Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

Sunday Joycelyn Bukuni *

Department of Chemistry, Faculty of Science, CEFTER, Benue State University, Makurdi, Nigeria.

Julius Kwagh-al Ikya

Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria.

Ahure Dinnah

Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria.

Ndi Betrand Bongjo

Department of Chemistry, Faculty of Science, CEFTER, Benue State University, Makurdi, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 90/5/5, 85/10/5, 75/20/5, 70/25/5 and 65/30/5 labelled as samples A, B, C, D, E and F respectively.

Standard methods were used to evaluate the composite flours and the control for functional properties, and chemical properties. Analysis showed an increase in the moisture content, proteins (19.28% in sample A to 23.81 % in sample F), lipids, carbohydrate. Crude fibre content ranged from 2.97% in Sample F to 1.91% in Sample A. Ash content generally increased from 1,62% in sample A to 2.58% in sample F.

Phosphorus, Calcium and Potassium showed an increasing trend as follows; (154 mg/100 g in sample A to 186.86 mg/100 g in sample F), (392.67 mg/100 gin sample a to 399.94 mg/100 g in sample F), (183.56 mg/100 g in Sample A to 192.02 mg/100 g in Sample F) respectively.

Provitamin A and ascorbate showed significant increase in the composite flours than the control. All anti-nutrient compositions in the samples were within tolerable levels

There was no significant difference in the swelling indices of the different flour blends; the highest water absorption capacities were seen in sample F (1.36 g/ml) while the lowest was seen in the control sample A (1.15 g/ml). Water absorption capacity therefore showed an increasing trend with increasing substitution of maize flour with BG flour and mango powder. Results showed that supplementing Yellow maize flour with Bambara groundnut flour and mango powder considerably improved the protein content of the flour, hence they can find useful application for ogi production.

Keywords: Yellow maize, bambara groundnut, mango powder, Ogi


How to Cite

Bukuni, Sunday Joycelyn, Julius Kwagh-al Ikya, Ahure Dinnah, and Ndi Betrand Bongjo. 2022. “Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production”. Asian Food Science Journal 21 (2):22-33. https://doi.org/10.9734/afsj/2022/v21i230405.

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