Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition

Abstract

Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat. Hence, the need for strategic development in the use of inexpensive local and underutilized fruits and legumes in the production of functional foods. The vitamins and mineral composition of the flour blends processed from wheat, plantain and velvet bean were investigated for their end uses. Wheat, plantain and velvet composite flours were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. Vitamins and mineral composition of the flour blends were investigated using standard methods. Vitamins and mineral revealed that vitamin A, B1, B2, B6, B12 and C ranged from 0.46 – 0.56 µg/100 g, 0.59 – 0.68 mg/g, 0.67 – 0.79 mg/g, 0.71 – 0.89 mg/g, 0.09 – 0.39 µg/100 g and 30.86 – 38.48 mg/g ; calcium, iron and zinc ranged from 48.97 – 105.97, 3.62 to 4.03 and 1.65 – 2.27 mg/100 g respectively. This study, therefore, shows that fortification of wheat-plantain flour blends with velvet beans flour significantly (p < 0.05) enhanced the vitamins and mineral composition of the flour blends. Hence, the fortification of wheat-plantain flour with velvet beans flour should be encouraged to be used as nutritional ingredient in the production of functional foods. Hence, their food applications are highly recommended.