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Pakistan Journal of Nutrition 14 (7): 417-425, 2015
ISSN 1680-5194
© Asian Network for Scientific Information, 2015

Production and Quality Evaluation of Ogi Produced from Fermented

Maize and Horse Eye Bean (Mucuna urens)

A.O. Opeifa, O.P. Olatidoye, S.O. Adesala and M.J. Fayomi

Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Nigeria

Abstract: In developing countries, particularly sub-Saharan Africa, infant complementary foods are grossly
inadequate, the enrichment of maize with horse eye beans is a veritable approach for combating the effects
of protein malnutrition. Yellow maize variety and horse eye bean were processed into flour, mixed in the ratios
95:5, 90:10, 85:15 and 100% maize flour and proximate, functional, pasting, antinutritional and sensory
properties were evaluated using standard methods. Results of Proximate analysis, functional analysis,
pasting characteristics, anti-nutritional analysis and sensory evaluation showed protein, crude fibre and ash
increase with an increase in ratio of horse eye bean flour addition. Proximate analysis performed on the
samples showed that sample (85:15) has the highest protein content of (12.37%), fat content, (2.77%) and
ash content (0:71%). The control sample (100% maize flour) had a high carbohydrates content of (77.32%)
and moisture content rage from 4.18 to 4.61%. The functional properties of all samples had almost the same
level of bulk density (0.69%). A significant difference was observed in water absorption capacity of the
samples (1.5-3.33%) and likewise swelling capacity. Pasting characteristic (peak viscosity, final viscosity and
holding strength) also decreased significantly as proportion of horse eye bean flour increases above 10%.
The setback value and breakdown viscosity of maize flour containing zero or 5% horse eye bean flour were
significantly lower than those containing 10 and 15% horse eye bean flour. Apart from producing a
nutritionally balanced amala meal, 10% fortification was more stable against retrogradation and was
assessed to be more acceptable in terms of key quality index (texture and colour). Therefore the result
obtained revealed that (he proximate parameters of the samples increases as the horse eye beans added
increase, which confirm the reality of the enrichment. However, in terms of overall acceptability the blend ratio
of 95:5% horse eye bean was the most the acceptable to the panelist <0.05. Apart from adding value and
varieties to Ogi meal due to its textural improvement, fortifying maize flour with horse eye bean flour at 5%
level would also reduce the problem of food security especially among children in the sub-Sahara region of
Africa where malnutrition due to protein deficiency is common and also the utilization of horse eye bean.

Key words: Maize, horse eye bean, Ogi, pasting, functional and sensory properties

INTRODUCTION previous studies note that most cereals are limited in

The current food and nutrition crisis in most parts of the essential amino acids such as threonine and tryptophan
world, particularly in Sub-Saharan Africa, is the result of even though rich in lysine (Anglani, 1998; Perez-
the inability of most countries in this region either to Consesa et al., 2002; Mensa-Wilmot et al., 2001; Nnam,
produce, purchase or stock enough food to satisfy the 2001; Onweluzo and Nnamuchi, 2009), while most oil
rising demand, especially in the urban centres. When seeds and legumes are rich in essential amino acid
food supplies cannot meet the demand, the result is particularly the Sulphur amino acids (Radha et al., 2007;
hunger, hence nutritional deficiency. The problem of Kanu et al., 2007a, b). Thus a combination of such food
protein malnutrition in humans has been recognized as stuffs will improve the nutritional value of the resulting
one of the major nutritional deficiencies. Although blend that will make it better compared to the individual
animal proteins are superior to plant proteins, their ratio components alone (Mensa-Wilmot et al., 2001). In
in diets, especially in developing countries, is not likely Nigeria, West Africa for example, an extensive work has
to change in the immediate future due to inadequate been done in an effort to formulate various breakfast and
supply and high unit cost (Lopez-Bellido and Fuentes, infant cereal meals by combining the available local
1986). cereals and legumes (Mensa-Wilmot et al., 2001;
In developing countries, particularly sub-Saharan Africa, Egounlety, 2002; Kanu et al., 2007c). A cereal is staple
breakfast meals for both adults and infants are based food of people in the tropics of most African countries
on local staple diet made from cereals, legumes, roots and some other part of the world. Cereals belong to the
and cassava and potatoes tubers. However, results from grass family graminea that provide 75% of people

