NUTRIENT AND ANTI NUTRIENT COMPOSITION OF READY – TO – EAT SUPPLEMENT MADE FROM AFRICAN WALNUT, AFRICAN YAM BEAN AND MAIZE
*1Okoli, J.N. and 2Ngwu, E.K
1 Department of Human Nutrition and Dietetics
Michael Okpara University of Agriculture, Umudike, Umuahia
2Department of Human Nutrition and Dietetics, University of Nigeria, Nsukka
*Corresponding authors email: [email protected]
Background: Studies have shown that cereals and legumes are used for feeds in Nigeria as they complement and supplement each other if adequately processed, combined and blended. African walnut, (Conophora, African yam bean (Stenostylis stenocarpa) and maize (Zeamays) have been used over ages as food as individual foods. The study was done to determine the nutrient composition of locally produced ready – to– eat flours from African walnut, African yam bean and maize.
Objectives: Three specific objectives were formulated for the study and they included 1.formulate experimental supplement from the African walnut, African yam bean and maize flours blends based on 25gramme protein in 100g weight; 2. determine the nutrient composition of African walnut, African yam bean and maize flours; 3. determine the anti-nutrient composition of African walnut, African yam bean and maize flour blend and gruel.
Methodology: Experimental design was used in this study. The seeds of African walnuts, African yam bean and maize were procured, sorted, washed, boiled and processed into flours and slurry. The flours were mixed and five different diets were formulated in varied proportions as M, A and Y, based on 25g protein. Nutrient and anti-nutrient composition were analyzed using Statistical Product for Service Solution (SPSS) software version 21 and then analysis of variance to separate means of the flour values.
Results: The least moisture value of 2.00+0.06% was from M60W30Y10. The protein content of M60W30Y10had highest of 20.00+0.05%. On carbohydrate, M70W20Y10 had the highest value of 67.63+0.20%. Fat content was highest in M60W30Y10 (10.92+0.00%). On the tannin levels of the raw samples, the least came from M60W10 Y30 (1.22±0.10). The phytate, phenol, flavonoids, saponins and oxalate also had varied values but were all within safe levels.
Conclusion: From the findings of this study, the products have high nutrient profiles and low levels of antinutrients and as such, holds promise for improving nutritional status of people with poor nutrition.