Effect of Soybean and Melon Seed Flour Supplementation in Cocoyam and Wateryam Flour Blends Used for Ekpang Nkukwo

Abstract

This study examined the functional properties of Ekpang Nkukwo, a traditional Nigerian dish made from cooked cocoyam and wateryam, supplemented with soybean or melon flours at varying levels (10%, 15%, and 20%). In this research, various proportions of soybean and melon seed flours were supplemented in cocoyam and wateryam flours to assess their effects on the functional properties, including bulk density, gelation capacity, emulsion stability, water absorption capacity, foam stability, and foam capacity. Bulk density of the flour blends ranged from 0.60 to 0.84 g/ml, with higher supplementation levels resulting in decreased bulk density. Soybean blends exhibited higher gelation capacity (8-12%) compared to melon flour blends. Emulsion stability varied from 11.20 to 21.40 ml/g, with melon flour blends showing lower values. Water absorption capacity decreased as flour supplementation increased, ranging from 1.60 to 3.00 ml/g. Foam stability ranged from 62.81% to 89.13%, with soybean blends displaying higher stability. Foam capacity increased with higher flour supplementation but decreased over time. Overall, soybean flour supplementation yielded better functional properties compared to melon flour blends, with significant differences observed among the blends. Based on these findings, the researchers recommended that food scientists, nutritionists, agriculturists, policymakers and product developers should provide training and extension services to agriculturists, establish and enforce food safety standards and regulations, launch consumer awareness campaigns to educate the public and advocate for supportive policies and incentives at the governmental level to promote the cultivation of nutrient-rich varieties of cocoyam, wateryam, soybean, and melon seeds using sustainable agricultural practices.

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