Nutrient Evaluation of Composite Flours from White Yam (Dioscorea rotundata) and Orange-Fleshed Sweet Potato (Ipomoea batatas L.) Flour Blends

The purpose of this study was to assess the quality of composite flour made from whole orange-fleshed sweet potatoes (Ipomoea batatas L.) and white yam (Dioscorea rotundata) blends. Coded as Y10 for 100% White yam flour, Y8 for 80% White yam flour + 20% Orange flesh sweet potato flour, Y7 for 70% White yam flour + 30% Orange flesh sweet potato flour, Y6 for 60% White yam flour + 40% Orange flesh sweet potato flour, and Y5 for 50% White yam flour + 50% Orange flesh sweet potato flour, a number of flour blends were created. The flour bends' pasting, carotenoid, phytochemical, chemical, and functional qualities were assessed. SPSS was used to do statistical analysis on the data gathered from the analyses. The flour blends' moisture percentage ranged from 6.18% to 7.20%, while their ash level ranged from 1.25% to 2.08%, according to the proximate composition data. While the protein concentration ranged from 5.95% to 7.60%, the crude fiber level varied from 1.06% to 1.75%. Energy values ranged from 362.01 to 375.21 kcal, and the percentage of carbohydrates ranged from 69.80% to 79.10%. With a bulk density range of 0.795 to 0.870 g/cm³ and a water absorption capacity (WAC) ranging from 2.55 to 3.80 ml/g, the flour blends showed good functional qualities. Swelling capacity ranged from 54.56% to 72.22%, with significant variation (p < 0.05). According to the pasting properties, the final viscosity values ranged from 5946.00 to 9304.00 RVU, while the peak viscosity ranged from 4793.00 to 8108.00 RVU. Dietary fiber levels varied from 0.56% to 1.08% for soluble fiber, 5.32% to 8.15% for insoluble fiber, and 5.88% to 9.23% for total fiber. The range of total carotenoid concentration was 19.10 to 424.77 µg/100g, whereas the range of beta-carotene content was 6.06 to 121.05 µg/100g. With tannin levels ranging from 1.48 to 2.77 mg/100g, total phenol values from 11.58 to 42.00 mg/100g, and flavonoid content ranging from 5.78% to 15.89%, the flour blends also demonstrated notable phytochemical activity. Significant differences in the concentrations of other bioactive substances, such as saponins, cardiac glycosides, alkaloids, and vitamins, were also observed in the study. These results imply that composite flours made from orange-fleshed sweet potatoes and white yams have good nutritional qualities, good functional qualities, and would work well for dumplings and other baked goods.