Comparison Of The Micro Nutrient And Amino Acid Profile Of Flour From Cocoyam (Xanthosoma Sagittifolium), Pearl Millet (Pennisetum Glaucum), Black Beans (Phaseolus Mungo) And Unripe Plantain (Musaparadisiaca) Peel:- Anuakaenyi, Augusta N
ABSTRACT
The study evaluated the micro
nutrient and amino acid profile of flour produced from cocoyam, pearl millet,
black beans and unripe plantain peel flour to compare the micro nutrient and
amino acid profile of the flour. The mineral composition ofthe flour ranged
from 14.04-44.76 mg/100 g calcium, 11.09-80.75 mg/100 g magnesium,
115.30-299.60 mg/100 g potassium, 1.31-48.95 mg/100 g sodium, 0.39-286.10 g/10
g phosphorus, 1.79- 7.91 g/100 g, 0.91-3.10 g/100 g iron and 2.29-5.60 mg/100 g
manganese with CWF having the highest mineral content of 407.20 mg/100 g total.
The vitamin composition ofthe flour ranged from 2.78-57.10 mg/ 100 g vitamin
Al, 0.03-0.39 mg/100 g thiamine, 0.03-19.00 mg/100 g riboflavin, 0.40-5.90
mg/100 g niacin, and 12.55-84.00 ug/g folate with some vitamin like cobalamin
not detected (ND) with black beans having the highest vitamin content of 84.00 mg/100
g total. Also the amino acid profile results indicated significant variations
in the essential amino acids content which ranged from 0.91-30.08 g/100 g,
0.81- 22.66 g/100 g, 0.81-22.66 g/100 g, 0.81-29.42 g/100 g, 1.99-32.75 g/100 g
and 1.78-38.20 g/100 g with flour from CWF sample showing higher values of
essential amino acid of 38.20 g/100 g while the non-essential amino acids
ranges from 0.97-30.87 g/100 g, 0.65- 15.76 g/100 g, 0.28-22.55 g/100 g,
0.54-19.08 g/100 g and 2.12-20.05 g/100 g. Moreover, this flour would serve as
a source ofbenefit to combat mal nutrition (hidden hunger), which also help in
identifying suitable dietary choices and improving the nutritional value of
staple foods. Further research is recommended to explore the potential health
benefits and applications ofthese diverse flours in food production
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MICHAEL, U (2026). Comparison Of The Micro Nutrient And Amino Acid Profile Of Flour From Cocoyam (Xanthosoma Sagittifolium), Pearl Millet (Pennisetum Glaucum), Black Beans (Phaseolus Mungo) And Unripe Plantain (Musaparadisiaca) Peel:- Anuakaenyi, Augusta N. Repository.mouau.edu.ng: Retrieved Apr 22, 2026, from https://repository.mouau.edu.ng/work/view/comparison-of-the-micro-nutrient-and-amino-acid-profile-of-flour-from-cocoyam-xanthosoma-sagittifolium-pearl-millet-pennisetum-glaucum-black-beans-phaseolus-mungo-and-unripe-plantain-musaparadisiaca-peel-anuakaenyi-augusta-n-7-2
UNIVERSITY, MICHAEL. "Comparison Of The Micro Nutrient And Amino Acid Profile Of Flour From Cocoyam (Xanthosoma Sagittifolium), Pearl Millet (Pennisetum Glaucum), Black Beans (Phaseolus Mungo) And Unripe Plantain (Musaparadisiaca) Peel:- Anuakaenyi, Augusta N" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 22 Apr. 2026, https://repository.mouau.edu.ng/work/view/comparison-of-the-micro-nutrient-and-amino-acid-profile-of-flour-from-cocoyam-xanthosoma-sagittifolium-pearl-millet-pennisetum-glaucum-black-beans-phaseolus-mungo-and-unripe-plantain-musaparadisiaca-peel-anuakaenyi-augusta-n-7-2. Accessed 22 Apr. 2026.
UNIVERSITY, MICHAEL. "Comparison Of The Micro Nutrient And Amino Acid Profile Of Flour From Cocoyam (Xanthosoma Sagittifolium), Pearl Millet (Pennisetum Glaucum), Black Beans (Phaseolus Mungo) And Unripe Plantain (Musaparadisiaca) Peel:- Anuakaenyi, Augusta N". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 22 Apr. 2026. Web. 22 Apr. 2026. < https://repository.mouau.edu.ng/work/view/comparison-of-the-micro-nutrient-and-amino-acid-profile-of-flour-from-cocoyam-xanthosoma-sagittifolium-pearl-millet-pennisetum-glaucum-black-beans-phaseolus-mungo-and-unripe-plantain-musaparadisiaca-peel-anuakaenyi-augusta-n-7-2 >.
UNIVERSITY, MICHAEL. "Comparison Of The Micro Nutrient And Amino Acid Profile Of Flour From Cocoyam (Xanthosoma Sagittifolium), Pearl Millet (Pennisetum Glaucum), Black Beans (Phaseolus Mungo) And Unripe Plantain (Musaparadisiaca) Peel:- Anuakaenyi, Augusta N" Repository.mouau.edu.ng (2026). Accessed 22 Apr. 2026. https://repository.mouau.edu.ng/work/view/comparison-of-the-micro-nutrient-and-amino-acid-profile-of-flour-from-cocoyam-xanthosoma-sagittifolium-pearl-millet-pennisetum-glaucum-black-beans-phaseolus-mungo-and-unripe-plantain-musaparadisiaca-peel-anuakaenyi-augusta-n-7-2