An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia Subterranean Thouars)

Y.O. Bankole; O.A. Tanimola; R.O. Odunukan; D.O. Samuel

Authors

Y.O. Bankole Department of Agricultural Engineering; School of Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
O.A. Tanimola Department of Agricultural Engineering; School of Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
R.O. Odunukan Department of Agricultural Engineering; School of Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
D.O. Samuel Department of Food Technology; School of Technology, Lagos State Polytechnic, Ikorodu-Nigeria

Abstract

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98% - 4.68%, fat content 1.10 – 2.60%, ash content 1.82 – 2.90%, crude fibre 2.30 – 2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20% - 83.5%, moisture 11.60% - 12.60% and acidity 0.40 – 0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17 – 177.17, trough viscosity 98.33 – 161.00, breakdown 7.83 - 16.71, final viscosity 150.50 – 251.67, set back 52.17 - 0.67 and pasting time between 6.87 – 6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2 - 80.020C. Sensory evaluation showed that there were significant differences in the samples examined.

DOI: 10.5901/ajis.2013.v2n10p165