Roasted Bambara Groundnut Flour . Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa.And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. Bambara groundnut flour was prepared as previously reported (Oyeyinka et al., 2015). This type of food crop, also known as Bambara nuts is predominately cultivated in West Africa, it is a type of groundnut and also is one of the common food sources in Nigeria as it used in the production of various food delicacies. Bambara groundnut (Vigna subterranea (L.) Verdc.)
Linnemann (1990) reported that bambara groundnut flour has been used in making bread in Zambia, and Brough et al. Proximate Composition of Maize-Bambara Groundnut Flour Blends and Tortillas The proximate composition of maize flour and tortillas added with BGN flour is shown in Table2. Bambara groundnut flours of different particle sizes were prepared after bean seeds had been cold-soaked and/or germinated, dried, milled and sieved. Bambara groundnut flours of different particle sizes were prepared after bean seeds had been cold‐soaked and/or germinated, dried, milled and sieved.
The protein content of bambara groundnut may vary with cultivar, growing conditions, and location as well as processing method. Regarding to the data, total carbohydrates was higher than protein in Bambara flour, in contrast with Bambara protein isolate, which protein content was higher than carbohydrates. Complementary foods have been formulated with bambara groundnut as an ingredient. The flours were used to prepare okpa (local dish prepared by steaming mashed bambara groundnut) and their sensory properties determined. Atiku (2000) found that in North Eastern Nigeria, bambara groundnut is not only consumed as food, but also used for medicinal purposes. Bambara groundnut flour was recommended as a supplement in the diet.
Briefly, Bambara groundnut was dehulled, dried at 60 °C for 48 h in the oven (D-37520, Thermo Fisher Scientific, Germany), ground into flour and sieved (sieve aperture size: 355 μm). Viscosity of the flour pastes, before steaming, were also determined. Viscosity of the flour pastes, before steaming, were also determined. In terms of district application, bambara groundnut and wheat flour blends are used for bread making and fritters as previously reported by De Kock , whilst a blend of bambara groundnut and maize flour (including other optional ingredients) is used to make a nutritious porridge. Bambara groundnut is a legume, which is rich in protein. Carbohydrate content decreased from 22.00 to 13.21% as the proportion of bambara flour increased. the bambara groundnut seed is a rich energy and protein source. In the hands of a chef, the bambara groundnut may be transformed into a variety of craveable savory and sweet dishes.
For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour.
The water was drained and the seeds de-hulled manually and allowed to dry in a hot air oven at 45 °C for 24 h. The seeds … (1993) noted that the milk prepared from bambara groundnut gave a preferred flavour to that of milks from cowpea, pigeon pea and soybean. Perhaps the most attractive feature of the crop is its nutritional value. Open in figure viewer PowerPoint.
The fat contents ranged from 0.26 to 1.22%. of Bambara groundnut flour and Bambara groundnut protein isolate were high in protein and carbohydrate contents.
For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Bambara groundnuts were graded, cleaned and soaked in warm water for 24 h to allow easy de-hulling. is an indigenous grain legume that has been cultivated for centuries as a subsistence crop throughout sub-Saharan Africa but mainly in semi-arid regions of the continent (Linnemann & Azam-Ali, 1993). The protein contents ranged from 1.79 to 3.51% on dry weight basis. The results showed that the protein contents increased with increased addition of bambara groundnut flour.
The moisture content of the composite flour blends showed a significant increase with the inclusion levels of BGN flour, varying from 3.69 (control) to 4.39% (BGN4).