Authors : Ukpong, S.E.; Ukanwa, C.C.; Magnus, O.C.; Okoye, A. C.

Volume/Issue : Volume 11 - 2026, Issue 2 - February

Google Scholar : https://tinyurl.com/2trtazfk

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DOI : https://doi.org/10.38124/ijisrt/26feb168

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Abstract : The increase in human population especially in developing countries bring key concerns related to food stability, safety and nourishment across the universe. This resulted to huge efforts to explore protein rich foods as a prerequisite for future foods and investigate resilient processing methods. This study aimed at fortifying cassava flour with high protein African yam bean tempeh flour to produce feed for livestock and humans, with improved nutritional and mineral qualities. Varying proportion of blend was produced from wheat and tempeh flour respectively. The blend with proportion (70% CAF: 30% AYBTF) gave the needed consistency. The blend was subjected to cyanide, proximate, mineral, sensory, microbial analyses and animal feeding trial. Standard commercial feed (Top feed) served as control. The cyanide in the cassava flour was 1.5mg/100g while the enriched cassava flour had a cyanide content of 1.0mg/100g. For sensory evaluation, cassava flour recorded higher scores in visual appearance while the fortified cassava flour recorded higher in aroma, texture and taste. Proximate composition of the flour varied from 2.92-11.80%, 3.89- 4.50%, 7.57- 8.09%, 72.72-80.79%, 3.53 - 3.58%, 1.24 - 1.25% for crude protein, total ash, total fat, total carbohydrate, total fiber and flour moisture respectively. Mineral contents; Iron, Magnesium, Calcium, and Phosphorus ranged from 4.18-13.06%, 2.70-32.17%, 61.04-201.42% and 3.76-30.42% respectively. Microbiological analyses (TVC) showed bacterial count of 1.0x10-3.2x103 cfu/mgl and fungal count of 1.0x10-1.5x103 cfu/ml. pH value was 6.3-6.4. The bacterial species isolated and identified using the biochemical tests includes Bacillus spp., Pseudomonas spp, Coryne bacterium spp, Staphylococcus aureus, Micrococcus spp, and Lactobacillus spp. Fungi isolated include Aspergillus, Mucor spp., Penicillium spp., Geotrichum spp. The weaning wistar rats fed on fortified cassava flour had normal growth and were able to compare favorably with those fed on the commercial feeds. Therefore fortification of cassava flour with tempeh flour gives values of high nutritional quality and is proposed for use in places where cassava products are consumed and protein intake is not sufficient.

Keywords : Whole-Wheat Flour, African Yam Bean Tempeh Flour, Nutritional Properties, Biscuits, Physicochemical, Antioxidant Properties.

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