Application of Bambara Groundnut in the Production of Cookies

Abstract

This study aimed to produce cookies from flour blends of Bambara groundnut (BGN) and wheat flour (WF) at ratios 100:0, 80:20, 70:30, 60:40, 50:50 and 0:100 (WF: BGN) respectively. The proximate results showed significant differences (p≥0.05) among the flour blends with protein, crude fibre, crude fat, total ash and carbohydrate content ranged from 9.30–22.75; 0.42–2.42; 12.51–18.98; 0.91–2.99 and 43.62–71.38% respectively. The increase in the protein and fat content resulted from the increase in BGN of the blend flour respectively. The functional properties of the blend flours showed that oil absorption capacity (OAC), water absorption capacity (WAC), swelling index and bulk density ranged from 3.08–4.20; 2.00–2.30; 1.05–1.31 and 0.62–0.72 g/ml respectively. However the low OAC and WAC of BGN blend flour might be due to low levels of hydrophobicity of proteins.  All cookies had a good sensory scores, except cookies made from 100% BGN, therefore up to 50% BGN flour be used in the substitution of WF in the production of cookies for adequate nutritional quality.

Keywords: Bambara groundnut, cookies, functional, physical, sensory evaluation.

DOI: 10.7176/FSQM/83-07