Browsing by Author "Arise, A.K."
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Item Acceptability and sensory characteristics of moringa based species in Kwara State(Society for conservation of Phytofuel and allied Sciences, 2014) Arise, A.K.; Esan, O.T.; Sola-Ojo, F.L.Acceptability and sensory characteristics of Moringa Oleifera leaf powder and available Moringa based spices for conventional cooking were studied. The available Moringa based spices were Moringa-Ginger, Moringa-Garlic, and Moringa mixed spices (Moringa leaf and ginger and garlic). Moringa leaf powder, Moringa-Garlic mix, Moringa-Ginger mix and Moringa mixed spices were labelled as AA1, AA2, AA3, and AA4. A Forty- Man sensory panel divided into eight groups were allowed to evaluate the spices independently using a 5- point hedonic scale questionnaire for parameters such as aroma, colour, taste, texture and general acceptability. All spices were generally accepted scoring above 4.5 on the 9-point hedonic scale, sensory evaluation data obtained were statistically tested using one way analysis of variance (ANOVA), significant differences determined using Duncan Multiple Range Test (DMRT). There was no significant (p>0.05) differences in aroma, taste and texture except the colour which was significantly (p<0.05) different. However, Moringa Ginger spice scored highest in general acceptability chart. Moringa-Garlic and Moringa Ginger spice had the highest hedonic value (6.84 and 6.68) for colour and these values were not significantly different from each other, but significantly different from 5.84 obtained for Moringa mixed spices and 5.79 obtained for Moringa powder while the mixed spices had the lowest value (6.68). This study showed that Moringa leaf powder is acceptable as spice and spice based products and recommends that effort should be devoted to the inclusion of Moringa leaf powder to available spices.Item Antioxidant activities of Bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fraction(Royal Society of Chemists, 2016) Arise, A.K.; Alashi, A.M; Nwachukwu, I.D,; Ijabadeniyi, A.O.; Aluko, R.E.; Amonsou, E.O.In this study, the bambara protein isolate (BPI) was digested with three proteases (alcalase, trypsin and pepsin), to produce bambara protein hydrolysates (BPHs). These hydrolysates were passed through ultrafiltration membranes to obtain peptide fractions of different sizes (<1, 1–3, 3–5 and 5–10 kDa). The hydrolysates and their peptide fractions were investigated for antioxidant activities. The membrane fractions showed that peptides with sizes <3 kDa had significantly (p < 0.05) reduced surface hydrophobicity when compared with peptides >3 kDa. This is in agreement with the result obtained for the ferric reducing power, metal chelating and hydroxyl radical scavenging activities where higher molecular weight peptides exhibited better activity (p < 0.05) when compared to low molecular weight peptide fractions. However, for all the hydrolysates, the low molecular weight peptides were more effective diphenyl-1-picrylhydrazyl (DPPH) radical scavengers but not superoxide radicals when compared to the bigger peptides. In comparison with glutathione (GSH), BPHs and their membrane fractions had better (p < 0.05) reducing power and ability to chelate metal ions except for the pepsin hydrolysate and its membrane fractions that did not show any metal chelating activity. However, the 5–10 kDa pepsin hydrolysate peptide fractions had greater (88%) hydroxyl scavenging activity than GSH, alcalase and trypsin hydrolysates (82%). These findings show the potential use of BPHs and their peptide fraction as antioxidants in reducing food spoilage or management of oxidative stress-related metabolic disordersItem Assesing the quality of fried bean cake made from blend of cowpea and walnut flours(2020) Dauda, A. O; Abiodun, O.A.; Arise, A.K.; Akintayo, O.A.Introduction. This work evaluated the quality of dried fried cake from the flour blends by examining the functional and physicochemical properties, as well as safety of the final product. Materials and methods. Flour of walnut was blended with that of cowpea in the ratio 3% to15% to produce dried bean cake, which was