Abstract:
Piliostigma thonningii (monkey bread fruit) is an underutilised indigenous fruit of southern Africa. P. thonningii pulp flour of concentrations 15%, 25%, 35%, 50%, 65%, and 80% (w/w) was blended with maize flour (MF). Nutritional, functional, and sensory properties of maize flour and flour blends (MBF+MF) were determined using standard methods. Results showed a significant increase in least gelation concentration (6–10%), emulsion activity (44.8–55.3%), emulsion stability (40.2–52.1%), swelling capacity (2.12–5.23 g/ml), swelling index (0.5–1.98), oil absorption capacity (1.12–3.1 ml/g), water absorption capacity (191.2–270%) and decrease in bulk density (0.73–0.4 g/ml) and least gelatinization temperature (63.6–52.1°C) with increase in the addition of MBF at different percentage weights. Protein content increased from 10.2% to 14.8%, crude fibre increased from 3.5% to 4.8%, ash increased from 2.1% to 3.0%, and carbohydrates decreased from 74.0% to 66.3%. Iron and calcium content increased from 2.11 to 3.11 mg/100 g and 8.12 to 9.12 mg/100 g, respectively. The food gel prepared with 25% MBF/75% MF was most preferred with respect to colour, texture, flavour and overall acceptability. The flour has the potential to supply over 30% and 80% of the recommended dietary allowance for iron and carbohydrates in children's diets.
