Development and Nutritional Assessment (Proximate and Anti-nutrient Factors) of Bambara Nut-Cassava Composite Flour Cookies
DOI:
https://doi.org/10.24925/turjaf.v13i12.4082-4086.8014Keywords:
Bambara nut, Cassava flour, Cookies, Nutrition, AntioxidantsAbstract
Cookies were formulated using a combination of Bambara groundnut and cassava flour to optimise the quality of food nutrients of the final product. The proximate and phytochemical characteristics of cookies produced were analyzed in this study. The cookies were prepared using different proportions: 30:70, 40:60, 50:50, 60:40 and 70:30 of Bambara nut and cassava flour, respectively using 100% cassava flour and 100% wheat flour as negative and positive controls, respectively. The samples were then tested for their nutritional content as well as their phytochemical content. Proximate characteristics of the prepared cookies indicated that Bambara nut and cassava flour composite significantly reduced the carbohydrate content and it ranged from 50.86 - 61.67% while the controls had a very high carbohydrate content of 81.71%. Protein content ranged from 13.47 - 23.77% with the highest value observed in the protein content in blend 40:60 while fat content ranged between 10.58 and 12.00%, these values possess are greater than the control. The phytochemical properties of the flour combination were way higher than the control with Tannin and Saponin content ranging from 0.06 – 0.18 mg/100g and 0.43 – 0.77 mg/100g, respectively. Cyanide content was comparably low in all the blends. This indicated that incorporating Bambara nut flour in the composite blend effectively minimized the cyanide concentration. This research showed that the mixture of Bambara flour with cassava flour promotes cookies production by improving its protein content. Production of cookies by adding Bambara nut of about 40% in cassava flour will ensure a more nutritional balance, better product with considerable amount of phenolic compounds.
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