ABSTRACT

This study evaluated the nutrient and sensory attributes of puff-puff produced from composite flour of wheat, soybean, and orange-fleshed sweet potato (OFSP) puree. Protein-energy malnutrition and micronutrient deficiencies, such as vitamin A deficiency, remains a significant health challenge in subSaharan Africa. Traditional snacks like puff-puff,typically made with wheat flour, offer an opportunity for nutritional enhancement through the integration of nutrient-dense local ingredients. The study aimed to produce nutritionally enhanced puff-puff that addresses Protein-energy malnutrition and micronutrient deficiencies, such as vitamin A deficiency while maintaining consumer acceptability. An experimental design was employed to producing five formulations with varying proportions of wheat, soybean, and orange-fleshed sweet potato (OFSP), SWP1 - (25% OFSP: 25% Soybean: 50% Wheat), SWP2- (50% OFSP: 50% Soybean: 0% Wheat), SWP3-(20% OFSP: 30% Soybean: 50% Wheat), SWP4- (30% OFSP: 20% Soybean: 50% Wheat) and SWP5 - (0% OFSP: 0% Soybean: 100% Wheat) which was the control. Proximate composition, mineral content, and sensory properties were analyzed using standard methods, and results were subjected to statistical evaluation via ANOVA at p < 0.05. The result of the analysis of the samples showed significant variations in moisture, dry matter, ash, crude fiber, fat, crude protein, carbohydrate, and mineral content. SWP 4 had the highest carbohydrate content (46.84 ± 0.01) but the lowest calcium level. While SWP 3 recorded the highest crude protein (12.66 ±0.08) and potassium (92.58 +0.25 mg/100g) but the lowest carbohydrate content (37.46 ± 0.13), SWP 2 showed the highest fat (13.77 +0.04), magnesium (28.90 ± 0.85 mg/100g), phosphorus (40.36 ± 0.06 mg/100g), sodium (31.66 ± 0.08 mg/100g), and zinc (1.04 ± 0.01 mg/100g) contents but the lowest color acceptance (1.44 ± 1.25). SWP 1 recorded the lowest moisture content (32.22 ± 0.02), ash (1.09 ± 0.01%), and crude fiber (1.28± 0.02) but had the highest dry matter content (67.79 ± 0.02). Significant differences in nutrient composition and sensory attributes were observed across all samples. SWP2 was disliked extremely, with overall acceptability at 1.47. These findings recommend that SWP2 be prioritized for its high mineral content, and enhance its texture by adding a small amount of wheat as a binding agent. SWP3 should also be considered to improve protein intake. Also, the results suggest that composite formulations enhance nutritional quality, but sensory appeal is greatest in the wheat-dominant sample. In conclusion, the study highlighted the potential of leveraging composite flours from wheat, soybean, and OFSP to address nutritional deficiencies and promote the use of local crops in combating malnutrition. This study offers a sustainable solution to improving food security and dietary quality while maintaining sensory appeal.