A N Ukom, O Philip, L N Nwanagba, C J Okakpu


This study aimed at formulating and evaluating the nutritive quality and sensorial acceptability of Pleurotus tuber regium (PTR) and melon seed (MS) balls. PTR/MS flour: A (200:0) g (control), A1 (100:100) g, A2 (120:80) g and A3 (160:40) g were formulated, produced into balls and analyzed for proximate, minerals, vitamins and anti-nutrient contents, antioxidant activity and sensory acceptability using standard methods. The nutritive values showed significant (p<0.05) variations relative to different proportions of PTR and MS flour mixtures. As the proportion of MS flour increased, the range of crude protein (7.88 to 19.25%), crude fat (2.20 to 9.20%) increased, while the range of moisture (2.55 to 6.30%), crude fibre (2.60 to 4.50%), ash (2.30 to 4.40%) and carbohydrate (61.10 to 78.73%) contents increased with increase substitution of PTR flour. With the exception of Ca, minerals content also increased with increase substitution of MS flour. K (121.57to 186.73 mg/kg) and Ca (128.08 to 149.14 mg/kg) were the dominant minerals in the balls. The anti-nutrient compounds; oxalate (3.06 to 6.82 mg/100g), tannin (1.84 to 4.46 mg/100g), phytate (1.34 to 3.32 mg/100g) and vitamins B1 (0.74 to 3.80 mg/100g), A (1.80 to 5.66 mg/100g) and E (1.64 to 4.17 mg/100g) also showed significant (p<0.05) increases with addition of MS flour. Formulation A1 showed higher (p<0.05) values of total phenol (24.86 mgGAE/g) and flavonoids (2.23 mgCE/g ), stronger antioxidant activities as assayed by FRAP (110.4 mgTE/g), ABTS (69.41 mgTE/g) and DPPH (38.64 mgTE/g) than in A (control). From the results, formulation A1 had the best sensorial acceptability and highest nutrient density. This product can narrow the gap in micro and macro nutrient deficiencies and may serve as a value addition of bioactive compounds

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