Evaluation of the chemical composition and functional properties of bambara groundnut and cooking banana

Abstract

The cooking banana and bambara ground nut were processed into flour, mixed in ratios of 90:10, 80:20, 70:30 and
60:40 respectively and chemical, functional and sensory properties were evaluated. The protein contents of
formulated samples were significantly higher than ogi, but lower than nutrend (p < 0.05). Also, the energy values of
CBR4 (384.4  0.3 kcal.) was significantly lower than the nutrend (397.1 ± 1.8 kcal.) (p < 0.05) and there was no
significant difference with the ogi (383.1  0.1 kcal.) (p < 0.05). The mineral composition of CBR4 had the highest
amount of calcium, magnesium, iron, potassium, sodium and phosphorous when compared with other formulated
food samples. The CBR4 had the highest water absorption capacity, least gelation capacity and swelling capacity,
while CBR1 had the least values of the formulated food samples. The overall acceptability of the formulated food
samples were significantly lower than the ogi and nutrend (p < 0.05). The amount of CBR3 and CBR4 needed to meet
the RDA for energy, protein and minerals of infant were comparable with that of nutrend, but lower than ogi. The study
concluded that the nutrient composition of CBR4 was better than ogi, but lower than nutrend. Hence, it may be used as
a substitute for ogi and the expensive commercial weaning formula.