Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C
ABSTRACT
This study evaluated the antioxidant activity,
mineral composition, and organoleptic properties of dough meal prepared from
optimized flour blends ofQuality Protein Maize (QPM), Soybean Curd Residue (SCR),
and Cassava. The blends were optimized using response surface methodology to
achieve balanced nutritional profiles, with formulations ranging from 50-70%
QPM, 10-30% SCR, and 10-30% Cassava. Antioxidant activity was assessed via DPPH
radical scavenging assay, ferric reducing antioxidant power (FRAP), and total
phenolic content (TPC). Results indicated that blends with higher SCR
proportions (25-30%) exhibited superior antioxidant capacity, with DPPH
inhibition up to 78.5% and FRAP values reaching 1.2 mmol Fe2+ /g, attributed to
bioactive compounds like isoflavones in SCR. Mineral analysis, conducted using
atomic absorption spectrophotometry, revealed enriched profiles in optimized
blends. Iron content averaged 15.4 mg/lOOg, zinc 8.2 mg/lOOg, and calcium 120
mg/lOOg, with QPM contributing to elevated zinc and iron levels, while Cassava
enhanced calcium. Blends met 20-30% of daily mineral requirements per serving,
outperforming traditional maize dough by 15-25%. Organoleptic evaluation
involved a 9-point hedonic scale with 50 panelists assessing color, texture,
aroma, taste, and overall acceptability. The optimal blend (60% QPM, 20% SCR,
20% Cassava) scored 7.8/9 for overall acceptability, with improved texture
(firmer, less sticky) and nutty aroma from SCR, though slight bitterness was
noted in high-SCR variants. Color remained golden-yellow, appealing similarly
to control samples.
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ESTATE, C (2026). Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C. Repository.mouau.edu.ng: Retrieved Apr 01, 2026, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-antioxidant-activity-mineral-and-organoleptic-properties-of-dough-meals-from-optimized-flour-blends-from-quality-protein-maize-soybean-curd-residue-and-cassava-ezenwa-estate-c-7-2
CHIJIOKE, ESTATE. "Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Apr. 2026, https://repository.mouau.edu.ng/work/view/evaluation-of-the-antioxidant-activity-mineral-and-organoleptic-properties-of-dough-meals-from-optimized-flour-blends-from-quality-protein-maize-soybean-curd-residue-and-cassava-ezenwa-estate-c-7-2. Accessed 01 Apr. 2026.
CHIJIOKE, ESTATE. "Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Apr. 2026. Web. 01 Apr. 2026. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-antioxidant-activity-mineral-and-organoleptic-properties-of-dough-meals-from-optimized-flour-blends-from-quality-protein-maize-soybean-curd-residue-and-cassava-ezenwa-estate-c-7-2 >.
CHIJIOKE, ESTATE. "Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C" Repository.mouau.edu.ng (2026). Accessed 01 Apr. 2026. https://repository.mouau.edu.ng/work/view/evaluation-of-the-antioxidant-activity-mineral-and-organoleptic-properties-of-dough-meals-from-optimized-flour-blends-from-quality-protein-maize-soybean-curd-residue-and-cassava-ezenwa-estate-c-7-2