Quality attributes of <em>abari</em> (maize pudding) produced from maize and bambara groundnut flour blends
<div class="page" title="Page 2"><div class="layoutArea"><div class="column"><p><span>This study assessed the chemical and functional properties of maize and bambara flour blends and the sensory qualities of </span><span&...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Faculty of Science, University of Peradeniya, Sri Lanka
2022-09-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/8034 |
| Summary: | <div class="page" title="Page 2"><div class="layoutArea"><div class="column"><p><span>This study assessed the chemical and functional properties of maize and bambara flour blends and the sensory qualities of </span><span><em>Abari</em> </span><span>made from the blends (100:00, 90:10, 80:20, 70:30, and 60:40 of bambara nut:maize). The blends were analysed for proximate composition, vitamins, minerals, functional and anti-nutritional properties. </span><span>Abari </span><span>samples were subjected to sensory evaluation. The results indicated a range from 13.20 to 11.73%, 1.67 to 3.50%, 10.74 to 22.42%, 1.07 to 4.48%, 2.15 to 5.27%, and 71.17 to 52.59%, for moisture, ash, protein, fibre, fat and carbohydrate contents respectively. The functional properties ranged from 74.00 to 78.33 mg/100 g, 7.88 to 6.73 mg/100 g, 75.00 to 94.67 mg/100 g, and 0.67 to 0.72 mg/100 g for water absorption capacity, swelling capacity, oil absorption capacity, and bulk density respectively. The vitamins ranged from 0.150 to 0.159 mg/100 g, 0.055 to 0.071 mg/100 g, and 0.112 to 0.063 mg/100g for vitamin B</span><span>1</span><span>, vitamin B</span><span>2 </span><span>and vitamin B</span><span>3 </span><span>respectively</span><span>. </span><span>The mineral composition ranged from 13.34 to 15.88 mg/g, 6.45 to 7.46 mg/100 g, 14.10 to 13.76 mg/100 g, 9.86 to 10.42 mg/100 g and 363.00 to 912.00 mg/100 g for iron, magnesium, calcium, potassium, and phosphorus respectively. The </span><span><em>Abari</em> </span><span>samples prepared from the blends compared favourably in terms of acceptability with control from 100% maize.</span></p></div></div></div> |
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| ISSN: | 2513-2814 2513-230X |