RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Proximate, mineral and vitamin analysis of formulated nutrients enriched gluten-free scones developed from orange-fleshed sweet potato, lima beans and sorghum blends
https://doi.org/10.31248/RJFSN2025.211 | Article Number: 24C55FB72 | Vol.10 (3) - October 2025
Received Date: 28 September 2025 | Accepted Date: 29 October 2025 | Published Date: 30 October 2025
Keywords: orange fleshed sweet potato, sorghum., lima bean flour, Coeliac disease, gluten-free scones, nutritional assessment
Gluten-free bakery products often lack protein, fibre, and micronutrients because they do not contain wheat or other gluten-rich cereals. These deficiencies can be addressed through targeted fortification during formulation. This study aimed to develop nutrient-enriched gluten-free scones using blends of orange-fleshed sweet potato (OFSP), lima bean, and sorghum flours and evaluate their nutritional quality for Coeliac consumers. Using a completely randomised design implemented via Design-Expert, five flour blends were formulated in the following ratios of OFSP: lima bean: sorghum (%): A (0:0:100), B (5:5:90), C (5:15:80), D (10:5:85), and E (5:25:70). Proximate composition (moisture, protein, fat, ash, fibre, carbohydrate), minerals (Na, Mg, Ca, Fe, P), and vitamins (A and C) were determined. Significant differences (p≤0.05) were observed among blends for all nutritional parameters. Sample E (5% OFSP, 25% lima bean, 70% sorghum) had the highest protein (26.85%), fat (13.87%), fibre (4.83%), and ash (10.63%) contents, while moisture and carbohydrate were lowest. Mineral (Na, Mg, Ca, Fe, P) and vitamin (A and C) contents had significant differences, with sample D showing the highest vitamin A (8.96 μg/100g) and vitamin C (6.55 mg/100g). The results suggest that gluten-free scones enriched with OFSP and lima bean can have nutritional profiles comparable to those of conventional wheat-based scones. Samples D and E demonstrated superior protein and provitamin A levels, making them promising formulations for gluten-intolerant consumers.
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