PRODUCTION AND EVALUATION OF MEAL FROM BLENDS OF CEREALS AND CASSAVA FLOUR

Cereal grains, combined with cassava, have the potential to produce nutritionally balanced and versatile food products. However, challenges such as incomplete amino acid profiles and low protein content have limited their individual use. This study aims to develop composite flour blends from cereals (maize, millet, sorghum, and wheat) and cassava, evaluate their functional, pasting, nutritional, and sensory properties, and address food security and dietary diversity issues. Composite flour blends were prepared by varying the proportions of cassava flour with cereal flours in ratios ranging from 100:0 to 50:50. Proximate, functional, pasting, and antinutritional properties were analysed using standard laboratory methods. Sensory evaluation was conducted with 21 panellists assessing attributes such as appearance, taste, texture, and overall acceptability. The analysis revealed significant variations in moisture, protein, carbohydrate, and functional properties among the samples. Sample B (95% cereal, 5% cassava) showed the highest protein content (11.86%), while Sample H (50% cereal, 50% cassava) exhibited superior water absorption capacity (102.33%) and peak viscosity (1995 RVU). Sensory evaluation indicated that Sample E (80% cereal, 20% cassava) had the highest scores for appearance, aroma, and overall acceptability. Anti-nutritional factors like tannins and phytates were within acceptable limits, ensuring the safety of the blends for consumption.