Quality assessment of gluten-free cookies from rice and Bambara groundnut flour

Figures & data

Figure 1. Cookies produced from the composite flours.

Table 1. Proximate Composition of Flours.

Sample	Protein (%)	Moisture (%)	Fat (%)	Ash (%)	Carbohydrate (%)
B100%	21.89±0.01^a	6.63±0.06^a	9.78±0.33^a	3.73±0.61^a	58.59±0.00^d
R100%	8.29±0.07^f	5.55±0.03^bc	4.00±0.29^c	0.03±0.04^b	82.13±0.22^a
RB90:10	9.92±0.00^e	5.56±0.02^bc	2.76±0.34^c	0.39±0.31^b	81.36±0.00^a
RB85:15	10.42±0.03^d	5.52±0.04^bc	2.52±0.27^c	0.36±0.00^b	81.18±0.20^a
RB80:20	11.06±0.03^c	5.49±0.08^c	6.77±0.87^b	0.32±0.18^b	76.36±0.94^b
RB75:25	11.96±0.0.1^b	5.69±0.02^b	7.64±0.37^b	1.16±0.17^b	73.54±0.46^c

Values presented are means of three replications. Mean±standard deviations sharing the same letters in a column are not significantly different from each other (p > .05). Key: B100% = 100% Bambara groundnut flour, R100% = 100% Rice flour, RB90:10 = 90% Rice flour 10% Bambara groundnut flour, RB85:15 = 85% Rice flour 15% Bambara groundnut flour, RB80:20 = 80% Rice flour 20% Bambara groundnut flour, RB75:25 = 75% Rice flour 25% Bambara groundnut flour.

Table 2. Functional Properties of Flours.

Sample	Bulk density (g/ml)	Foaming Capacity (%)	Foaming Stability (%)	Emulsion activity (%)	Emulsion stability (%)	Water Absorption Capacity (g)	Oil Absorption Capacity (g)
B100%	2.15±0.13^a	16.00±2.83^a	94.99±0.12^a	34.17±1.18^b	30.00±0.00^c	2.43±0.13^a	2.27±0.44^a
R100%	2.53±0.32^a	3.00±1.41^b	94.19±2.67^a	27.50±3.54^b	20.72±1.01^d	2.37±0.23^a	2.37±0.46^a
RB90:10	2.22±0.00^a	12.00±2.83^ab	92.89±2.35^a	49.00±1.41^a	36.94±0.79^b	2.32±0.26^a	2.07±0.25^a
RB85:15	2.24±0.25^a	14.00±2.83^ab	96.49±2.35^a	50.00±0.00^a	40.63±0.00^ab	2.51±0.09^a	2.83±0.05^a
RB80:20	2.58±0.49^a	15.00±1.41^ab	96.43±0.09^a	47.62±0.00^a	41.66±2.35^a	2.40±0.06^a	2.60±0.40^a
RB75:25	2.05±0.39^a	16.00±5.66^a	92.41±3.42^a	48.81±1.68^a	40.00±0.00^ab	2.43±0.04^a	2.19±0.18^a

Values presented are means of three replications. Mean± standard deviations sharing the same letters in a column are not significantly different from each other (p > .05). B100% = 100% Bambara groundnut flour, R100% = 100% Rice flour, RB90:10 = 90% Rice flour 10% Bambara groundnut flour, RB85:15 = 85% Rice flour 15% Bambara groundnut flour, RB80:20 = 80% Rice flour 20% Bambara groundnut flour, RB75:25 = 75% Rice flour 25% Bambara groundnut flour.

Figure 2. Swelling Capacity (ml) of flour at 27°C.

B100%=100% Bambara groundnut flour, R100%=100% Rice flour, RB90:10=90% Rice flour 10% Bambara groundnut flour, RB85:15=85% Rice flour 15% Bambara groundnut flour, RB80:20=80% Rice flour 20% Bambara groundnut flour, RB75:25=75% Rice flour 25% Bambara groundnut flour.

Figure 3. Swelling Capacity (ml) of flour at 70°C.

B100%=100% Bambara groundnut flour, R100%=100% Rice flour, RB90:10=90% Rice flour 10% Bambara groundnut flour, RB85:15=85% Rice flour 15% Bambara groundnut flour, RB80:20=80% Rice flour 20% Bambara groundnut flour, RB75:25=75% Rice flour 25% Bambara groundnut flour.

Table 3. Least Gelation Concentration of flours.

Sample	2%	4%	6%	8%	10%	12%	14%
B100%	G	G	G	G	G	G	G
R100%	PG	G	G	G	G	G	G
RB90:10	PG	G	G	G	G	G	G
RB85:15	PG	G	G	G	G	G	G
RB80:20	PG	G	G	G	G	G	G
RB75:25	PG	G	G	G	G	G	G

PG = Partial gelation, G = Gelation. B100% = 100% Bambara groundnut flour, R100% = 100% Rice flour, RB90:10 = 90% Rice flour 10% Bambara groundnut flour, RB85:15 = 85% Rice flour 15% Bambara groundnut flour, RB80:20 = 80% Rice flour 20% Bambara groundnut flour, RB75:25 = 75% Rice flour 25% Bambara groundnut flour.

