Physicochemical Properties of Flours from Blends of Wheat, Fermented and Roasted Bambara Nut Flours

Ihembe, W; Eke, M. O; Ahure D

Authors

Ihembe, W Centre for Food Technology and Research, Benue State University, Makurd Author
Eke, M. O Department of Food Science and Technology, University of Agriculture Makurdi. Author
Ahure D Directorate of Research and Development, University of Agriculture Makurdi, Benue State, Nigeria. Author

Abstract

Bambara nut (Voandzeia subterrenea (L.) is a cheap source of leguminous protein with a good potential as substitute for relatively expensive animal protein, in several food products such as cookies, bread and biscuits, particularly in developing countries. This study aimed at assessing the functional Properties, pasting properties, proximate composition and antinutrient composition of flour blends from wheat, fermented and roasted Bambara nut. Flour blends were formulated in respective percentages of 100:0:0, 90:10:0, 90:0:10, 80:10:10, and 70:15,15 from wheat and Bambara nut. Analysis of the flour blends indicated thatfunctional properties of flour blends of wheat, fermented Bambara nut and roasted Bambara nut showed Oil absorption capacity, bulky density, water absorption capacity, swelling capacity, reconstitution index, and foaming capacity ranged from 75.44-84.44 %, 0.59-0.68 g/m³, 71.55-76.87 %, 14.35-21.34 %, 14.66-23.66 %, and 18.36-22.80 % respectively. The pasting properties revealed Peak Viscosity, Final viscosity, Setback, Breakdown, pasting time, pasting temperature and trough ranged168.60-178.50 RVU, 235.40-241.10 RVU, 70.03-88.97 RVU, 13.11-16.93 RVU, 7.45-9.86 min, 54.16-66.75 ^OC, and 151.60-160.40 RVU respectively. Proximate composition of flour blends showed protein, fat, fibre, ash, moisture, carbohydrate and energy value ranged from 11.14-16.02 %, 2.00-2.96 %, 1.23-1.55 %, 5.30-5.93 %, 7.56-7.76 %, and 65.78-72.77 % respectively.Antinutrient composition of flour blends indicated that trypsin inhibitors, oxalates, tannins, haemagglutinins and phytate contents ranged from 18.21-31.34, 1.47-6.13, 7.35-13.91,31.23-57.45, and 1.88-4.86 mg/100 g respectively.Consequently, the potentials of fermented and roasted bambara nut in composite flour production was established, hence enhancing the utilization of fermented and roasted bambaranut and reducing overdependence on wheat flour for baking products.