PRODUCTION AND SOME QUALITY ATTRIBUTES OF RICE-BAMBARA NUT FLOUR EXTRUDED FLAKES

A A ADEBOWALE, M O ADEGUNWA, L B OKUNBOLURIN, H A BAKARE

Abstract


The proximate, functional and sensory properties of Rice-Bambara flakes were investigated. The flour was mixed at different proportions (100% Rice flour, 90:10, 80:20, 70:30, 60:40, 50:50 Rice-Bambara flour). The proximate composition, functional properties and sensory acceptability of the flakes were determined using standard laboratory procedures. The water absorption capacity ranged from 1.90 to 2.50. The swelling power and solubility index ranged from 3.51-4.37 and 13.35-20.50, respectively. The fat, protein, ash, crude fiber, moisture and carbohydrate contents ranged from 1.33-3.13%, 5.30-18.37%, 0.37-1.34%, 0.26-1.38%, 4.99-6.79%, and 69.35-85.18% respectively. Sensory panelists«¤?? scores for color, taste, aroma, texture and overall acceptability ranged from 4.46-7.23, 4.11-6.70, 5.00-7.09, 4.32-6.14, and 4.73-6.91 respectively. There were significant differences (P<0.05) between the sensory, functional and proximate properties of the flakes. The study showed that 90:10 Rice-Bambara flour extruded flakes had better functional properties and sensory acceptability.


Keywords


functional properties, extruded flakes, sensory acceptability, composite flour

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