Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology
I. C. Nzelu *
Food Technology Department, Federal Polytechnic, Oko, Anambra, Nigeria.
C. N. Ishiwu
Food Science and Technology Department, Nnamdi Azikwe University, Awka, Anambra, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled seeds were dried and milled into flours. Proximate composition and functional properties of these processed flours were determined and significant (P = .05) differences among the samples recorded. Combination of soaking and boiling of the seeds for different times resulted to irregular functional properties and nutrient losses of the BGN. Optimization of the responses showed that the seed soaked for 12h and further boiled for 46.26min would yield flour with optimum nutrient properties, while soaking for 12h before boiling for 9.96 min would produce flour with optimum functional properties.
Keywords: Proximate, functional properties, soaking, boiling, bambara groundnut flour