Proximate Composition, Antioxidative And Sensory Properties Of Dough Meal Produced From Optimized Flour Blends Of Cassava, Quality Protein Maize And Soybean Curd Residue:- Chukwuemeka Onyinye G

ABSTRACT

This study developed and evaluated a nutrient-enhanced dough meal from optimized flour blends of cassava (UMUCASS 47), quality protein maize (QPM), and soybean curd residue (SCR). The flours were produced, blended using a D-optimal mixture design, and analyzed for proximate composition, antioxidant properties, and sensory attributes. Results showed that the composite flours had significantly improved nutritional profiles, with protein content up to 19.58% and crude fibre up to 7.66%. Antioxidant analysis revealed substantial levels of vitamin E (up to 2.78 mg/lOOg), total phenolic content (up to 134.74 mg GAE/lOOg), and total flavonoids (up to 70.76 mg QE/lOOg). Sensory evaluation indicated that dough meals from the optimized blends were generally acceptable, with Sample C (35% SCR, 15% QPM, 50% cassava) being the most preferred. The study demonstrates that strategic blending of cassava, QPM, and SCR can produce a functional, nutritious, and palatable dough meal, offering a viable approach to address weight management, diabetes, protein-energy malnutrition and promote food security