African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 860

Article

Effect of supplementation of Bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits

Ferial M. Abu-Salem* and Azza A. Abou-Arab
  Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt.  
Email: [email protected]

  •  Accepted: 30 May 2011
  •  Published: 31 July 2011

Abstract

 

The objectives of the present study prepare composite flours by different proportions of Bambara groundnut flour with wheat flour. Ratio range of 5 to 30% Bambara groundnut supplementation to prepare biscuits and determine the physical properties (diameter, thickness and spread factor), so as to check the effect of supplementation and sensory evaluation to assess the suitable level of Bambara groundnut flour supplementation were determined. Data showed the total carbohydrates were higher than protein in wheat flour. Bambara flour was higher in protein than wheat flour.Bambara groundnut flour was supplemented with wheat flour at 5, 10, 15, 20, 25 and 30% level. Biscuits prepared without Bambara groundnut flour were kept as control. The mean quality score of the biscuits decreased with the level of the Bambara groundnut flour was increased. Thickness of the biscuits showed gradual increase as the level of Bambara groundnut flour replacement. The highest value (60 mm) was found in T6 (30%) while lowest value (43.32 mm) was found in T0 that was control. Diameter of the biscuits showed gradual increase as the level of Bambara groundnutflour replacement. Data revealed that highest significant value (280.20 mm) was observed for the biscuits prepared from T6 while lowest values were found for biscuits prepared from T0 and T1 were 250.04 and 251.79 mm, respectively. Spread factor of the biscuits showed gradual decrease as the level of Bambara groundnut flour replacement. Data revealed that highest significant value (57.72) was observed for the biscuits prepared from T0 and lowest values (47.48 and 46.70) have been found in T5and T6, respectively. While colour and crispiness of the biscuits showed a declining trend, there is improvement in the flavour and texture of biscuits formed. Biscuits containing 20% and lower level of the Bambara groundnut flour were acceptable in retention to their overall acceptability. Significant addition of the Bambara groundnut flour restricted the spread of the biscuits.

 

Key words: Bambara groundnut, flour, biscuits, physico-chemical analysis.