Proximate and Phytochemical Properties of Weaning Food from Flour Blends of Millet (Pennisetum Glaucum) and Lyon Bean (Mucuna Cochinchinensis)

Authors

  • Chukwunwike Uchenna Enyi Department of Food Science and Technology, University of Agriculture and Environmental Science Umuagwo, P.M.B 1038 Imo State Nigeria Author
  • Theophilus Chikodi Odom Department of Food Science and Technology, Abia State Polytechnic, Aba, Nigeria Author

DOI:

https://doi.org/10.47363/JFTNS/2025(7)225

Keywords:

Mucuna Cochinchinensis, Millet, Proximate, Phytochemical

Abstract

Proximate and Phytochemical Properties of Weaning Food from Flour Blends of Millet (Pennisetum glaucum) and Lyon Bean (Mucuna cochinchinensis). The formulated samples were analyzed for proximate and phytochemical properties. Moisture content ranged from 4.00% (Nutrend) to 10.41% (Diet 1),
with significant differences (p < 0.05) among samples. Crude protein was highest in Diet 2 (24.75%) and lowest in Diet 3 (10.51%). Nutrend exhibited the
highest energy value (400.07 Kcal/100g), crude fibre (4.93%), and carbohydrate (63.79%), but lowest tannins (0.03 mg/100g), oxalates (0.0 mg/100g), and phenols (0.00%). Anti-nutrients (trypsin inhibitor, phytate) were generally low, with significant differences (p < 0.05) among samples. Overall, Nutrend exhibited superior nutritional and safety profiles, while formulated diets showed potential for optimization.

Author Biographies

  • Chukwunwike Uchenna Enyi, Department of Food Science and Technology, University of Agriculture and Environmental Science Umuagwo, P.M.B 1038 Imo State Nigeria

    Department of Food Science and Technology, University of Agriculture and Environmental Science Umuagwo, P.M.B 1038 Imo State Nigeria

  • Theophilus Chikodi Odom, Department of Food Science and Technology, Abia State Polytechnic, Aba, Nigeria

    Department of Food Science and Technology, Abia State Polytechnic, Aba, Nigeria

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Published

2025-12-16

Issue

Vol. 7 No. 6 (2025): Volume 7 Issue 6

Section

Articles