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PRODUCTION AND EVALUATION OF CHOCOLATE BARS FROM ROASTED AND UNROASTED AFRICAN BREADFRUIT, AND BAMBARA GROUNDNUT FLOURS
Author(s) -
ONWUKA U.N.,
ABASIEKONG K.S.
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00087.x
Subject(s) - roasting , food science , chemistry , taste , absorption of water , vitamin , sugar , wheat flour , botany , biology , biochemistry
Bambara groundnut ( Voandezia subterranea ) and African breadfruit (ABF) ( Treculia africana ) were procured, and then processed into flours by roasting or without roasting. The flours and cocoa powder were analyzed for functional properties. The flours of 25, 20 or 15 g were mixed with 15, 20 and 25 g of cocoa powder plus 40‐g sugar, 30‐g milk and 10‐g margarine, respectively, and heated for 20 or 10 min, then molded into bars. The chocolate bars produced were evaluated for nutrient composition and sensory properties.Results showed higher bulk density (67 g/mL) and water absorption capacity (2.1 mL/g) in cocoa powder than the substitute flours while the roasted ABF flour had the highest oil absorption capacity of 1.6 (mL/g). There was a considerable increase in protein, ash, fat, soluble carbohydrate, minerals and vitamin, except for the total lost of vitamin C in the bars. Protein varied significantly P < 0.05 per samples, where sample UG3 had the highest protein content at 8.25%, while sample RA1 the least at 3.80%. Chocolate bar from unroasted ABF (UA2) at 20:20 g combination had the best taste, and most samples were accepted by the taste panelist, indicating that these legumes could be used in the food industries to substitute for cocoa powder in chocolate bar production at levels of 50:50%.