A report on the assessment of HQCF as an ingredient in flour blends for the preparation of two Ghanaian local diets (Banku and Tuo Zaafi)

Abstract

This report presents the findings of an assessment of HQCF as an ingredient in the processing of two Ghanaian local diets. The aim of this study was to determine the suitability of HQCF as an ingredient in banku and tuo zaafi. This was geared towards finding alternative uses of HQCF in a bid to expand its range of usage as a raw material for food processing. HQCF was incorporated, at different inclusion levels, into the traditional formulation for preparing banku and tuozaafi. Some physicochemical and viscometric properties of the resulting flour blends were determined using standard methods. The flour blends were used to process the local diets and these were evaluated in a sensory session by a 15-member untrained panel. The results showed some similarities in physico-chemical and pasting behavior of flour blends and their controls (which did not contain HQCF). For the banku mix, water absorption capacity was 2.0 % for all the blends and the control. Addition of HQCF at 30% did not affect the peak viscosity and setback ratio significantly. Addition of HQCF to the banku mix, however prolonged the pasting time. In the case of tuo zaafi, addition of HQCF reduced pasting time significantly (p<0.05) and did not affect water and oil absorption capacities. Sensory evaluation revealed similarities in the rating of attributes and overall acceptability on the two local diets and their controls (which did not contain HQCF)