Optimization of Legume-based Stiff Dough: Impacts on Composition and Functional Properties

Abstract

This study investigated the effect of optimization of process techniques for the production of Bambara groundnut flour and optimization of ingredient formulation for legume-based stiff dough, with an aim to improve nutritional composition and functional properties, while retaining the traditional appeal. The legume-based stiff dough comprised of fermented Bambara groundnut flour and three existing stiff dough staples (eba, pounded yam and fufu). The Bambara groundnut, yam and cassava tubers were processed into flour and mixed into different proportions of ratio 90:10, 80:20, 70:30, 60:40 and 100 was used as control. Sensory properties were evaluated to determine most acceptable blend. Most acceptable blend (70% fermented Bambara groundnut flour inclusion) was evaluated for proximate composition (moisture, protein, crude fat, crude fiber, ash and carbohydrate); and functional properties. All data obtained were subjected to appropriate statistical analysis. The protein content ranged from 1.31% to 4.24% and 14.63% to 16.26%; fat content ranged from 0.26% to 3.02% and 3.31% to 3.77%; fiber content ranged from 0.17% to 2.90% and 1.64% to 3.12%; ash content ranged from 0.37% to 1.38% and 2.63% to 2.84%; for stiff dough with 0% and 70% fermented Bambara groundnut flour inclusion respectively. The bulk density, water absorption capacity, least gelation concentration ranged between 1.54g/cm3 and 2.00g/cm3; 12% and 20%, 8% and 22% respectively and varied significantly different (p<0.05) among samples. Sensory evaluation indicated significant difference (p<0.05) among the samples, with 70% legume inclusion being most preferred in terms of texture. The findings of this study have shown that blending 70% of fermented (48hours) Bambara groundnut flour into 30% stiff dough (e.g., Eba) improved nutrient content up to 50% and enhanced functionality, offering valuable insights for food manufacturers and consumers seeking healthier and more sustainable food options.