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Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits

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Abstract

Cowpea flour was used to replace 30% of plantain flour to obtain cowpea/plantain flour (CPF) blends. Blends of CPF and wheat flour (WF) were prepared and evaluated for their functional properties. Biscuits were prepared from CPF/WF blends and their protein contents, physical and sensory properties were determined. The water and oil absorption capacities of the CPF/WF blends increased with increased amount of CPF in the blends. The bulk density did not differ (p > 0.05) among the CPF/WF blends. The foaming properties of CPF were improved by the incorporation of WF. Foams prepared from the blends were time stable; stability values ranged from 64 to 94%. The emulsifying activity and emulsion stability of the CPF/WF blends were low. The protein contents of the CPF/WF ranged between 15.2 and 18.9%; values increased with increased levels of CPF in the blend. The thickness, diameter, weight and spread ratio did not differ significantly (p > 0.05) among the CPF/WF biscuits. At all levels of CPF substitution, the CPF/WF biscuits were statistically similar (p > 0.05) Sensory ratings for color flavor, texture and overall acceptability. The sensory scores for color, flavor, and texture of the CPF/WF biscuits were not significantly (p > 0.05) different from those of 100% WF biscuit (control). The CPF/WF biscuits were generally accepted.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal Polytechnic, P.M.B 1037, Idah, Nigeria

    Peter I Akubor

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  1. Peter I Akubor
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Akubor, P.I. Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods Hum Nutr 58, 1–8 (2003). https://doi.org/10.1023/B:QUAL.0000041154.09382.d8

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  • DOI: https://doi.org/10.1023/B:QUAL.0000041154.09382.d8

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