Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean

The study aimed at production and evaluation of composite flour produced from cassava, rice and soybean flours. Four blends of composite flours were prepared by mixing rice flour, cassava flour and soybean flour in the proportions of 30:40:30, 30:50:20, 30:60:10 and 30:70:0 and labelled T1, T2, T3 and T4 respectively. Composite flours produced were analyzed for proximate, mineral, pasting and functional properties, sensory evaluation and hydrogen cyanide determination. The moisture content, protein, ash, fat, crude fiber and carbohydrate of the composites ranged from 11.57-12.40% dry bases, 1.37-13.17%, 0.37-0.74%, 0.12-0.34%, 3.23-3.65% and 70.48-82.37% respectively. The magnesium, iron, calcium and phosphorus of the composites in conc/ppm ranged from 184.67221.33, 9.033-10.03, 216.33-544.66 and 0.167-3543.67 respectively while zinc was not detected. There was no significant difference (P > 0.05) recorded for pH, bulk density, swelling power, solubility index, water absorption capacity, oil absorption capacity and dispensability of the four blends of composite flour. The ranges of Peak 1, trough 1, breakdown, final viscosity, set back, peak time and pasting temperature are 737.00-1818.00 cP, 661.001369.00 cP, 62.00-449.00 cP, 868.00-1894.00 cP, 207.00-525.00 cP, 4.73-4.93 min and 75.85-77.65 C respectively. There is no significant difference in all the attributes that were accessed at (P < 0.05) and the samples were generally acceptable by the panelists although sample T2 was the most generally accepted. The hydrogen cyanide content of the samples ranged from 3.42 to 3.60 mg/kg which is very safe when compared with standard lethal dose (10 mg/kg) recommended by Food and Agricultural Organization (FAO). Hence, it was concluded that the composite flours from rice, cassava, and soybean flour had the physicochemical and functional properties which is suitable for making an enriched meal and sample T2 containing 30% Rice Flour, 50% Cassava Flour and20% Soybean flour was the most generally accepted.