DOI: 10.36347/sjavs.2015.v02i02.004

Pages: 97-101

African yam bean (AYB) seeds were processed into flour using some of the identified methods and the flour was incorporated in traditionally prepared maize gruel. Maize was soaked, fermented for two days, processed into gruel starch and used in the preparation of pap and porridge (agidi jollof). The resultant flour from AYB was used to enrich the prepared pap and porridge (agidi jollof). The enriched and unenriched pap and porridge (agidi jollof) samples were analyzed for proximate and anti-nutrient constituents as well as evaluated organoleptically by a panel of consumers. Enrichment with AYB flour significantly increased (p<0.05) protein, moisture and ash content of the pap (PY) and porridge (agidi jollof) (AB) samples. Organoleptic properties of the enriched pap (PY) and porridge (agidi jollof) (AB) samples were similar to control (p>0.05). The level of tannin was higher (p>0.05) in both AYB enriched pap (PY) and porridge (AB), though within the acceptable level. Sensory evaluation of the samples showed that the enriched samples were well accepted by the panelists. The result revealed the proximate potential of AYB flour in the development and enrichment of complementary foods with acceptable organoleptic attributes when incorporated in complementary foods.