NUTRIENT AND PROXIMATE COMPOSITION OF PLANTAIN–ALMOND–OAT COMPOSITE FOODS FOR ELDERLY NUTRITION IN UMUDIKE, NIGERIA

Abstract

The increasing need for nutrient-dense functional foods for the elderly has stimulated interest in the utilization of locally available food resources. This study evaluated the nutrient and proximate composition of composite delicacies developed from plantain, almond, and oat for elderly consumers in Umudike, Ikwuano Local Government Area, Abia State, Nigeria. The purpose of the study was to develop innovative food products from plantain, oat, and almond nuts as a means of promoting diversification and enhancing their effective utilization. The study adopted research and development (R&D) design. research work was carried out in Umudike in South-East geopolitical zone Nigeria. The raw materials plantain (Musa paradisiaca), almond nuts (Prunus amygdalus), and oats (Avena sativa) were sourced from Ndoro Market in Umudike, Ikwuano LGA, Abia State. All samples were immediately transported in clean, sealed containers to the Home Economics Food Laboratory in Michael Okpara University of Agriculture, Umudike, where they were stored at ambient temperature (for plantains and almonds) and refrigerated (for oats) to preserve freshness before further processing and analysis.  Plantains were washed in potable water, peeled, sliced into thin pieces (5–8 mm), and oven-dried at 60°C for 24 hours until crisp. Almond nuts were deshelled, sorted manually to remove broken seeds and foreign matter, and then roasted in a hot air oven at 150°C for 15 minutes to improve aroma and flavor. Oats were lightly steamed to reduce microbial load and enhance functionality, then dried at 50°C for 6 hours and milled to obtain oat flour. Each flour type was stored in airtight containers at room temperature until needed. These flours were then used in various ratios 60:20:20, 50:30:20, 40:30:30. Five products Almond Oat Plantain Bread (AOPB), Plantain Oat Cake (POB), Plantain Wrap (PW), Almond Oat Plantain Cake (AOPC), and Almond Oat Cake (POC) were formulated using standard food processing techniques. Micronutrient and proximate analyses were conducted using standard laboratory procedures, while sensory evaluation was performed using a 9-point hedonic scale. Data were analyzed using Analysis of Variance (ANOVA) at a 5% level of significance. The results showed significant differences (p < 0.05) in vitamin A (F = 654.87), vitamin B? (F = 586.64), and potassium (F = 544.42) among the formulations. Plantain recorded the highest vitamin A content, oats contained the highest vitamin B? concentration, while almonds supplied the highest potassium level. Moisture content ranged from 36.83–55.91%, protein 9.29–16.46%, crude fibre 0.34–1.41%, fat 4.69–16.46%, ash 0.90–1.57%, carbohydrate 22.80–45.79%, and energy 190.73–282.36 kcal/100 g. Sensory evaluation revealed significant differences (p < 0.05) among the products, with Almond Oat Plantain Bread recording the highest overall acceptability (37.00 ± 0.05). The study concludes that composite products from plantain, almond, and oat are nutritionally enriched, highly acceptable, and suitable as functional foods for elderly nutrition. Their production and consumption are therefore recommended.