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
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-- (2026). 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. Repository.mouau.edu.ng: Retrieved Apr 01, 2026, from https://repository.mouau.edu.ng/work/view/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-7-2
--. "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" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Apr. 2026, https://repository.mouau.edu.ng/work/view/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-7-2. Accessed 01 Apr. 2026.
--. "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". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Apr. 2026. Web. 01 Apr. 2026. < https://repository.mouau.edu.ng/work/view/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-7-2 >.
--. "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" Repository.mouau.edu.ng (2026). Accessed 01 Apr. 2026. https://repository.mouau.edu.ng/work/view/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-7-2