Skip to main content
SpringerLink
Log in

Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Chemical composition and functional properties of flour blends containing various levels of maize (100–0%) and bambara groundnut (0–100%) were studied. The resultant blends were high in protein, carbohydrate and caloric value. The blends contained fair amounts of Ca, P and K but were low in Na and Fe. The oil and water absorption capacities of the blends were fairly high ranging from 3.65 to 3.81 g oil/g sample and 3.40 to 3.80 g water/g sample, respectively. The gelation concentration of the blends tended to increase with increase in amount of maize flour in the blend. On the other hand, increasing the level of maize flour in the blends considerably reduced the foaming capacities of the blends. The flour blends had good emulsifying properties. Cookies prepared from the blends contained proteins ranging from 10.9 to 21.65% The cookies had good spread and were significantly lighter than the wheat control cookies. Sensory evaluation scores for cookies showed that the best level of combination was 75% maize flour and 25% bambara groundnut flour.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Akpapunam MA (1984) Characteristics of moin-moin flour prepared from cowpea/maize blends. Nigerian Food 2(2): 207–208.

    Google Scholar 

  2. Bressani R, Valiente AT, Tejada CE (1962) All-vegetable protein mixtures for human feeding, VI: The value of combinations of lime-treated corn and cooked black beans. J Food Sci 27: 394–401.

    Google Scholar 

  3. Bressani R, Elias LG (1969) Studies on the use of Opaque-2-corn in vegetable protein-rich foods. J Agr Food Chem 17: 659–663.

    Google Scholar 

  4. Lartey BL (1967) The production of bamcorn, a maize-bambara groundnut product. Ghana J Agr Sci 9(2): 139–142.

    Google Scholar 

  5. Akinyele IO, Fasaye OA (1988) Nutrient quality of corn and sorghum supplementation with cowpea (Vigna unguiculata) in the traditional manufacture of Ogi. J Food Sci 53(6): 1750–1755.

    Google Scholar 

  6. Oyenuga VA (1968) Nigeria's food and feeding stuff. Ibadan (Nigeria): Ibadan University Press.

    Google Scholar 

  7. Poulter NH (1981) Properties of some protein fractions from bambara groundnut (Voandzeia subterranea (L.) Thouars). J Sci Food Agr 32: 44–50.

    Google Scholar 

  8. Duke JA (1983) Handbook of legumes of world economic importance. New York: Plenum Press.

    Google Scholar 

  9. Linnemann AR (1988) Cultivation of bambara groundnut (Vigna subterranea (L.) Verdc.) in Nigeria. Tropical Crop Communication No. 15. Wageningen Agricultural University, Department of Tropical Crop Science.

  10. UNECA (1985) Technical compendium on composite flours. Addis Ababa (Ethiopia): United Nations Economic Commission For Africa.

  11. Kellor RL (1974) Full-fat soy flour. Proceedings World soy protein conference, Munich, 11–14 November 1973). J Am Oil Chem Soc, Special issue 51 (1): 77A-80A.

    Google Scholar 

  12. Kinsella JE, Damodaran S, German B (1985) Physicochemical and functional properties of oil seed proteins with emphasis on soy protein. In: Altschul AM, Wilcke HL, eds. New protein foods, Vol 5. New York: Academic Press, p 107.

    Google Scholar 

  13. AOAC (1984) Official Methods of Analysis, 14th ed. Washington, DC: Association of Official Agricultural Chemists.

    Google Scholar 

  14. Pearson D (1976) The chemical analysis of foods, 7th ed. Edinburgh/London: Churchill Livingstone, p 20.

    Google Scholar 

  15. Okezie BO, Bello AB (1988) Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. J Food Sci 53: 450–454.

    Google Scholar 

  16. Sathe SK, Salunkhe DK (1981) Functional properties of the Great Northern bean (Phasceolus vulgaris L.) protein: Emulsion, foaming, viscosity, and gelation properties. J Food Sci 46: 71–74.

    Google Scholar 

  17. Nishibori S, Kawakishi S (1990) Effects of dough materials on flavour formation in baked cookies. J Food Sci 55(2): 409–412.

    Google Scholar 

  18. Steel RGD, Torric JH (1960) Principles and production of statistics. New York: McGraw-Hill.

    Google Scholar 

  19. Linnemann AR (1987) Bambara groundnut (Vigna subterranea) (L.) Verdc.): A review article. Tropical Agr 12(7): 9–25.

    Google Scholar 

  20. FAO (1970) Amino acid contents of foods. Rome: Food and Agricultural Organisation.

    Google Scholar 

  21. Abbeh BW, Ibeh GO (1987) Functional properties of raw and heat processed brown bean (Canavalis rosea (SW)) flour. J Food Sci 52(2): 406–408.

    Google Scholar 

  22. Shanmugasundaram T, Venkataraman LV (1989) Functional properties of defatted and detoxified madhuca (Madhuca butyraceae) seed flour. J Food Sci 54 (2): 351–353.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Agriculture, P.O. Box 2373, Makurdi, Nigeria

    M. A. Akpapunam & J. W. Darbe

Authors
  1. M. A. Akpapunam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. W. Darbe
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Akpapunam, M.A., Darbe, J.W. Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production. Plant Food Hum Nutr 46, 147–155 (1994). https://doi.org/10.1007/BF01088767

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01088767

Key words

Search

Navigation