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Production and Characterization of Milk Produced from Bambara Groundnut ( V igna subterranea ) Varieties
Author(s) -
Murevanhema Y.Y.,
Jideani V.A.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12368
Subject(s) - food science , dpph , aroma , mouthfeel , chemistry , lightness , legume , antioxidant , botany , biology , raw material , biochemistry , organic chemistry , physics , optics
Abstract Bambara groundnut milk ( BGNM ) prepared by hydrating BGN flour from four varieties using the optimal hydration time ( H time) and temperature ( HT ) (as estimated following a central composite rotatable design, H time [2–6 h] and HT [25–35C] of BGN flour) was investigated for the effect of variety on p H , color and antioxidative activity (radical scavenger 2,2‐diphenyl‐1‐picrylhydrazyl [ DPPH ] ) and consumer acceptability. The optimal H time and HT for optimum BGNM were estimated to be 2 h at 25C. BGNM differed significantly ( P ≤ 0.05) in lightness, chroma, redness, yellowness and DPPH , but not in hue and p H . BGNM from the black variety showed the most antioxidative capacity (0.39 A ). The color differences ranged from 1.4 to 13.9. BGNM differed significantly ( P < 0.05) in appearance, color, mouthfeel and overall acceptability, but not in aroma and taste. The high preference for panelist aged <20 indicated acceptance of BGNM as part of a healthy diet. Practical Applications This project demonstrates the possibility of producing vegetable milk with high antioxidant property from BGN flour adding value to this unexploited legume. The optimized process can be used for commercial production of this milk for food security and economic impact.