ASSESSMENT OF THE ANTI-NUTRITIONAL FACTORS, MICROBIAL AND FUNCTIONAL PROPERTIES OF FORMULA PRODUCED FROM MILLET, SOYA BEAN AND BAOBAB LEAF

Ahmed T. Zubairu^1*, Bintu B. Petrol¹, Maimuna Sani³ and Ali A. Damasak²

ABSTRACT

The development of nutrient rich food is essential to combating the global issues of food insecurity and malnutrition, especially in developing nations. However, anti-nutritional factors (ANFs) and microbial contamination that might impair nutrient absorption and bioavailability frequently restrict the use of these basic materials. This study aims to evaluate the anti-nutritional characteristics, microbiological safety, and functional qualities of a formula produced from millet and soy beans and baobab leaf. The samples; millet (M), soya bean (SB), and baobab leaf (BL) were obtained from Gamboru Market, Maiduguri, Borno State, Nigeria. The samples were grouped as Blend 1(40% M: 40% SB: 20% BL), Blend 2 (20% M: 60% SB: 30% BL) Blend 3 (10% M: 30% SB: 60% BL), Blend 4 (20% M: 20% SB: 60% BL) and Blend 5 (40% M: 30% SB: 30% BL). The samples were assayed for functional properties and anti-nutritional factors using standard methods. Results obtained were subjected to statistical analysis using SPSS version 23.0. Duncan multiple range was used to compare the means The results were considered significant at (p≤0.05). The results of the bulk density of the samples revealed that Blend 2 (1.25±0.01), Blend 3 (1.25±0.01), unprocessed baobab leaves (1.25±0.01), processed baobab leaves (1.25±0.01) had highest bulk density than rest of the food samples. Based on the result obtained, for the Blend 1, Blend 2, Blend 3, Blend 4 and Blend 5, the viscosity measurements were 96.00±0.58, 96.00±0.58, 492.00±0.95, 528.00±0.76 and 288.00±0.84 respectively. While for the unprocessed millet, processed millet, unprocessed soya bean, processed soya bean, unprocessed baobab leaves and processed baobab leaves the viscosity measurements were 72.00±0.58, 84.00±0.58, 114.00±0.73, 60.00±0.58, 3624.00±2.77 and 2022.00±1.56 respectively. Processing drastically reduced the antinutritional factors (Tannin, Phytate and oxalate) of the entire samples, while for the blends, low antinutritional factors were observed. Microbial analysis did not significantly alter the microbial load of the sample. However, all the microbial isolated from these samples were below the WHO limits. The study underscore the potentials of the formulated food blends based on millet, soybean, and baobab leaves as nutrient-rich, functional foods with acceptable microbiological safety and less anti-nutritional elements. This result demonstrates that the formulated blends could serves as viable strategy for combating food insecurity and malnutrition.

Keywords: Anti-Nutritional Factors; Millet, Soya Bean; Baobab Leaf; Microbiological Safety.