analysed for physico-chemical properties and storability, as well as the functional properties of the flour samples. Results and discussion. Cowpea flour had higher bulk density (0.86g/ml>0.77g/ml), while water and oil absorptions and swelling capacities of the cowpea were significant (p≤0.05) to that of walnut (1.78g/g > 0.85g/g), (1.97g/g > 1.29g/g) and (1.04 > 0.64) respectively. Control sample (sample without walnut) had higher protein (17.81%), moisture (6.55%) and fibre (1.58%), but fat and ash contents were significant lower in sample with walnut incorporation. Sample with 15% walnut had higher quantities of calcium (1.69mg/l) and magnesium (3.70mg/l), but the control was higher in sodium (4.00 mg/l) and potassium (3.14 mg/l). Sample with 6% walnut was the hardest (163.58 N), and 12% walnut sample, the least (26.27N). The L*, a* and b* values were significant. Control sample was lighter, and 15% walnut sample, the darkest, which may be to the high walnut content. Samples with 12% and 15% samples respectively had the least bacterial (4.0×104 cfu/g) and fungal (1.4×104 cfu/g) counts after eight weeks. Walnut addition inhibited microbial growth due to its antimicrobial and antioxidant properties. The control sample was rated best for appearance, crispiness and texture, while 9% walnut sample was the best accepted and rated for flavour and taste. Conclusion. Walnut addition conferred extended shelf life and improved nutritional quality to the productItem Biscuit making potentials of flours from wheat and plantain at different stages of ripeness(Faculty of Food Technology,University of Osijek, Croatia, 2014) Oyeyinka, S.A.; Oyeyinka, A.T.; Karim O.R.; Arise, A.K.; Toyeeb, K.A.; Olatunde, S.JMoringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutritionItem Effect of addition of moringa oleifera leaf on the nutritional quality,microbial and sensory properties of spices(Faculty of Food Technology,University of Osijek, Croatia, 2015) Balogun, M.A; Arise, A.K.; Arise, R.O; Kolawole. F.L.; Oyebanji, O.O.Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable productItem Effect of alligator pepper (Aframommum melegueta) and honey on proximate composition, microbial and sensory properties of West African soft cheese.(Nigerian Society for Experimental Biology, 2020) Badmos, A.A.; Odebisi-Omokanye, I.M.; Joseph, J.K.; Yusuff, A.T.; Adeyemi, K.D.; Okoli, F.P.; Arise, A.K.; Salami, Khadijat Onozare; Lawal, A.O.Cheese is a highly nutritious food but the supply is highly limited by its short shelf life in the tropics. Several attempts have been made through the use of natural preservatives to increase the shelf life of cheese. In this study, the effect of honey and ether extract of Aframommum melegueta (A. melegueta) on proximate, microbial and sensory properties of cheese was investigated using three levels (0, 3, and 6%) of the two additives in a 3×3 factorial experiment. The sensory value of the cheese samples was assessed by a 30-member panel, the proximate values determined and the bacterial status monitored over a 3-day period. The results showed at 3% level each of honey and ether extract of A. melegueta (3H;3A), there was a significant improvement in the protein and fat content of the soft cheese. The control cheese without the addition of the additives and the cheese fortified with 3% A. melegueta extract were the most acceptable to the sensory panelists. Lactic acid bacteria and non-lactic isolates were isolated from the cheese. The cheese treated with 6 % honey and 6 % A. melegueta extract (6H, 6A) had the lowest bacterial count. The following blends of honey and ether extract of A. melegueta - 6H, 6A; 3H;3A; 0H;6A and 6H;0A is recommended as preservatives and additives of West African Soft Cheese.Item Effect of Different Levels of Moringa Oleifera Oil on the performance Characteristics of Pregnant Goat(Faculty of Agriculture, University of Uyo, Uyo, Nigeria., 2014) Belewu, M.A; Ahmed, M.A; Badmos, A.H.A.; Esan, O.T.; Abdulsalam, K.O.; Odebisi, M.B.; Arise, A.K.This study was carried out to evaluate the effect of different levels of Moringa oleifera oil on feed intake and digestibility coefficient of pregnant Goat . The pregnant