EAS Publisher | Study on Development and Quality Evaluation of Turnovers Produced from Bambara Bean and Wheat Flour Blends

Study on Development and Quality Evaluation of Turnovers Produced from Bambara Bean and Wheat Flour Blends

DOI : https://doi.org/10.36349/easjnfs.2020.v02i06.002

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Abstract: The aim of the study was to prepare turnovers from Bambara beans and wheat flour blends. Three different samples of turnovers were produced and coded as sample A (control) containing 100% wheat flour, sample ‘B’ 70% wheat flour and 30% bambara bean flour, while sample C was prepared from 50% wheat flour and 50% bambara bean flour. The results of proximate composition of the various turnovers showed increasing level of moisture 18.34 ± 19.33%, Ash 1.23±2.67%, fat 30.41±34.75%, protein 8.11±10.59%, and carbohydrate 33.65 ± 40.62%. A panel of fifty (50) untrained judges was involved for the Sensory Analysis based on a hedonic scale of 1-9. Data obtained were subjected to Analysis of variance (ANOVA) and differences in means were computed using Least Significant Difference (LSD) test at 95% confidence interval. The sensory properties of the turnover samples showed that the composite samples were statistically (p<0.05) different from the control in terms of aroma, appearance, taste, colour and overall acceptability. The finding reveals that turnover made with composite sample B (70%wheat flour and 30% Bambara beans flour) was preferred by the respondents.

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