EVALUATION OF NUTRITIONAL CHARACTERISTICS GLUTEN FREE FLOUR FROM PURPLE FLESHED SWEET POTATO, AMARANTH GRAINS AND BAMBARANUT
Abstract
This study evaluated the nutritional quality of gluten free flour formulated from amaranth
grains (AF) purple fleshed sweet potato flour (PFSPF) and Bambara nut flour (BNF). Six blends
were prepared C.F I (20% AF 50% PFSPF, 35% BNF) C.F II (20% AG 20% PFSPF 40% BNF) C.F
III ( 25% AG 30 % PFSPF 45% BNF) C.FIV ( 30% AG 20% PFSPF, 50% BNF), C.F V ( 100% BNF)
AND C.F VI ( 100% Wheat flour control). The flour blends was processed using stardard method.
proximate analysis revealed significant variation (P< 0.05) protein ( 1.93% -2.52%), fiber
(1.92%- 3.57%) , carbohydrates (62.28- 67.35%0, ash (1.66%- 2.41%) fat (1.76% - 2.41%0 and
moisture (5.76 % - 1.01%) mineral analysis showed high calcium ( 13.34 -24.85ppm) and
potassium ( 181.33 – 214.33) but critically low zinc ( 0.03 – 0.06ppm ) .anti-nutrient varied
substantially phytate ( 5.64 -22.5 mg/g ) and oxalate (45.0 -72.8 mg/g ) Victamin A (12.85 -
15.25ug/g) and C ( 0.31-0.46 ug/g) were the highest in PFSpf- rich blends pasting properties
indicated C.FI had optimal viscosity ( peak 4881 cp final 4584 cp) . zinc fortification and
antinutrient reduction strategies are recommended to address deficiencies and improvebio
availbily. This study confirm the potential of underutilized crops in developing nutritious gluten
-free flour addressing key gaps in celiac and gluten- sensitive diets.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.