Godfrey Okechukwu Eneogwe; Ejike Onwudiegwu Okpala; William Ojoniko Anthony; Esther Izihyi Ibrahim; Anthony Ugbedeojo Atumeyi; Bilkisu idris Abdullahi; Faith Obuye; Prince Chukwudi Ossai
Abstract
The proximate composition, mineral concentration, functional properties, and amino acid profile of flour blends from red potato and Bambara nut at 0%, 10%, 20%, 30%, and 40% were carried ...
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The proximate composition, mineral concentration, functional properties, and amino acid profile of flour blends from red potato and Bambara nut at 0%, 10%, 20%, 30%, and 40% were carried out. The codes used were: GOE (100% red potato flour and 0% Bambara nut flour), OEO (90% red potato flour and 10% Bambara nut flour), WAO (80% red potato flour and 20% Bambara nut flour), GWI (70% red potato flour 30% Bambara nut flour), and PCO (60% red potato flour and 40% Bambara nut flour). Doughnuts were prepared using these blends and their sensory properties were assessed. doughnuts with 20% Bambara nut flour (WOA) were the most acceptable among the samples. Furthermore, the results revealed that the protein content of the flour increased with an increase in Bambara nut flour addition. Significant differences (p ≤ 0.05) were observed in the ash, moisture, fat, crude fibre, and carbohydrate (1.94±0.50-3.23±0.05 %, 8.74±1.01-18.90±0.76 %, 6.70±0.41-13.46±0.12 %, 5.00±0.42-21.06±0.16 %, and 30.18±0.28-50.69±0.41%), respectively. The mineral concentration of the flour samples also showed an increase as the fortification increased. Other than the gelatinization temperature which showed a decrease, other functional properties analysed showed an increase with enrichment. The samples were also rich in amino acids. However, PCO was the richest in amino acid content, as it had 44.47±0.06 g/100g and 53.10 ±0.02 g/100g, for essential and non-essential amino acids respectively. The findings of this study revealed that there was an improvement in the nutritional composition of the flour sample as the Bambara nut flour.
