The Effect Of Processing On The Nutrient Composition Of Bambara Groundnut (Voandzea Subterrean) And Acha (Digitaria Exilis).
ABSTRACT
The study determined the effect of processing
on the nutrient composition of bambara groundnut and acha. The processing
methods used for bambara groundnut were; soaking, dehulling, drying and milling
while washing, drying and milling were used for acha. The nutrient content,
vitamin content and mineral composition were evaluated using standard methods.
The flours were blended in ratios of 10% acha : 90% of bambara groundnut, 30%
of acha: 70% of bambara groundnut, 50% of acha: 50% of bambara groundnut , 60%
of acha: 40% of bambara groundnut, 70% of acha: 30% of bambara groundnut and
90% of acha: 10% of bambara groundnut. Standard recipe was developed and used
to prepare baked products (biscuits) from the composites and wheat flour.
Product from wheat flour served as the control. The products were
organoleptically evaluated. The resUlt showed that the products from 50% of
acha flour and 50% of bambara groundnut flour were comparable to that of the
wheat flour.The protein content of bambara groundnut did not decrease after
soaking. The flours 50:50 have promising baking and nutritional potentials and
could serve as a nutritious substitute to wheat flour since it was best
acceptable and the organoleptic attributes of the products were good. The
result of this study indicated that these processing methods were good for
processing both acha and bambara groundnut and should be practiced since the
nutrients were retained after processing.
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OSONDU, M (2021). The Effect Of Processing On The Nutrient Composition Of Bambara Groundnut (Voandzea Subterrean) And Acha (Digitaria Exilis).. Repository.mouau.edu.ng: Retrieved Oct 18, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-the-nutrient-composition-of-bambara-groundnut-voandzea-subterrean-and-acha-digitaria-exilis-7-2
MARVELOUS, OSONDU. "The Effect Of Processing On The Nutrient Composition Of Bambara Groundnut (Voandzea Subterrean) And Acha (Digitaria Exilis)." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 12 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-the-nutrient-composition-of-bambara-groundnut-voandzea-subterrean-and-acha-digitaria-exilis-7-2. Accessed 18 Oct. 2024.
MARVELOUS, OSONDU. "The Effect Of Processing On The Nutrient Composition Of Bambara Groundnut (Voandzea Subterrean) And Acha (Digitaria Exilis).". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 12 Jul. 2021. Web. 18 Oct. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-the-nutrient-composition-of-bambara-groundnut-voandzea-subterrean-and-acha-digitaria-exilis-7-2 >.
MARVELOUS, OSONDU. "The Effect Of Processing On The Nutrient Composition Of Bambara Groundnut (Voandzea Subterrean) And Acha (Digitaria Exilis)." Repository.mouau.edu.ng (2021). Accessed 18 Oct. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-the-nutrient-composition-of-bambara-groundnut-voandzea-subterrean-and-acha-digitaria-exilis-7-2