Corresponding Author: A.O. Opeifa, Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Nigeria

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 Pak. J. Nutr., 14 (7): 417-425, 2015

calories intakes. Cereals include wheat, rice rye, maize, Sample Preparation of maize flour: The fermented
sorghum, millet. Cereals are taken in large quantities maize flour was produced by soaking sorghum grains in
when compared to other food crop and have an water for 48 h. The softened kernel was milled and
important common features and this form the basis for sieved to remove the germs and hulls. Water was added
milling and processing operations. Legumes is a very to the product, which is almost pure starch and this
wide varieties, they can be grouped into two and to their mixture is allowed to ferment anaerobically for 72 h. The
importance as food sources. We have pulses which fermented meal was then pressed to produce the
include peas, cowpeas, black eye, chick pea, horse eye fermented maize cake. The cake was then dried in oven
beans and the oil seed which consist of legumes used at 60°C and milled using locally fabricated attrition mill
primarily for their oil content that may be extracted by to obtain sieve size of 0.5 µm mesh size to produce the
pressing or solvent extractor which include groundnut or fermented maize flour.
peanut; soybeans in some cases, their residue or cake
is high in protein. Legumes contain about 20-25% Processing of horse eye bean sample: The horse eye
protein. The suitability of cereals, oil seed and legumes bean (Mucuna urens) was cracked, soaked for 24 h and
blend meals for human consumption has been then dehulled and soaked again for 24 h to reduce the
extensively reviewed (Kulkarni et al., 1991; Radha et al., antinutritional factors present in the bean. The soaked
2007) and many countries have reported success in bean was then drained and cooked using a pressure
those formulations (Anglani, 1998; Kanu et al., 2007c). cooker at 100°C for 30 min. The cooked horse eye bean
In Nigeria, however, with all the attempts made, no was oven dried at 60°C for 48 h and then milled using
appropriate blend had ever been formulated that meets locally fabricated attrition mill to obtain sieve size of 0.5
the nutritional requirements of the old age. Thus, this µm mesh size to produce flour of the same sieve size
research is an attempt to formulate a cereal-based (0.5 µm) and stored in labeled plastic containers.
porridge meal with additional constituents such as
horse eye bean and sugar in various proportions for Preparation of the blends: Different samples were
especially adults. Cereals, maize is both locally prepared by combining 100% maize flour, 95, 90 and
produced and abundantly available. They have been 85% fermented maize flour with 0, 5, 10 and 15%
reported for their suitability in food formulations (Kulkarni respectively of horse eye bean flour (Table 1).
et al., 1991; Choi and Sohn, 1997). Composite flours
have their properties that enhance their wide utilization Proximate analysis
which include water and oil absorption capacity, foaming Moisture content determination: Five grams of sample
capacity foam stability, bulk density, gelation capacity, was weighed into a Petri-dish of known weight. The
emulsion capacity (Adeyemi, 1989; Abbey and Ibeh, weighed sample was put into an oven pre-set at 110°C
1988). Incorporation of sweet potato flour into wheat flour for 3 h. The sample was removed and cooled in a
for bakery goods production is expected to produce dessicator to room temperature and the weight was
effect in both the functional properties and pasting determined after which it was returned into the oven at
characteristics of the blended samples. Several studies 110°C for 30 min until constant weight was obtained:
have indicated the possibility of incorporating hulless AOAC (2005).
barley, soya beans, sorghum, cowpea flour into wheat
flour at various levels and the rheological and baking Ash content determination: Five grams of sample was
properties have been reported (Kinsella, 1979; Sathe weighed into a previously ignited and cooled silica dish.
and Salekhe, 1981). Horse eye bean has been The dish was ignited gently first and then at 600°C for 3
extensively investigated and reported to possess many h in a muffle furnace. The dish and its content were
health benefits to humans particularly for its quality cooled in a dessicator and reweighed; the weight of the
protein content (Abou-Gharbia et al., 2000). As far as our residue was recorded as ash content.
knowledge is concerned based on literature review, no
attempts have ever been made to combine the above Crude fat determination: Crude fat was determined by
food stuffs to obtain a blend that could be used as a the method of AOAC (2005). This was determined using
cereal-based porridge meal for the aged. Thus, the a Soxtec System HT2 fat extractor. Crude fat was
objective of this work is to formulate cereal-based blend extracted from the sample with hexane and the solvent
porridges as meals for the aged and compare and evaporated off to get the fat. The difference between the
report their nutritional composition while enhancing the initial and final weight of the extraction cup was recorded
utilization of horse eye beans which is currently being as the crude fat content.
under-utilized.
Crude protein determination: Crude protein was
MATERIALS AND METHODS determined by Kjeldahl method using Kjeltec TM model
Materials: Yellow maize and Mucuna urens were all 2300, as described in Foss Analytical manual, AB,
purchased from a local market at Mile 2 in Lagos State. (2003). The method involved digestion of the sample at

