"Effect of bambara groundnut supplementation on the physicochemical pro" by Millicent Yeboah-Awudzi, Herman E. Lutterodt et al.

Faculty Publications

Title

Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers

Authors

Millicent Yeboah-Awudzi, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Herman E. Lutterodt, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Emmanuel Kyereh, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, 210 J Animal and Food Sciences Laboratory Bldg, Baton Rouge, LA 70803 USA.
Vondel Reyes, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, 210 J Animal and Food Sciences Laboratory Bldg, Baton Rouge, LA 70803 USA.
Subramaniam Sathivel, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, 210 J Animal and Food Sciences Laboratory Bldg, Baton Rouge, LA 70803 USA.
John Manful, Africa Rice Centre, Contonou, Benin.
Joan M. King, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, 210 J Animal and Food Sciences Laboratory Bldg, Baton Rouge, LA 70803 USA.

Document Type

Article

Publication Date

9-1-2018

Abstract

This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absorption capacity, pasting properties by RVA, morphological appearance by SEM, color by calorimetry, and textural properties by TA.XT2 analysis of wheat and two formulations of rice-legume flours and crackers were studied. Moisture (10.94%) and carbohydrate (77.42%) levels were significantly greater in wheat flour than the rice-legume flours, while the reverse was true for fat and ash. Also rice-legume flours had significantly greater water and oil absorption capacity and lower water solubility compared to wheat flour. Compared to wheat crackers, rice-legume crackers had greater fat and ash, 20.51 and 3.57%, respectively, while moisture was significantly lower in the rice-legume crackers by 41 to 58%. Rice legume crackers were significantly harder and had significantly increased spread ratio. The results obtained from the development of locally grown rice and underutilized legume bambara groundnut showed great promise in physicochemical and functional properties and may be a good replacement for wheat flour to serve as a gluten-free product.

Publication Source (Journal or Book title)

Journal of food science and technology

First Page

3556

Last Page

3563

Recommended Citation

Yeboah-Awudzi, M., Lutterodt, H. E., Kyereh, E., Reyes, V., Sathivel, S., Manful, J., & King, J. M. (2018). Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers. Journal of food science and technology, 55 (9), 3556-3563. https://doi.org/10.1007/s13197-018-3281-0

Link to Full Text

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