Impact on Incorporation of Purple Yam Flour (Dioscorea alata var. Purpurea) in Development of Multigrain Nutri-Bar

Consumption of wholesome and healthy diet is the most effective way to combat protein-energy malnutrition and micro-nutrient deficiencies. Present study was carried out to develop a nourishing and cost effective nutri-bar from selected locally available yams, cereals, legumes and oil seeds. Incorporation of purple yam flour at 20% (F1), 15% (F2) and 10% (F3) was performed with changing only the ratio of processed rice flour.The highest mean rank scores for all tested sensory properties of appearance, taste, texture, aroma and overall acceptability were observed in F1. Proximate composition of ash, protein, fat, crude fiber, carbohydrate and calorie contents of products ranged 1.26-1.37%, 11.20-12.02%, 6.57-7.29%, 2.69-3.58%, 73.28-73.41% and 397.57 - 406.81 kcal/100g respectively. The highest values for total sugar, crude-fibre, potassium, sodium, calcium were recorded in F1 with 20.06±0.12%, 3.55±0.08%, 3903±2.8mg/kg, 396.50±10.60mg/kg, 305.00±29.70mg/kg respectively. F1 had the highest TPC- 4.120 mg GAE/g, TFC- 0.179 mg QE/g, anthocyanin content- 0.225 mg/g and antioxidant potential through DPPH assay- 3.142 mg TE/g followed by F2 and F3. The anthocyanin content of three formulas showed significantly positive correlation with antioxidant capacity (r =1.00, p<0.05). In conclusion, nutri-bars are the excellent source of nutrients supplements especially for undernourished population.