Effect of Added Bambara Groundnut Flour on the Quality of Acha Based Fura

Abstract

Aims: To improve the nutrient quality of fura, an acha based flour food by adding bambara groundnut flour. Study Design: Product development approach. Place and Duration of Study: Department of Food Science and Technology, Federal Polytechnic, Bauchi and for six months. Methodology: Acha grain (Digitaria exilis) and Bambara groundnut (Vigna subterranean) were cleaned, dry milled and sieved to produce flour. The Bambara groundnut was substituted into acha grain flour (0-25%), mixed with spices (cloves, salt, ginger, red chilly-pepper, black pepper), conditioned (adding water), molded into balls, steamed (5min), boiled (30min), pound and molded to produce fura. The sample were analyzed for chemical (protein, fat, ash, moisture, carbohydrate), sensory (taste, colour, texture, odour) and functional (water absorption, bulk density and foam capacity). Results: The added bambara groundnut increased the protein (6.14 – 9.30%), fat (3.01 – 4.80%), crude fibre (1.20 – 4.4%) and ash (0.50 –1.12%), but decreased the carbohydrate (88.20 – 79.21%) content of the fura with increase in quantity (0 25%). Research Article British Journal of Applied Science & Technology, 4(1): 168-176, 2014 169 The bulk density and foam capacity increased 0.57 – 0.71% and 5.0 – 12.2%, respectively with increase in added bambara groundnut (0 -25%). There was significant increase in the foam capacity. The average means scored of the taste, texture and general acceptability increased 6.4 -7.55, 7.1 – 7.8, and 6.9 – 7.85, respectively, with increase in added Bambara groundnut up to 10% and thereafter decreased significantly. Conclusion: The addition of Bambara groundnut increased the protein, fat, fibre and ash content significantly, p = 0.05, however, it was most acceptable at 10%. At this level of acceptance, the protein, fat and fibre content have been improved by 27.5, 37.8 and 31.5% respectively.