Flour was prepared from seeds of Afzelia africana dehulled by different treatments and used to replace 10, 20, 30, 40 and 50% wheat flour in biscuits and doughnuts. The composition and water and oil absorption properties of the flour blends were evaluated. The biscuits and doughnuts made from each flour blend were evaluated organoleptically. The composite flour containing the highest proportion (50%) of A. africana seed flour contained the highest levels of protein and fat, exhibited the highest water absorption property but the lowest oil absorption capacity. Sensory scores showed high overall acceptability for products with a 10-30% level of substitution.
Plant Foods for Human Nutrition 02/1997; 50(3):203-10. DOI:10.1007/BF02436057