Effect Of Storage Time On The Functional Properties Of Wheat/Bambka Groundnut Blend

Abstract

Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.

Sample BG and WT had high foam formation after three months of storage, i.e. 125 and 160 respectively but this property decrease at the fourth month. Also in water absorption capacity, the result increased gradually up to three months and started decreasing as observed in BG 50 – 62 AND wt 40 56. All these results are based on statistical analysis at P < 0.05 Significant level.

Conclusion

The study showed that fermentation could improve both the  amino  acids,  mineral  contents  and some  selected functional properties of bambara groundnut. cThis  improvement  invariably  improved  the essential camino  acids,  mineral  contents  and  functional  properties cof the blends made from bambara groundnut and maize flours.  This  supplementation  of  ‘ogi’  with  bambara groundnut  increases  the  biological  value  of  ‘ogi’  which  reduced the occurrence of malnutrition and micronutrient  deficiency  in  children  weaned  with  ‘ogi’.  The  bambara-maize ‘ogi’ produced from the blend was safe and generally  acceptable  and  could  be  used  in  weaning,  and improving birth weight.