This study assessed the chemical and functional properties of maize and bambara flour blends and the sensory qualities of Abari made from the blends (100:00, 90:10, 80:20, 70:30, and 60:40 of bambara nut:maize).The blends were analysed for proximate composition, vitamins, minerals, functional and anti-nutritional properties.Abari samples were subjected to sensory evaluation.The results indicated a range from 13.
20 to 11.73%, 1.67 jacques marie mage baudelaire 2 to 3.50%, 10.
74 to 22.42%, 1.07 to 4.48%, 2.
15 to 5.27%, and 71.17 to 52.59%, for moisture, ash, protein, fibre, fat and carbohydrate contents respectively.
The functional properties ranged from 74.00 to 78.33 mg/100 g, 7.88 to 6.
73 mg/100 g, 75.00 to 94.67 mg/100 g, and 0.67 to 0.
72 mg/100 g for water absorption capacity, swelling capacity, oil absorption capacity, and bulk density respectively.The vitamins ranged from 0.150 to 0.159 mg/100 g, d2 gul 0.
055 to 0.071 mg/100 g, and 0.112 to 0.063 mg/100g for vitamin B1, vitamin B2 and vitamin B3 respectively.
The mineral composition ranged from 13.34 to 15.88 mg/g, 6.45 to 7.
46 mg/100 g, 14.10 to 13.76 mg/100 g, 9.86 to 10.
42 mg/100 g and 363.00 to 912.00 mg/100 g for iron, magnesium, calcium, potassium, and phosphorus respectively.The Abari samples prepared from the blends compared favourably in terms of acceptability with control from 100% maize.