Quality evaluation of “Kangu” produced from bambara nut (Vigna subterranean) and yellow maize (Zea mays) composite flour

Legumes play a very important nutritional role in the diet of millions populace around world as major sources protein and minerals (FAO, 2016). In developed countries, plant proteins are now considered component than nutrients. The aim this study is to produce ‘kangu’ from bambara nut maize composite flour. This examined chemical properties ‘Kangu,’ value added snack produced using flour Bambara groundnut maize. Four flours were prepared by homogenously mixing proportions 90:10, 80:20, 70:30, 60:40 evaluated for functional composition. Valueadded snacks colour properties, water absorption ability sensory acceptability 100% control. loose bulk density, packed dispersibility, oil increased when compared with At 70°C, 80°C 90°C, swelling power was nearly same, only little differential at 50°C, 60°C. moisture content, ash, fat crude fibre significantly exception carbohydrate. Sensory evaluation semi-trained panelist indicated consumer acceptability. However, sample that contained 60% 40% scored highest crunchiness, taste overall acceptability, while appearance colour. Composite 30% substitution absorbed (0.76 g) among other stored snacks. Maize rich amino acid methionine deficient lysine which readily available groundnut, where limited nut, suggested products should be encourage so solve problem malnutrition