Quality and Nutritional Contents of Cocoyam and Wateryam Balls (Ekpang Nkukwo) Supplemented with Soybean and Melon Seeds
Abstract
This study examined the potential enhancement of Ekpang Nkukwo supplemented with soybean and melon seeds, aiming to improve its quality and nutritional contents. The experiment involved supplementing Ekpang Nkukwo with soybean and melon seed flours at 10%, 15%, and 20% concentrations and evaluating their effects on proximate composition and sensory acceptance. The sensory properties of Soybean and melon flour supplement general acceptance ranges from 5.93 to 7.13. Proximate composition analysis revealed significant changes in various nutritional parameters with increasing supplementation levels. Ash content increased from 1.86% to 2.36%, while crude protein content ranged from 6.20% to 10.46%, fat content from 8.23% to 12.64%, and energy content from 189.23 kcal to 226.96 kcal (p<0.05). Conversely, moisture content decreased from 60.74% to 56.19%, and carbohydrate content decreased from 22.59% to 17.84% as supplementation levels increased (p<0.05). Interestingly, crude fiber content increased slightly from 0.38% to 0.51%, showing no significant differences (p>0.05). These findings suggest that supplementation with melon seed flour can enhance the sensory appeal of Ekpang Nkukwo while simultaneously improving its nutritional value. The findings contribute to the diversification of food products, offering healthier alternatives without compromising cultural authenticity. Hence, the researchers recommended that food scientists, nutritionists, agriculturists, policymakers, and product developers should adopt this approach to enhancing the quality and nutritional content of Ekpang Nkukwo.
