Abstract

The study investigated the formulation of blends comprising of Plantain flour and Soy flour. It also evaluated the Proximate, Mineral compositions and Sensory properties of the blends and the dumpling (Amala) with a view to increasing the protein quality and quantity of the blends and dumpling (Amala ) for staple food production. Unripe Plantain and Soy bean was obtained from New market, Ile-Ife, Osun State. The unripe plantains were cut into smaller sizes and dried in cabinet drier at 400 for 24hrs while the Soy bean were sorted and soaked and sun dried for 48hrs before milling to powder form. Both the Unripe plantain flour and soy flour were mixed into different proportions of ratio 90:10, 80:20,70:30 and 100 was used as control for both the flour and dumpling (Amala). The samples were evaluated for Proximate Analysis (Moisture, Ash, Crude Fat, Crude Protein, Crude Fibre and Carbohydrates), Mineral Analysis (Sodium, Potassium, Calcium, Zinc, Iron, Magnesium and Phosphorus) using standard methods. Sensory Attributes were also evaluated (by reconstituting the flour to make dumpling (Amala) using a seven point hedonic scale. All data obtained were subjected to appropriate statistical analysis. The results shows that Moisture ranges from 10.42% to 11.25% and 76.87% to 79.01%, Ash ranges from 2.44% to 2.15% and 0.30 to 0.67%, Fibre ranges from 0.55% to 1.30% and 0.02% to 0.10% Fat ranges from 0.32% to 4.09% and 0.04% to 0.13%, Protein ranges from 3.56% to14.09% and 1.53% to 2.05%, Carbohydrate ranges from 67.91% to 81.43% and 18.12% to 21.18% for flour and dumpling (Amala) respectively. Also Calcium ranges from 438.76% to 579.86% and 31.07% to 47.54%, Sodium ranges from 320.89% to 365.83% and 16.44% to 26.07%, Iron ranges from 14.97% to 18.97% and 1.64% to 1.98%, Potassium ranges from 218.06% to 276.10% and 30.75% to 39.07% and Magnesium ranges from 380.83% to 403.13% and 47.96% to 52.10% for flour and dumpling (Amala) respectively. The sensory attributes were evaluated in terms of Colour, Taste, Texture, Extensibility, Aroma, Mouldability and all samples were generally accepted (6.13 to 6.43).

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