Proximate Composition, Physical and Sensory Properties of Non-Wheat Cakes from Acha and Bambara Nut Flour Blends

Objective: The objective of the study was to investigate the possibility of preparing non-wheat cakes using acha and Bambara nut flour blends and generate base line data on the chemical, physical and sensory properties of the cakes. Materials and methods: Acha grains and Bambara nut seeds were processed into flour and formulated into different proportions (100: 0; 0:100; 95: 5; 90: 10; 85: 15; 80:20; 75:25; 70:30; 65:35 and 60: 40% of acha and Bambara nut respectively) . The chemical composition of the flours and cakes prepared from the flour blends as well as physical and sensory properties of the cakes were evaluated using standard methods. Results: The acha-Bambara nut cakes had significantly (p≤0.05) higher protein (19.21 to 31.13%), fat (3.14 to 12.56%), ash (1.39 to 4.90%), crude fiber (1.03 to 5.83%) contents than 100% wheat cake while carbohydrate content decreased (from 63.69 to 25.71%). There were no significant (p≥0.05) differences in crust colour, crumb colour, crumb grain, texture, aroma and overall acceptability of cake samples between 100% wheat flour cake and composite cakes up to 75:25 (acha: Bambaranut) ratio. There was no significant difference (p≥0.05) in batter density and cake weight between composite blends and 100% wheat cake while cake volume and volume index differed significantly (p≤0.05). Conclusion: This study reveals that acha and Bambara nut flour could be used in the production of non-wheat cake up to 75:25 (acha: Bambara nut) ratio. The acha-Bambaranut cake had higher protein, ash, crude fiber, energy values and low carbohydrate contents than 100% wheat flour cake. The formulated cakes could serve as a functional food for groups with special caloric and glycemic requirements such as obese or diabetic people considering the low carbohydrate contents of the cakes which is an indication of low starch digestibility of the cakes. Keywords: Acha, Bambaranut, chemical, physical and sensory propertie

Staling of cakes processed from wheat-tigernut (Cyperus esculentus) flour blends

Staling of cakes processed from wheat-tigernut flour blends and stored under ambient (29±1oC) and refrigerated (4±1oC) conditions was studied. Cake samples were packaged in 5mm thick polyethylene bag and stored under ambient and refrigerated conditions for seven days and six weeks respectively. Staling of cake resulted in increases in chemical properties such as moisture content, water soluble starch, retrogradation and peroxide value resulting in decreases in the sensory properties such as crumb texture and off-flavour development in the cakes. Staling of the cakes was significant under ambient storage conditions after five days and six weeks at refrigerated conditions respectively.Keywords: Wheat-tigernut cake, retrogradation, water soluble starch, peroxide valu

Chemical, Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation

The effects of defatting on the chemical, functional and pasting properties of starches from cowpea and soybean and their application in stiff porridge preparation were studied. Conventional cassava starch served as standard. Defatting of cowpea and soybean resulted in higher yield. Defatted starches also had higher amylose contents with low protein, fat and ash contents than full fat starches. In addition, defatted starches from cowpea and soybean had higher water absorption capacity, swelling power, blue value index and low bulk density, higher peak viscosity, trough, final viscosity, setback values than full fat cowpea and soybean starches while cassava starch had higher peak time and pasting temperature than the legume starches. The full fat starches from soybean and cowpea had high breakdown and low setback values than the defatted samples and control. The extensibility values of defatted starches were significantly (p . 0.05) higher than full fat starches but lower than control. There was no significant (p . 0.05) difference in texture and appearance of stiff porridges prepared from cowpea, soybean and cassava starches. Similarly, there was no significant (p . 0.05) difference in mouldability, stickiness and overall acceptability between defatted starches and control but significantly different (p . 0.05) with the full fat starches. It is therefore concluded that consumption of such stiff porridges could be beneficial to individuals requiring decreased and/or slow starch digestibility such as diabetic patients and long distance athletes since legume starches are known to have low starch digestibility.Keywords: Legume starch, yield, functional, chemical composition, pasting, stiff porridge

Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface Analysis

Blends of ‘acha’ and soybean flours with moisture contents of between 15 and 35% were extruded in a single screw extruder. A response surface design (central composite nearly orthogonal) was used in the investigation with four independent variables comprising of feed moisture content (FMC), feed composition (FC), screw speed (SS) and barrel temperature (TP) combined at 5 levels. The extruded products were subjected to sensory evaluation using a 20-man panelist. The results of the study showed that maximum aroma and colour rating of extrudate blends were observed at high SS with FC playing the determinant factor. Increased feed composition and barrel temperature resulted in decreased texture rating of extrudates. Extrudates of 37.5: 62.5% (soybean: acha) had the highest sensory rating compared to other blend ratios evaluated. This indicated that acceptable extruded blends of ‘acha’ and soybean products could be obtained at 37.5% soybean addition. This is was higher than the 30% already reported in literature for cereal/legume mixes

Physicochemical and Sensory Properties, and In-Vitro Digestibility of Biscuits Made from Blends of Tigernut (Cyperus esculentus) and Pigeon Pea (Cajanus cajan)

Objective: The study explored the potential of tigernut and pigeon pea flour blends in the preparation of biscuits. Materials and methods: Tigernut and Pigeon pea seeds were processed into flour and formulated into blends. The chemical composition of the flours and biscuits prepared from the flour blends as well as in-vitro (starch and protein) digestibility, physical and sensory properties of the biscuits were evaluated using standard methods. Results: The chemical composition such as protein, moisture, fat, ash, crude fiber, ash, energy, iron, calcium, zinc and phosphorus contents of composite biscuits ranged from (11.64 to 17.81%), (4.11 to 6.03%), (12.80 to 18.40%), (2.43 to 3.63%), (3.81 to 4.95%), (437.84to 453.36kcal) , (3.18 to 3.81mg/100g), (60.15 to 87.69mg/100g), (0.50 to 1.27mg/100g) and (223.19 to 248.17mg/100g) respectively and were significantly (p. 0.05) higher than 100 % wheat biscuit. The composite biscuits had poor starch digestibility (25.43 to 44.18 %) than 100 % wheat flour biscuit (57.25 %) as well as high protein digestibility (60.20 to 71.57 %). Biscuits prepared from tigernut and pigeon pea flour blends were significantly (p. 0.05) higher in width and spread ratio than control samples while their break strength decreased with increase in pigeon pea flour addition. There were no significant (p.0.05) differences in appearance, flavour, crust colour and overall acceptability between composite biscuits and control. Conclusion: This study reveals that tigernut and pigeon pea flour could be used in the production of nutritious biscuit and confirms their potential as a functional food especially for diabetic and obese patients due to their low starch and high protein digestibility