Nutritional Composition of Yam Flour Fortified with Soy-Pomace

International Journal of Research and Scientific Innovation (IJRSI) | Volume VI, Issue II, February 2019 | ISSN 2321–2705

Nutritional Composition of Yam Flour Fortified with Soy-Pomace

Gbenga Daniel Abata 1, Emmanuel Orimisan Abata 2, Daniel Babatunde Lene 3,*, Margaret M. Mosimabale4

1,4Department of Nutrition and Dietetics, Federal Polytechnic Ede Osun State, Nigeria
2,3Departments of Chemistry, Federal University of Technology, Akure, Nigeria
*Corresponding Author

Abstract:-In an attempt to improve the nutritional quality and quantity of yam flour [Elubo] a local dish from yam, soybean pomace was produced and added to the yam flour at different ratios. Two supplemented samples were obtained, SAMPLE A [50:50] and SAMPLE B [70:30] of yam flour and soybean pomace respectively. The samples were subjected to proximate analysis. SAMPLE A [50:50] contained 7.026 %, 2.07 %, 4.06 %, 23.07 %, 6.04 %, 57.71 % and 377.57 kcal of moisture, fibre, ash, protein, fat and carbohydrate respectively while SAMPLE B [70:30] contained 7.10 %, 1.21 %, 2.49 %, 17.33 %, 4.17 %, 67.69 % and 377.661 kcal of moisture, fibre, ash, protein, fat and carbohydrate respectively. Therefore enriched yam flour with pomace is of high protein and it will reduce the problems of malnutrition were yam flour is consumed as staple food.

Keywords: Yam flour, Soybean pomace, proximate, carbohydrate, malnutrition.

I. INTRODUCTION

Intake of the right kinds and amount of foods has impact on our health, which may be evident in appearance and productivity. Malnutrition is prevalent in most parts of the world and is caused mainly by poverty, cultural taboo against production and consumption of certain foods, supplementation and fortification enrichment [1].

Fortification is a process deliberately increasing the content of essential nutrient in a food irrespective of whether the nutrients were originally in the food before processing or not, in order to improve its nutritional quality and to provide a public health benefit with minimal risk to health and enrichment [2]. The levels of food fortification depend on the nutritional needs of the population, amount consumed, and regulations in the country [3]. Some research has been reported on the fortification of yam flour with different fortificants [1], [4-5].

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