Quality Evaluation of Swallow Meal Produced from Blends of Broken Rice and Bambara Groundnut Flour

Abstract

Owing to the quest for a nutrient-dense swallow meal with relative cost as well as enjoying local cuisines, there was a need to develop a swallow meal that would be acceptable while considering its nutritional content. Hence, this study is focused on the functional, pasting properties, proximate and sensory attributes of broken rice flour blended with Bambara groundnut flour in the ratios of 100:00 (A), 80:20 (B), 60:40 (C), and 50:50(D) The functional, pasting, proximate, and sensory characteristics were evaluated with standard procedure. The functional properties ranged from 265 to 37%, 0.57-0.82g/ml, 1.67-2.15, and 64.00-71.50% for water absorption capacity, bulk density, swelling capacity, and dispersibility respectively. The pasting properties ranged from 221.7 to 287.58 RVU, 148.71 to 225.00 RVU, 759.12 to 958.50 RVU, 52.04 to 83.21 RVU, 86.33 to 113.04 RVU 5.86 to 6.08 minutes and 85.70 to 87.50 oC for peak, trough, final breakdown viscosity, peak time and pasting temperature. The proximate composition ranged from 5.48 to 6.99%, 0.71 to 1.83%, 9.00 to 16.24%, 1.20 to 4.56%, 1.03 to 2.00%, 68.43 to 82.59% for moisture, ash, protein, fat, crude fibre, carbohydrate respectively. The sensory results ranging from 6.17 to 8.20, 6.48 to 8.73, 6.28 to 8.50, 5.27 to 7.91, 4.54 to 8.28, 5.06 to 8.03 were obtained for texture, mouldability appearance, ease of swallow, aroma and overall acceptability respectively. Significant difference was noted across all parameters except for breakdown viscosity, setback viscosity, peak-time, and pasting temperature in pasting properties.

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