Development and Nutritional Evaluation of Plantain–Soy Composite Flour Blends as Complementary Foods for the Management of Protein-Energy Malnutrition

Abstract

Protein energy malnutrition (PEM) continues to be a critical problem in public health, especially in developing nations where sources of affordable nutrient-dense foods are unavailable. Plantain is one of the staple foods rich in carbohydrates but deficient in protein, while soybeans are protein-rich legumes. A blend of these local foods in composite flour will increase the nutritional value of plantain-based foods without compromising their sensory properties. The objective of this study was to formulate plantain-soy composite flour blends at various substitution rates and determine their composition and sensory characteristics. Unripe plantain and soybean were milled into flour and mixed in the following ratio combinations: 100:0, 80:20, 60:40, and 40:60 (plantain:soybean). Proximate analysis was carried out following the standard AOAC methods. Sensory analysis of samples was performed by 20 semi-trained adults on a 9-point hedonic scale. Data were subjected to one-way analysis of variance, with significance at p < 0.05. The inclusion of soybeans showed a positive influence on crude protein, fat, and crude fibre. The sample with the highest level of crude protein, fat, and crude fibre was D (40:60), which contained 19.28 ± 0.09%, 9.65 ± 0.03%, and 2.89 ± 0.03%, respectively. The sample with the highest levels of carbohydrates and moisture was C (100:0), with 72.83 ± 0.02% and 11.68 ± 0.07%, respectively. No significant (p > 0.05) difference was noted for appearance, aroma, taste, texture, and overall acceptability. Sample A (60:40) recorded the highest overall acceptability score. The nutritional properties of the plantain-soy flour composite, especially that of the 60:40 ratio in consideration of its sensory preference, were significantly better and can be considered as an alternative complementary food for PEM.