Bambara Groundnut Flour Research Articles

Quality Evaluation of Millet-Based Fura Powder Supplemented with Bambara Groundnut

“Fura”is known to have originated from Hausa/Fulani and is produced mainly from most flour, blended with species, compressed into balls and boiled for thirty minutes, while still hot, the cooked dough is worked through in the mortar with the pestle(with addition of hot water), until a smooth, slightly elastic cohesive lump fura is formed. This study was carried out to improve the nutritional quality of fura, a millet-based flour food by adding bambara nut flour. Pearl millet (Pennisetumglaucum) and bambara groundnut (Vigna subterranean) were cleaned, dry milled and sieved to produced fura flour. The bambara groundnut flour was substituted into the pearl millet flour at ratio (0-30 %); and mixed with spices. This was conditioned using 1.5L of tap water to improve molding. The sample were analyzed for chemical, functional, microbial and sensory properties. The data obtained were analyzed using ANOVA (p<0.05). Results showed that carbohydrate, protein, crude fiber, water absorption, and viscosity ranged between, 75.53 ± 0.08 to 80.58 ± 0.08, 7.27 ± 0.01 to 7.85 ± 0.01, 0.23 ± 0.01 to 1.12 ± 0.01, 2.47 ± 0.02 to 0.89 ± 0.02, 493.00 ± 4.24 to 311.50 ± 0.71 while sensory evaluation showed that sample BYS was most acceptable. This study showed improvement in the qualities of fura enriched with bambara groundnut.

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

The study examined the effect of drying compartment and maltodextrin concentration on the functional properties of Bambara groundnut milk powder (BGNMP). Bambara groundnut milk (BGNM) was prepared from Bambara groundnut (BGN) flour and water, further processed into BGNM and dried using the spray drying process. Total solids of BGNM were increased with 5, 10, and 15% of maltodextrin. Functional properties of BGNMP were analyzed. Water absorption indices (WAI), wettability, and water solubility indices (WSI) ranged from 0.19 to 0.45 g/g, 136.8 to 292.4 s, and 85.18 to 90.25%, respectively. BGNMP (10%) was significantly (p < .05) higher in WSI (88.80%) compared to BGNMP with 5% maltodextrin. BGNMP (10%) was significantly higher (p < .05) in WAI (0.40 g/g) compared to BGNMP with 15% maltodextrin. BGNMP samples color characteristics were significantly (p < .05) different with an acceptable color difference (ΔE). BGNMP (10%) had acceptable hydration properties over BGNMP (5%, 15%). Practical applications Bambara groundnut (BGN) is underutilized, stated to have little economic importance. However, recent studies have proven BGN to be promising in improving food security through research, resulting in food product (milk, yoghurt, fiber) development. Milk from BGN has been reported with acceptable physical attributes and comparable to existing plant milk. However, nothing has been reported on BGN milk powder (BGNMP). The development of BGNMP will promote the use of BGN. This will result in the social development of the country, by creating job opportunities for woman farmers and improve lives of individuals and providing gender empowerment. The success of this study will also provide food nutrition, security, and sustainability, as BGN is nutritious, widely, and readily available throughout Africa regions. Expanded utilization of BGN will encourage its production (harvesting) resulting in exporting of the material, improving the country's economy by opening up new and improved investment opportunities and new markets.

Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour

Protein dense, fiber-rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking extruder. The snacks were analyzed for their physical properties and proximate composition using standard laboratory procedures. The expansion ratio, specific volume, breaking force, and breaking strength index (BSI) of the snacks ranged from 0.85 to 1.22, 0.75 to 1.30 g/cm3, 3.95 to 36.45 N, and 0.99 to 9.11 N/mm, respectively. The breaking force and BSI were high and increased at increasing levels of cassava starch and corn bran inclusion. Moisture, protein, fat, carbohydrates, crude fiber, and total dietary fiber contents of the snacks were 5.40–10.80, 3.26–17.62, 0.68–10.35%, 60.56–85.03, 0.32–4.78, and 7.36–28.74%, respectively. The study revealed a great potential of obtaining a nutrient dense extruded snack from underutilized plant commodity (bambara groundnut) and waste from corn milling (corn bran).

