TY - JOUR ID - 136403 TI - Nutritional composition of fermented and extruded blends of cassava and African yam beans flour JO - DYSONA - Applied Science JA - DAS LA - en SN - AU - Omojokun, Ayomide Olubunmi AU - Ojokoh, Anthony O. AU - Akinyosoye, Felix A AD - Department of Microbiology, School of Sciences, Federal University of Technology Akure, Nigeria AD - Department of Biotechnology, School of Sciences, Federal University of Technology Akure, Nigeria Y1 - 2021 PY - 2021 VL - 2 IS - 4 SP - 53 EP - 63 KW - Manihot esculenta KW - Sphenostylis stenocarpa KW - Fermentation KW - Extrusion KW - Amino acids KW - Mineral contents DO - 10.30493/das.2021.290155 N2 - This study is designed to determine the outcomes of fermentation and extrusion on the dietary ingredients of cassava and African yam bean blends. For this purpose, blends of cassava and African yam beans were formulated as follows: A= 100:0; B= 90:10; C= 80-20; D= 70-30; E= 60:40; F= 50:50, ratio cassava: African yam beans respectively. A portion of each blend was fermented spontaneously for 120 hours, another portion was extruded, and the third portion was fermented and extruded while the last portion served as control (untreated). Proximate mineral and amino acid analyses were carried out on the samples. Fermented extruded blends had the highest protein (14.82-51.86 %). Extruded blend D had the lowest fiber (0.17 %), while the raw blend C had the highest fiber (2.89 %). Carbohydrate was the lowest in fermented extruded blends and ranged between 39.4 to 80.26 %. Moisture was highest in fermented extruded blend C (9.72 %). Raw blends had the highest ash contents (2.71-3.41 %). Fat content was the highest in fermented F (0.034 %). The mineral composition showed that fermented extruded blends had the highest sodium (18.40- 43.9 ppm), fermented C had the highest calcium (65.60 ppm), fermented extruded C had the highest potassium (55.80ppm), and fermented extruded E had the highest magnesium (7.34 ppm). Extruded D had the highest zinc (0.416 ppm). Fermented A had the highest iron content (1.052 ppm). The fundamental amino acids analysis revealed that histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine increased after fermentation extrusion. Conclusively, fermentation and extrusion of cassava and African yam bean blends enhanced the nutritional value of the food samples at wide-ranging proportions. UR - https://applied.dysona.org/article_136403.html L1 - https://applied.dysona.org/article_136403_098ef7cbe98c515adf3f0eef52622fe4.pdf ER -