SUMMARY
Banana (Musa sapientus) and African yam bean (Sphenostylis stenocarpa) are nutritional food sources that are valuable industrially even in consideration for a balanced nutrition. This research work evaluates the production of breakfast meal from blends of Banana and African yam bean (AYB). Banana and AYB were mixed in the ratio 90:10, 80:20, 70:30 and 100:0 (control) for the production of breakfast meal. Crude protein, ash, crude fiber, fat and carbohydrate content of mixtures were determined using the AOAC methods. Vitamins, minerals and anti-nutrient composition of the breakfast meal were determined using standard methods and data were analyzed using Analysis of Variance (ANOVA). Sensory attributes were determined using 9-point hedonic scale by forty panelists. The results of the proximate analysis showed that protein ranged from 5.41-11.26%, fat content (1.97-4.56%), carbohydrate (72.71-79.89%), fiber (0.39-0.57%), ash (3.23-3.97%) and moisture content (7.86-8.20%). Oxalate (8.73-4.38%) decreased with increase in AYB inclusion. Tannin values ranged from 17.09-26.73% and phytate ranged from 11.59-46.77%. The sensory evaluation by the panelists shows that the product was widely accepted. Samples 100:0 and 90:10 were mostly preferred in terms of colour, texture, taste, crispiness, sweetness, flavour, appearance and general acceptability. Hence, the fortification of banana flakes with AYB can be encouraged as a breakfast meal.