Quality evaluation of weaning food produced from blend of ofada rice (Oryza sativa) and bambara groundnut (Voandzeia subterranean L.)
Electronic Journal of Environmental, Agricultural and Food Chemistry
Department of Food Technology, Yaba College of Technology, Nigeria
Ofada rice and bambara ground nut were processed into flour, mixed in the ratios of 90:10, 80:20 and 70:30 respectively and chemical, functional, rheological and sensory properties were evaluated. Data obtained indicated a decreasing trend with increases in the level of substitution with respects to water absorption and swelling capacities while the bulk density increases with increase in level of substitution. Proximate composition data indicated an increasing level of protein, fat, ash, 19.64-21.10%; 4.78-6.1% and 1.78-2.0% respectively. Carbohydrate content decreased with increasing level of substitution with bambara nut (64.5-58.8%).The peak viscosity of unsubtituted flour was significantly higher them other samples (p<0.05). Similar trends were obtained with respect to breakdown. Apart from adding value and varieties to meal due to textural improvement, fortifying ofada rice with bambara flour at 20% level would produce a more nutritionally balance and acceptable product which will reduce problem of food security among children in Nigeria where malnutrition due protein deficiency is prevalent.
Arachis hypogaea; Bambara; Oryza sativa; Voandzeia