Enhancement of protein and some essential nutrients of Okpa by enriching with germinated Bambara groundnut flour (Vigna Subterranean (L.) Verdc) and crayfish flour

Purpose This study aims to evaluate the effect of germinated Bambara groundnut seed flour (GBGF) and crayfish flour (CF) on the proximate composition, energy value, minerals, amino acid profile, antinutritional factors and sensory properties of okpa. Design/methodology/approach Bambara groundnut seeds were germinated at 35°C for 48 h, thereafter milled to GBGF and blended with non-germinated Bambara groundnut seed flour (NGBGF) and CF at different ratios and the composite flours were used to prepare okpa. Proximate composition, energy value, minerals, amino acid profile, antinutritional factors and sensory properties were determined on the samples. Findings The results showed that protein (17.51%), ash (3.17%) and dietary fiber (10.89%) contents of the control increased significantly (p < 0.05) in samples prepared with the composite flours, with sample containing 12.5% GBGF: 72.5% NGBGF: 15% CF having the highest levels of ash and protein. Mineral and amino acid contents were significantly higher in samples prepared with the composite flour compared to the control. Sample prepared with 12.5% GBGF: 72.5% NGBGF: 15% CF had a good percentage of total essential amino acids (43.3%) and its amino acid scores met the FAO/WHO amino acid scoring pattern for humans. Phytate, tannin and oxalate contents were lower in sample containing the composite flour and decreased as the amount of GBGF was increased. Okpa prepared with 12.5% GBGF: 72.5% NGBGF: 15% CF demonstrated the best balance between nutritional quality and sensory acceptability. Originality/value GBGF and CF were incorporated in okpa production to meet the FAO/WHO amino acid scoring pattern in humans.