ABSTRACT

The production  of rolls using bambara groundnut flour as a filler examined the feasibility of' the use of bambara groundnut flour as a meat replacer in the production of rolls. The bambara groundnut seeds were sorted, washed, soaked for 12h. at room temperature (32±2°C)and sprouted Ibr 72h, dehulled and milled to flour. The proximate analysis, functional properties determination and sensory evaluation (colour, taste, texture, flavour and general acceptability) was carried out ori the product. The crude protein, ash, fiber content arid nitrogen free extract (NFE) content were significantly higher containing 23.33%, 3.83%,5. 15% and 75.02% respectively in the germinated bambara groundnut flour compared to the soaked banibara groundnut flour sample containing 19.6 1% crude protein, 3.4 1% ash, 4.45% crude fiber and 54.94% NFE content. However, the fat content 5.94%, and moisture content 10.06% were reduced in the germinated bambara groundnut flour compared to the soaked bambara groundnut flour containing 6,45% fat, and 10. 15% moisture content. The functional properties of the gen'ninated bambara groundnut flour showed significant difference in term of' water absortion capacity 3.80g/uil and emulsion capacity 37.432g1m1 as compared to the soaked bambara groundnut flour with water absorption capacity of 2.log/ml and emulsion capacity 33.61g/ml. There was no significant different in the oil absorbtion capacity in the germination and soaked hambara groundnut flours. 1-lowever the viscousity (19.20) of the germinated bambara groundnut flours sample tends to be lower compared to the soaked bambara groundnut flour sample (19.3l). The result of the sensory evaluation carried out on the rolls (commercial rolls and the product) showed no significant.