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
Quality assessment and consumer acceptability of custard enriched with lima bean and ripe plantain flours
https://doi.org/10.31248/RJFSN2023.156 | Article Number: C868E9321 | Vol.8 (2) - June 2023
Received Date: 04 April 2023 | Accepted Date: 10 May 2023 | Published Date: 30 June 2023
Authors: J. I. Okoye* , N. N. Onwuama and S. I. Eze
Keywords: enrichment, Corn starch, custard, lima bean flour, quality attributes, ripe plantain flour
This study was designed to evaluate the nutrient composition and sensory properties of custard enriched with lima bean and plantain flours. The lima bean and plantain flours were separately prepared from lima bean seeds and ripe plantain fruits and used at varying replacement levels (5-25% and 5-25%) for cornstarch in the production of custard formulations with the custard produced from 100% cornstarch used as control. The custard samples produced were evaluated for nutrient composition and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the samples increased significantly (p<0.05) with increase in the addition of lima bean and plantain flours from 9.19-9.91%, 9.18-19.42%, 2.10-3.23%, 3.38-3.67% and 3.38-4.90%, respectively, while the carbohydrate and energy contents decreased from 72.98-58.90% and 347.44-342.27 KJ/100g, respectively. The control sample (custard made with 100% cornstarch) had the highest carbohydrate (72.98%) and energy (347.44 KJ/100g) contents, respectively. The mineral content of the samples showed that the calcium, magnesium, phosphorus, potassium, iron and sodium contents of the custard samples ranged from 113.34-126.02 mg/100g, 48.48-69.30 mg/100g, 76.35-94.79 mg/100g, 36.10-67.30 mg/100g, 2.29-3.77 mg/100g, and 31.77-41.68 mg/100g, respectively. The vitamin content of the custard samples also showed similar increases in niacin (4.34-4.63 mg/100g), thiamine (3.03-3.33 mg/100g), riboflavin (6.35-9.27 mg/100g), vitamin A (8.10-10.17mg) and vitamin C. (3.74-4.77 mg/100g), respectively as the levels of addition of lima bean and plantain flours increased in the formulations. The colour, taste, flavour and texture of the control sample were the most acceptable to the panelists compared to the samples enriched with lima bean and plantain flours at different graded levels. The study, therefore, showed that the nutrient contents of the custard formulations could be enhanced by enriching cornstarch with lima bean and plantain flours at varying proportions, thus extending the use of these locally available novel flours in the preparation of nutrient dense custard samples
| Adebayo, S. F. (2014). Effect of soaking time on the proximate, mineral compositions and anti-nutritional factors of lima bean. Food Science and Quality Management, 27. | ||||
| Adeolu, A. T., & Enesi, D. O. (2013). Assessment of proximate, mineral, vitamin and phytochemical compositions of plantain (Musa paradisiaca) bract-an agricultural waste. International Research Journal of Plant Science, 4(7), 192-197. | ||||
| Afolabi, F., Arotupin, D., Alabi, M., Ojo, O., & Olowokere, T. (2018). Improving nutritive value of fermented cereal porridge "ogi" by fortifying with bambara groundnut. Croatia Journal of Food Science and Technology, 10(1), 51-57. Crossref |
||||
| Ajani, A. O., & Adegoke, G. O. (2018). Nutritional quality and sensory acceptability of fermented breadfruit-pigeon pea based custard. Annals. Food Science and Technology, 19(2), 265-274. | ||||
| Alimi, B. A., Workneh, T. S., & Oke, M. O. (2016). Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain. CyTA-Journal of Food, 14(3), 489-495. Crossref |
||||
| AOAC (2010). Official Methods of Analysis. Association of Official Analytical Chemists. 18th edition. Washington D. C. USA. Pp. 172-188. | ||||
| Asoiro, F. U., & Ani, A. O. (2011). Determination of some physical properties of African yam beans. The Pacific Journal of Science and Technology, 12(1), 374-380. | ||||
| Awoyale, W., Maziya-Dixon, B., & Menkir, A. (2013). Effect of packaging materials and storage conditions on the physicochemical and chemical properties of ogi powder. Journal of Food, Agriculture and Environment, 11(3&4), 242-248. | ||||
| Chinma, C. E., Adewuyi, O., & Abu, J. O. (2009). Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus). Food Research International, 42(8), 1004-1009. Crossref |
