The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

中文翻译：

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添加班巴拉花生粉的玉米饼多酚含量、抗氧化活性和理化性质的评价

研究了在玉米饼生产中用班巴拉花生粉替代玉米 (masa) 粉的效果。测定了面粉和玉米粉圆饼的热、抗氧化、物理化学特性、膨化程度和可卷曲性。玉米饼由玉米粉和班巴拉花生 (BGN) 粉分别按 100:0、95:5、90:10、85:15 和 80:20 的比例制成。将玉米与 BGN 粉混合显示出玉米粉和玉米饼的近似组成有所改善；然而，玉米饼的碳水化合物含量随着在混合物中添加 BGN 而显着降低，从 77.07 到 55.22。糊化温度，例如面粉混合物的起始温度 (To) 从 57.50 增加到 71.95 °C，峰值温度 (Tp) 从 74.94 增加到 76.74 °C，结束温度 (Te) 从 81.72 增加到 91.58 °C。复合面粉和玉米饼的多酚化合物和抗氧化活性值高于对照样品。对照玉米饼的质地特性高于复合玉米饼。BGN 面粉含量的增加改善了玉米饼的重量和厚度。然而，直径和铺展率下降了。玉米饼的膨化度和可卷性随着 BGN 面粉的掺入水平而增加。