Quality Assessment of Composite Flours from Blends of Acha (Digitaria exilis), African Breadfruit (Treculia africana), and Soybean Protein Concentrate (Glycine max)

This research explored the quality characteristics of composite flour samples from two varieties of acha (brown and white) fortified with soybean concentrate and breadfruit flour. Acha and soybean concentrate flours were blended (%, w/w) at ratios 100:0, 90:10, 85:15, and 80:20. 5% breadfruit flour was added to each blend as a constant, and 100% of each of the two varieties of acha flour containing 5% breadfruit flour were used as the control samples. Proximate composition of the flours and their blends, and sensory evaluations of the swallow produced from the blends were determined. The replicated experimental data were analyzed using Analysis of Variance at a 0.05 level of significance and Pearson correlation coefficient at a 0.05 level of significance, employing one-way ANOVA. The results of the proximate compositions of the flours showed that protein concentrate recorded the highest values for moisture, ash, and protein. Breadfruit flour recorded the highest values for fibre, fat, and energy value. Brown acha flour had the least fat and protein, while white acha flour had the least ash and fibre. Significant (p < 0.05) increases in ash, fibre, fat, and protein contents, and decreases in carbohydrate content, were recorded in the flour blends with increasing concentrations of soybean protein concentrate and decreasing concentrations of acha flours. Overall, a blend of 80% white acha flour, 20% soybean concentrate, and 5% breadfruit flour showed a better proximate composition in terms of ash, fibre, fat, and protein than others. White acha variety recorded the highest values in aroma and texture. The sensory attributes were all above 5 for all the parameters studied, which indicates that they were acceptable to a reasonable degree to the panelists. The overall quality of the composite flour samples indicates that they are suitable for use in infant food formulations, baking, and the production of other food products.