Nutrient potential of blends of malted maize (Zea Mays. L.), African yam bean (Sphenostylis Stenocarpa) and fermented cocoyam (Colocasia Esculenta) flours

This study evaluated the nutrient composition of blends of malted maize, African yam bean and fermented cocoyam. Maize and African yam bean were separately germinated for 48 h. Cocoyam was fermented for the same period. The samples were separately dried and milled to fine flours. Ratios of 70:28:2, 60:38:2 and 50:48:2 (protein basis) of maize (M), African yam bean (AYB) and cocoyam (CY) were used to formulate blends. The blends were chemically analyzed for nutrient composition using standard methods. Porridges prepared from the blends were tested for viscosity. The blend containing M:AYB:CY (50:48:2) had more protein, lipid and minerals but lower carbohydrate and energy. The carbohydrate levels of the blends were higher than that of Nutrend—a commercial weaning food, however, the protein, lipid and minerals were lower. The porridge from M:AYB:CY (70:28:2) mixture had lower viscosity than the porridges from Nutrend and the other blends. The blends have promising nutrient potential as base ingredients for the formulation of complementary food in Nigeria.

Key words:

• African yam bean
• cocoyam
• maize
• malting
• nutrient composition
• viscosity