Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach

Dietary diversification necessitates the development of nutrient-rich and healthy food products from indigenous resilient crops for sustainable nutrition security in Nigeria. Both plantain lima bean are locally available, especially south west Nigeria, though is underutilized. The study developed pudding (momo) order to evaluate functional properties flour nutrient content product enhance utilization security. Composite various combination ratios unripe was processed into momo products. samples as well were evaluated. multivariance analysis approach used relationship between chemical data, principal components experimental samples. There no significant difference (p>0.05) n bulk density flour. Water absorption capacity, oil capacity swelling power highest plantain-lima (PLF). higher composite mixture, protein Potassium phosphorous 100% plantain-momo, while iron, antioxidant activity phytochemical compounds containing 50% Principal Component Analysis (PCA) showed locations data quadrants. PCA revealed that high evaluated nutrients. Plantain-lima could be harnessed a potential functional, nutritious food.