Unlocking the nutritional and functional value of flour blends from selected Ugandan underutilized crops

Uganda faces persistent challenges of food insecurity and malnutrition, despite its rich agricultural biodiversity. This is largely due to a dietary reliance on a limited number of staple crops, while many nutrient-rich, underutilized crops remain overlooked. This study investigated the nutritional and functional properties of porridge flour blends formulated from Ugandan underutilized crops: cowpeas, oyster nuts, white yam, and finger millet. Six distinct flour formulations were developed and analyzed for proximate composition, key micronutrients, and functional properties using standard AOAC methods. Significant differences (p < 0.05) were observed among the blends. The highest protein content was found in formulation 2 (15.88%), while formulation 6 had the highest crude fat (4.95%). Formulation 5 exhibited the highest ash content (6.16%), and formulation 4 had the highest fiber (10.20%). Formulation 3 provided the highest zinc (1.31 mg/100 g) and iron (2.74 mg/100 g) levels. Functional analyses revealed that water absorption capacity was greatest in formulations 2 and 3, and oil absorption capacity was highest in formulations 5 and 2. Pasting viscosity measurements showed peak, breakdown, and final viscosities were highest in formulations 1 and 6, and lowest in formulation 5. These blends have the potential to contribute substantially to the recommended dietary allowances for energy, protein, zinc, iron, and fiber for adults, highlighting their promise in addressing nutritional deficiencies and enhancing dietary diversity in Uganda. Further research is recommended to assess the bioavailability of the nutrients present in these formulations.