Quality Evaluation of Yam Flour Fortified With Eggshell Powder and Consumer's Acceptability on the Dough (amala).

Yam (Dioscorea rotundata) is a staple food widely consumed across West Africa, but its naturally low calcium content and poor mineral bioavailability limit its nutritional value. This study investigated the quality of yam flour fortified with eggshell powder at varying concentrations (3, 6, 9, and 12 %). Both plain and fortified yam flour samples were prepared and analyzed for proximate composition, mineral content (calcium, phosphorus, magnesium, potassium, and sodium), vitamin content (B1, B2, and C), functional properties, and the sensory acceptability of the dough (Amala) made from the samples. ANOVA results indicated significant differences (p < 0.05) in moisture, ash, and carbohydrate levels across the samples. Moisture content decreased from 5.28 to 4.55 %, ash content increased from 3.21 to 11.73 %, and carbohydrate content decreased from 76.77 to 84.04 % with higher levels of eggshell fortification. All analyzed minerals showed significant differences (p < 0.05) among samples, with calcium (52.65 – 2014.37 mg/100g), magnesium (43.55 – 86.77 mg/100g), and sodium (17.34 – 23.50 mg/100g) levels increasing and phosphorus decreasing as eggshell concentration increased, respectively. Significant reductions were also observed in vitamins B1, B2, and C with increased fortification levels. Functional properties remained mostly unchanged among the samples, except for swelling capacity, which decreased significantly from 2.85 to 2.42 g/g. Sensory evaluation revealed no significant differences among samples, indicating high consumer acceptability even at increased fortification levels. These findings demonstrate that eggshell powder is a viable fortifying agent for enhancing the nutritional quality of yam flour, particularly in boosting mineral content, without compromising functional properties or sensory appeal. This demonstrates the potential of eggshell powder as a sustainable, low-cost calcium fortificant for improving the dietary quality of yam flour and locally available food-based interventions. Based on the findings of this study, it is recommended that the most suitable proportion for fortification levels is at 3 %.Keywords: Calcium, egg shell, minerals, sensory analysis, waste, yam flour,