keywords: Bambara nut flour, high density polythene, microbial count, moisture content, proximate composition, quality
Bambara groundnut (Vigna subterranea (L.) Verdc.)originated in West Africa but has become widely distributed throughout the semi-arid zone of sub-Saharan Africa; it has appealing flavour and a high nutritive value comparable with other widely consumed legumes. In this study, the effect of moisture content on some quality parameters of stored bambara nut flour was investigated. Cream coloured bambara nut samples were cleaned by picking out dirts and other unwanted particles and processed into flour by milling and sieving. The initial moisture content of the flour was gotten to be 3.80%. The flour was then divided into four samples of 300 g each. The first portion served (3.80% moisture) served as control while the three remaining samples were reconditioned to moisture contents of 5.22, 7.78 and 9.04%, respectively and labeled A, B and C. The samples (A, B and C) were then packaged in high density polythene bag and stored under same storage conditions (29oC, 75%RH) with the control which was left unpacked. Proximate composition and microbial analysis of the flour were carried out at two weeks interval for a period of six weeks. Results obtained showed that moisture content had significant effect on the proximate composition, the moisture content for the control increased from 3.80±0.02 to 4.20±0.58; while A, B and C decreased from 5.22±0.49 to 4.65±0.12, 7.78±0.19 to 4.32±0.29 and 9.04±0.61 to 6.42±0.11, respectively after 6 weeks of storage); also, the total viable counts for both aerobic bacteria and fungi of the stored bambara nut flour was significant (p˂0.05).
Abdel RahmanSME, Ali OA, Azza AA & Ferial MA 2011. Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranea). African J. Food Sci., 5(2): 82-90. Adejumo BA &Raji AO 2012. Microbial safety and sensory attributes of garri in selected packaging materials. Acad. Res. Int., 3: 2-8. AkandeKE, Abubakar MM, Adegbola TA, Bagoro SE, Doma UD &FabiyiEF 2009. Nutrient composition and uses of Bambara nut Vigna subterranean. Continental J. Food Sci. &Techn., 3: 8-13. Akinoso R 2006. Effects of Moisture Content, Roasting Duration and Temperature on Yield and Quality Of Palm Kernel (Elaeis guineensis) and Sesame (sesamum sesamum indicum) Oils. Ph.D thesis University of Ibadan, Nigeria Alozie YE, Iyami MA, Lawal O, Udifia U &Ani IF. 2009. Utilization of bambara groundnut flour blends in bread production. J. Food Techn.,7(4): 111-114. Amadi JE &Adebola MO 2008.Effect of moisture content and storage conditions on the storability of garri.Afr. J. Biotech., 7(24): 4591-4594 AOAC 2012. Official Methods of Analysis (18ed.), (W. Horwitz, Ed.)Gaitherberg, USA: Association of Official Analytical Chemists. Atiku N, Aviara NA &Haque M 2004. Performance evaluation of bambara groundnut sheller, Agricultural Engineering International; CIGR Journal of Scientific Research and Development Vol.VI (manuscript pm 04 002). EltayebARSM, Ali OA, Abou-Arab AA & Abu-Salem FM 2011. Chemical composition and functional properties of flour and protein isolate extracted from bambara groundnut (Vigna subterranea). Afr. J. Food Sci., 5(2): 82-90. Enwere NJ & Hung YC 1996. Some chemical and physical properties of bambara groundnut (VoandzeiaSubterraneaThouars) seed and products. Biessani J. Nutr., 75(4): 557-571.Graham PH & Vance CP 2003. Legumes: Importance and Constraints to Greater Use - Update on LegumeUtilization. Plant Physiology.,131. Mbata TI, IkenebomehMJ&Ahonkhai I 2007. Nutritional status of maize fermented meal by fortification with bambara-nut. Afr. J. Food, Agric. & Nutritional Devt., 7(2): 1-14. National Research Council 2006.Lost Crops of Africa, Vol. II: Vegetables (development, security and cooperation policy and global affairs).National Academy Press, Washington DC. Retrieved from: Update on legume utilization. Plant Physiology, 131: 872-877. Ogiehor I &Ikenebomeh M 2006.The effects of different packaging materials on the shelf stability of garri.Afr. J. Biotech., 5: 741–745. Oloyede OB, MinariJB& Muhammad NO 2010. Evaluation of growth characteristics and haematological indices of broiler-chicks fed raw and processed bambara nut seed as a component of poultry feed. Int. J. Poultry Sci., 9(7): 652-655. Omoikhoje SO 2008. Assessment of the nutritive value of bambara groundnut as influenced by cooking time. Livestock Res & Rural Devt., 20(4). Onwuka GI 2005. Food Analysis and Instrumentation: Theory and Practice. 1st Edition, NaphthaliPrints, Lagos, Nigeria, p. 219. Okpuzur J, Ogbunugafor HA, Okapor U &Sofidiya MO 2010. Identification of protein types in bambara groundnut seeds: Perspectives for dietary protein supply in developing countries. EXCLI J., 9: 17–28. Uchechukwu-Agua AD 2015. Effect of Packaging and Storage Condition on Functional Properties and Quality Attributes of Cassava Flour (CVS. ‘TME 419’and ‘UMUCASS 36’).Masters Thesis, Stellenbosch University, Department of Food Science. South Africa: p. 159.