ABSTRACT

The chemical, functional and sensory properties o plantain, bambara groundnut and what flow blends and the quality of their baked products were investigated. The plantain and bambara flours were blended at different ratios: 70p: 20b: low, 60p:30:1Ow, 45p: 45b:l0w, 20p: 70p: low, 30p: 60b:10w and 100w. Biscuits and cakes were prepared from the blend and evaluated for protein, moisture, fibre,. fat, carohydrate and ash contents and sensor properties. The result of the functional properties showed a significant difference in bulk density of the samples. Water absorption capacity increased form 2.4Oc/o .. 3.00% in the flour blends and there is a significant difference among the samples. Oil absorption capacity was highest in. sample 457, it increased incorporation of bambara. The emulsion capacity of plantain flour was inferior to those o bambara flour arid a significant difference among the samples. Foam capacity has a significant difference among the samples with the range of 13.51°k - 10. 71%. There was a significant differences in the protein content of the samples ad the percentage protein was highest n sample 457 and lowest in sample 455. Th2 fat content of the baked cake increased incorporation •of bambara. The percentage moisture was highest in sample 59 arid lowest in sample 457. There is a significant difference in moisture (p<0.05), There is an increase in fibre and ash content of the sample, it increased in corporation of bambara. There is a significant difference in .the carbohydrate value of the sample (p><0.05) sample 455 had the highest carbohydrate content while smelt 457 had the least. The carbohydrate increased incorporation of plantain flour. It ranged between 60.31% -50.0%. The result Of the sensory evaluation showed significance in the product perimeters. It was observed that the products (both biscuit and cake) with increased plantain flour were preferred to those which increased bambara flour.>