Chemical composition, functional and sensory properties of maize-based snack (Elekute) enriched with African oil bean seed (Pentaclethra macrophylla benth)

Abstract

This research work was carried out to evaluate the physicochemical properties of Elekute enriched with African oil bean seed. Elekute (a maize-based snack in West Africa) was substituted with oil bean seed in the ratio 90:10, 80:20, 70:30 and 60:40 with 100% Elekute as control. Results revealed higher protein content with increased substitution (highest was 23.14% in 60:40). Mineral composition as well as the phytic acid, oxalate and tannins in the samples also increased with higher substitution level. There was significant difference among the samples in bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and stability and foaming capacity but no significant difference in gelation capacity. Enrichment of Elekute snack by incorporating African oil bean seed improved the nutritional quality of this maize-based snack with high level of acceptance from the taste panelist. Key words: Elekute, African oil bean seed (Pentaclethra macrophylla).