ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 6 (6), pp. 321-326, June, 2018. © International Scholars Journals
Full Length Research Paper
A study of functional properties, mineral content and amino acids of fermented maize flour blended with bambara groundnut
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.
*Corresponding author. E-mail: [email protected]. Tel.:+2348032618922.
Accepted 21 July, 2017
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.