Proximate, Mineral, Microbial and Sensory Evaluation of Enriched Poundo- Breadfruit Meals with African Yam Bean, Wheat Bran and Rice Bran

Authors

  • Oluwakemi Florence Falana Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
  • Sunday Abiodun Malomo Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
  • Oluwole Steve Ijarotimi Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

DOI:

https://doi.org/10.54117/ijnfs.v4i1.75

Keywords:

Poundo meal, African yam bean, proximate properties, mineral composition, sensory evaluation

Abstract

Poor diets devoid of nutrient causes health-related problem and the utilization of rich composite crops could help to reduce these global shortcomings. Hence, the proximate, mineral and microbial analysis of poundo-breadfruit meals (PBM) were done. BAWR 1 (70:30:0:0), BAWR 2 (70:25:0:5) BAWR 3 (70:25:5:0) and BAWR 4 (70:25:5:5) were developed while BF (100% breadfruit flour) and PYF (100% poundo yam flour) are control samples. The PBM had protein (9.45-15.20%), crude fibre (5.89-10.69%) and energy values (366.93-397.75 kcal/100 g). The Na/K (0.70-0.78) meet the recommended value (<1) for foods managing degenerative diseases. The poundo- meals had low microbial count safe for consumption.

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Published

2025-02-14

How to Cite

Falana, O. F., Malomo, S. A., & Ijarotimi, O. S. (2025). Proximate, Mineral, Microbial and Sensory Evaluation of Enriched Poundo- Breadfruit Meals with African Yam Bean, Wheat Bran and Rice Bran. IPS Journal of Nutrition and Food Science, 4(1), 313–323. https://doi.org/10.54117/ijnfs.v4i1.75

Issue

Vol. 4 No. 1 (2025): Jan-Mar

Section

Articles

License

Copyright (c) 2025 Oluwakemi Florence Falana, Sunday Abiodun Malomo, Oluwole Steve Ijarotimi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.