Author(s)

T. T. Iombor^*, G. E. Adikwu, V. A. Oche

Department of Home Science and Management, University of Agriculture, Makurdi, Nigeria.

Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. Spaghetti is low in sodium, iron, fat, lysine, threonine and vitamins but a rich source of complex carbohydrates. The study evaluated the mineral elements, phytochemical, amino and fatty acids composition and sensory properties of sorghum/Raphia sudanica/Tacca involucrata spaghetti. The iron, zinc, potassium and calcium contents of the composite spaghetti samples increased with every 5% addition of Raphiasudanica mesocarp flour while the magnesium and sodium contents decreased. The total flavonoids, polyphenols, amino and fatty acids contents were also elevated with every 5% addition of Raphia sudanica mesocarp flour. Spaghetti sample 200:50:100 g was generally the most accepted by consumers. Raphia sudanica mesocarp flour is a rich source of mineral elements, polyphenols, amino and fatty acids. Its use as a food fortificant may improve the nutritional and health status of man.

Sorghum, Arrowroot, Raphia sudanica Mesocarp, Phytochemicals, Amino and Fatty Acids

Iombor, T. , Adikwu, G. and Oche, V. (2019) Effects of Raphia sudanica Mesocarp and Arrowroot (Tacca involucrata) Flour Incorporation on the Chemical Composition of Sorghum Composite Spaghetti. Food and Nutrition Sciences, 10, 484-502. doi: 10.4236/fns.2019.104036.