Application of Bambara Groundnut in the Production of Cookies

This study aimed to produce cookies from flour blends of Bambara groundnut (BGN) and wheat flour (WF) at ratios 100:0, 80:20, 70:30, 60:40, 50:50 and 0:100 (WF: BGN) respectively. The proximate results showed significant differences (p≥0.05) among the flour blends with protein, crude fibre, crude fat, total ash and carbohydrate content ranged from 9.30–22.75; 0.42–2.42; 12.51–18.98; 0.91–2.99 and 43.62–71.38% respectively. The increase in the protein and fat content resulted from the increase in BGN of the blend flour respectively. The functional properties of the blend flours showed that oil absorption capacity (OAC), water absorption capacity (WAC), swelling index and bulk density ranged from 3.08–4.20; 2.00–2.30; 1.05–1.31 and 0.62–0.72 g/ml respectively. However the low OAC and WAC of BGN blend flour might be due to low levels of hydrophobicity of proteins.  All cookies had a good sensory scores, except cookies made from 100% BGN, therefore up to 50% BGN flour be used in the substitution of WF in the production of cookies for adequate nutritional quality. Keywords: Bambara groundnut, cookies, functional, physical, sensory evaluation. DOI: 10.7176/FSQM/121-01 Publication date: January 31st 2023

Application of Bambara Groundnut in the Production of Cookies

This study aimed to produce cookies from flour blends of Bambara groundnut (BGN) and wheat flour (WF) at ratios 100:0, 80:20, 70:30, 60:40, 50:50 and 0:100 (WF: BGN) respectively. The proximate results showed significant differences (p≥0.05) among the flour blends with protein, crude fibre, crude fat, total ash and carbohydrate content ranged from 9.30–22.75; 0.42–2.42; 12.51–18.98; 0.91–2.99 and 43.62–71.38% respectively. The increase in the protein and fat content resulted from the increase in BGN of the blend flour respectively. The functional properties of the blend flours showed that oil absorption capacity (OAC), water absorption capacity (WAC), swelling index and bulk density ranged from 3.08–4.20; 2.00–2.30; 1.05–1.31 and 0.62–0.72 g/ml respectively. However the low OAC and WAC of BGN blend flour might be due to low levels of hydrophobicity of proteins.  All cookies had a good sensory scores, except cookies made from 100% BGN, therefore up to 50% BGN flour be used in the substitution of WF in the production of cookies for adequate nutritional quality. Keywords: Bambara groundnut, cookies, functional, physical, sensory evaluation. DOI: 10.7176/FSQM/83-0

Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sample (cereals). Mineral content reduced with sprouting, whereas the addition of Irish potato and groundnut increased the mineral content. Calcium ranged from 91.00% to 121.33% and potassium (487.33%–956.67%). Sample NSIG2 had the highest potassium. Tannin ranged from 0.11 to 0.64 mg/100 g; phytate (4.98–7.42 mg/100 g); and oxalate (0.36–0.98 mg/100 g). Peak viscosity ranged from 43.08 to 23.57 RVU, trough (41.08–22.50 RVU), breakdown viscosity (61–14), final viscosity (84.33–52.53 RVU), setback viscosity (41.33–89.00 RVU), and peak time (5.07–7.00) in both the sprouted and unsprouted sorghum–irish potato–groundnut flour, respectively. The pasting temperature of the weaning food blends ranged between 87.25 and 89.60°C with SIG0 and NSIG2 having the lowest and highest values, respectively. The study showed that complementary food products formulated from this locally available food commodities is a promising food and has good nutritive value