Quality Evaluation of Instant Akpu Supplemented With African Yam Beans Flour

Student: Ruth Ada Gabriel (Project, 2025)
Department of Food Science and Technology
Joseph Sarwuan Tarka University, Makurdi, Benue State

Abstract

This study evaluated the functional, proximate, and anti-nutritional properties of Instant Akpu supplemented with African yam bean flour to enhance its nutritional profile. Functional properties such as water absorption capacity (4.07–4.59 ml/g), swelling index (4.48–6.31 ml/g), and bulk density (1.01–1.02 g/ml) were analyzed, with results showing significant (p < 0.05) variations across samples. Proximate analysis revealed increased protein (6.52–24.10%), fiber (1.68–1.97%), and fat (1.81–2.42%) contents alongside reduced carbohydrate (80.39–61.99%) and moisture (9.53–9.24%) contents as the proportion of African yam bean flour increased. Anti-nutritional factors such as oxalates (0.37–1.17 mg/100g), phytates (8.24–12.37 mg/100g), and tannins (0.24–0.66 mg/100g) were also observed to increase, while cyanide levels remained negligible across all samples. The study highlights the potential of African yam bean flour to improve the nutritional quality of Instant Akpu, making it a valuable strategy to address protein-energy malnutrition in developing regions while maintaining acceptable functional and safety properties. The study also highlight that to balance nutritional enhancement with consumer acceptability, substitution levels of up to 10% African yam bean flour are recommended.

Keywords
Instant Akpu African yam bean flour proximate composition functional properties sensory evaluation anti-nutritional factors composite flour food fortification protein enrichment cassava products
Filters
Institutions