PRODUCTION AND QUALITY ASSESSMENT OF TUWO PRODUCED FROM MAIZE, CASSAVA AND SWEET POTATOES (ORANGE FLESH AND PURPLE FLESH) FLOUR

ABSTRACT This study investigated the production and quality assessment of tuwo produced from maize, cassava, and sweet potato (orange-fleshed and purple-fleshed) flours. The objective was to evaluate the suitability of these composite flours for tuwo production and determine their nutritional, functional, and sensory qualities. Flour samples were prepared from maize, cassava, orange-fleshed sweet potato, and purple-fleshed sweet potato using standard processing methods. Different flour blends were formulated and processed into tuwo. The resulting products were analyzed for proximate composition, functional properties, and sensory characteristics including appearance, texture, aroma, taste, and overall acceptability. Results indicated that incorporation of sweet potato flours improved the nutritional quality of the tuwo, particularly with respect to carbohydrate content, dietary fiber, and micronutrients. Orange-fleshed sweet potato flour contributed significantly to provitamin A content, while purple-fleshed sweet potato flour enhanced the antioxidant potential due to its anthocyanin pigments. Functional property analysis showed variations in water absorption capacity, swelling power, and bulk density among the flour blends, which influenced the texture and consistency of the final products. Sensory evaluation revealed that the composite tuwo samples were generally acceptable to consumers, with blends containing moderate proportions of maize and sweet potato flours receiving higher preference scores. The study concludes that maize, cassava, and sweet potato flours can be successfully utilized in the production of acceptable and nutritious tuwo. The incorporation of orange-fleshed and purple-fleshed sweet potato flours offers additional nutritional and health benefits while promoting the utilization of locally available crops. This approach can contribute to food diversification, improved nutrition, and enhanced food security in developing countries. Keywords: Tuwo, maize flour, cassava flour, orange-fleshed sweet potato, purple-fleshed sweet potato, composite flour, quality assessment, sensory evaluation.