Influence of African Locust Bean (Parkia biglobosa) Fortification on the Nutritional, Pasting and Sensory Properties of Plantain (Musa paradisiaca) Doughmeal

Abstract Doughmeal is a widely consumed staple food in West Africa, typically produced by reconstituting flour in hot water. However, conventional doughmeal is largely starch-based and often lacks sufficient biochemical diversity required for balanced nutrition. This study evaluated the effect of supplementing unripe plantain flour with African locust bean (ALB) flour on the nutritional composition, amino acid profile, pasting properties, and sensory acceptability of the resulting doughmeal. Composite flours were prepared as follows: ONS (100% plantain flour, control), NIA5 (95% plantain flour: 5% ALB), KEL10 (90%: 10%), TIV15 (85%: 15%), and DAL20 (80%: 20%). Proximate composition, mineral content, amino acid profile, and pasting properties were determined using standard analytical procedures, while sensory evaluation was conducted to assess product acceptability. Results showed that supplementation with ALB improved the nutritional quality of the blends. Moisture content ranged from 61.58–67.18%, protein from 5.4–8.7%, fibre from 1.01–1.94%, ash from 1.23–2.27%, fat from 0.86–2.06%, and carbohydrate from 19.29–26.75%. Amino acid composition increased with increasing ALB inclusion, indicating improved protein quality of the composite doughmeal. The pasting characteristics of the blends were also modified, suggesting changes in starch behaviour due to the presence of ALB components. Sensory evaluation revealed that moderate substitution improved consumer acceptance, with the KEL10 sample receiving the highest overall acceptability score. Conclusively, the results demonstrate that incorporation of African locust bean flour into plantain flour enhances the nutritional value, functional properties, and sensory quality of doughmeal. Moderate inclusion levels appear most suitable for product development.