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.