Properties of Chocolate Bars Produced by Partial Replacement of Cocoa with Bambaranut Flours

Abstract

Cocoa powder (Theobromo cacao) and bambaranut (Voandzeasubterranea) flours blended at 100:0, 90:1, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 10:90 ratios were used for the production of chocolate bars. Qualities which included sensory properties (appearance, flavour, texture, mouthfeel and general acceptability), proximate, mineral (zinc, copper, calcium, magnesium and iron) and vitamin (thiamin, riboflavin, niacin and pyridoxine) composition were evaluated. Levels of moisture (7.35 – 9.60%) and protein (16.01 – 22.27%) in the bars were adequate to enhance shelf life stability and good nutritional quality respectively. The bambaranut bars compared favourably with the control (100: 0 cocoa: bambaranut bar) in most of the properties evaluated moreover the overall acceptability of the 60:40 and 70:30 cocoa: bambaranut bars were significantly higher (p<0.05) than the control.