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 Pak. J. Nutr., 14 (7): 417-425, 2015

420°C for 1 h to liberate the organically bound nitrogen oxalate (Dye, 1956), tannins (Burns, 1971) and phytic
in the form of ammonium sulphate. The ammonia in the acid (Wheeler and Ferral, 1971). Cyanogenic glycoside
digest ammonium sulphate was then distilled off into was estimated by determining the amount of HCN
a boric and receiver solution and then titrated with released on hydrolysis through the alkaline titration
standard hydrochloric acid. A conversion factor of 6.25 method (AOAC, 2005).
was used to convert from total nitrogen to percentage
crude protein (AOAC, 2005). Sensory evaluation: Porridges were prepared from each
of the composite flour. One hundred grams of each flour
Carbohydrate content determination: The carbohydrate was homogenized with 500 mL deionized water. The
content was estimated by subtracting the sum of slurry was heated slowly with constant stirring for 15
percentage of moisture, fat, protein and ash contents min. One teaspoon of sugar was added to each sample.
from 100% according to AOAC (1995). The porridges were kept separately in thermos flask for
sensory evaluation with 20 untrained panelists drawn
Functional properties from Yoruba ethnic group among the staff and students
Bulk density (BD): BD was determined using the of Department of Food Technology, Yaba College of
method described by Wang and Kinsella (1976) with Technology. They evaluated the samples using a nine
slight modifications. 10 g of the test materials were point hedonic scale ranging from 1 (extremely disliked)
placed in a 25 mL graduated cylinder and packed by to 9 (extremely liked) (Watts et al., 1989). The five
gentle tapping the cylinder on the bench top ten times porridges were coded appropriately in the hedonic
from a height of 5-8 cm. The final volume of the test scale. Each judge was given six white plastic cups and
material was recorded and expressed as g/mL. teaspoon for use in the sensory evaluation. The judges
were provided with clean water to rinse their mouth in
Water absorption capacity: (WAC) was determined by between testing of the porridges to avoid carry over
the method of Cegla et al. (1977) with slight effect. Each panelist evaluated the porridges for color,
modifications. 10 g of each formulation were weighed in flavour, texture, taste and overall acceptability.
a 100 mL beaker. A known volume (5 mL) of water was
pipetted into the beaker, carefully stirred and allowed to Data analysis: Proximate analysis was carried out in
equilibrate for one hour at room temperature (23-25°C). three triplicates while pasting properties was in
After complete water absorption, the sample was further duplicate. The data were subjected to Analysis of
treated with 0.01 mL water portion at 10 min interval Variance (ANOVA) (p<0.05). Means with significant
before visual observation. The volume that gave a differences were separated by Turkey test using SPSS
complete absorption of water (no visible free water) was 11.0 software.
recorded. Water absorption capacity was calculated as
the ratio of maximum amount of water in grams RESULTS AND DISCUSSION
absorbed by 100 g dry material. Proximate composition: The proximate composition is
shown in Table 2. The proximate analysis showed that
Determination of pasting properties: Pasting properties all the samples were within the normal moisture
were determined with a Rapid Visco Analyzer (RVA) contents of dried food (flour blends). According to these
(Newport Scientific RVA Super 3). An aliquot 3 g of results there are significant differences (p<0.05) in the
sample was weighed in a vessel; 25 mL of distilled moisture content of the four formulations. The moisture
water was dispensed into a new test canister. The content ranged between 4.30±0.01 and 4.01±0.01%.
sample was then transferred into the water surface in The low moisture observed for the five formulations is a
the canister. The paddle was placed into the canister good indicator of their potential to have longer shelf life.
and the blade vigorously jogged through the sample up This is in line with the findings of Vincent (2002). It is
and down ten times. The test proceeded and terminated believed that materials such as flour and starch
automatically. The slurry was heated from 50 to 95°C containing more than 12% moisture have less storage
and cools back to 50°C within 12 min, rotating the can at stability than those with lower moisture content. For this
a speed of 160 rpm with continuous stirring of the reason, a water content of 10% is generally specified for
content with a plastic paddle. Parameters estimated flours and other related products. It should be pointed
were peak viscosity, setback viscosity, final viscosity, out that when these products are allowed to equilibrate
trough, breakdown value, pasting temperature and time for periods of more than one week at 60% relative
to reach peak viscosity. humidity and at room temperature (25 to 27°C), moisture
content might increase. The moisture content of the
Determination of antinutritional factors: Concentrations sample range from 4.18-4.70% which is not above
of some common anti- nutritional factors present in the acceptable value for flour and this came about as a
horse eye bean were determined. These included total result of dehydration processes involved. And this