||||
| Choo, C. L., & Aziz, N. A. A. (2010). Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry, 119(1), 34-40. Crossref |
||||
| Enwere, N. J. (1998). Foods of Plant Origin. Afro-Obis Publications, Ltd., Nsukka, Nigeria. Pp.74-80. | ||||
| Etong, V. A., Akinlade, J. T. B., & Moronfola, A. O. (2014). Comparative study of the effect of dietary replacement of 15% maize offals with either pigeon pea (Cajanus cajan) grains or leave meal on performance of weaner rabbits. Proceedings of 32nd Annual Production, Calabar, Nigeria. Pp. 217-219. | ||||
| Farinde, E. O., Abiose, S. H., & Adeniran, H. A. (2017). Diversity of bacteria during fermentation of limabean into daddawa. Journal of Microbiology, Biotechnology and Food Sciences, 6(6), 1228-1232. Crossref |
||||
| Jacob, J. O., Kakulu, S. E., Paiko, Y. B., Adeyemi, H. R. Y., & Ndamitso, M. M. (2015). Determination of bioavailable concentrations of copper and Zinc in farm soils in Kaduna metropolis, Nigeria. Ife Journal of Science, 17(1), 229-237. | ||||
| Mahmoud, A. S., Abdul Sada, F., & Hussein, F. (2016). Preparation of local custard from dates fruit flour and the evaluation of its taste and nutrition. International Journal of Science and Technology, 11 (1), 167-171. Crossref |
||||
| Makame, J., Cronje, T., Emmambux, N. M., & De Kock, H. (2019). Dynamic oral texture properties of selected indigenous complementary porridges used in African communities. Foods, 8(6), 221. Crossref |
||||
| Marero, L. M., Payumo, E. M., Librando, E. C., Lainez, W. N., Gopez, M. D., & Homma, S. (1988). Technology of weaning food formulations prepared from germinated cereals and legumes. Journal of food Science, 53(5), 1391-1395. Crossref |
||||
| Nnam, N. M. (2001). Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor, bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours. Plant Foods for Human Nutrition, 56, 251-264. Crossref |
||||
| Okaka, J. C. (2010). Teach yourself sensory evaluation and experimentation. Ocjanco Academic Publishers, Enugu, Nigeria. Pp. 58-60. | ||||
| Okaka, J. C., Akobundu, E. N. T., & Okaka, A. N. C. (2006). Food and human nutrition: An integrated approach. Ocjanco Academic Publishers, Enugu, Nigeria. Pp. 102-144. | ||||
| Okoye, J. I., Nkwocha, A. C., & Agbo, A. O. (2008). Nutrient composition and acceptability of soy-fortified custard. Continental Journal of Food Science and Technology, 2, 37-44. | ||||
| Okoye, J. I., Okaka, J. C., & Onuora, J. O. (2009). Breadmaking, functional and nutritional properties of wheat-raw, cooked and roasted brown bean (Phaseolus vulgaris) composite breads. Journal of Science and Technology, 15, 49-60. | ||||
| Olawuni, I. A., Ojukwu, M., & Eboh, B. (2012). Comparative study on the physico-chemical properties of pigeon pea (Cajanus cajan) flour and protein isolate. International Journal of Agricultural and Food Science, 2(4), 121-126. | ||||
| Onimawo, I. A., Momoh, A. H., & Usman, A. (1998). Proximate composition and functional properties of four cultivars of bambara groundnut (Voandezeia subterranea). Plant Foods for Human Nutrition, 53, 153-158. Crossref |
||||
| Onwuka, G. I. (2018). Food Analysis and Instrumentation: Theory and Practice. 2nd edition. Napthali Publishers, Lagos, Nigeria. Pp. 76-82. | ||||
| Osman, A. M. (2007). Effect of different processing methods on the nutrient composition, antinutritional factors and in-vitro protein digestibility of Dolichos Lablab bean (Lablab purpuresus (L.) Sweet). Pakistan Journal of Nutrition, 6(4), 299-303. Crossref |
||||
| Potter, N. N., & Hotchkiss, J. H. (2006). Food science: 5th edition. Food Science Text Series Russell Books Ltd., USA. | ||||
| Ugwu, F. M., & Oranye, N. A. (2006). Effects of some processing methods on the toxic components of African breadfruit (Treculia africana). African Journal of Biotechnology, 5(22), 2329-2333. | ||||
| Welch, R. M., & Graham, R. D. (2004). Breeding for micronutrients in staple food crops from a human nutrition perspective. Journal of Experimental Botany, 55(396), 353-364. Crossref |
||||
| WHO (2015). Obesity and overweight. World Health Organisation (WHO) factsheet no 311. Link |
||||
Copyright © 2025 Integrity Research Journals. All rights reserved.