Nutritive Value of Composite Flour Made from Cocoyam, Soybeans, Plantain, and Fan Palm Sprout

Student: UMAR HARUNA YAHAYA (Project, 2025)
Department of Biochemistry
Bayero University, Kano, Kano State

Abstract

ABSTRACT Formulation of a composite flour is a universal approach towards addressing nutritional problems. The rising costs and limited availability of wheat flour, particularly in developing regions. necessitate the exploration of alternative flour sources to enhance food security and nutrition. This study aims at formulating and evaluating the nutritive value of a composite flour made from cocoyam (Colocasia esculenta), sprouted soybean (Glycine max), fan palm sprout (Borassus aethiopum), and plantain (Musa spp.) as a sustainable alternative to wheat flour. The proximate composition, anti-nutritional factors, functional properties, and mineral and vitamin content of the composite flour were analyzed. Results indicated a crude protein content of 9.75%, a carbohydrate content of 66.25%, and some levels of essential minerals such as potassium and calcium. The study also highlighted the presence of anti-nutritional factors, which were found to be within acceptable limits. The functional properties of the composite flour, including bulk density and water absorption capacity, suggest its potential for various food applications. This research contributes to the growing body of knowledge on alternative flours, emphasizing the nutritional benefits and sustainability of using locally sourced ingredients in food production.

Keywords
Composite flour cocoyam soya bean plantain and fan palm sprout.
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