Production and Evaluation of Chocolate Bars From Roasted and Unroasted African Breadfruit, and Bambara Groundnut Flours

Abstract

Bambara groundnut (Voandezia subterranea) and African breadfruit (ABF) (Treculia africana) were procured, and then processed into flours by roasting or without roasting. The flours and cocoa powder were analyzed for functional properties. The flours of 25, 20 or 15 g were mixed with 15, 20 and 25 g of cocoa powder plus 40-g sugar, 30-g milk and 10-g margarine, respectively, and heated for 20 or 10 min, then molded into bars. The chocolate bars produced were evaluated for nutrient composition and sensory properties.Results showed higher bulk density (67 g/mL) and water absorption capacity (2.1 mL/g) in cocoa powder than the substitute flours while the roasted ABF flour had the highest oil absorption capacity of 1.6 (mL/g). There was a considerable increase in protein, ash, fat, soluble carbohydrate, minerals and vitamin, except for the total lost of vitamin C in the bars. Protein varied significantly P Ͻ 0.05 per samples, where sample UG3 had the highest protein content at 8.25%, while sample RA1 the least at 3.80%. Chocolate bar from unroasted ABF (UA2) at 20:20 g combination had the best taste, and most samples were accepted by the taste panelist, indicating that these legumes could be used in the food industries to substitute for cocoa powder in chocolate bar production at levels of 50:50%.

Development, characterization, and flavor profile of nutrient dense date bars

“…With the addition of white maize fiber content improves in cereal bars (Utrilla‐Coello, Acevedo, Osorio‐Diaz, Tovar, & Bello‐Perez, ). Similarly, addition of legume flours increased protein, fat, fiber, ash, minerals, and vitamins in chocolate bars (Onwuka & Abasiekong, ). In another study, apple bars supplemented with soy have been found to be a good snack food used to enhance protein level and availability (Agrahari, Khurdna, Lata, Kaur, & Kapoor, ).…”

“…No significant variation has been observed in crude protein, crude fat, ash, and NFE contents among various bar samples during storage (Table 3). However, crude protein, crude fiber, and ash con- (Onwuka & Abasiekong, 2006). In another study, apple bars supplemented with soy have been found to be a good snack food used to enhance protein level and availability (Agrahari, Khurdna, Lata, Kaur, & Kapoor, 2004).…”

Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

“…A candy bar fortified with soy protein contained 58.7% carbohydrates, 12.4% protein, and 9% fat [ 29 ]. Similarly, the addition of legume flours increases protein, fat, fiber, ash, minerals, and vitamins in chocolate bars [ 34 ]. In the present scanario, high-energy fortified date bars have been developed with an excellent profile of protein, carbohydrate, and fat.…”

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

“…(7) In Eastern Africa, bambara groundnuts are roasted, milled, and the flour is used to make a soup, a relish, and also a substitute for coffee. (26) HTC bambara groundnuts require longer boiling time (namely 3-4 hours), (7) and therefore higher-energy expenditure to become edible as compared to cowpea or common bean (Phaseolus vulgaris). (5) Cooking time of other legumes is reported to be: for soybean (Glycine max) 3.6 hours, (27) common bean 1.5 hours, (28) cowpea 2.4 hours, (29) and mung bean (Vigna radiata) 0.5 hours.…”