PRODUCTION AND QUALITY EVALUATION OF SWALLOW MEAL MADE FROM PLANTAIN AND BEETROOT BLENDS

The study investigated the production and quality evaluation of swallow meal formulated from plantain and beetroot mash blends, with the aim of enhancing the nutritional, functional, and sensory attributes of traditional swallow meals. Five formulations were prepared: 100% plantain mash (A) and composite blends of 90:10 (B), 85:15 (C), 80:20 (D), and 70:30 (E) plantain-to-beetroot mash ratios. Proximate analysis revealed progressive increases in protein (3.23–3.71%), ash (2.19–2.51%), and fibre (2.87–3.96%) with increasing beetroot substitution, while carbohydrate content decreased (62.42–59.50%). Mineral composition also improved significantly across blends, with calcium, iron, magnesium, sodium, and potassium highest in sample E, indicating beetroot’s enrichment potential. Functional properties showed higher pasting viscosities and setback values in beetroot-enriched samples, suggesting enhanced stability and textural qualities. Pasting time and temperature varied slightly, reflecting the influence of beetroot starch composition. Sensory evaluation revealed significant differences among samples, with blends C and D (15–20% beetroot inclusion) rated highest in taste, appearance, texture, mouldability, and overall acceptability. Although the highest beetroot level (30%) improved nutritional and functional properties, sensory scores slightly declined compared to moderate inclusions. The study concludes that incorporating beetroot into plantain-based swallow meals enhances nutritional quality, mineral content, and functional properties, while maintaining consumer acceptability at 15–20% substitution. This formulation offers a functional, nutrient-dense alternative to conventional swallows, supporting dietary diversification and addressing micronutrient deficiencies.