The Use of African Yam Beans and Shrimps in the Production of Maize-Based Cereal BlendsAdelekan Aminat O*, Arisa Ngozi U and Laguda OO
Department of Food Science and Technology, Bells University of Technology, Ogun State, Nigeria
- *Corresponding Author:
- Adelekan Aminat O
Department of Food Science and Technology, Bells University of Technology
Ota.P.M.B. 1015, Ogun State, Nigeria
E-mail: [email protected]
Received Date: May 08, 2012; Accepted Date: August 06, 2012; Published Date: August 08, 2012
Citation: Adelekan Aminat O, Arisa Ngozi U, Laguda OO (2012) The Use of African Yam Beans and Shrimps in the Production of Maize-Based Cereal Blends. J Nutr Food Sci 2:155 doi: 10.4172/2155-9600.1000155
Copyright: © 2012 Adelekan Aminat O, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The use of African yam beans flour and shrimps flour in the production of different cereal blends were studied. African yam beans and shrimp flour were used to fortify maize flour in order to increase the nutritional value of the maize based cereal blends. Proximate, mineral, amino acid profile, anti nutritional and sensory analyses were carried out on the six different blends (BC1-75% Maize, 10% African yam bean, 5% Shrimps; BC2-65% Maize, 20% African yam bean, 5% Shrimps; BC3-55% Maize, 30% African yam bean, 5% Shrimps; BC4-70% Maize, 10% African yam bean, 10% Shrimps; BC5-60% Maize, 20% African yam beans, 10% Shrimps; BC6-50% Maize, 30% African yam bean, 10% Shrimps). The results showed an increase in protein content of all the cereal blends as compared to the maize flour. The values ranged from 11.82% for BC1 to 16.96% for BC6, the protein content increased with increase in substitution level. Mineral content also followed similar trend. The amino acid profile showed that leucine content in BC6 had the highest value (9.38 g/16N) while BC1 had the lowest value (7.57 g/16N). Sensory evaluation showed that there was no significant difference between the organoleptic properties, but BC2 had the highest consumer acceptability in terms of colour, aroma and flavour.