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The proximate composition, pasting, and functional properties of flour blends from wheat and bambara nut at 10%, 20%, and 30% were carried out. The codes used were: DEL (90% wheat flour and 10% bambara nut flour), PIE (80% wheat flour and 20% bambara nut flour), ROW (70% wheat flour and 30% bambara nut flour), and ALE (100% wheat flour as control). Doughnuts were prepared using these blends and their sensory properties assessed. Results obtained revealed that the protein content of the flour increased with increase in bambara nut addition from 10.88–11.78%. Significant differences (p < 0.05) were observed in the fat, ash, and crude fiber (1.88–2.23%, 1.22–1.88%, and 3.96–4.02%) respectively. Doughnuts with 10% bambara nut flour (DEL) were most acceptable amongst the samples because there was no significant difference (p < 0.05) between this sample and the control in most parameters assessed. [ABSTRACT FROM AUTHOR]

Consumer interest in dietary fiber has continued to increase potential impact on health as more information about the nutritional benefits of this are being made available. Among the underutilized crops in Nigeria is tigernut which could find useful application in food industry because of its high level of dietary fibre and other inherent properties. Proximate composition and functional properties of wheat flour (WF) substituted with tigernut flour (TF) at varying proportions (100:0; 90:10; 80:20; 70:30) were carried out. Chinchin was produced based on prepared composite flour. Proximate composition and sensory properties of the product were carried out. The results of the protein were from 11.1 to 14.9%, while the crude fibre content ranged from 0.3 to 2.0% respectively. Increase in water absorption capacity and bulk density of the samples which ranged from 4.25 to 6.40 g/g and 0.51 to 0.62 g/ml respectively were also observed. Most of the parameters of proximate composition assessed increased with increase in tigernut flour for snacks making. Sensory evaluation showed that acceptable chinchin with qualities similar to 100% wheat chinchin can be produced with 10% tigernut flour replacement.