SENSORY AND NUTRITIONAL EVALUATION OF FONIO-MUNG BEAN FOOD PRODUCTS
DOI:
https://doi.org/10.55766/sujst9393Keywords:
Fonio-mung bean, Sensory evaluation, Food product, Nutrient evaluationAbstract
This study evaluated the nutritional and sensory properties of a fonio-mung bean products developed by enriching white fonio (Digitaria exilis) with mungbean (Vigna radiata) flours. Seven blends were formulated by varying ratios of fonio and mungbean flours. The products were assessed for proximate composition, selected mineral and vitamin contents, as well as sensory attributes, following standard methods. Data were analyzed using descriptive statistics and one-way ANOVA at p ≤ 0.05. Significant difference in energy, proximate, mineral and vitamin contents were observed in the fonio-mung bean blends. Blend FM1 had the highest energy content while A2 exhibited the highest proximate composition. Also, highest mineral and vitamin contents were recorded in blend A2 and FM1/FM4 respectively. However, blend A2 recorded the highest levels of antinutrients (phytate and tannin). Sensory evaluation results indicated that FM2 was the most preferred blend, whereas FM1 had the lowest acceptability. The incorporation of mung bean flour into fonio flour significantly enhanced its nutritional profile and sensory appeal. These findings highlight the potential of fonio-mung bean food products as a nutritious alternative to conventional breakfast cereals, with promising benefits for improving dietary protein and micronutrient intake. Further research is recommended to assess the shelf life of the product.
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