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates

&lt;p&gt;Blends of sorghum and Bambara groundnut flour at 90:10, 80:20 and 70:30 ratios respectively, were extruded at 20%, 22.5% and 25% moisture levels and 120&lt;sup&gt;o&lt;/sup&gt;C, 140&lt;sup&gt;o&lt;/sup&gt;C and 160&lt;sup&gt;o&lt;/sup&gt;C barrel temperatures using a single-screw extruder. Response surface methodology with central composite face-centered (CCF) design was used to model the viscosity, water absorption index (WAI) water solubility index (WSI), sectional expansion index (SEI), bulk density (BD), apparent specific volume (ASV) and mass flow rate of the extrudates. The viscosity, WAI, WSI, SEI, BD, ASV and MFR of extrudates varied from 8.38 to 18.78 Nsm-&lt;sup&gt;2&lt;/sup&gt;, 5.30 to 6.21 g/g water, 10.5 to 21%, 2.55 to 5.1, 0.223 to 0.499 g/cm&lt;sup&gt;3&lt;/sup&gt;, 4.15 to 6.55 cm&lt;sup&gt;3&lt;/sup&gt;, and 1.19 to 2.3 g/s respectively. The R&lt;sup&gt;2&lt;/sup&gt; values were 0.83, 0.71, 0.55, 0.61, 0.66, 0.77 and 0.61 respectively with a non-significant lack of fit; except for viscosity. Plots of residuals against fitted values showed that residuals were randomly scattered in all cases, thus validating the empirical models for the responses. The optimum amount of Bambara groundnut flour, feed moisture and extrusion temperature were established for viscosity, WAI, SEI, BD, ASV and MFR of the extrudates. Feed moisture had the most effect on extrudates functional and physical properties followed by extrusion temperature.&lt;strong&gt;&lt;/strong&gt;&lt;/p&gt;

Residual Polyphenols, Phytate and In-vitro Protein Digestibility of Extruded Sorghum-Bambara Groundnut Blends

This study was designed and implemented to produce instant breakfast cereals from the blends of sorghum and Bambara groundnut flour through extrusion cooking as a strategy to reduce phytic acid and polyphenol and improve the protein digestibility and solubility.....

Influence of selected physicochemical factors on the stability of emulsions stabilized by Bambara groundnut flour and starch

There is a continuous search for suitable emulsifiers of natural origin that can be used in food and pharmaceutical emulsions. Bambara groundnut is an important source of nutrient in many African communities with rich blend of high protein and carbohydrate composition which makes it a potential candidate as an emulsifier, and where it can serve additional nutritional role in such emulsions. The current study aimed at investigating the stability of Bambara groundnut-stabilized emulsions physicochemical changes. The stability of the emulsions increased significantly with the speed of homogenization (up to 15, 000 rpm beyond which the difference in stability was not significant). Compared to control (pH 7), emulsion stability decreased with acidity (about 80 % stability by Day-5 at pH 2) and alkalinity (90 % stability at pH 10 by Day 5) with corresponding increase in droplet size. Emulsion stability increased with increasing NaCl concentration (65 % stability at 2 % NaCl compared to 82 % stability at 10 % NaCl). Stability however decreased sharply with increasing concentration of vinegar (45 % stability at 10 % vinegar compared to 81 % stability at 2 % vinegar). The Bambara groundnut flour-stabilized emulsions were more stable (ordinarily and in the presence of the additives) than the Bambara groundnut starch-stabilized ones. Stability values in the Bambara groundnut flour emulsions, in most cases, double those for Bambara groundnut starch.

