Quality and sensory evaluation of “pankoto” (cassava-overripe plantain pudding) supplemented with Bambara groundnut flour

Abstract

In an attempt to improve the nutritional value of pankoto (a steamed cassava-overripe plantain pudding), it was supplemented with Bambara groundnut flour and the effect of its supplementation on the physicochemical and sensory properties of pankoto was evaluated. Six blends were formulated for the production of pankoto in the ratios of plantain:pupuru:Bambara; 150:50:0 (PPA), 150:45:5(PPB), 150:40:10 (PPC), 150:35:15 (PPD), 150:30:20 (PPE), 150:25:25 (PPF). Standard methods were used to carry out all the analyses. Incorporating Bambara groundnut flour at 10–50% levels increased the protein and crude fibre from 9.03%-11.23% and 2.05–2.22% respectively, while the carbohydrate content ranged from 66.16%-72.56%. The values ranged from 7.02–10.04%, 3.22–4.20% and 6.13–6.74% for fat, ash and moisture, respectively. The water absorption, oil absorption and swelling capacities were low with values ranging from 2.61–3.09%, 2.18–2.51% and 60–85%, respectively. Sensory attributes of sample PPF (150:25:25) had the highest preference in terms of appearance, taste, aroma and general acceptability.