Proximate Analysis and Nutritional Fortification of Tapioca with Phoenix dactylifera, Cocos nucifera and Glycine max Flour

Background and Objective: A balanced diet with all necessary nutrients is crucial for everyone, regardless of age or physical condition. Dietary fiber plays a vital role in maintaining a healthy digestive system. Unlike other nutrients, fiber is not broken down or absorbed by the body. Instead, it travels through the digestive tract to the colon and rectum, adding bulk to waste products as they exit the body. This study aimed to investigate the effect of dietary fibre of tapioca (kpokpo garri) after it had been fortified with date (Phoenix dactylifera), soybean (Glycine max) and coconut (Cocos nucifera) on gut health. Materials and Methods: Composite flours were prepared by blending wheat flour and watermelon flour in the ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4), 60:40 (AB5) and 50:50 (AB6), respectively. The blends were analyzed for proximate properties using standard methods. Results: Proximate results indicated increased levels of protein, fibre, fat/oil, ash and decreased level of moisture for the tapioca-date, tapioca-soybean and tapioca-coconut respectively. The fibre content for each blend increased from 2.70% (AB1) to 4.30% (AB6) for tapioca-date, 2.70-5.50% for tapioca-soybean and 2.70-4.35% for tapioca-coconut. Conclusion: Date, soybean and coconut can be used as a fortifier in tapioca which improves gut health.