Effect Of Different Processing Methods On Nutrient Composition And Sensory Properties Of Bambara Groundnut (Vigna Sub Terrenea) Flour
ABSTRACT
The work evaluated the effect of
different processing methods - roasting, boiling , soaking in O.05% sodium
bicarbonate on the nutrient composition and sensory properties of bambara
groundnut flour. Traditionally processed or ordinary bambara flour served as
the control for assessing nutrient composition while wheat flour-based cake
served as the control for sensory evaluation. The nutrient composition was
determined using proximate and mineral analysis while the sensory evaluation
was carried out using untrained panelists. Degree of acceptability was rated
using hedonic scale and the results was analysed using Analysis of Variance. The
nutrient composition of bambara groundnut flours as well as their sensory
properties all improved with the sample soaked in 0.05% sodium bicarbonate for
eight hours.
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ALAAH, C (2021). Effect Of Different Processing Methods On Nutrient Composition And Sensory Properties Of Bambara Groundnut (Vigna Sub Terrenea) Flour. Mouau.afribary.org: Retrieved Nov 14, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-different-processing-methods-on-nutrient-composition-and-sensory-properties-of-bambara-groundnut-vigna-sub-terrenea-flour-7-2
CHINWE, ALAAH. "Effect Of Different Processing Methods On Nutrient Composition And Sensory Properties Of Bambara Groundnut (Vigna Sub Terrenea) Flour" Mouau.afribary.org. Mouau.afribary.org, 31 Aug. 2021, https://repository.mouau.edu.ng/work/view/effect-of-different-processing-methods-on-nutrient-composition-and-sensory-properties-of-bambara-groundnut-vigna-sub-terrenea-flour-7-2. Accessed 14 Nov. 2024.
CHINWE, ALAAH. "Effect Of Different Processing Methods On Nutrient Composition And Sensory Properties Of Bambara Groundnut (Vigna Sub Terrenea) Flour". Mouau.afribary.org, Mouau.afribary.org, 31 Aug. 2021. Web. 14 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-different-processing-methods-on-nutrient-composition-and-sensory-properties-of-bambara-groundnut-vigna-sub-terrenea-flour-7-2 >.
CHINWE, ALAAH. "Effect Of Different Processing Methods On Nutrient Composition And Sensory Properties Of Bambara Groundnut (Vigna Sub Terrenea) Flour" Mouau.afribary.org (2021). Accessed 14 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-different-processing-methods-on-nutrient-composition-and-sensory-properties-of-bambara-groundnut-vigna-sub-terrenea-flour-7-2