Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

Abstract

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

“…The values recorded for moisture content in this study were within the range reported to have no adverse effect on quality attribute of the product [25]. The lower the moisture content of a product to be stored, the better the shelf stability of such product [12,26]. The low moisture content could reduce the growth of microorganisms thereby increasing the shelf life of the product.…”

“…The range (5.21-8.14%) recorded for fat content in this study is lower than (11.67-17.34%) reported by Rani et al [28]. This relatively high fat content recorded in this study could also be attributed to absorption of oil by the samples during frying as well as the difference in the recipes (flour blending ratio) as noted by Alimi et al [12] and Bongjo et al [29].…”

“…Other ingredients are granulated sugar from Dangote Nigeria Plc., Lagos, Other materials used include baking powder, Simas margarine (PT Intiboga Sejahtera, Jakarta, Indonesia), nutmeg, eggs. The functional, pasting, physical and proximate properties of composite cassava-bambara flour is presented in Alimi et al [12].…”

Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palm

“…An important African legume found in semi-arid Africa is Bambara groundnut (Vigna subterranea L.) (BGN). Most Africans particularly the more impoverished people use it as an essential source of protein in their diet because they cannot pay for costly animal protein (Baryeh, 2001;Hillocks et al, 2012;Talabi et al, 2019). However, Alozie et al (2009), Dikshit et al (2003) and Maphosa and Jideani (2017) observed that malting BGN improves the protein content especially increased methionine with higher values than most grain legumes.…”

“…An important African legume found in semi-arid Africa is Bambara groundnut ( Vigna subterranea L.) (BGN). Most Africans particularly the more impoverished people use it as an essential source of protein in their diet because they cannot pay for costly animal protein ( Baryeh, 2001 ; Hillocks et al., 2012 ; Talabi et al., 2019 ). However, Alozie et al.…”