Proximate composition, anti-nutrient reduction, and functional properties of extruded cassava–bambara groundnut breakfast blends

Abstract

The need for convenient, nutritious and safe ready-to-eat (RTE) breakfast options in urban areas from locally available commodities necessitated this study. Four formulations were produced from Cassava flour (CF) and Bambaranut (BF) at ratios 90:10 (Sample C), 70:30 (Sample E), 60:40 (Sample F), and 50:50 (Sample G). These blends were extruded and analyzed for proximate composition, pasting properties, anti-nutrient content, texture profile and color. The results of proximate composition (protein, crude fibre, and moisture content) on dry weight basis increased significantly (p<0.05) from 12.27 - 15.65%, 0.13 - 0.31% and 12.65 - 14.85% respectively with increase in BF while ash, crude fat and carbohydrate content decreased from 1.2 - 0.71%, 3.79 - 1.27% and 69.80 - 67.42 respectively. Pasting analysis showed Sample E had the highest peak viscosity (4610.50 RVU), indicating strong gelatinization. Anti-nutrients reduced and were within the acceptable levels; phytate (0.12- 0.24 mg.g-1), Tannin (011-0.87 mg.g-1) and cyanide (0.83-0.89 mg.g-1). Texture profile showed minimal variation in chewiness and cohesiveness. Color analysis changed in brightness (L*), redness (a*), and yellowness (b*) across samples. These findings demonstrate that cassavabambara groundnut blends could produce nutrient-rich RTE breakfast meals. This work supports the use of underutilized indigenous crops in addressing food insecurity and malnutrition while promoting value addition.