Effect of Bambara nut flour on the chemical and sensory properties of maize flour

Abstract

This study evaluates the effect of bambara nut flour on the chemical and sensory properties of maize flour.The blends of bambara and maize flour were evaluated for amino acid, colour, proximate, pasting properties and sensory characteristics.The amino acid profile of the four samples from the blends of flour had Glutamic acid (6.61-12.04g/100g) as the most abundant amino acid followed by aspartic acid and leucine while, methionine as the least abundant (0.0-1.44 g/100g) in all the samples.The inclusion of bambara nut flour had a significant effect on the pasting (peak, trough and final viscosity) and proximate properties of the flour blends.The pap produced with 10% bambara flour and 90% maize flour had the the highest values in terms of aroma, taste, appearance and overall acceptability in the sensory scores.