality Protein Maize (QPM), Soybean Curd Residue (SCR), and Cassava. The blends were optimized using response surface methodology to achieve balanced nutritional profiles, with formulations ranging from 50-70% QPM, 10-30% SCR, and 10-30% Cassava. Antioxidant activity was assessed via DPPH radical scavenging assay, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC). Results indicated that blends with higher SCR proportions (25-30%) exhibited superior antioxidant capacity, with DPPH inhibition up to 78.5% and FRAP values reaching 1.2 mmol Fe2+ /g, attributed to bioactive compounds like isoflavones in SCR. Mineral analysis, conducted using atomic absorption spectrophotometry, revealed enriched profiles in optimized blends. Iron content averaged 15.4 mg/lOOg, zinc 8.2 mg/lOOg, and calcium 120 mg/lOOg, with QPM contributing to elevated zinc and iron levels, while Cassava enhanced calcium. Blends met 20-30% of daily mineral requirements per serving, outperforming traditional maize dough by 15-25%. Organoleptic evaluation involved a 9-point hedonic scale with 50 panelists assessing color, texture, aroma, taste, and overall acceptability. The optimal blend (60% QPM, 20% SCR, 20% Cassava) scored 7.8/9 for overall acceptability, with improved texture (firmer, less sticky) and nutty aroma from SCR, though slight bitterness was noted in high-SCR variants. Color remained golden-yellow, appealing similarly to control samples.