Asian Journal of Food Research and Nutrition

The global rise in non-communicable diseases (NCDs) and micronutrient deficiencies, particularly in developing regions, underscores the need for affordable, nutrient-rich gruels. This study assessed the quality attributes of gruels produced from composite flour blends of orange-fleshed sweet potato (OFSP), beetroot, and African yam bean (AYB). Eight formulations (A-H) were prepared and analysed for functional, pasting, proximate, mineral, and vitamin properties using modified methods described by AOAC (2015) and evaluated following a mixture centroid design. The gruels were subjected to functional and nutritional analyses. The functional properties revealed bulk densities ranging from 0.57 to 0.98 g/mL, water absorption capacities from 2.15 to 2.94 g/g, and gelatinisation temperatures from 72.93 to 89.61 °C. Pasting properties indicated peak viscosities ranging from 310.00 to 712.00 RVU, with final viscosities indicating strong gel-forming potential. Proximate analysis showed nutritional enhancement, with crude protein and ash contents ranging from 14.02 to 26.37% and 3.25 to 5.32%, respectively, and energy values from 344.06 to 381.72 kcal/100 g. Mineral analysis demonstrated calcium (40.46-65.15 mg/100 g), iron (4.52-6.15 mg/100 g), and potassium (789.32-944.14 mg/100 g) contents. Vitamin profiling confirmed vitamin A (70.52-505.53 µg/g), vitamin C (10.42-28.82 mg/100 g), and various B-complex vitamins. The composite blends, particularly those rich in OFSP and beetroot (Sample A: 50% OFSP, 45% beetroot, and 5% African yam bean), exhibited favourable functional, nutritional, and bioactive profiles, indicating their potential as affordable, nutrient-dense gruels for diet-related non-communicable disease contexts.