Comparative Quality Evaluation of Biscuit supplemented with BambaraGroundnut Protein Isolate and defatted Flour

Adegbanke O. R*, Osundahunsi O. F, Enujiugha V N

Biscuits were produced from composite flour (wheat flour, defatted bambaragroundnut flour, bambara groundnut protein isolate). Five samples of the cookies were produced from thecompositeflourformulationBambaragroundnut flour was obtained by soaking, dehulling,drying and milling the bambara groundnut. Sample EMO (100 % wheat flour), servedas the control. Others were sample DMO (80 % wheatflour and 20 % bambara groundnut defatted flour) formulation, sample CMO (70 % wheat flour and 30 % bambara groundnut defatted flour) formulation, sample BMO (80 % wheat flour and 20 % bambara groundnut protein isolate) formulation and sample AMO (70 % wheat flour and 30 % Bambara groundnut protein isolate) formulation. Wheat flour, defatted bambara flour, bambara isolate flour and cookies were evaluated for the composition. Proximate composition, anti-nutritional factors, functional properties of the flours were evaluated. Cookies developed from the composite flours were also evaluated for proximate composition, physical attributes and consumer acceptability. Results showed that substitution of wheat flour with bambara groundnut defatted flour and protein isolate contributed to a progressive in the protein content (up to 100 % increment). Also it was noted that with increase in bambara groundnut flour in the two blends of varying proportions there was significant increase (p < 0.05) in the protein (12.37 – 26.20). The addition of bambara groundnut flour decreased the water absorptioncapacity of composite flour from the two blends. With respect to the sensory analysis, there was no significant difference in terms of colour, taste, flavour, appearance and overall acceptability between samples with defatted flour and isolate.