The Effect of Feed Moisture and Barrel Temperature on the Essential Amino Acids Profile of Sorghum Malt and Bambara Groundnut Based Extrudates

Malnutrition is prevalent and serious problem in Africa especially where most people are ravaged and displaced by war especially in northern Nigeria by the activities of the terrorists Boko Haram. Sorghum malt and bambara groundnut flour were processed to produce an extruded product using a twin screw co-rotating intermeshed extruder. The formulations were extruded at 100°C, 120°C and 130°C and feed moisture contents of 20%, 25% and 30% respectively. This work has therefore attempted to investigate the effect of feed moisture and barrel temperature on the retention of essential amino acids in the extrudates. Extrusion was used to obtain best extrusion conditions to develop a protein-enriched extruded product with desirable physio-chemical and sensory properties. The results showed different physical and chemical properties of the extrudates compared to those of the raw materials used. The extrusion of Sorghum malt and Bambara groundnut blend gave a good complement in terms of the essential amino acids but was faced with the challenge of depletion of the amino acids resulting from maillard reaction probably. Extrusion of foods in the presence of reducing sugars has been found to have negative effect on the quality and quantity of the essential amino acids due to maillard reaction. The results showed that the mean observed values for lysine ranged from 3.62 g/100 g to 4.51 g/100 g, while methionine has the values from 1.47 g/100 g to 2.68 g/100 g. The values for reducing sugars ranged from 222.16 mg/100 g to 453.51 mg/100 g in glucose to 680.70 mg/100 g to 835.70 mg/100 g in maltose. ANOVA was adapted for the statistical analyses. The values showed significant difference at p ≥ 0.01. The values decreased with increased barrel temperature, while increase in feed moisture increased the reducing sugar and essential amino acid contents. The essential amino acid content of the extrudates met the FAO/WHO (1973) recommended pattern for supplementary foods. This is the first attempt to produce protein enriched sorghum malt and bambara groundnut extruded product with millet and beans that can be included in a child’s meal as a breakfast cereal or a snack to fight protein malnutrition.

Moisture adsorption of sprouted bambara groundnut flour (Vigna subterranean)

This study investigated the moisture adsorption characteristics of sprouted Bambara groundnut (Vigna subterranean). The adsorption isotherm for sprouted Bambara groundnut was determined and studied at room temperature (27±2 °C) using the static gravimetric method. Samples were equilibrated in desiccators containing tetraoxosulphate (VI) acid solution of known relative humidity varied from 20%, 30%, 40% and 50%. The moisture content was then calculated using the data of initial moisture content and the amount of moisture gained or lost at equilibrium. The desiccators were made into each relative humidity and were studied at room temperature (27±2 °C). The plot of equilibrium moisture content against water activity at 20%, 30%, 40% and 50% for adsorption process gave a sigmoidal shaped isotherm curve. The equilibrium moisture content value increased with water activity. The Henderson and Oswin models gave the best fit and could be used to present the moisture adsorption isotherm of sprouted bambara groundnut flour for water activity content range of 0.2 to 0.5.

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).

This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut along with their respective starch and protein isolates were analyzed for some physicochemical and microstructural properties. It was observed that bambara flour contained appreciable amount of proteins (24.0-25.5g/100g), carbohydrates (57.9-61.7g/100g), fiber (3.45-3.68g/100g) and ash (3.65-3.85g/100g) with marginal differences between both varieties. The properties of starch and proteins isolated from the flours were different from one variety to another. In particular the starch granules of the white variety were larger (size range 10-35μm) and polygonal while those from the black variety were smaller (size range 6-15μm) and spherical in shape. In addition, the peak of gelatinization temperature was higher for white variety (81.7°C) than for black variety (77.5°C). The gelatinization temperature and the enthalpy of gelatinization of starch in the flours were systematically lower than for the starch isolates, suggesting an interaction of starch with other components on the gelatinization process.

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

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.

Emulsion Stability and Steady Shear Characteristics of Concentrated Oil-in-Water Emulsion Stabilized by Gelatinized Bambara Groundnut Flour

Emulsion Stability and Steady Shear Characteristics of Concentrated Oil-in-Water Emulsion Stabilized by Gelatinized Bambara Groundnut Flour

Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (V oandzeia subterranea ) Flour

