Chemical, Anti-Nutritional Factors and Sensory Properties of Maize-Kidney Bean Flours

In recent years, research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. TUWO is a traditional food made from maize flour and consumed by all ages in Nigeria. Flours blends were obtained from Maize and kidney bean flours using the following proportions: A= (100% maize flour as control), B= (90:10), C= (85:15), D= (80:20), E= (75:25). Products were analysed for proximate, functional, pasting, antinutrients and sensory properties. Proximate analysis showed increased in moisture, protein, ash, fiber contents while the reverse was the case for carbohydrate and fats. Functional analysis revealed bulk, water absorption and swelling capacities decreased while foaming, gelatinization, oil absorption capacities increased as substitution of kidney bean flour increased indicating good attributes suitable for food production. Pasting analysis showed increased in peak, trough, final, setback, and peak temperature as the kidney bean flour increased while the reverse was the case for peak time and breakdown viscosities. The antinutrients factors (Phytate, Tannins, Oxalate and Trypsin inhibitor) were found to be within the acceptable levels. The result of the sensory scores showed that sample C was the most liked among the entire samples at the ratio of (85% maize flour and 15 % kidney beans flours). Kidney beans and maize flour can be used to improve the nutrient composition and other quality attribute of TUWO.