Development and Quality Evaluation of Granola Bars from Yellow Maize, Tropical Almond Nut and Groundnut Flour Blends

In this study, five samples of the granola were produced from a standard method with yellow maize, tropical almond and groundnut grit composite flour blend in the ratio of 95:0:5 (A), 90:5:5 (B), 85:10:5 (C), 80:15:5 (D), 75:20:5 (E) with other baking ingredients. The granola bar samples were subjected to functional properties, proximate, in-vitro digestibility, and amino acid profile, following standard methods. Functional properties of flour blends such as water absorption capacity (1.33– 1.60 ml/g), oil absorption capacity (0.50 – 1.33 ml/g), swelling capacity (32.32 – 50.00 %) decreased significantly (p<0.05), while foaming capacity (5.76 – 17.72 %), bulk density (0.91 – 1.04 g/cm3) and gelatinization temperature (70.00 – 86.33 ºC) increased significantly (p<0.05) with increasing levels of tropical almond nut flour in the blend. Proximate analysis showed significant (p<0.05) decrease in carbohydrate (61.08 – 67.79 %) and significant (p<0.05) increase in protein (9.30 – 13.65 %), fat (8.84 – 9.38 %), fibre (3.24 – 4.91 %) and ash (2.76 – 3.12 %) with increase in tropical almond nut in the blends. In-vitro protein digestibility (40.22 – 72.64 %) increased, while in-vitro starch digestibility (60.26 – 43.26 %) and glycemic index (57.20 – 39.84 %) decreased significantly (p<0.05) with increasing level of tropical almond nut flour substitution. Amino acid profile of granola bars showed that they increased significantly (p<0.05) with increasing level of tropical almond nut flour substitution in the blends. Leucine, isoleucine, phenylalanine, tryptophan, valine and threonine met the recommended dietary allowance (RDA) for adults. Acceptable granola bars could be produced with up to 20% tropical almond nut, with 75% yellow maize and 5% groundnut composite flour blends.