|
Abstract
|
Article Information:
Effect of Processing on the Chemical, Pasting and Anti-Nutritional Composition of Bambara Nut (Vigna subterranea L. Verdc) Flour
A.O. Abiodun and A.B. Adepeju
Corresponding Author: Abiodun Olufunmilola Adunni
Submitted: 2011 January, 13
Accepted: 2011 February, 11
Published: 2011 August, 31 |
Abstract:
|
This study evaluates the effect of processing on the chemical, pasting and anti-nutritional
composition of bambara nut flour. Bambara nut seeds were divided into two portions. Portion A was milled into
raw flour while portion B was boiled for 10 min. The coats were removed and the dehulled nuts were dried in
the oven at 50oC for 18 h. They were milled and sealed in polythene bags. Proximate, mineral and antinutritional
compositions of the samples were carried out on the flour samples. Raw flour had the highest ash
content (3.26%) while the least value was in the coat. Protein content ranged from 3.49-19.94%. Dehulled
bambara nut had higher protein content than the raw sample. The coat was high in fibre content when compared
to the raw and dehulled flour samples. The mineral composition of raw bambara nut flour were higher than the
dehulled flour. Tannin contents ranged from 0.16 mg/100 g in dehulled flour to 0.32 mg/100 g in raw flour.
Raw bambara nut flour had higher phytate content while the dehulled flour had lower value. The value of
oxalate ranged from 0.10-1.34 mg/100 g. Boiling and dehulling drastically reduced the mineral and the antinutritional
composition of the flour.
Key words: Boiling, coat, dehulling, mineral content, pasting, phytate,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
A.O. Abiodun and A.B. Adepeju, . Effect of Processing on the Chemical, Pasting and Anti-Nutritional Composition of Bambara Nut (Vigna subterranea L. Verdc) Flour. Advance Journal of Food Science and Technology, (4): 224-227.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
