ABSTARCT

Malnutrition remains a global public health concern. Locally available food products can be converted into flours and used in making food blends which is a commonly consumed food and may become useful as complementary foods for feeding babies and malnourished people. This study investigated the amino acid profile of composite flours from African yam bean, and corn flour blends. African yam bean, corn flour was processed into flours. Amino acids profile determination by thin layer chromatography and modified colorimetric techniques. Data obtained were analyzed among the non- using Analysis of Variance (ANOV A). Following analysis of thirteen flour blends, twenty amino acids were reported. Among the non-essential amino acids reported, there was a significant difference (P<0.05) in all the sample blends with the 30% fermented African yam bean and com flour blends being the highest (sample I). However, for the essential amino acids reported with the only variation being cysteine which was highest (P<0.05) in 70% fermented 50% African Yam Bean and 30% com flour. The methionine content of the flour blends ranged from 2.45- 3.07%. the fermented African Yam Bean and SO% corn flour (sample H) (3.07%) recorded the highest in methionine content while roasted SO% African Yam Bean flour: 50% com flour (2.45%) recorded the lowest content. From this study, the most balanced blend appears to be the 30% fermented African Yam Bean and 70% com flour blends. Cereals with legumes have shown to improve the amino acid profile of composite flour. Fermentation was also found to improve the amino acid profile of the composite flour. the amino acid profile of the composite flour. This appears to be because, African Yam Bean flour is limited by methionine and com flour is limited by lysine and tryptophan and so a blend of the two flour would result in a balance in amino acid profile. The fermented 30% African yam bean flour: 70% com flour maybe responsible for the findings of the present study where blending African - yam bean and corn flour was shown to meet with the stipulated daily requirement for most of the essential and non-essential amino acids. In conclusion, blending cereals with legumes was shown to improve the amino acid profile of the composite flour. I therefore recommend an increase in awareness on the utilization and benefits of composite flour of African yam bean and corn seed flour and further study on the effects of processing methods on the amino acid profile of composite flour of African yam beans and corn seeds as well as other underutilized cereals and legumes.