Proximate and Physical Properties of Tidbits Produced with Flour from Cassava and Bambara Nut

Abstract

Physical properties of food determine the consumer perception, which is instrumental in influencing preference for such food, while proximate properties depict the nutritional value that food can provide. This study was conducted to determine the physical and proximate composition of tidbits produced with flour from cassava and Bambara nut. Cassava (IITA-TMS-IBA070593) roots were processed into high quality cassava while wholesome Bambara nut seeds were processed into flour (BNF). A total of eight (8) samples/runs were generated as depicted by a simple lattice mixture using Design Expert software (Version 12.0). Each flour blend and proportionate ingredients were mixed thoroughly in 200 ml of water. Each sample was being extruded into the groundnut hot oil to which sliced onion was added for additional flavor, fried in a deep hot vegetable oil until golden brown at 190 °C for 12 mins using a deep fryer (Model: Moulimex). The cooled tidbits produced were evaluated for proximate and physical properties. Results showed that the moisture, ash, crude fiber, crude fat, protein, carbohydrate and energy content of the tidbit ranged from 4.45-7.43%, 1.92-2.73%, 2.70-4.30%, 22.40-26.63%, 7.65-11.57%, 50.51-56.82% and 463.45-494.78% respectively. An increase in the proportion of Bambara groundnut flour in the composite flour significantly (p<0.05) affected the colour properties (lightness, redness, and yellowness) of the tidbit. It ranged from 38.61-49.96, 15.15-21.85, and 36.69 -66.03, respectively. In conclusion, acceptable tidbits can be produced with flour from cassava and Bambara groundnut based on some pre-determined processing conditions. A tidbit of acceptable quality was produced with blends of flours from cassava and Bambara groundnut, but the optimized ingredient blend formulation obtained was high quality cassava flour of 70% and Bambara nut flour of 30%, while the calculated desirability was 0.53.