Evaluation of the Functional, Pasting, Chemical and Sensory Properties of Bio-Fortified Maize and Bambara Nut Flour Blend for Masa Production.

Abstract

Masa is a cereal-based spontaneously fermented cake popularly consumed in Nigeria and Ghana as snack or adjunct to breakfast porridges. However, the dependence on cereal as a staple food in tropical African countries and tediousness of masa processing has necessitated the need for improving its quality with cheap source of protein such as Bambara nut. The masa flour blends from maize and bambara nut were prepared using standard procedure. The design expert version 6.0 was used for the experimental design and the blends were analysed for proximate compositions, vitamin A, functional properties (bulk density, water absorption capacity, oil absorption capacity and swelling power) and sensory attributes following standard methods. The result gotten from these analyses showed the protein content, Vitamin A, bulk density, water absorption capacity, oil absorption capacity and swelling capacity ranged from 16.46-22.45 %, 2.46-3.13iu/100g,0.56-0.67g/dm3, 2.76-3.14ml/g, 0.86-1.66ml/g and 4.65-5.46g respectively. The study has shown that the functional properties and protein content of masa flour were significantly (P≤ 0.05) influenced by the addition of bambara flour. All masa samples were generally acceptable by the panelists asides from the sample with the lowest inclusion of bambara nut flour. However, blend of Maize: Bambara nut (70:25) was the best combination according to design expert optimization.