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The purpose of this study was to investigate the physico-chemical and functional properties of Pro-vitamin A cassava
(Manihot esculenta CRANTZ) (07/593) and African yam bean (Sphenostylis stenocarpa) (TSs 94) flour blends. The
crops were processed into flour and their desirable flour blends combinations were obtained using Response Surface
Methodology (RSM) of central composite ro-vitamin A cassava flour and African yam bean flour
ranged from 40-90% and 10-40% respectively. The physico-chemical and functional properties were determined
based on the standard methods. The physico-chemical properties were colour: l*(78.73 to 102.99): a*(-1.79 to 4.23)
and b* (13.50 to 37.21):titratable acidity (0.17-0.25): pH (5.92 to 6.87): starch(49.93 to 60.34%): sugar (2.00 to
4.34%): amylose (18.56 to 24.05%) and amylopectin (75.95 to 81.18%).The functional properties- water absorption
capacity, oil absorption capacity, packed bulk density, loose bulk density, dispersibility, swelling power, foam
capacity and stability and least gelation capacity ranged from 1.5 to 2 g/g, 0.9-1.3 g/g, 0.60 to 0.97 g/ml, 0.38 to 0.75
g/ml, 60.00 to 73.33%, 1.62 to 5.5, 5.63 to 9.9% and 2% respectively. There were significant differences (p<0.05) in
physico-chemical and functional properties of the flour blends except the least gelation capacity that were not
significantly different from one another.
Keywords: Cassava, Flour blends, Fortification, Nutritional quality, Under-utilised legume,