ISSN 2375-1177
African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (6), pp. 001-006, June, 2020. © International Scholars Journals
Full Length Research Paper
Evaluation of mineral content and functional properties of fermented maize (Generic and specific) flour blended with bambara groundnut (Vigna subterranean L)
T. I. Mbata1,3*, M. J. Ikenebomeh2 and S. Ezeibe3
1Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria.
2Department of Microbiology, University of Benin, Benin City, Nigeria.
3Department of Microbiology, Federal Polytechnic, Nekede, Owerri, Nigeria.
Accepted 10 February, 2020
Abstract
The mineral content, essential amino acids and selected functional properties of composite blend of maize flour (MF) and boiled bambara groundnut flour (BGF) in the ratio 70:30 w/w were investigated using standard processing technique. Results obtained showed that maize flour blended with 30% bambara groundnut in addition to germination significantly improved the mineral and amino acids profile of the composite blend. Functional properties (bulk density, water absorption capacity and foam capacity) were also affected by fermentation, which significantly lowered the water absorption capacity and bulk density increased the foam capacity of bambara-maize‘ogi’. Sensory evaluation indicated that the bambara-maize‘ogi’ was generally acceptable. The application of bambara groundnut blend to traditional foods suggests a viable option for promoting the nutritional qualities of Africa maize-based traditional foods with acceptable cooking qualities.
Key words: Fermented maize flour, bambara groundnut, mineral content, functional properties.