Proximate composition, micronutrient contents and acceptability of “Ojojo” from the blends of water yam and Ricebean flours
Ebele Christiana Okoye, Ebere Ulumma Njoku, Ginika Ruth Ugwuanyi
This work was done to investigate the performance of blends of water yam and ricebean flours for water yam ball (ojojo) preparation. Water yam and ricebean were processed into flours and 100% water yam mash served as the control sample. However, ojojo was produced using lends of water yam and ricebean flours at the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 respectively, coded as WRB, WRC, WRD, WRE, WRF while the control (100:0) was produced from water yam mash coded as WA. The proximate composition, micronutrients and sensory properties of the sample were determined. There was a significant (p < 0.05) increase in the crude protein, fat, ash, crude fibre contents of the samples from 2.43 to 10.84%, 13.00 to 14.78%, 2.17 to 2.81%, 2.25 to 2.92% respectively. The moisture and carbohydrate contents decreased from 27.72 to 25.41% and 52.31 to 43.25% respectively due to the decrease in the level of the water yam flour. There was a significant increase (p < 0.05) in the minerals and vitamin contents of the fortified samples when compared with the control. It was observed from the sensory scores that in terms of the overall acceptability, sample WRF had the highest mean value of 7.20 whereas sample WA (control) had the least mean value of 3.70. Thus, there was a significant (p < 0.05) difference between sample WA and other fortified samples. Hence, sample WRF was the most preferred of all the samples by the panellists.