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 Pak. J. Nutr., 14 (7): 417-425, 2015

Table 1: Blends of maize flour and horse eye bean flour carbohydrate was significantly higher (p<0.05) as
Maize Horse eye sample 100% maize flour (77.32%) compared to other
Sample flour bean flour
samples, this may be due to fact that its 100% maize
100% Maize flour 100% 0
flour. The ash content ranged from 0.05% to 0.11%.
95%: 5% horse eye bean 95 5
90%: 10% horse eye bean 90 10 These values are similar to the values reported from
85%: 15% horse eye bean 85 15 the production of legumes fortified weaning food
(Egounlety, 2002) but lower than reported results of
Kanu et al. (2009) from production and evaluation of
breakfast cereal-based porridge mixed with sesame
and pigeon peas for adults. The ash contents were
significantly present (p<0.05) in all the samples. Sample
85:15 had the highest content of 0.71%, followed by
90:10 with a value of 0.65% while 100% sample and
95:5 sample had the same ash content value of 0.45%.
This may be due to high organic content of the horse eye
bean, since ash content represent the total mineral
content in food and thus serve as variable tools for
nutritional evaluation. The moisture content of the
sample ranges from 4.18 to 4.70% which is not above
acceptable value for flour and this came about as a
result of dehydration processes involved and this would
enhance the shelf stability of the product. Both (95:5) and
(85:15) were significantly present in varying amount of
lipids of 2.34 and 2.77%, respectively. These findings
were in agreement with the work of (Kolapo and Sanni,
2005). The carbohydrate content decreased with
increase proportion of the soy flour supporting the
claims of (Jimoh and Olatidoye, 2009; Akpapunam,
et al., 1997). Other research workers have reported
similar findings (Kure et al., 1998; Edema et al., 2005;
Onyeka and Dibia, 2002; Plahar et al., 2003).
He result of the study was significantly lower than the
reported results of Egounlety (2002) for the nutritive
value of protein-energy legume-fortified weaning for ‘Ogi’
and reported results of Kanu et al. (2009) who also
studied production and evaluation of breakfast cereal-
based porridge mixed with sesame and pigeon peas for
adults and the result reported for Binnimix (Kanu et al.,
2007c). Ashaye et al. (2001) reported an increase in
Fig. 1: Flow chart for the production of “Ogi” produced
protein content (7.28%) and ash (3.58%) when yam flour
from the horse eye beans and maize (Sridhar and
was substituted with 40% cowpea flour while Achi
Bhatt, 2000)
(1999) reported an increase in protein content from 3.5%
in the control (yam flour) to 19.7% for yam flour fortified
would enhance the shelf stability of the product
with 40% soybeans flour. Carbohydrate content varied
(Ihekoronye and Ngoddy, 1985). The result of proximate and decreased with addition of walnut flour. This was in
analysis shows that there is an increase in the agreement with the findings of Jimoh and Olatidoye
parameter of the flour as the level of the horse eye (2009) who reported a decrease in carbohydrate content
beans increases, while the carbohydrate content with increase in soybean flour fortification.
decreases with an increase in the level of substitution of
the product. In terms of protein content of the sample Functional properties: The bulk density of the sample
(85:15) add a significantly (p<0.05) high protein content was notice to have almost the same value of % i.e.,
of 12.37% while the same 100% sample had the lowest (0.69%) except sample HER that had (0.67%). Bulk
content of 11.18%. The significant improvement of the density gives an indication of the relative volume of
protein content of the sample is not unexpected since packaging material required. Generally, higher bulk
horse eye bean flour is rich source of protein. The total density is desirable for the greater ease of dispersibility

