Functional Properties And Biscuit Making Potential Of African Yam Bean (Sphenoslylis Stenocarpa)/Plantain (Musa Paradisiacal) Flour Blends

ABSTRACT

 African yam bean and plantain were processed into flours of fine particle sizes. The flours were used to formulate composite blends coded S331 S332, S333, S33 and S335 in the ratios of 100, 75, 50, 25, 0% plantain to African yam bean and a commercial wheat flour used as Control and tagged S336. Proximate composition and functional properties analysis were carried out on the different blends. Organoleptic evaluation was conducted on the biscuit produced from the different blends using 15 panel members. Proximate analysis was also repeated on the biscuit samples. The proximate analysis of the blends showed that the flour were nutritionally adequate in protein, fat, carbohydrate and ash. On the other hand, the functional properties of the composite flour such as bulk density, oil absorption capacity, and water absorption capacity proved their potential use for biscuit. The organoleptic evaluation showed that the panel members did not accept S331 ,5332, S333, S334, and S335 in terms of taste and aroma.