INVESTIGATING THE EFFECT OF MALTING PRETREATMENT ON THE NUTRITIONAL AND ANTI-NUTRITIONAL FACTORS OF COOKIES FROM BAMBARA GROUNDNUT
Abstract
This study investigated the nutritional composition, mineral composition, antinutrtional composition, functional properties and sensory evaluation of cookies produced from composite flour of wheat and malted bambara nut at different ratio of 100g wheat flour for sample A, 95% wheat flour + 5% Bambara nut flour for sample B, 90% wheat flour + 10% Bambara nut flour for sample C and 85% wheat flour + 15% Bambara nut flour for sample D. Ranges of result for the proximate composition for moisture, protein, fat, ash, fibre and carbohydrate were 7.84-8.67%, 10.79-15.03%, 14.18-15.51%, 2.20-3.30%, 2.43-2.59% and 54.92-62.50% respectively. Ranges of result for the mineral composition for calcium, magnesium, iron and phosphorus were 15.21-52.27 mg/100g, 208.24-214.11 mg/100g, 14.98-17.01 mg/100g and 342.95-560.09 mg/100g respectively. Ranges of result for the antinutritional composition for tannin and saponin were 0.99-1.50 mg/100g and 2.70-3.74 mg/100g respectively. Ranges of result for the functional properties for bulk density, WAC, OAC and swelling capacity were 0.69-0.88 g/ ml, 2.94-4.00 g/ml, 2.65-2.89 g/ml and 19.20-26.42% respectively. Ranges of result for sensory evaluation for colour, texture, taste aroma, appearance and overall acceptability were 7.70-8.00, 7.70-7.90, 7.90-8.60, 7.70-8.40, 7.80-8.50 and 7.80-8.60 respectively. This study therefore concluded that nutritionally rich cookies which can help combat malnutrition and as well become acceptable can be produced by blending wheat flour with malted bambara nut flour.
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