EVALUATION OF NUTRITIONAL AND ANTI-NUTRITIONAL COMPOSITION OF PRO-VITAMIN A CASSAVA, AFRICAN WALNUT AND TIGERNUT BREAD SPICED WITH GINGER

Spiced breads were formulated from whole Pro-vitamin A cassava flour (97:3%) coded sample A, composite blend Pro-vitamin A cassava, African walnut and tiger-nut flour spiced with ginger (87:5:5:3%) sample B and whole wheat flour and powdered ginger (97:3%) sample C respectively. The samples produced were analyzed for mineral, beta carotenoids, vitamin C and lycopene content respectively. Likewise, anti-nutritional factors which include; Oxalates, hydrogen cyanides and Phytate were also analyzed. The results obtained for mineral content shows that Mg had value ranged from (3.78 ­- 3.92mg/g), Ca (1.68- 2.09mg/g), P (1.90-2.80mg/g), K (2.77-2.92mg/g), Na (1.02-3.26mg/g), Fe (0.03-0.05mg/g) and zinc had value ranged from (0.04-0.08mg/g) respectively. Sample B mineral content had the least sodium content compared with sample A and C. The results of carotenoids, vitamin and lycopene content shows that lycopene content ranged from (0.02 - 0.05mg/g), β carotene ranged from (0.005-0.027mg/g) and vitamin C content ranged from (9.22 - 22.91mg/g). The anti-nutritional factors of the spiced bread samples showed that oxalate content ranged from (0.46-0.73mg/g), HCN ranged from (1.50-6.90ppm) and phytate content ranged from (0.11-0.17mg/g). The significant difference observed may be attributed to differences in formulation ratio, incorporation of powdered ginger spices and or the low baking condition. While, the anti-nutritional factors could be due to the incorporation of ginger in the bread with an active functional compound.