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Development and evaluation of the nutrient and antinutrient composition of composite blends produced from wheat (Triticum aestivum), acha (Digitaria exilis), plantain (Musa paradisiaca) and aerial yam (Dioscorea bulbifera) flours
Subject area: Biological & Medical Sciences · Area of research: Biochemistry, Food Science, Human Nutrition
Abstract
This study evaluated the nutrient and anti-nutrient composition of composite flour produced from wheat (Triticum aestivum), acha (Digitaria exilis), unripe plantain (Musa paradisiaca), and aerial yam (Dioscorea bulbifera) flour blends. Six flour formulations were prepared by partially substituting wheat flour with varying proportions of acha, unripe plantain, and aerial yam flour. Standard analytical methods were used to determine the proximate, mineral, vitamin, and anti-nutrient composition of the samples. Data obtained were subjected to one-way analysis of variance (ANOVA), and Duncan's Multiple Range Test was used to separate means at p < 0.05. The results showed significant differences among the flour blends. Moisture, protein, ash, crude fibre, and fat increased from 10.28–11.83%, 11.86–15.26%, 0.67–1.82%, 0.61–4.26%, and 1.82–2.37%, respectively, while carbohydrate and energy value decreased from 74.76–64.46% and 360.82–341.46 kcal/100 g, respectively. Calcium, iron, potassium, magnesium, and phosphorus increased from 28.61–65.47, 2.84–5.86, 126.74–259.36, 32.51–74.92, and 108.36–181.85 mg/100 g, respectively, whereas sodium decreased from 6.42–5.18 mg/100 g. Vitamins A, C, B₁, B₂, and B₃ increased from 5.82–25.63 µg/100 g, 0.92–10.62 mg/100 g, 0.29–0.47 mg/100 g, 0.12–0.23 mg/100 g, and 2.18–3.64 mg/100 g, respectively. Phytate, oxalate, tannin, and saponin ranged from 24.84–44.13, 8.62–16.63, 0.71–1.86, and 1.18–2.91 mg/100 g, respectively. The study concluded that wheat–acha–plantain–aerial yam composite flour possesses superior nutritional quality with acceptable anti-nutrient levels and has promising potential for functional bakery applications and improved food and nutrition security.
Keywords
nutrient, antinutrient composition, composite blends, wheat, acha, plantain, aerial yam, flours
How to cite this paper
@article{1722308,
author = {Akpan Udeme Monday, Okechukwu, C.O., Ememobong, H. C.},
title = {Development and evaluation of the nutrient and antinutrient composition of composite blends produced from wheat (Triticum aestivum), acha (Digitaria exilis), plantain (Musa paradisiaca) and aerial yam (Dioscorea bulbifera) flours},
journal = {Iconic Research And Engineering Journals},
year = {2026},
volume = {10},
number = {2},
pages = {1970-1980},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1722308.pdf},
abstract = {This study evaluated the nutrient and anti-nutrient composition of composite flour produced from wheat (Triticum aestivum), acha (Digitaria exilis), unripe plantain (Musa paradisiaca), and aerial yam (Dioscorea bulbifera) flour blends. Six flour formulations were prepared by partially substituting wheat flour with varying proportions of acha, unripe plantain, and aerial yam flour. Standard analytical methods were used to determine the proximate, mineral, vitamin, and anti-nutrient composition of the samples. Data obtained were subjected to one-way analysis of variance (ANOVA), and Duncan's Multiple Range Test was used to separate means at p < 0.05. The results showed significant differences among the flour blends. Moisture, protein, ash, crude fibre, and fat increased from 10.28–11.83%, 11.86–15.26%, 0.67–1.82%, 0.61–4.26%, and 1.82–2.37%, respectively, while carbohydrate and energy value decreased from 74.76–64.46% and 360.82–341.46 kcal/100 g, respectively. Calcium, iron, potassium, magnesium, and phosphorus increased from 28.61–65.47, 2.84–5.86, 126.74–259.36, 32.51–74.92, and 108.36–181.85 mg/100 g, respectively, whereas sodium decreased from 6.42–5.18 mg/100 g. Vitamins A, C, B₁, B₂, and B₃ increased from 5.82–25.63 µg/100 g, 0.92–10.62 mg/100 g, 0.29–0.47 mg/100 g, 0.12–0.23 mg/100 g, and 2.18–3.64 mg/100 g, respectively. Phytate, oxalate, tannin, and saponin ranged from 24.84–44.13, 8.62–16.63, 0.71–1.86, and 1.18–2.91 mg/100 g, respectively. The study concluded that wheat–acha–plantain–aerial yam composite flour possesses superior nutritional quality with acceptable anti-nutrient levels and has promising potential for functional bakery applications and improved food and nutrition security.},
keywords = {nutrient, antinutrient composition, composite blends, wheat, acha, plantain, aerial yam, flours},
month = {August},
}