Abstract:
Developing nutrient-rich vegetable flour using locally under-utilized food crops in Africa
would improve rural house-hold nutrition. This study seeks to develop nutrient-dense vegetable flour
from different proportions of Sweet potato (Sp) 40–100%, Avocado pear (Avo) 10–40%, and Turkey
berry (Tor) 10–40%, using completely randomized design (CRD) with 14 treatment combinations and
three replications. The proximate composition, mineral composition, and functional properties were
investigated on the composite flour. The results showed significant differences in all the parameters
analysed for the various composite flours. As the amount of Avo and Tor was added to the Sp, the
proximate composition was enhanced except for the percentage carbohydrate, which decreased from
83.92 to 54.59 g/100 g. The mineral composition was also improved by the incorporation of Avo and
Tor. Favourable functional properties were also obtained. The optimal composite flour was made up
of 40% Sp, 35% Avo, and 25% Tor. The functional properties of the composite flours were better than
the control (Sweet potato flour). Fortifying Sp flour with Avo and Tor is feasible and could be an easy
and affordable means to improve rural nutrition, as it requires simple logistics for the ordinary rural
household to produce the composite of the desired choice