Table 4. pH of flours.

Samples	pH
B100%	6.94±0.00^a
R100%	5.73±0.01^f
RB90:10	6.40±0.01^e
RB85:15	6.59±0.01^d
RB80:20	6.67±0.01^c
RB75:25	6.70±0.01^b

Values presented are means of three replications. Mean±standard deviations that do not share the same letters in the column are significantly different from each other (p > .05). B100% = 100% Bambara groundnut flour, R100% = 100% Rice flour, RB90:10 = 90% Rice flour 10% Bambara groundnut flour, RB85:15 = 85% Rice flour 15% Bambara groundnut flour, RB80:20 = 80% Rice flour 20% Bambara groundnut flour, RB75:25 = 75% Rice flour 25% Bambara groundnut flour.

Table 5. Colour of flours.

Sample	L*	a*	b*
B100%	90.92±0.05^d	0.71±0.05^a	12.27±0.19^a
R100%	94.07±0.23^ab	0.05±0.03^c	6.91±0.07^c
RB90:10	94.14±0.57^a	0.03±0.03^c	7.51±0.78^bc
RB85:15	93.60±0.29^abc	0.06±0.03^c	7.62±0.23^bc
RB80:20	93.25±0.06^bc	0.16±0.03^b	7.61±0.05^bc
RB75:25	93.15±0.32^c	0.20±0.00^b	7.99±0.09^b

Values presented are means of three replications. Mean±standard deviations sharing the same letters in a column are not significantly different from each other (p > .05). B100% = 100% Bambara groundnut flour, R100% = 100% Rice flour, RB90:10 = 90% Rice flour 10% Bambara groundnut flour, RB85:15 = 85% Rice flour 15% Bambara groundnut flour, RB80:20 = 80% Rice flour 20% Bambara groundnut flour, RB75:25 = 75% Rice flour 25% Bambara groundnut flour. Where L* indicates lightness, a* is the red/green coordinate, and b* is the yellow/blue coordinate.

Table 6. Physical characteristics of cookies.

Sample	Weight (g)	Diameter (cm)	Thickness (cm)
B100%	6.40±0.08^a	3.62±0.04^a	0.65±0.07^a
R100%	5.21±0.54^ab	3.66±0.05^a	0.60±0.06^ab
RB90:10	5.13±0.59^ab	3.55±0.06^a	0.54±0.05^ab
RB85:15	4.80±0.33^b	3.68±0.08^a	0.55±0.06^ab
RB80:20	4.73±0.68^b	3.62±0.04^a	0.51±0.09^b
RB75:25	4.50±0.32^ab	3.65±0.06^a	0.54±0.04^ab

Values presented are means of three replications. Mean± standard deviations sharing the same letters in a column are not significantly different from each other (p > .05). B100% = 100% Bambara groundnut flour, R100% = 100% Rice flour, RB90:10 = 90% Rice flour 10% Bambara groundnut flour, RB85:15 = 85% Rice flour 15% Bambara groundnut flour, RB80:20 = 80% Rice flour 20% Bambara groundnut flour, RB75:25 = 75% Rice flour 25% Bambara groundnut flour.

Table 7. Sensory characteristics of cookies.

Sample	Appearance	Colour	Aroma	Texture	Taste	Mouthfeel	Overall likeness
B100%	6.09±2.15^b	6.39±2.07^b	5.97±1.95^b	6.11±2.08^b	4.69±2.45^b	5.27±2.53^c	5.24±2.31^b
R100%	6.79±1.82^ab	6.92±1.52^ab	7.57±1.22^a	7.23±1.44^a	7.33±1.66^a	6.93±1.77^a	7.23±1.35^a
RB90:10	6.88±1.80^ab	6.87±1.86^ab	7.19±1.48^a	6.84±1.46^ab	6.65±1.88^a	6.16±1.83^abc	6.75±1.78^a
RB85:15	6.80±1.76^ab	6.92±1.60^ab	7.43±1.22^a	6.93±1.44^a	6.68±1.54^a	6.28±1.77^ab	6.83±1.52^a
RB80:20	6.20±2.28^b	6.12±2.16^b	7.17±1.34^a	6.73±1.46^ab	6.60±1.71^a	5.83±1.89^bc	6.61±1.68^a
RB75:25	7.32±1.34^a	7.29±1.18^a	7.19±1.49^a	6.93±1.62^a	7.05±1.74^a	6.44±1.79^ab	7.17±1.44^a

Values presented are means of three replications. Mean±standard deviations sharing the same letters in a column are not significantly different from each other (p > .05). B100% = 100% Bambara groundnut flour, R100% = 100% Rice flour, RB90:10 = 90% Rice flour 10% Bambara groundnut flour, RB85:15 = 85% Rice flour 15% Bambara groundnut flour, RB80:20 = 80% Rice flour 20% Bambara groundnut flour, RB75:25 = 75% Rice flour 25% Bambara groundnut flour.

Data availability statement

The authors declare that the data supporting the findings of the study entitled “Quality Assessment of Gluten-Free Cookies from Rice and Bambara Groundnut flour” are available within this article.