Proximate Composition and Organoleptic Evaluation of Bambara Groundnut Pudding (voandzeia subterrenea l. thouars) (okpa) Produced by Different Methods
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Abstract
The study was designed to examine the effect of processing and enrichment on the acceptability and proximate composition of okpa (steamed bambara nut). Dry bambara nut seeds (Voaridzeia subterranean L. Thouras) were soaked, dehulled and wet milled into paste (WMP) using the conventional method, while another portion was dehulled and dry milled into flour (DMF). Both samples were mixed with ingredients and steamed to obtain the enriched okpa (DMFE and WMPE) and these were compared with unenriched okpa samples (DMFU and WMPU). The resultant flour, paste and cooked samples were subjected to sensory and proximate analysis using standard procedures. Result showed that WMP had significantly higher (P<0.05) moisture content and fat content (10.7±0.03% and 6.40±0.03%) than DMF (9.30±0.09% and 5.42±0.00%), respectively. Protein (14.32±0.05% and 12.76±0.00%), carbohydrate (13.69±0.04% and 17.18±0.23%) and fat (6.29±0.00% and 6.20±0.01%) content were significantly higher (p<0.05) in enriched okpa samples (DMFE and WMPE). Sensory evaluation of the enriched okpa samples showed that they were well accepted by the panelists. Addition of other ingredients significantly improved the nutrient content of the conventional okpa.
(Keywords: Okpa, enrichment, processing, proximate, acceptability)
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References
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