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.