TY  - JOUR
AU  - Aderinola, Taiwo Ayodele
AU  - Anyaiwe, Uche Capulet
AU  - Ogunbowale, Sinmiloluwa Esther
PY  - 2026
DA  - 2026/09/23
TI  - Functional and Nutritional Properties of Doughmeals Developed from Garden Egg and Sorghum Byproducts
JO  - Recent Progress in Nutrition
SP  - 023
VL  - 06
IS  - 03
AB  - This study evaluates the potential of composite flours made from cassava, sorghum residue, and garden egg (both ripe and unripe) to create a nutritionally enhanced doughmeal. Seven flour blends were formulated: A (100% cassava), B (95% cassava, 2.5% sorghum residue, 2.5% ripened garden egg), C (95% cassava, 2.5% sorghum residue, 2.5% unripened garden egg), D (90% cassava, 5% sorghum residue, 5% ripened garden egg), E (90% cassava, 5% sorghum residue, 5% unripened garden egg), F (85% cassava, 7.5% sorghum residue, 7.5% ripened garden egg), and G (85% cassava, 7.5% sorghum residue, 7.5% unripened garden egg). Results showed that supplementation with sorghum residue and garden egg increased moisture (64.20-69.12%), protein (0.47-13.77%), fibre (0.95-2.03%), and ash (0.95-2.09%) contents, while reducing carbohydrate content (11.98-32.77%) compared to the control (A). Sample E had the highest moisture content (69.12%), while B and D, with ripened garden egg, showed higher protein content. Mineral analysis revealed that supplementation increased essential minerals, with D showing the highest values for calcium (15.09-77.25 mg/100 g), magnesium (35.27-92.01 mg/100 g), and potassium (42.02-62.49 mg/100 g). Phytochemical analysis showed higher total phenol (0.603-6.19 mg GAE/g) and flavonoid (0.026-0.027 mg RE/g) contents in samples with ripened garden egg. Samples with higher sorghum residue and ripened garden egg showed significant inhibition of α-amylase (10.77-54.87%) and α-glucosidase (7.05-67.95%), which may help manage postprandial glucose levels. Sensory evaluation revealed that while the control sample was preferred, samples with ripened garden egg were more acceptable than those with unripened garden egg, indicating their potential for developing nutritionally improved cassava-based doughmeals.
SN  - 2771-9871
UR  - https://doi.org/10.21926/rpn.2603023
DO  - 10.21926/rpn.2603023
ID  - Aderinola2026
ER  -