Evaluation of Functional Characteristics of Cassava and Bambara Nut Flour Blends for Baking and Extruded Products

This research focused on developing an alternative flour blend that is functionally diverse and nutritionally superior to the existing ones in the baking industry. In order to evaluate the potential of composite flours made from different proportions of cassava (Manihot esculenta) and Bambara nut (Vigna subterranea) in food applications, this study examines their functional characteristics. Five ratios of flour mixes (30:70, 40:60, 50:50, 60:40, and 70:30) were created, with 100% cassava flour acting as the control. Using standard procedures, functional characteristics such as bulk density, solubility, swelling ability, oil absorption capacity (OAC), and water absorption capacity (WAC) were evaluated. The results showed that WAC varied from 75.67 g/g (BC 70:30) to 87.00 g/g (BC 40:60), with the control having the highest value (88.23 g/g). Higher Bambara nut inclusion led to an increase in swelling ability, with maximum value at 8.47% (BC 50:50) and then slightly decreased at higher levels. OAC increased from 70.67 g/g (BC 70:30) to 76.00 g/g (BC 30:70) when the amount of Bambara nuts increased. As Bambara flour was added, solubility ranged from 4.20 to 6.20%, and bulk density dropped, favouring aeration in food preparation. These results imply that adding Bambara nut to cassava flour improves its ability to retain water and oil while maximising swelling at a 50:50 ratio. The functional properties of the composite flour show that it is appropriate for use in bakeries and extruded foods, which helps to increase food security.