Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response  Surface Methodology

I. C. Nzelu; C. N. Ishiwu

doi:10.9734/afsj/2022/v21i1030475

Research Article Open access CC BY 4.0

Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology

I. C. Nzelu, C. N. Ishiwu

Asian Food Science Journal · pp. 45–57 · Published 30 Aug 2022

10.9734/afsj/2022/v21i1030475

Abstract

White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled seeds were dried and milled into flours. Proximate composition and functional properties of these processed flours were determined and significant (P = .05) differences among the samples recorded. Combination of soaking and boiling of the seeds for different times resulted to irregular functional properties and nutrient losses of the BGN. Optimization of the responses showed that the seed soaked for 12h and further boiled for 46.26min would yield flour with optimum nutrient properties, while soaking for 12h before boiling for 9.96 min would produce flour with optimum functional properties.

Proximate functional properties soaking boiling bambara groundnut flour

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I. C. Nzelu, C. N. Ishiwu (2022). Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology. Asian Food Science Journal , 45–57. https://doi.org/10.9734/afsj/2022/v21i1030475

Affiliations

I. C. Nzelu — Food Technology Department, Federal Polytechnic, Oko, Anambra, Nigeria.
C. N. Ishiwu — Food Science and Technology Department, Nnamdi Azikwe University, Awka, Anambra, Nigeria.

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