Evaluation of Physicochemical, Pasting Properties and Anti-nutritional Properties of Bambara Nut, Velvet Beans and Cocoyam Flour Blends

The study evaluated the quality attributes of composite flour from Bambara Nut, Velvet Beans, and Cocoyam flours. Sample A of 100% Bambara Nut flour (BNF) served as control, while four variations with a constant 15% Cocoyam flour (CYF) were analyzed using standard methods: A = 100% BNF, B = 80% BNF, 5% VBF, 15% CYF, C = 75% BNF, 10% VBF, 15% CYF, D = 70% BNF, 15% VBF, 15% CYF, E = 65% BNF, 20% VBF, 15% CYF. The functional properties ranged as follows: Bulk density (0.68 g/ml to 0.76 g/ml), Water Absorption Capacity (36.40% to 42.90%), Oil Absorption Capacity (27.30% to 30.50%), and Swelling Index (3.14 g/g to 3.62 g/g). Pasting properties included Peak Viscosity (162.51 RVU to 193.22 RVU), Final Viscosity (207.31 RVU to 253.11 RVU), Setback Viscosity (54.62 RVU to 74.56 RVU), Breakdown Viscosity (9.84 RVU to 14.67 RVU), Pasting Time (6.43 mins to 7.85mins), Pasting Temperature (65.00°C to 68.42°C), and Trough (152.69 RVU to 178.55RVU). The proximate composition ranged as follows: Moisture Content (5.00% to 5.33%), Protein Content (21.96% to 29.63%), Fat Content (3.61% to 4.29%), Ash Content (6.36% to 7.48%), Fibre Content (2.22% to 2.96%), Carbohydrate Content (50.27% to 60.84%), and Energy Value (358.20 kcal/100g to 363.70 kcal/100g). Antinutritional factors of the flour blends ranged thus; Trypsin content (5.32 mg/g to 1.28 mg/g), Oxalates (3.21 mg/g to 1.03 mg/g), L-Dopa (3.73 mg/g to 0.42 mg/g), Hydrogen cyanide (0.03 mg/g to 0.01 mg/g). Sensory evaluation showed that all samples were generally accepted by the panellists. The composite flour demonstrated improved potential for Okpa production due to its rich nutrient profile.