Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production

Chemical composition and functional properties of flour blends containing various levels of maize (100-0%) and bambara groundnut (0-100%) were studied. The resultant blends were high in protein, carbohydrate and caloric value. The blends contained fair amounts of Ca, P and K but were low in Na and Fe. The oil and water absorption capacities of the blends were fairly high ranging from 3.65 to 3.81 g oil/g sample and 3.40 to 3.80 g water/g sample, respectively. The gelation concentration of the blends tended to increase with increase in amount of maize flour in the blend. On the other hand, increasing the level of maize flour in the blends considerably reduced the foaming capacities of the blends. The flour blends had good emulsifying properties. Cookies prepared from the blends contained proteins ranging from 10.9 to 21.65% The cookies had good spread and were significantly lighter than the wheat control cookies. Sensory evaluation scores for cookies showed that the best level of combination was 75% maize flour and 25% bambara groundnut flour.