Functional Properties Of Two Varieties Of Sprouted Bambara Groundnut And The Sensory Characteristics Of Fermented And Unfermented Bambara Milk From Them

ABSTRACT

Two varieties of Bambara groundnut were selected on which to study the functional properties of sprouted f3anihara ground and the sensory characteristics of fermented and unfermented milk from them, The varieties were chosen to prepare unfermented and fermented milk. Standard techniques were adopted to determine the parameters selected. The result of functional properties determination indicated that the hulk density 0.353- 0.393g/ml. water absorption capacity 4.533-4.833m1/g. wettability 146.667-148.333 sees. fain capacity 56.733-60.467%. emulsion capacity 55.167-57.187%. oil absorption capacity 3.863-3.803m1/g sprouting caused a decrease in oil absorption capacity, bulk density and has varied effect on water absorption capacity. wettability capacity and increase emulsion capacity. unfermented and fermented milk produced 11Dm the varieties are best at 36 hours and 48 hours of sprouting.