Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

Abstract

AbstractBACKGROUNDDemand is growing among consumers for plant‐based products which offer similar formulation options and full sensory experience. The suitability of Bambara groundnut (BG) flours (soaked/wet‐milled, unsieved/dry‐milled sieved and) as an alternative to wheat flour in cake formulations were evaluated and characterized by their physicochemical, textural, microscopic, and sensory properties.RESULTSThe protein and fiber content of the flours ranged between 19.1% and 20.8% and 3.67% and 6.63%, respectively. Texture expressed as hardness decreased with pretreatment by a factor of 15% in all samples and particle size distribution was reduced by a factor of 22%. Scanning electron microscope (SEM) analysis confirmed the reduction of particle size when BG flours were used in cake formulations. Inductively coupled plasma atomic emission spectroscopy (ICP‐AES) and energy‐dispersive X‐ray elemental analysis showed micro‐, macro‐, and trace elements, including P, S, K, Na, Mo, Mg, Cr, Fe, Br and Ni in BG flours and cake. Sensory analysis showed better texture, mouthfeel, taste, general appearance, and overall acceptability score for cake formulated with soaked BG flour.CONCLUSIONMinimal pretreatment may improve the profile and diversify the application of underutilized crops such as BG.