Techno-Functional Characteristics of Water Yam and Lima-Bean Composite Flour Used in Cookies Production

• K.T. Araoye

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

  Author

• O.O. Alabi

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

  Author

• E.M. Ogunbusola

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

  Author

The need to satisfy the unique dietary requirements of consumers who require gluten-free flour excited the demand for novel components derived from natural sources, such as water yams and lima beans. The study used blends of water yam and lima bean flour, 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The proximate composition, amino acids, and antioxidants as well as the functional and pasting properties of the flour mixtures were studied. The organoleptic properties of the cookies prepared from these flours were determined. The protein content of the composite flour increased significantly (p≤0.05) to 16.64 percent compared to water yam flour (100%). The composite flour blends contain essential amino acids in quantities comparable to the FAO/WHO standard. The values recorded for phenolic content, ferric reduction power, and DPPH increased as the lima bean content increased to 50% of the total composition. The addition of lima beans greatly improved water and oil absorption capacities and percentage viscosity. The pasting temperature (85.70 oC) and time (6.90 min) of the 50:50 flour sample were the highest. Cookies produced from 50:50 (water yam:lima beans) flour were the most preferred in all attributes. Composite mixtures of water yam and lima beans may be used as functional ingredients in the development of food products.

1. K.T. Araoye, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

2. O.O. Alabi, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

   Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, P.O Box 1334, Durban 4001, South Africa.

3. E.M. Ogunbusola, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye, P. M. B. 373, Km 3 OyeAfao Road, Oye Ekiti, Nigeria

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