Chemical and Pasting Properties of Cassava-bambara Groundnut Flour Blends

Eke-Ejiofor J.¹, Beleya E.A.^2, and Allen J.E.²

¹Department of Food Science and Technology, Rivers State University, Port Harcourt

²Department of Home Science and Management, Rivers State University, Port Harcourt

Cite this paper:
Eke-Ejiofor J., Beleya E.A. and Allen J.E.. Chemical and Pasting Properties of Cassava-bambara Groundnut Flour Blends. American Journal of Food Science and Technology. 2022; 10(2):66-71. doi: 10.12691/ajfst-10-2-1

Abstract

The aim of the study was to determine the chemical and pasting properties of cassava-bambara groundnut flour blends. Cassava tubers and bambara groundnut seeds were processed into flour. The flours were also blended into different ratios from 0 to 50%. The flour samples were evaluated for their chemical and pasting properties using standard methods. Moisture content ranged from 11.25 to 12.30%, crude protein ranged from 1.74 to 19.30%, fat 0.81to 5.70%, ash content ranged from 0.51to 3.46%, crude fibre ranged from 3.19 to 5.78%, carbohydrate ranged from 60.17 to 79.57%, starch ranged from 77.96 to 87.12%, sugar ranged from 5.00 to 6.04, amylose ranged from 20.20 to 25.85% and amylopectin 74.15 to 79.80%. Sample A (100% cassava) had the highest content of amylose (25.85 %,) and starch (87.12%) while sample G (100% bambara) had the highest content of amylopectin (79.80%) and sugar (6.04%). Pasting properties of the flour samples showed that peak viscosity ranged from 3550 to 6934 RVU, trough viscosity 2030 to 2525 RVU, breakdown viscosity 1171.50 to 4408.50 RVU, final viscosity 2888.00 to 3698.00 RVU and setback viscosity 858.00 to 1313.00 RVU. Peak time and pasting temperature ranged from 3.97 to 5.13 minutes and 72.90 to 76.68°C. The inclusion of bambara flour improved the nutritional qualities of cassava flour.

Keywords:
cassava bambara groundnut composite flour chemical pasting

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