West African Dwarf Goat (Doe) were assigned to three experimental Diets A, B and C in a Latin square Design model for a eight week period. The experimental Diet A (control) had no inclusion of Moringa oleifera oil while Diets B and C had 0.25g/kg and 0.5g/kg Moringa oil inclusion respectively. There were significant differences in the feed intake of all the parameters evaluated. While the DM, CP and CF digestibilities of the experimental animals were similar (P>0.05). However, there was significant difference in the ether extract digestibility of the experimental animals. In conclusion, the inclusion of Moringa oleifera oil holds a good potential in the diet of pregnant West African Dwarf goat.Item Effect of moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Faculty of Food Technology,University of Osijek, Croatia, 2014) Arise, A.K.; Arise, R.O; Sanusi, M.O; Esan, O.T; Oyeyinka, S.A.Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutritionItem Effect of partial substitution of cow milk with Bambara milk on the chemical composition , acceptability and shelf life of youghurt(Faculty of Environment Engineering and Technology, Valahia University of Targovisite Romania, 2017) Balogun, M.A; Arise, A.K.; Kolawole, F.L; Ijadinboyo, M.Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and cow milk were studied. The yoghurt was produced from cow milk partially substituted with bambara groundnut milk in different ratios (0, 10, 20, 30 and 40%). Standard methods were used to determine the chemical, sensory and shelf life properties of the yoghurt samples. Sensory results showed that there was no significant difference (p 0.05) in the aroma and consistency while there was significant difference (p 0.05) in the taste, color and overall acceptability as influenced by varying proportions of added bambara groundnut milk. The pH and total titratable acidity was found between the range of 4.30 - 4.90 and 1.40 - 1.85 respectively. Microbial analysis carried out indicated that growth of micro-organisms in the yoghurt samples was almost constant from week 0 to week 3; a decrease was noticed on the fourth week thereby leading to deterioration of the yoghurt samples and reduction in the nutritional composition with storage. The study showed that yoghurt could be kept for three weeks with no appreciable decrease in nutritional composition. There was significant difference (p 0.05) in the protein composition and iron content with increase in added bambara groundnut milk. This work showed the potential of bambara groundnut as an alternative source of milk in yoghurt making with improved nutritional values and consumer acceptabilityItem The effects of addition of moringa leaf waste fibre on proximate and sensory characteristics of cookies(Faculty of Agriculture, University of Ilorin, 2013) Otunola, G.A.; Arise, A.K.; Sola-Ojo, F.L.; Nmom, I,O.; Toye, A.A.The effects of incorporation of Moringa leaf fibre (a by-product of leaf processing which contains 24% Crude Fibre by dry weight at 0, 5 and 10 % substitution of wheat flour in cookies was investigated. Three products containing wheat flour: Moringa leaf fibre ratios of 100:0, 95:5, and 90:10 respectively were prepared, and a commercial cookie was used as a standard. Proximate composition of each of the products was determined and sensory evaluation of the cookies was performed on a 7-point hedonic scale (with the standard commercial cookie as control) using a 20man sensory panel. There was no significant (P< 0.05) difference in the dry matter content of the four samples. The 10% Moringa leaf fibre cookie blend had the highest moisture, fat and crude fibre content (0.57 % CF, relative to 0.44 and 0.54% CF observed in the 0:100 and 5:95 recipes respectively), while the commercial cookie had the lowest values for these parameters (0.36% CF) but with highest value for protein. The 100% wheat flour cookie ranked best in sensory evaluation, followed by the 5% fibre substituted cookie. All the cookies were acceptable; scoring above 4 on the 7-point hedonic scale. Addition of moringa leaf waste up to 10 % in cookies is feasible, though better at 5%. Cookies with Moringa leaf by-product have the advantage of