Formulation and Quality Assessment of Instant Poundo Flour from Yam–Plantain Composite Blends Fortified with African Yam Bean (Sphenostylis Stenocarpa)

This study focused on the formulation and quality assessment of instant pounded yam flour produced from yam–unripe plantain composite blends fortified with African yam bean (Sphenostylis stenocarpa) flour. Six formulations were developed: PDY (100% yam flour), PYA (95% yam and 5% African yam bean), PUA (95% unripe plantain and 5% African yam bean), PXY (80% yam, 10% unripe plantain and 10% African yam bean), PYZ (60% yam, 25% unripe plantain and 15% African yam bean), and PPP (100% unripe plantain). The flour samples were evaluated for proximate composition, mineral composition, functional properties, pasting characteristics and sensory attributes using standard analytical procedures. Sensory evaluation showed significant differences (p < 0.05) among the samples. PDY recorded the highest overall acceptability (8.64), followed by PYA (8.48) and PXY (8.22), while PPP had the lowest score (7.58). PYA also recorded high scores for colour, aroma, taste, smoothness, mouldability and elasticity, indicating good sensory compatibility of 5% African yam bean with yam flour. The findings demonstrate that African yam bean can be incorporated into yam–plantain flour blends to improve the nutritional potential of instant pounded yam while maintaining acceptable sensory quality. Among the formulations evaluated, PYA and PXY showed particularly good potential for further development as nutritious and convenient instant pounded yam products.

Instant pounded yam, yam flour, plantain flour, African yam bean, composite flour, sensory evaluation, fortification

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