The study was conducted to determine the effect of different treatments (autoclaving, boiling, soaking [cold water and hot water] and roasting) on the chemical composition, antinutritional factors and functional properties of Bambara groundnut (Voandzeia subterranea) flour. Bambara groundnut was subjected to different treatments, dried and milled into flour. Moisture, ash, fat, crude fiber, crude protein and carbohydrate contents ranged 8.56–10.67%, 2.92–4.18%, 6.01–6.28%, 3.50–3.91%, 17.11–18.03% and 57.16–60.70%, respectively. Treatments significantly (P < 0.05) affected the ash, fat, crude fiber and crude protein content of the flour except carbohydrate and moisture contents. Bulk density, dispersibility, water absorption index, pH, foam capacity, water-binding capacity and emulsification capacity ranged from 0.64 to 0.80 g/mL, 73.00–80.67%, 83.00–152.67%, 6.46–6.74%, 20.33–43.00%, 6.33–13.00%, 45.88–77.57%, respectively. The functional properties of the Bambara groundnut flour were significantly affected (P < 0.05) by the treatments. Calcium, magnesium, sodium, iron and zinc contents ranged 560.0–765.0 mg/100 g, 103.0–133.5 mg/100 g, 9.27–15.52 mg/100 g, 1.62–2.94 mg/100 g and 0.51–1.39 mg/100 g, respectively. Treatments significantly (P < 0.05) affected the mineral composition of the Bambara groundnut flour. Tannin, phytate and oxalate contents ranged 0.30–0.96, 9.29–15.30 and 0.99–1.22 mg/100 g, The study concluded that processing of Voandzeia subterranea by autoclaving, boiling, soaking and roasting had significant effect on its chemical composition and functional properties. Also, autoclaving, boiling, soaking and roasting resulted in significant reduction in the tannin, phytate and oxalate content of Bambara groundnut. Practical Applications The results of this study will provide information on the chemical composition of Bambara nut flour and effect of different treatments on the antinutritional contents. The data on functional properties and mineral contents of the flour will help for end usage such as baking.

An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (&lt;i&gt;Voandzeia subterranean&lt;/i&gt; Thouars)

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (&lt;i&gt;Voandzeia subterranean&lt;/i&gt; Thouars)

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia Subterranean Thouars)

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98% - 4.68%, fat content 1.10 – 2.60%, ash content 1.82 – 2.90%, crude fibre 2.30 – 2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20% - 83.5%, moisture 11.60% - 12.60% and acidity 0.40 – 0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17 – 177.17, trough viscosity 98.33 – 161.00, breakdown 7.83 - 16.71, final viscosity 150.50 – 251.67, set back 52.17 - 0.67 and pasting time between 6.87 – 6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2 - 80.020C. Sensory evaluation showed that there were significant differences in the samples examined. DOI: 10.5901/ajis.2013.v2n10p165

Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends

Abstract In this study, wheat flour was replaced and/or substituted with bambara groundnut flour. Four blends were prepared by mixing the wheat flour with bambara groundnut flours in the proportions of 100:0 (WWB), 75:25 (BGFB-25), 50:50 (BGFB-50), and 0:100 (BGFB-100). These blends were then fortified with powdered orange peels (3%), for the production of biscuits. The sensory evaluation of the biscuits revealed that there was no significant difference (p &gt; 0.05) between all the biscuits in aroma, color, and texture, while significant difference was observed in their taste and general acceptability; with WWB ranking the highest in taste and general acceptability. Aqueous extracts of biscuits were prepared. The result revealed that biscuit extracts exhibited good antioxidant [DPPH (1,1-diphenyl-2-picrylhyrazyl) and ABTS (2,2-azinobis-3-ethylbenzo-thiazoline-6-sulfonate) radical scavenging abilities and reducing property] and enzyme (α-amylase and α-glucosidase) inhibitory properties (in vitro). The inhibitory effects on α-amylase and α-glucosidase could be attributed to the phenolic contents and antioxidant properties of the biscuit extracts; moreover, BGFB-100 showed the highest antioxidant and enzyme inhibitory properties.

Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour

Effects of various binary organic solvents at different temperatures on the removal of lipids and beany or grassy odour of Bambara groundnut flour were studied. The highest lipid removal was achieved at 60°C (P<0.05), regardless of binary organic solvents used. Under the optimal temperature, chloroform/methanol showed the highest lipid removal (87%), followed by hexane/isopropanol (78%). All binary solvents containing methanol had higher efficiency in removal of phospholipids, and inactivation of lipoxygenase and trypsin inhibitors, as compared to isopropanol containing solvents (P<0.05). Based on FTIR spectra, lipids removed by methanol containing solvents had high content of phospholipids. The flours defatted by methanol containing solvents exhibited the lowest peroxide value, thiobarbituric acid-reactive substances and beany odour intensity than the non-defatted flour and those defatted by isopropanol containing solvents throughout the storage (P<0.05) of 30days at refrigerated and room temperatures. In general, chloroform/methanol was the most effective in inactivating lipoxygenase and trypsin inhibitors, retarding lipid oxidation as well as beany odour development in flour. Therefore, chloroform/methanol could be used to lower beany or grassy odour in Bambara groundnut flour.

EFFECT OF SOAKING PRE-TREATMENTS ON NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT (VIGNA SUBTERRANEA) FLOUR

Bambara groundnut (Vigna subterranean) is one of the underutilised legumes in Nigeria. The protein content of the seeds is high with a good balance of essential amino acids, especially lysine and methionine. Bambara groundnut is a particularly hardy crop, being extremely drought resistant, and can be grown under extreme climatic conditions; hence, it is a promising crop against global climatic changes. However, the legume contains certain anti-nutrients which hinder the efficient utilisation, absorption or digestion of nutrients and thus reduce their bioavailability and their nutritional qualities. This study investigated the effect of soaking pretreatments on the nutritional composition and functional properties of flour from black and cream Bambara groundnut with a view to provide information that will enhance the end use of the legume. Soaking the seeds in hot water for 4 h resulted in the highest reduction in the tannin, phytate, trypsin inhibitor, oxalate and heamagglutinin contents of the flour compared to 24 h soaking in cold water and 3 h soaking in hot water. Soaking does not have significant (P>0.05) effect on the proximate composition of the flours, irrespective of cultivar. Moisture, ash, fat, protein and crude fibre contents ranged from 9.9-11.5%, 2.7-3.1%, 7.6-9.4, 18.4-19.7% and from 1.1-2.3%, respectively. The mineral composition of the flour was significantly (P<0.05) affected by the soaking treatment. Soaking in hot water resulted in a greater reduction in mineral content than soaking in cold water. Water absorption capacity ranged from 69.6-90.8% while dispersibility ranged from 70.5-75.5%. Swelling power and solubility ranged from 4.9-5.9 and from 22.7-31.9%, respectively. Emulsion stability, foaming capacity and foaming stability of the flours ranged from 59.8-78.5%, 10.0-18.0 foam volume/ml and from 50-66%, respectively. The study concludes that soaking pretreatment led to significant reduction in the anti-nutritional factors and mineral content (copper, manganese and zinc) of Bambara groundnut flour.

Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (&amp;lt;i&amp;gt;Dioscorea rotundata&amp;lt;/i&amp;gt;) and Bambara Groundnut (&amp;lt;i&amp;gt;Vigna subterranean&amp;lt;/i&amp;gt;) Blends

Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (250 μm) in 160:40 respectively obtained from white bambara groundnut with added flavouring agents of salt (1% - 3%) and sugar (4% - 6%) in the feed blends at screw speed of 70 rpm, 17.5%, feed moisture and at the barrel temperature of 145℃. The extruded products were packaged in low density polyethylene bag (0.02 μm gauge size) and stored at room temperature (28℃ ± 2℃) and at refrigeration temperature (9℃ ± 2℃) for a period of twenty weeks. The microbiological changes in the extruded products as determined by the total plate under both storage conditions showed that maximum total plate counts were 0.5 × 104 and 5.4 × 104 cfu/g at 9℃ ± 2℃ and 28℃ ± 2℃ respectively. Nutritional evaluation studies of extrudates were comparable (p ≥ 0.05) with standard casein diet with minimum crude protein content of 13.51% providing 1707.2 KJ energy per 100gof diet and supported weight gain and growth of laboratory animals.