Nutritional, Functional, Anti-Nutritional and Sensory properties of Kwash Pap Enriched with Orange-Fleshed Sweet Potato, Soybean, and Groundnut
DOI:
https://doi.org/10.33003/fjs-2026-1018-6103Keywords:
Biofortification, Complementary Food, Provitamin A Carotenoids, Composite Flour, Kwash Pap, Orange-Fleshed Sweet PotatoAbstract
Vitamin A deficiency remains a significant public health challenge, particularly among children and vulnerable populations in developing countries. This study evaluated the effects of incorporating orange-fleshed sweet potato (OFSP), red maize, soybean, and groundnut on the nutritional, functional, antinutritional, and sensory properties of Kwash pap, a traditional cereal-based food. Four formulations were developed: OMSGW (70% maize, 0% OFSP), OMSGX (60% maize, 10% OFSP), OMSGY (50% maize, 20% OFSP), and OMSGZ (40% maize, 30% OFSP), with each containing 20% soybean and 10% groundnut. Vitamin A, proximate composition, antinutritional factors, functional properties, and sensory characteristics were determined using standard analytical procedures. Vitamin A content increased significantly (p < 0.05) from 0.1521 mg RE/100 g in OMSGW to 2.6517 mg RE/100 g in OMSGZ, demonstrating the contribution of OFSP to provitamin A enrichment. Protein content increased from 9.58% in OMSGW to 11.11% in OMSGY. OFSP incorporation also influenced functional properties, including water absorption capacity and emulsion stability. Processing significantly (p < 0.05) reduced phytate, tannin, oxalate, saponin, and alkaloid contents. Sensory evaluation involving 20 semi-trained panelists using a 9-point hedonic scale revealed that OMSGY achieved the highest scores for taste (7.90), appearance (8.15), and overall acceptability (8.00). Overall, OFSP, soybean, and groundnut incorporation improved the nutritional quality of Kwash pap while maintaining sensory acceptability. The 20% OFSP formulation demonstrated favourable sensory characteristics, while the 30% OFSP formulation achieved the highest vitamin A content, highlighting the potential of locally sourced ingredients to improve dietary vitamin A intake and nutritional quality among vulnerable populations
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Copyright (c) 2026 Esther Eduzor, Oluwatosin Dorothy Adesanya, Musa Hamisu, Ogbonnaya Gideon Onuoha, James Samaila Ladan, Zainab Aliyu, Idris Maryam Usman
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