Quality Characteristics of Dough Meal Formulated from Unripe Plantain, Soymeal, Moringa Seed, and Marugbo Leaf

INTRODUCTION Dough meal is a common food product in many African countries, especially Nigeria, where it is consumed as a staple food. However, dough meal is mainly starchy and lacks the biochemical diversity required for normal healthy living [1]. Therefore, there is a need to improve the nutritional and functional properties of dough meal by incorporating other ingredients that have beneficial effects on human health. Plantain is a rich source of dietary fibre, especially when the peel is included, which can help lower blood glucose and cholesterol levels [1]. Soymeal is a high-quality protein source that can also reduce the risk of cardiovascular diseases and diabetes [2]. Meanwhile, Moringa seed and leaf are known for their antioxidant, anti-inflammatory, anti-diabetic and anti-hypertensive activities, as well as their high content of vitamins, minerals and phytochemicals [3]. Marugbo leaf is a traditional medicinal plant that has been reported to have antidiabetic, antihyperlipidemic and antihypertensive properties [4]. The combination of these ingredients in appropriate proportions may result in a dough meal that has improved quality characteristics, such as colour, texture, aroma and taste. More so, each of the selected ingredients in this study, including plantain, soymeal, moringa seed, and marugbo leaf possesses unique nutritional profiles. These ingredients are rich in proteins, dietary fibre, vitamins, minerals, and bioactive compounds that have been associated with health benefits. Therefore, investigating the blend of these ingredients in the form of dough meal can provide valuable information regarding their potential synergistic effects on health. To this end, several studies have revealed that incorporating these ingredients into food products can improve their nutritional and health benefits. For instance, plantain-based dough meals enriched with soymeal have been shown to have potential blood glucose-lowering properties [2]. However, there is scanty information on the use of all the four ingredients in dough meal production.