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 Pak. J. Nutr., 14 (7): 417-425, 2015

Table 2: Proximate composition of flour produced from blend of maize and horse eye bean
Samples Carbohydrate Moisture Crude
MF:HBF (%) Protein (%) Lipids (%) (%) Ash (%) fibre (%)
100:0 77.32±0.11a 10.18±0.08b 1.89±0.06c 4.18±0.07c 0.45±0.01c 2.48c
95:5 72.04±0.22d 11.10±0.05c 2.34±0.05b 4.61±0.02b 0.45±0.02c 7.48b
90:10 72.75±0.27c 12.21±0.03ab 2.76±0.04a 4.70±0.02a 0.65±0.01b 7.69b
85:15 71.83±0.32b 12.37±0.10a 2.77±0.01a 4.43±0.01b 0.71±0.01a 9.68a
Mean values with different letter within the same column are significantly different (p>0.05)

Table 3: Functional properties of blends of fermented maize and horse as gelatinization and pasting. These are two of the most
eye bean flour
important properties that influence quality and aesthetic
Swelling
Parameters WAC Bulk density capacity considerations in the food industry, since they affect
85% MF: 15% HBF 2.46±0.01 0.51±0.01 1.84±0.01 texture and digestibility as well as the end use of starchy
90% MF: 10% HBF 2.71±0.01 0.51±0.01 1.86±0.01 foods (Adebowale et al., 2005). The pasting properties
95% MF: 5% HBF 2.35±0.02 0.47±0.01 1.86±0.01 are important as it is used in predicting the behaviour of
100% MF 2.67±0.02 0.54±0.01 1.92±0.01
porridge during and after cooking. The peak viscosity
MF: Maize flour, HBF: Horse eye bean flour
WAC: Water absorption capacity value ranged from 380.5 to 235.5RVU. The highest value
was recorded in the unsubstituted maize flour (control)
and reduction of paste thickness which is an important while the lowest value was recorded in the sample
factor in convalescent child feeding (Padmashree et al., (85:15). Peak viscosity is the ability of starch to swell
1987). The bulk density is related to particle size freely before their physical breakdown (Sanni et al.,
reduction which is evidence on the milling of the product. 2004). High peak viscosity is an indication of high starch
Also bulk density is an indication of porosity of a product content (Osungbaro, 1990). It is also related to the water
which influence packaging design and could be used binding capacity of starch (Adebowale et al., 2005). Peak
to determine the type of packaging material required viscosity is the maximum viscosity attained during or
(Iwe and Onadipe, 2001). There was an increase in the soon after the heating portion of the test in RVU. It also
level of water absorption capacity. Sample FAV had high provides an indication of the viscous load likely to be
water absorption capacity (3.54%), HER (3.33%) TEM encountered during mixing. The trough value ranged
(1.44%). The increase in water absorption capacity from 354.5 to 232.5 in unsubstituted maize flour and
implies high digestibility of the starch. Its characteristics substituted maize flour, respectively. The trough is the
represent the ability of the product to associate with minimum viscosity value in the constant temperature
water under condition where it is limiting in order to phase of the RVA profile and measures the ability of
improve handling (Giami, 1993). Water binding capacity paste to withstand breakdown during cooling. The
is a useful indication of whether flour or isolates can be breakdown viscosity value is an index of the stability of
incorporated into aqueous food formulations especially starch (Fernande and Berry, 1989). Breakdown is a
those involving dough handling (Okerie and Bello, 1988; measure of susceptibility of cooked starch granules to
Giami, 1993). The higher water absorption capacity disintegration and has been reported by Beta et al.
results obtained suggest that Mucuna bean protein (2000) to affect the stability of the flour products. A low
isolate flours could be useful in food systems such as breakdown value suggests that they are more stable
bakery products which require hydration to improve under hot condition. This is as a result of lower
handling characteristics. Sample were significant concentration of starch in the sample and it is in
different (p<0.05) in swelling capacity sample. FAV had agreement with (Ayenor, 1985) who observed that
the high value of swelling capacity. These properties viscosity correlated with concentration of starch-in given
agreed with fact that horse eye bean flour is a good food material. Breakdown set point ranged from 25.5 to
thickener that has been earlier reported by Adebowale 63.0 while final viscosity value ranged from 328.4 to
et al. (2005). 163.5RVU. Set back value ranged from 131 to 213RVU.
Peak time value ranged from 5.7 to 6.3 min. Pasting
Pasting properties: The pasting properties are shown temperature value ranged from 71.65 to 55.55°C. The
in Table 3. Pasting characteristics is largely depended pasting temperature of the porridge is lower than the
on amylase to amylopectin ratio of the starch (Sanni boiling temperature; hence the porridge can form a
and Akinlua, 1996). This indicates that the carbohydrate paste in hot water below boiling point. This means at a
components of the flour samples will not breakdown commercial level, there is a remarkable cost saving.
until it is properly cooked and peak viscosity was Viscosity also depends on the shape and swelling
reported to be important to the user in order to power of the granule and amylopectin granules
obtain a useable starch paste (Adeyemi, 1989). When interaction (Ring et al., 1987). Peak viscosity is the
starch-based foods are heated in an aqueous maximum viscosity attained during or soon after the
environment, they undergo a series of changes known heating portion of the test in RVU. Peak viscosity

