An attempt was made to evaluate the nutritional status of ebiripo using
cocoyam/soyflour/soyresidue blends. Ebiripo fortified with 40% soyflour was
significantly higher in protein (28%) and fat (8.4%) than the other ebiripo
samples. Unfortified ebiripo was the highest in ash (7.23%) and total
carbohydrate (28.77%). Ebiripo fortified with 10% soyflour was significantly
higher in K (1.53%) and Ca (0.62%).
Generally, unfortified ebiripo was higher in general acceptability and
ebiripo fortified with soyflour was better accepted than ebiripo fortified with
soyresidue.
