BAKOLORI JOURNAL OF GENERAL STUDIES

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Hassan A.B., Y. A., & Tanko, H. .O. (2020). CHEMICAL, ANTI-NUTRITIONAL FACTORS & SENSORY PROPERTIES OF MAIZE-KIDNEY BEANS FLOUR SOLD IN KAURA NAMODA MARKET. BAKOLORI JOURNAL OF GENERAL STUDIES, 10, 1-2. https://doi.org/10.xxxx/abcd

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Abstract

In recent years, research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. TUWO is a traditional food made from maize flour & consumed by all ages in Nigeria. Flours blends were obtained from Maize & kidney bean flours using the following proportions: A= (100% maize flour as control), B= (90:10), C= (85:15), D= (80:20), E= (75:25). Products were analysed for proximate, functional, pasting, antinutrients & sensory properties. Proximate analysis showed increased in moisture, protein, ash, fibre contents while the reverse was the case for carbohydrate & fats. Functional analysis revealed bulk, water absorption & swelling capacities decreased while foaming, gelatinization, oil absorption capacities increased as substitution of kidney bean flour increased indicating good attributes suitable for food production. Pasting analysis showed increased in peak, trough, final, setback, & peak temperature as the kidney bean flour increased while the reverse was the case for peak time & breakdown viscosities. The anti nutrients factors (Phytate, Tannins, Oxalate & Trypsin inhibitor) were found to be within the acceptable levels. The result of the sensory scores showed that sample C was the most liked among the entire samples at the ratio of (85% maize flour & 15 % kidney beans flours). Kidney beans & maize flour can be used to improve the nutrient composition & other quality attribute of TUWO.

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