Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production

Bibiana Igbabul,S Sule,Doris Adole

doi:10.12944/crnfsj.1.2.06

Bibiana Igbabul, S Sule + Show 1 more

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https://doi.org/10.12944/crnfsj.1.2.06

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Abstract

Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at different percentages (Sample A = 100% Bambara nut flour, B = 80% Bambara nut flour + 20% cassava flour, C = 80% Bambara nut flour + 20% soyflour and D = 70% Bambara nut flour + 15% cassava flour + 15% s Department of Food Science and Technology, University of Agriculture Makurdi, Nigeria oyflour) were studied for proximate composition, functional and sensory properties of the akpekpa made from the flours. The result of the proximate composition showed significant difference (P< 0.05) in carbohydrate (62.87 – 67.88), fat (4.04 – 5.75), moisture (8.95 – 10.01) and protein (14.25 – 16.25), while ash (3.49 – 3.50) and fibre (1.40 – 1.45), showed no significant difference between the samples, measured in percentages. The result of functional properties also showed significant difference (P< 0.05) in foaming capacity (11.77 – 23.77ml/g) and water absorption capacity (1.93 – 2.15g/g), while bulk density (0.69 – 0.71g/cm3), oil absorption capacity (2.26 – 2.73g/g) and gelation concentration (4.00% w/v) showed no significant difference between the samples. The result for sensory characteristics also showed significant differences at (P< 0.05) in taste (6.27 – 7.73), flavor (6.20 – 7.80), colour (7.00 – 7.93) and general acceptability (6.47 – 7.80), while there was no significant difference in texture (6.67 – 7.13) between the samples. From the sensory scores, akpekpa produced from 80% Bambara nut, 20% cassava flour and 80% Bambara nut , 20% soy flour were well accepted. The supplementation of bambara nut flour with 20% cassava flour was most acceptable followed by that with 20% soyflour.

Highlights

Bambara nut (Voandzeia subterranean (L.) thousar) belongs to the Plantea of the family of Fabaceae and sub family of Faboidea
The matured dry seeds are often milled into flour and used in the preparation of akpekpa, moimoi, okpa, akara, canned bambara nut.[9,10,11]
The ash content increased from 3.39 - 3.5% and 3.39-3.49% with addition of 20% cassava flour and soyflour respectively

Summary

Introduction

Bambara nut (Voandzeia subterranean (L.) thousar) belongs to the Plantea of the family of Fabaceae and sub family of Faboidea. Bambara groundnut is a well balanced food with a similar caloric value to cereal grains.[8] it is eaten as snack in immature stage as boiled or grilled or roasted matured dry seeds. The matured dry seeds are often milled into flour and used in the preparation of akpekpa, moimoi, okpa, akara , canned bambara nut.[9,10,11] Recent increase in utilization of bambara groundnut as food for both human and livestock has led to increase in prices and relatively scarce crop.

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