In most developing countries including Nigeria, the economic situation is such that the low income families cannot afford food to meet the nutritional requirements of the family. The diet of most families and individuals consists predominantly of cereals and roots which do not provide good quality nutrients (protein, essential amino and fatty acids) in the diet. The study evaluated the impact of substitution of maize paste with fluted pumpkin leaves on the proximate composition, mineral elements, vitamins A, B₁₂, C, folic acid and acceptability of ‘Aba’ pudding. Standard procedures were adopted in maize and groundnut paste production, chemical determination and sensory analysis. Maize and groundnut pastes were blended with fluted pumpkin leaves at ratios of 95:5:0, 90:5:5, 85:5:10, 80:5:15 and 75:5:20 for samples A, B, C, D and E, respectively. The result showed that for every 5% substitution of maize paste with chopped fluted pumpkin leaves significantly (p<0.05) elevated the moisture (12.85-13.75%), fiber (1.51-1.82%) and ash (1.96-2.27%) contents but decreased the protein (15.68-13.85%), fats (7.27-6.31%) and carbohydrate (56.72-48.51%) contents, respectively, relative to control (A (95:5:0)). Similarly, substitution increased the calcium (38.33-48.20mg/100g), magnesium (28.93-43.77mg/100g), potassium (24.50-27.73mg/100g), phosphorus (0.53-0.77mg/100g), manganese (0.36-0.86mg/100g), zinc (1.92-2.57mg/100g), iron (3.02-3.42mg/100g), copper (0.38-0.45mg/100g), vitamins A (2.07-5.21mg/100g), B12 (0.55-0.60mg/100g), C (0.71-0.85mg/100g) and folic acid (0.47-0.56mg/100g) when compared  to control (A (95:5:0)). The sensory scores indicate that ‘Aba’ prepared from composite blend 90:5:5 was mostly accepted by the panelist with 8.00 mean score. Therefore, an addition of fluted pumpkin leaves could serve as a boost to the nutritional value of ‘Aba’.

Aba, nutrients, fluted pumpkin leaves, fortification.

Received: March 31, 2023;  Accepted: May 6, 2023;  Published: December 1, 2023

How to cite this article: T. T. Iombor, M. Awoku, M. A. Igyor and F. Z. Igbua, Nutritional and quality evaluation of maize, groundnut pudding ‘Aba’ fortified with fluted pumpkin leaves, International Journal of Nutrition and Dietetics 9 (2023), 41-52. http://dx.doi.org/10.17654/2347527723004

This Open Access Article is Licensed under Creative Commons Attribution 4.0 International License

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