PROXIMATE, MINERALS AND VITAMIN COMPOSITION OF WHEAT PLANTAIN FLOUR BLENDED FOR FOOD FORMULATION

This study evaluate the proximate, minerals and vitamin composition of wheat plantain flour blended for food formulation. This is done in other to determine proximate, minerals and vitamin composition of wheat-plantain flour blends provides valuable insights into their nutritional profiles, which are important for food formulation. The plantain were purchased from Oko market, Oyo state. The plantain were collected, dried and milled into flour, the flour was analyzed for proximate, minerals and vitamin composition using standard laboratory methods. After milling the dried sample, the moisture content of the flour ranges from 5.33-13.67%, ash ranges from 0.01-0.10%,protein ranges from 5.56-13.00%,fiber ranges 0.21-0.50%,fat ranges from 0.44-1.02%,carbohydrate ranges from 71.78-88.44%. The vitamin composition of the flour was given by; vitamin A 0.26-0.50mg, vitamin B0.12-0.28mg, vitamin E 3.65-7.85mg. The mineral composition ; phosphorus 185.28-433.48mg/100g, iron 0.49-1.15mg/10g, calcium 47.06-94.5mg/100g. The sample gave the best result for proximate, vitamin and minerals analysis. Hence, it was concluded that wheat-plantain flour improved the nutritional attribute of plantain in terms of increased protein content, vitamin and mineral content. Plantain flour is therefore recommend in the processing of food product because it helps reduction of diabetes, health hearth and improve nutrition value. This study suggests that wheat plantain flour blends can be a nutritious and viable alternative for food formulation particularly for baking goods, snacks and other cereals based products