Proximate Composition, Functional Properties and Sensory Evaluation of Stiff Dough (Amala) Prepared from Okara Fortified Plantain-Sorghum Flours

The study investigated the proximate composition and some functional properties of okara (soymilk residue) fortified plantain-sorghum composite flours and assessed the consumer's acceptability of stiff dough (Amala) prepared from the flours. Composite flours produced from plantain [P] (Musa paradisiacal) flour and sorghum [S] (Sorghum bicolor) flour in the ratio: 100:0; 75: 25; 50: 50;; 75 : 25 100 :0 a portion of each composite flour was fortified with 5% okara [soymilk residue] flour, making a total of 10 samples [A – J]. The proximate composition shows that moisture content ranged from 6.21±1.17% to 11.2±2.31%, ash (0.32±0.02% to 3.55 ±0.68%), crude fat (1.77±0.03% to 3.56±0.37%), crude protein (2.09±0.11% to 5.30±0.39%), crude fibre (9.38±1.44%, to 12.20±2.30%), carbohydrate (64.33±5.32% to 75.65±4.53%), and energy (305.16±14.87 kcal to 333.36±21.11 kcal). Okara has a positive impact on the proximate composition of the flour. The functional properties shows bulk density ranged from 0.45±0.02 g/mL to 0.57±0.01 g/mL, water absorption capacity (164.65±19.73% to 219.40±11.41%), oil absorption capacity (96.45±3.46% to 148.65±14.35%), swelling power (9.97±2.02 g/g to 5.87±1.02 g/g) solubility index (36.60±0.60% to 50.53±0.00%), and wettability (27.33±2.13 Sec to 135.33±12.33 Sec). The sensory evaluation of the stiff dough revealed that sample G is the most acceptable, and sample F the least acceptable. This study revealed that Okara fortified plantain-sorghum flour could serve as raw materials in food industries, and as staple foods in various households.