ABSTRACT

Plant foods are the most important dietary sources for meeting nutritional needs, tackling several existing and newly spreading diseases in the population of Nigeria and other developing countries in Africa. This study was carried out to develop doughnut from composite of wheat, yellow corn and mucuna urens flours and determine their proximate composition and sensory characteristics. Two commonly available food materials were collected from Watt market in Calabar and processed for use; they include fermented dried and ground Mucuna urens seeds (Mu) and fermented and dried yellow corn (Yc), standard analytical procedures were used to determine their proximate composition for a pilot study. Five composite blends were formulated; their sensory and general acceptability tested by students using a 9-point hedonic scale. The two formulated doughnut WF50:YC:30:MU20 (Wheat + yellow  corn + Mucuna urens) and WF70:YC20:MU:10 (Wheat + Yellow corn + Mucuna urens) were most generally accepted and were also evaluated for their proximate composition and organoleptic quality. The results indicated that the proximate composition of the formulated doughnuts were either higher than or less than the control sample. Data obtained were analysed using the statistical package for the Social Science (SPSS) version 20, and presented as mean  SD.

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