Pasting, Phytochemical and Antioxidant Characteristics of Cassava-Bambara Groundnut-Sorghum Flour Blends and Sensory Acceptability of its Dumpling Dough

Abstract

This study evaluates the effects of supplementation of cassava flour with Bambara groundnut and sorghum flour. Cassava tuber was processed into flour, also Bambara groundnut and sorghum were processed to fermented, germinated and raw flour. The cassava flour was supplemented with the processed flours at ratio 60:20:20 for cassava, Bambara groundnut and sorghum flour respectively. The antioxidants, phytochemical and pasting properties of the flour samples and the sensory properties of the dumpling made from the flours were determined. The pasting properties showed that the control sample has higher values compared to the other samples. The antioxidant properties of flour shows that the phenol ranges from 14.61-19.41mg/g, FRAP 0.38-3.47mg/g and DPPH 48.57-86.96%. The phytochemical properties revealed that tannin ranged from 2.55 to 4.56 mg/g, saponin 4.18 to 30.27 mg/g, terpernoid 7.79 to 18.44 mg/g, glycosides 14.65 to 29.13 mg/g and alkaloids 19.86 to 35.16 mg/g. The control sample recorded the highest score for all the sensory properties evaluated as well as the overall acceptability followed by sample of cassava supplemented with germinated Bambara groundnut and sorghum flour.This findings show the potential use of fermented and germinated Bambara groundnut and sorghum flour in the production of improved cassava flour as dumpling.