ASSESSMENT OF PUPURU FORTIFIED WITH UNRIPE PLANTAIN FLOUR

This study investigates the nutritional, mineral, antinutrient, and sensory characteristics of pupuru fortified with varying levels of unripe plantain flour. The proximate composition analysis revealed that the protein content increased significantly from 10.72% in 100% pupuru (Sample A) to 23.69% in the 80% pupuru and 20% unripe plantain flour blend (Sample C). Similarly, fiber content also rose, with Sample D (50% pupuru and 50% unripe plantain flour) achieving the highest fiber level of 8.15%. Mineral analysis indicated enhancements in essential minerals, particularly calcium and potassium, which increased from 109.65 ppm and 488.45 ppm in Sample A to 156.80 ppm and 525.60 ppm in Sample C, respectively. Antinutrient levels, measured as oxalate and phytate, showed a moderate increase with fortification; oxalate rose from 36.93 mg/100g in Sample A to 52.26 mg/100g in Sample B, while phytate increased from 70.17 mg/100g to 86.53 mg/100g. Sensory evaluation results highlighted significant improvements in overall acceptability, with Sample D achieving the highest score of 8.88 for overall acceptability compared to 8.50 for Sample A. These findings suggest that fortifying pupuru with unripe plantain flour not only enhances its nutritional profile but also improves its sensory qualities, presenting a viable option for developing healthier food products.