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 Pak. J. Nutr., 14 (7): 417-425, 2015

Table 4A: Pasting properties

Sample Peak Trough Breakdown Final Setback Peak Pasting
MF:HBF viscosity RVA value viscosity value time Temperature
100%MF:0%HBF 380.5a 354.5a 25.5d 328.4a 131d 5.7c 71.65a
95%MF:5%HBF 314.2b 299.5b 44.5c 284.5b 165c 5.8b 66.98b
90%MF:10%HBF 283.4c 273.6c 59.5b 235.5c 182b 5.8b 65.25b
85%MF:15%HBF 235.5d 232.5d 63.0a 163.5d 213a 6.3a 55.55c
MF: Maize flour, HBF: Horse eye bean flour

Table 4B: Antinutritional composition of maize and horse eye bean blends
Sample Tannin (mg/100 g) Oxalate (mg/100 g) HCN (mg/100 g) Phytic acid (mg/100 g)
100%MF 0.92±0.002 0.20±0.02 1.05±0.02 2.11±0.02
95%:5%HBF 5.15±0.002 4.03±0.00 2.52±0.06 6.10±0.00
90%:10%HBF 6.17±0.001 6.05±0.02 3.25±0.04 8.13±0.00
85%:15%HBF 8.70±0.005 7.10±0.07 4.08±0.05 10.19±0.00
MF: Maize flour HBF: Horse eye bean flour

Table 5: Mean sensory scores of Ogi from maize and horse eye bean flour blends
Parameter Colour Mouthfeel Aroma Taste Acceptability
100% MF 2.6a 2.8a 2.8a 2.9a 3.3a
95% MF: 5% Horse eye bean flour 2.5b 2.7a 2.6b 2.7b 2.8b
90% MF:10%Horse eye bean flour 2.3c 2.4b 2.5b 2.6c 2.5c
85% MF:15% Horse eye bean flour 2.0d 2.2c 2.1c 2.3d 2.3d
Mean with different letters are statistically different (p = 0.05) according to Duncan’s multiple range test

