author(s)
Odoh Eunice Ngozi, Ezegbe Clement Chinedum, Udemba Rita Cynthia, Osigwe Blessing Amarachukwu, Orieke Chid Orieji Mba, Kolawole Oladimeji Olubusayo, Okorie-Humphrey Chinasa and Ngwoke Stephen Ifeanyichukwu

abstract
The proximate,\r\nmicronutrient, and sensory properties of flakes produced from orange-fleshed\r\nsweet potato (OFSP)-cocoyam composite flour sweetened with date palm were\r\nanalyzed. Six sample ratios (50:50, 60:40, 70:30, 80:20, 90:10, and 100:0 for\r\nOFSP:cocoyam) were prepared and examined using standard methods. The proximate,\r\nvitamin, and mineral contents showed notable levels, with minimal heavy metals.\r\nCocoyam flour had the highest protein (6.7%) and fiber (3.2%) content, while\r\nOFSP had the highest carbohydrate value (83.42%). Date flour exhibited superior\r\nvitamin A (7.5 mg/g) and vitamin D (2.15 mg/g) levels, followed by OFSP for\r\nvitamin A (2.01 mg/g), vitamin D (2.08 mg/g), vitamin E (2.10 mg/g), vitamin C\r\n(2.10 mg/g), and vitamin K (2.15 mg/g). Date flour also had the highest\r\npotassium, calcium, magnesium, and phosphorus values of 64.5, 39.9, 43, and 62\r\nmg/g, respectively. OFSP was richer in iron (1.1 mg/g) and zinc (3.5 mg/g),\r\nwith no detectable chromium or cadmium. Nutrient analysis of the instant\r\nbreakfast flakes revealed protein (2.52-7.18%), ash (1.74-2.61%),\r\nfat (3.1-6.28%), moisture (7.01-9.36%), fiber (1.79-2.76%),\r\nand carbohydrate (78.14-80.93%). Vitamin contents included vitamin A\r\n(2.03-3.09 mg/g), D (1-5.5 mg/g), E (4.5-7.8 mg/g), C (2.9-7.5\r\nmg/g), and K (1.8-3.7 mg/g). Mineral analysis indicated calcium (1.8-4.5\r\nmg/g), magnesium (2.9-4.3 mg/g), sodium (5.56-10.65 mg/g),\r\nphosphorus (0.04-0.98 mg/g), iron (2.99-7.12 mg/g), zinc (0.09-1.05\r\nmg/g), copper (0.45-0.78 mg/g), manganese (0.02-0.31 mg/g),\r\nchromium (0.03-0.4 mg/g), and cadmium (0.03-0.16 mg/g). Sensory\r\nevaluation using a 9-point Hedonic scale yielded high scores for color (7.1),\r\ntaste (7.0), crunchiness (7.0), and overall acceptability (7.1), indicating a\r\nslightly liked product with potential for enhancement. This study establishes\r\nthe feasibility of producing acceptable and nutritious instant breakfast flakes\r\nfrom OFSP-cocoyam composite flour sweetened with date palm, providing an\r\naffordable and accessible alternative to current breakfast options.