Abstract
The functional, nutritional, and physical characteristics of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt were investigated. Bambara groundnut powdered yogurt (BGNPY) was produced using Bambara groundnut milk powder (BGNMP) and Bambara groundnut milk (BGNM). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk (BGNM‐R) and original nonreconstituted BGNM (BGNM‐NR) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam‐mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk (BGNPY‐RM) and BGN powdered yogurt from nonreconstituted milk (BGNPY‐NRM) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant (p < 0.05) difference was observed for the Tg of BGNPY‐R and BGNPY‐NR. Nutrient composition of BGNPY‐R and BGNPY‐NR had no significant (p > 0.05) difference, while ash differed significantly (p < 0.05). Particle size and particle size distribution of BGNPY‐R and BGNPY‐NR had no significant (p > 0.05) difference. Probiotic viability of BGNPY‐R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml).
Highlights
Yogurt is a milk product produced from fermentation of milk sugars into lactic acid by the addition of yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp
There is not much research published on foam‐mat dried yogurt and from BGN milk powder (BGNMP); the primary objective of this study was to investigate the functional and microbiological viability of foam‐mat dried BGN powdered yogurt produced from reconstituted Bambara groundnut milk powder (BGNMP‐R) and from nonreconstituted Bambara groundnut milk (BGNM‐NR), which was used as the control
The BS% of the reconstituted milk was approximately 25.6% presented on the y‐axis, which represented the solids in reconstituted BGNM solution
Summary
Yogurt is a milk product produced from fermentation of milk sugars into lactic acid by the addition of yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Other lactic acid bacteria include less traditional microorganisms, such as Lactobacillus helveticus and Lactobacillus delbrueckii ssp Lactis, mixed with the starter culture, which is used in some other countries (Mckinley, 2005). Cultured milk products such as yogurt were initially manufactured as a means of preserving the nutrients in milk. Yoghurts come in a variety of textures (e.g., liquid, set, and smooth), fat contents (e.g., luxury, low‐fat, virtually fat‐free), and flavors (e.g., natural, fruit, cereal) This versatility, together with their acceptance as a healthy and nutritious food, has led to their widespread popularity across all population subgroups (Mckinley, 2005)
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