Chemical composition and sensory evaluation of potato-sprouted Africa yam beans based complementary food fortified with palm weevil

Abstract

This work evaluated nutritional components of complementary food obtained from mixes of sweet potato (SP), African yam bean (AYB) and palm weevil (PW). SP and AYB were pressure-cooked using autoclave at 121o C for 10 and 60 minutes, respectively. Four blends coded Control (100% Sweet potato) CF1 (80% sweet potato: 15% Africa yam bean: 5% palm weevil). CF2 (70% Sweet potato: 20% Africa yam bean: 10% palm weevil) and CF3 (60% sweet potato: 25% Africa yam bean: 15% palm weevil). The blends were analyzed for proximate compositions and functional and sensory attributes. Significant (p