Quality attributes and consumer acceptability of custard supplemented with Bambara groundnut protein isolates

Abstract

Custard, a sole cornstarch-made weaning food in developing country, was enriched with Bambara groundnut protein isolate (BPI) in order to increase its protein content and reduce the cases of protein energy- malnutrition (PEM) that accounted for average global deaths in children. The pasting and functional properties, proximate and amino acid compositions as well as sensory attributes of the supplemented products were determined and evaluated according to the standard methods. The CS-BPI blends had low setback (1636-1186 RVU) but high peak time (5.14-5.37 min) and pasting temperature (75.30-79.57 °C) when compared with the control sample (100% CS). Although, the functional properties of the blends significantly (p < 0.05) decreased at the elevated BPI inclusion but their water interaction (WAC) and gelatinization temperature increased appropriately. Moreso, the CS-BPI blends had high essential and non-essential (∼2-8 and 3-11 g/100 g protein) but low sulphur-containing amino acids, respectively. Majorly, the carbohydrate (56.56 %) and moisture contents of the control (37.61 %) increased with elevated BPI levels in the supplemented samples (41-53%), which might be attributed to the increase in their WAC (67-91%) when compared to 100% CS (60.83%). Meanwhile, the protein content (∼12%) of the CS-BPI blends is 500-fold higher than 100% CS (2.28%). The increase in the protein contents of the blends observably led to a significant (p < 0.05) decrease in the carbohydrate contents of the blend formulations. The 80% CS + 20% BPI blend was the most acceptable sample when compared to the control sample (100% CS), hence could be useful to combat PEM cases.