NUTRITIONAL COMPOSITION AND SENSORY EVALUATION OF ELUBO PRODUCED FROM YAM FLOUR AND GROUNDNUT SKIN FLOUR BLENDS
DOI:
https://doi.org/10.33003/jaat.2026.1203.02Keywords:
amala,, yam,, groundnut skin,, nutritional composition,, sensory propertiesAbstract
Amala, a popular food among the people of the southwest Nigeria, is prepared from yam flour. Yam flour is limiting in some important nutrients. Groundnut skin has been reported to be a good source of protein, dietary fiber, and some essential minerals. The study was aimed at evaluating the quality of the flour blends and amala produced from them yam and groundnut skin. Yam flour was substituted with groundnut skin flour at 5, 10, 15, and 20%, respectively. The proximate, minerals, vitamins, and sensory properties of the flour blends were analysed using standard methods. The moisture, crude protein, crude fat, crude ash, crude fibre contents of the flour blends ranged from 4.37% to 5.58%, 6.39 to 7.09%, 0.41% to 0.57%, 1.98% to 7.02%, and 0.26% to 0.51%, respectively. Calcium, magnesium, phosphorus, and iron contents ranged from 7.01 to 12.10 mg/100 g, 11.39 to 20.27 mg/100 g, 0.067 to 0.071 mg/100 g, 0.052 to 0.074 mg/100 g, 1.708 to 1.904 mg/100 g, and 0.052 to 0.101 mg/100 g, respectively. Colour, taste, texture, appearance and overall acceptability rating scores ranged from 7.39 to 8.36, 7.28 to 8.46, 7.68 to 8.64, 7.08 to 8.28, and 7.24 to 8.32, respectively. Substitution of yam flour with groundnut skin flour for amala preparation led to increase in the nutritional composition of the flour blends, although amala prepared from 100% yam flour had better consumer acceptance than the amala prepared from the yam and groundnut skin flour blends.
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