Abstract
The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.
Highlights
Consumers always demand food products that contain high nutritional value as well as furnishing extra health benefits
The puffing degree and rollability increased as more Bambara groundnut and maize flour (BGN) flour was added to the formulation and full puffing of the tortillas was observed in BGN4 sample
The end temperature values decreased. Proximate compositions of both maize flour and tortillas were improved by the addition of BGN flour and there was a significant increase on the protein content of both flour samples and tortillas
Summary
Consumers always demand food products that contain high nutritional value as well as furnishing extra health benefits. Tortilla is a flat unfermented bread prepared either from maize or wheat and has been widely consumed as the staple bakery food in Mexico and some Central America countries for centuries [1]. This can be alleviated by incorporating health-promoting compounds to the tortillas as is frequently done in various foods [2,3]. Tortillas can be used as a vehicle to reduce protein energy malnutrition if the flour is supplemented with products such as Bambara groundnut [4]. Different studies have been conducted to alter the taste, texture and nutritional value of tortillas whereby the dough was incorporated with other flours. Tortilla is fortified with Moringa oleífera flour, amaranth flour, unripe banana and cassava flours, flaxseed flour and iron and other micronutrients [5,6,7]
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