Abstract:
Food and nutrition security remain a major challenge facing the world and especially the developing world. This situation could be mitigated by utilization and blending locally available food crops. In this study, the nutritional contents of orange-fleshed sweet potato (OFSP), amaranth seed and soybean composite flours were optimized by Extreme Vertices Mixture Design using Minitab Software. The software generated 11 experimental runs from the flour blends. Each blend was analyzed for proximate, minerals and vitamin A contents. The analysis of blends lead to some useful conclusions, most important of which yielded high protein content (15.83%) and fat (6.16%) for blend C1 (50:25:25 for OFSP, amaranth seed, and soybean flour respectively), fiber (5.18%) for blend C11 (60:15:25 for OFSP, amaranth seed, and soybean flour respectively), total minerals (4.83%) for blend C2 (54.5:24:21.5 for OFSP, amaranth seed, and soybean flour respectively), energy value (359.75 kcal/100g) for C3 (50:30:20 for OFSP, amaranth seed, and soybean flour respectively), while blend C6 (75:15:10 for OFSP, amaranth seed, and soybean flour respectively) was higher in carbohydrate (66.60%), energy-to-protein ratio (37.98 Kcal/g of Protein) and vitamin A content (890.03 RAE μg/100g) than others. Generally, blend C1 was the highest in iron content (2.64 mg/100g), Zinc (0.56 mg/100g), magnesium (81.25 mg/100g) and calcium (58.10 mg/100g). The blend C6 was higher in sodium content (41.63 mg/100g) and potassium (65.18 mg/100g) than others, while blend C11 was high in manganese content (0.59 mg/100g) and the highest copper content (0.95 mg/100g) was observed in blend C8 (54.5: 26.5:19 for OFSP, amaranth seed, and soybean flour respectively). The most significant observation of this study is that the optimum blend was 57%, 24% and 19% of OFSP, amaranth seed, and soybean flour respectively for the production of protein (14%), total minerals (4.7%) and vitamin A content (813.6 RAE μg/100g). These findings could be applicable in cases of processing of nutritious foods for people in need in an economical way and promote the utilization of orange fleshed sweet potatoes
