Quality Evaluation of Nigerian Indigenous Based Food (Upursah: i.e. “Tiger nut composites flour”) from Tiger Nut, Sorghum, Sweet Potato and Soybean

Abstract

Tiger nut, sorghum grain, sweet potato and soybean were processed into flours and were formulated into six indigenous foods (Upursah). Evaluation of their quality parameters was considered as the objective. Particle size distribution, functional properties, proximate composition, mineral elements, microbiological plate counts, and sensory properties of these blends were evaluated. Their particle size distribution generally varies. Other results are: bulk density (0.52 to 0.61 g/cm³), water absorption capacity (1.33 to 3.00 cm³/g), percentage dispersibility (63.50 to 75.00), moisture (3.23 to 7.81 g), ash (2.02 to 3.69 g), protein (3.85 to 13.61 g), fat (9.16 to 20.12 g), carbohydrate (57.98 to 80.06 g), Potassium (2.30 to 4.30 mg/100 g), iron (1.31 to 2.66 mg/100 g), zinc (0.01 to 0.27 mg/100 g), magnesium (0.20 to 3.20 mg/100 g), sodium (65.32 to 94.76 mg/100 g ), total plate count (1.1 x 10² to 2.0 x 10² CFU/ml), presumptive coliform count (4 x 10² to 1.2 x 10² CFU/ml) and yeast-mould counts (2.3 x 10² to 2.7 x 10² CFU/ml). But four of the Upursah formulations (A, B, D, E ) had no growth of yeasts-moulds. Microbial counts did not exceed recommended limits. All results for sensory attributes except one lie above the Hedonic scale of like slightly. Therefore, Upursah can be produced on large scale and incorporated into global diets.