being good sources of some of the daily requirements of dietary fibreItem Efficacy of Mucor indicus and Abisidia carybifera Treated Jatropha curcas kernel on Performance Characteristics of Goat(The Society for the Conservation of Phytofuels and Sciences, 2013) Belewu, M.A.; Odebisi, M.T.; Esan, O.T.; Abdulsalam, K.O.; Arise, A.K.; Badmos, A.H.A.; Lawal, R.A.; Ugbamaja, E.R.; Okin, H.O.; Adebayo, A.M.The study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curcas kernel cake on the performance characteristics of weaner West African dwarf goats (average BW= 6.25kg). The goats (n=25) were randomly allocated to five dietary Treatments A, B, C, D and E in a Completely Randomised design model for a 56 day period. Treatments A ( Control, contained Groundnut cake as protein source); Treatment B (contained 50% Groundnut cake plus 50% Mucor indicus treated Jatropha curcas kernel cake), Treatment C (contained 50% Groundnut cake plus 50% Absidia corymbifera treated Jatropha curcas kernel cake) , Treatment D (contained 25% Groundnut cake plus 75% Mucor indicus treated Jatropha curcas kernel cake) and Treatment E (contained 25% Groundnut cake plus 75% Absidia corymbifera treated Jatropha curcas kernel cake). The results revealed higher crude protein and ether extract contents for the fungi treated Jatropha curcas kernel cake compared to the untreated cake. Conversely, the crude fibre content of the fungi treated Jatropha curcas kernel cake was lower than the untreated cake. Additionally, the crude fibre content of the fungi treated Jatropha curcas kernel cake was reduced between 20% (Mucor indicus) and 28% (Abisidia corymbifera) compared to the untreated cake. Similarly, the dry matter, crude protein, ether extract and ash contents of the fungi treated Treatments B, C, D and E were numerically higher (P> 0.05) compared to the Control (Treatment A). Conversely, the Crude fibre content of Treatments B, C, D and E was lower compared to Treatment A (Control). The dry matter intake of Treatments B and E compared favourably with that of the Control (Treatment A) but significantly higher than Treatments C and D. The crude protein, ash and nitrogen free extract intakes followed similar trend. The crude fibre intake of Treatments A and E were similar but significantly higher than other Treatments. Animals on Treatments B and E had similar weight gain to that of the Control (Treatment A). With the exception of dry matter digestibility of Treatment A which was significantly higher than other Treatments, other nutrient digestibility (crude protein, ether extract and nitrogen free extract) were similar(p>0.05). The Crude fibre digestibility was lower for the fungi treated Treatments compared to the Control. It could be concluded that inclusion of 50% Mucor indicus treated Jatropha curcas kernel cake and 75% Absidia corymbifera treated Jatropha curcas kernel cake could be used to supplement for high cost of groundnut cake in the diet of goat.Item Influence of extraction methods on functional properties of protein concentrates prepared from South Africa Bambara groundnut landraces(Institute of Food Science and Technology United Kingdom, 2015) Arise, A.K.; Amonsou, E.O.; Ijabadeniyi, O.A.Functional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26–27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisation method (yield: 25%, protein content: 57%). Functional properties of proteins were more influenced by the methods of preparation rather than the landraces. Protein concentrate prepared by salt solubilisation method showed higher emulsifying (63–66%), foaming (53–57%), water (1.4–2.0 mg mL 1) and oil absorption properties (2.2–2.6 mg mL 1) than the acid-precipitated concentrates (53–57%, 63–66%, 2.0– 2.7 mg mL 1, 1.4–1.7 mg mL 1). The foaming capacity and stability of all the protein concentrates decreased with increasing pH from 3 to 8. Salt solubilisation may be the most appropriate method for the enhanced functionality and utilisation of bambara groundnuts’ protein concentratesItem Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018) Dauda, A.O.; Abiodun, O.A,; Arise, A.K.; Oyeyinka, S.A.Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter 5 transformed into appetizing product through oven heat. Wheat, the major raw material used, is 6 deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended 7 wheat flour and partially defatted-groundnut paste was used for production in order to replace lost 8 nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A 9 (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with 10 other ingredients to produce biscuit at 155-180oC for 15-20 minutes, cooled and packaged for 11 analyses. The functional properties of the flour, proximate composition, colour, and sensory 12 evaluation of the biscuit were determined using standard methods. Proximate composition revealed 13 that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged 14 thus: (17.14-24.90%), (8.28-13.05%), (1.07-2.76%), (25.38-28.12%), (0.84-2.34%), and (46.35-15 33.68%). The swelling, water and oil absorption capacities of the flour: (1.10-1.27ml/g), (1.40-16 1.754ml/g), (0.82-1.99ml/g) respectively. Sensory evaluation shows than sample B (95% wheat 17 flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of 18 partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional 19 content and prevent malnutrition among consumersItem Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk(Agrosearch, 2020-07-21) Arise, A.K.; Opaleke, D.O.; Salami, K.O.; Awolola, G.V.; Akinboro, D.F.In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer.Item Physico-chemical, function and pasting properties of composite flour made from wheat, plantain and Bambara for biscuit production(Faculty of Environment Engineering and Technology, Valahia University of Targovisite Romania, 2017) Arise, A.K.; Dauda, A.O.; Awolola, G.V.; Akinlolu-Ojo, T.V.Bambara groundnut is a protein-rich traditional legume. In this study, storage proteins were isolated from three bambara landraces. Bambara protein revealed four major protein bands: one broad band at 55 kDa, two medium bands at 62 kDa and 80 kDa and a high molecular weight (HMW) protein at 141 kDa. The vicilin (7S) subunits with molecular weight of 55 kDa and 62 kDa were major fractions in bambara storage proteins. Bambara proteins showed two endothermic peaks ranging from 64 to 69 °C and 76 to 90 °C, respectively. Bambara protein isolates had well-defined tertiary and secondary structures, respectively, at pH 3.0, and this well-defined structure decreased slightly at higher pH values. The isolates revealed a strong secondary structure dominated by a-helical conformation. Foaming capacities of bambara proteins were dependent on pH with maximum percentage FC observed at pH 3.0, while the emulsion activity increased with increasing pH for all the isolates. Vicilin (7S) fraction seems to be the major storage protein fraction of bambara. Bambara proteins could serve as excellent ingredients for the formulation of food foams and emulsionsItem Structure, composition and functional properties of storage proteins extracted from Bambara groundnut (vigna substeranea)landrance(2017) Arise, A.K.; Nwachukwu I.D.; Aluko R.E.; Amonsou, E.OBambara groundnut is a protein-rich traditional legume. In this study, storage proteins were isolated from three bambara landraces. Bambara protein revealed four major protein bands: one broad band at 55 kDa, two medium bands at 62 kDa and 80 kDa and a high molecular weight (HMW) protein at 141 kDa. The vicilin (7S) subunits with molecular weight of 55 kDa and 62 kDa were major fractions in bambara storage proteins. Bambara proteins showed two endothermic peaks ranging from 64 to 69 °C and 76 to 90 °C, respectively. Bambara protein isolates had well-defined tertiary and secondary structures, respectively, at pH 3.0, and this well-defined structure decreased slightly at higher pH values. The isolates revealed a strong secondary structure dominated by a-helical conformation. Foaming capacities of bambara proteins were dependent on pH with maximum percentage FC observed at pH 3.0, while the emulsion activity increased with increasing pH for all the isolates. Vicilin (7S) fraction seems to be the major storage protein fraction of bambara. Bambara proteins could serve as excellent ingredients for the formulation of food foams and emulsions