This study evaluates the proximate, pasting and sensory properties of banana flour fortified with partially defatted soybeans flour. Banana flours were substituted with soybeans flour at 10, 20, 30 and 40% proportions. The fat content ranged from 1.0 -1.18% while protein contents ranged from 6.99 - 11.59%. Peak viscosity values ranged from 81.58 to 293.13 RVU. Banana flour had higher peak viscosity while sample E had the least peak viscosity. The values decreased with increase in soybeans substitution. Holding strength followed the same trend with higher value (229.33 RVU) in banana flour and the least value in sample substituted with 40% soybean flour. Breakdown values ranged from 15.99 - 63.80 RVU. Final viscosity and setback values ranged from 91.42 - 341.29 and 18.34 - 111.96 RVU respectively. Pasting time and pasting temperature ranged from 5.01 - 5.71 min and 90.03 - 91.74°C respectively. Sensory evaluation showed no significant difference (p ≥ 0.05) in colour, texture and in overall acceptability of sample A and B. Inclusion of soybeans increased the nutritional value of banana flour and substitution up to 20% of soybeans compared well with the dough from the unsubstituted banana flour.
Key words: Banana flour, pasting properties, soybeans substitution, viscosity.
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