Effect of pre-dehulling treatments on the composition of seeds of the legumeAfzelia africana and its potential use in pastries |
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Authors: | J C Onweluzo A O Morakinyo |
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Institution: | (1) Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria;(2) Present address: Central Food Technological Research Institute, 570 013 Mysore, India |
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Abstract: | Flour was prepared from seeds ofAfzelia africana dehulled by different treatments and used to replace 10, 20, 30, 40 and 50% wheat flour in biscuits and doughnuts. The composition
and water and oil absorption properties of the flour blends were evaluated. The biscuits and doughnuts made from each flour
blend were evaluated organoleptically. The composite flour containing the highest proportion (50%) ofA. africana seed flour contained the highest levels of protein and fat, exhibited the highest water absorption property but the lowest
oil absorption capacity. Sensory scores showed high overall acceptability for products with a 10–30% level of substitution. |
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Keywords: | Pre-dehulling treatments Supplementation Unexploited legume seed flour Biscuit Doughnut |
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