Anti-nutrient Composition, Amino Acid Profile and Sensory Attributes from Unripe Plantain and African Yam Bean

Abstract

This study investigated anti-nutrient composition, amino acid profile and sensory attributes of cookies
produced from unripe plantain and African yam bean. Results of the study showed that the antinutrient
composition of the cookies decreased significantly (P<0.05) when compared with the result of antinutrient
of the flour samples. The values of the amino acid showed significant increase in all the parameters with
increasing addition of African yam bean. The sensory scores showed that cookies produced from 80%
plantain and 20 % African yam bean compared favourably with the control and therefore cookies could be
successfully produced from the composite flour of plantain and African yam bean. This would enhance the
utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in
developing countries.