Journal of Clinical Nutrition & Dietetics

Abstract

The lingering poor food system in Nigeria, societal influence and low economic status of most households has given rise to very low access to nutritious diets. This motivated the need to explore the complementary benefit of cassava and mungbean flour in bread and fufu production for a sustainable healthy diet.

Nutrient composition and acceptability of bread and fufu produced from cassava-mungbean flour blends was investigated. High quality cassava flour (HQCF) complemented mungbean flour at different levels (10C:60W:30M; 20C:50W:30M; 30C:40W:30M) in bread production. Likewise, odourless fufu flour (OFF) complemented mungbean flour at different levels (50M:50F; 40M:60F, 30M:70F, 60M:40F) in fufu production. Nutrient (proximate and phytochemical) compositions and acceptability test of bread and fufu samples were determined on a 9-point hedonic scale.

Result showed slight improvement on protein content, ranging from 4.97% - 9.14% (bread) and 0.96%- 1.4% (fufu). Low moisture (7.02%-9.64%) and anti-nutrient (oxalate: 0.02%-0.17%; saponin: 0.13%-0.27% and tannin: 0.11%-0.12%) compositions were found in fufu samples. Bread and fufu samples yielded appreciable calorie value (1502 KJ-1561KJ) and were acceptable to the taste panel members, with high ranking of more than 4.0 obtained in all the parameters tasted.  

Acceptable bread and fufu with improved nutrient composition were obtained from flour blends of cassava-mungbean. Therefore, is, recommended for use at households for bread and fufu production.

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