Evaluation of the Effect of Storage Time and Particle Size on the Physicochemical and Functional Properties of Bambara Nut (Vigna subterranea) Flour

Authors : Ngabea, Shianya Audu, Usman, Makhai Nwunuji, Suleiman, Muhammad Abubakar

Volume/Issue : Volume 4 - 2019, Issue 12 - December

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://bit.ly/2Q0YEpX

Bambara nut was obtained and cleaned manually, milled to flour and particle size distribution was done using sieve analysis; the flour was classified to 20, 40, 60, 80 and 100 mesh numbers (850, 425, 250, 180 and 150μm). 400g of each of the particle sizes of the flour samples was stored in high density polythene bags at room temperatures (28-32°C) for 24 weeks. The flour was analyzed for bulk density, least gelation capacity, foam capacity and stability, capacities for absorption of oil and water monthly. Results from the study showed that Bambara nut flour bulk density ranges from 0.64 to 0.79 g/ml. The bulk thickness (density) is a sign of the porosity of the Bambara nut. There was a significant decrease in the bulk density (P<0.05) as then period of storage advanced. The result revealed that the least gelation capacity of Bambara nut flour took fix more preferably at higher concentration of protein because of the greater intermolecular connection during heating. There was also a meaningful (P<0.05) reduction in the least gelation capacity of the flour as periods of storage increased with values ranking from 12 – 16% from the 1 st week of the flour storage. Subsequently, there was a meaningful distinction (P<0.05) in the flour particle sizes of 850μm, 250μm and 150μm of the foam capacity of Bambara nut flour stored for the period of 24 weeks. Foam stability depicted the capacity of a protein to shape a strong cohesive film around air vacuole, which resists air diffusion from the vacuole. The study confirmed that there was a significant (P<0.05) in the storage time and particle sizes of 850μm and 150μm on the foam capacity of Bambara nut flour. The foam capacity of the flour sample ranges between 45% – 80%.The absorption capacity for oil and water of the flour varied with the particle size and storage period and ranged between 0.53g/ml – 1.67g/ml and 0.8g/ml – 1.8g/ml, respectively. The study revealed that physicochemical and functional properties are important parameters for handling and storage of Bambara nut flour.

Keywords : Assessment, Bambara Nut Flour, Storage Duration, Physical And Chemical Properties.


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