Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut ( Vigna subterranea ) yogurt from reconstituted Bambara groundnut milk powder

The functional, nutritional, and physical characteristics of foam‐mat dried Bambara groundnut ( Vigna subterranea ) yogurt were investigated. Bambara groundnut powdered yogurt ( BGNPY ) was produced using Bambara groundnut milk powder ( BGNMP ) and Bambara groundnut milk ( BGNM ). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk ( BGNM ‐R) and original nonreconstituted BGNM ( BGNM ‐ NR ) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam‐mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk ( BGNPY ‐ RM ) and BGN powdered yogurt from nonreconstituted milk ( BGNPY ‐ NRM ) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant ( p  < 0.05) difference was observed for the Tg of BGNPY ‐R and BGNPY ‐ NR . Nutrient composition of BGNPY ‐R and BGNPY ‐ NR had no significant ( p  > 0.05) difference, while ash differed significantly ( p  < 0.05). Particle size and particle size distribution of BGNPY ‐R and BGNPY ‐ NR had no significant ( p  > 0.05) difference. Probiotic viability of BGNPY ‐R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml).