Phytochemical, Functional and Nutritional Properties of Selected Cereals and Jack Bean (Canavalia ensiformis) Flour Blends

Abstract

Protein-energy malnutrition remains a major nutritional challenge in many developing nations of the world, largely due to consumption of carbohydrate dense meals low in protein. The use of underutilized legumes such as jack bean (Canavalia ensiformis) offers a sustainable mean to improve the nutritional and functional properties of traditional food systems. This study investigated the nutritional composition, phytochemical functional properties, and physicochemical characteristics of cereals and jack bean flour blends formulated for traditional food production. A Simplex Lattice Design under mixture of Design Expert software (version 12.0) was adopted to develop the formulation of maize, sorghum, millet, rice and jack beans. Cereal and jack bean flours were combined in ratios of 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 (cereal:legume), while 100% maize and 100% cereal blends served as controls. Data were analyzed using one-way ANOVA and Duncan’s multiple range test at (P<0.05). Proximate analysis revealed moisture (5.35-6.20%), crude protein (14.31-36.93%), ash (1.43-3.04%), fat (1.92-3.30%), crude fibre (2.22-4.13%), carbohydrate (50.28-69.93%), and energy value (362.95-378.54%). The addition of more jack bean progressively increased protein and ash levels. Functional property analysis revealed water absorption capacity (155.60-164.80%), oil absorption (131.93-146.45%), swelling (6.91-9.26%), gelation (0.76-1.37%), and bulk density (0.54-0.70 g/cm³) which are suitable for various food formulations. The phytochemical result showed levels of Tannin (3.06-5.58 mg/g), alkaloid (2.25-4.05 mg/g), flavonoid (1.95-3.31mg/g), saponin (6.38-9.41mg/g), phenol (18.15-32.89 mg/g), phytate (11.54-16.12mg/g), trypsin inhibitor (7.40-9.59 mg/g), oxalate (0.17-0.60 mg/g). Physicochemical analysis includes the total titratable acidity (0.07-0.18%) and pH (6.34-6.61). This study showed that Jack bean incorporation substantially enhanced the nutritional and functional quality of cereal composite flours without compromising physicochemical integrity. These findings support the utilization of jack bean as a protein-enriching ingredient for the development of nutritious, functional, and sustainable traditional foods.