QUALITY ATTRIBUTES OF PASTE “AMALA” PRODUCED FROM TIGER NUT AND UNRIPE PLANTAIN FLOUR BLENDS
Abstract
Producing Amala from underutilized agricultural commodities could serve as a means of enhancing the nutritional quality of Amala for sustainable livelihood and health. This study therefore investigated some quality attributes of Amala from Tigernut and unripe plantain flour blends. The optimal mixture design was employed to obtain four experimental runs for this study. Moisture, protein, fat, crude fiber, carbohydrates, energy, bulk density, water absorption capacity ,oil and absorption capacity were determined on the flour using standard laboratory procedures. Numerical optimization technique was used to obtained the optimum flour combinations. Vitamins, functional properties, Proximate composition, and anti nutritional properties were determined on the Amala. Sensory acceptability of the Amala was also conducted using untrained fifty panellists and data were analyzed using mean ANOVA. Phytate, oxalate, phenolic, haemagglutinin, water and oil absorption capacity, bulk density, swelling index, and Dispersibility of the composite flour ranged from 0.25 to 0.66mg/ 100g,1.32 to
2.27mg/ 100 g,7.61 to 8.77mg/100g,0.23 to 0.38HUI/100g,68.27 to 78.43%, 138.43 to
184.49%,85.79 to 97.67%,0.78 to 0.97%, and 6.27 to 9.17g/ml respectively. Most of the parameters measured are significantly (p
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