Amino acid, pasting and sensory properties of “Poundo” yam enriched with fermented Bambara groundnut flour

Abstract

The study investigated the effect of fermented Bambara flour to enrich amino acid profile of 'poundo' yam flour and other physico-chemical, pasting and sensory properties of the dough. The yam flours were enriched with fermented Bambara flour in ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30, respectively. 'Poundo' yam samples were prepared using the blends and evaluated for sensory attributes. Enrichment has increased the protein content and fat while it decreased the carbohydrate content following the inclusion of fermented Bambara flour. The amino acid content of the enriched poundo yam samples showed a significant increase in the essential and non-essential amino acid contents. The bulk density, swelling power and oil absorption capacity of the flour samples decreased while the water absorption capacity increased with the enrichment. The pasting characteristics data revealed an increase in pasting temperature, breakdown, peak time and setback viscosity and a decrease in peak, final and trough viscosities with increasing addition of fermented Bambara flour. Sensory evaluations indicated that at 15% level of enrichment, there was no significant difference in the overall acceptability of the poundo yam dough enriched with Bambara flour and the dough obtained from the control. Hence, acceptable poundo yam dough with improved nutritional value can be obtained by enriching with fermented Bambara-yam flour.