indicates the water binding capacity of the starch or thaw cycles for example and substituted starches are
mixture and it occurs at the equilibrium point between commonly used where this presents a quality defect.
swelling causing an increase in viscosity rupture and There is a relationship between amylose content and
alignment causing its decrease. The peak viscosity set back; high amylose indicates high leaching hence
indicates the water-binding capacity of the flour samples high setback. The rate of starch breakdown depends on
and is important to the user in order to obtain a useable the nature of the materials, the temperature and the
starch paste (Adeyemi, 1989). Breakdown is peak degree of mixing and shear applied to the mixture
viscosity minus trough viscosity in RVU. Final viscosity is (Newport Scientific, 1998). The ability of a mixture to
the most commonly used parameter to define the quality withstand heating and shear stress that is usually
of a particular starch-based sample, as it indicates the encountered during processing is an important factor for
ability of the material to form a viscous paste or gel after many processes especially those requiring stable paste
cooking and cooling as well as the resistance of the and low retrogradation/seneresis. High holding strength
paste to shear force during stirring (Adeyemi and exhibited by sample unfortified sample (control) showed
Idowu, 1990). Final viscosity indicates the ability of the that the flour could withstand high heat treatment during
material to form a viscous paste or gel after cooking and processing than the substituted flour sample.
cooling. Also, the final viscosity (328.4 RVU) value of Bhattacharya et al. (1999) indicated that high holding
100% maize sample indicated the ability to form a firm, strength generally represents low cooking loss and
viscoelastic paste or gel after cooking and cooling superior eating quality. The substituted flour samples
owing to re-association of starch molecules (Newport had lower breakdown values which were not significantly
Scientific, 1998). This was in agreement with the finding different (p>0.05) from each other. Samples with low
of Jimoh and Olatidoye (2009) who reported high values breakdown values indicated high stability (Beta et al.,
for yam flour and decrease in the soybean fortified yam 2000). Therefore, substituted flour samples were more
flour samples. Abiodun et al. (2010) also reported an stable than the maize flour alone. Pasting temperature
increase in peak viscosity of trifoliate yam flour with is a measure of the minimum temperature required to
increase in cassava starch substitution. Peak time was cook a given food sample and also gives an indication
also higher for starch samples in this work and ranged of the gelatinization time during processing. It is the
from 5.7 to 6.3. The setback involves the retrogradation temperature at which the first detectable viscosity is
of the starch molecules particularly the amylase measured and an index characterized by initial change
component. The higher the setback value, the lower the due to the swelling of starch, it can have implications for
retrogradation during cooling and the lower the staling the stability of other components in a formula and also
rate of the products made from the flour (Adeyemi and indicate energy costs (Newport Scientific, 1998). Pasting
Idowu, 1990). Setback has been correlated with texture temperature has been reported to relate to water binding
of various products and also, an index of the tendency of capacity, a higher pasting temperature implies higher
the cooked flour to harden on cooling due to amylose water binding capacity property of starch due to high
retrogradation (Adeyemi, 1989). High setback is also degree of association between starch granules
associated with syneresis, or weeping, during freeze- (Kulkarni et al., 1991).

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 Pak. J. Nutr., 14 (7): 417-425, 2015

Anti-nutritional factor: The results of the antinutritional provide basic nutrient for the day’s work and eventually
content the porridges produce from composite flour are ameliorate the problem of malnutrition in the rural areas
shown in Table 4B. The tannin content level of the of Nigeria (Bilsborough, 2006). In conclusion, it was
samples showed that the sample (85% maize: 15% observed that supplementation beyond (10% of horse
horse eye bean) has the highest level of (8.70±0.005 eye beans flour) affected the palatability, hence the
mg/100 g). But compared the level of tannin in the organoleptic quality of the product.
unprocessed horse eye bean as cited by Umoren et al.
(2007) which is 468 mg/100 g, this level is relatively low Conclusion: The findings of this research revealed that
and may constitute little significance. Tannins are known sample which was blended at the ratio 80:20 bambara
to bind to proteins, including digestive enzymes thereby nut flour and sweet potato flour was nutritionally superior
causing decrease in the protein and dry matter when compared with other samples and would produce
digestibility (Rao, 1994). The level of oxalate was found a more nutritionally balanced and acceptable products
to vary between 0.20±0.02, 4.03±0.00, 6.05±0.02 and which will be cheaper and readily available. Hence, it
7.10±0.07 for samples 100% MF, 95%:5% HBF, can be concluded that the addition of sweet potato flour
90%:10% HBF and 85%:15% HBF, respectively. The to germinated bambara-nut flour enhanced the
lethal dose for concentration of hydrogen cyanide in food nutritional composition of the steamed stiff paste. Being
materials is 50-60 mg as reported by Burns (1971). The cheaper and readily available, bambara-nut fortification
value of hydrogen cyanide is the samples are 1.05±0.02, of sweet potato flour would have little or no effect on the
2.52±0.06, 3.25±0.04 and 4.08±0.05 which increase in price of the product. Further studies are necessary to
with the increase in the level of substitution with horse determine the shelf life of the product and economics of
eye bean. However, these values obtained were lower large scale production.
than the lethal dose for consumption; this indicated that
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