Effect of Different Pre-treatment Methods on the Quality, Sensory Properties and Storability of Bambara Groundnut Spread

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dc.contributor.authorArise, Abimbola Kemisola
dc.contributor.authorAhmed El-Imam, A
dc.contributor.authorSolola, F
dc.date.accessioned2021-12-16T12:34:23Z
dc.date.available2021-12-16T12:34:23Z
dc.date.issued2020
dc.description.abstractSpreads are made from plant oil and similar to margarine but with lower fat. In this study, Bambara spreads (BS) were made from pre-treated Bambara groundnuts using two different methods which are boiling (BBS) and fermentation (BFS). Spreads made from soaked Bambara and soybean were included as reference samples. Objective color determination, sensory evaluation, microbial profile and storability at refrigeration temperature were carried out using standard methods. The results obtained showed that spread made from boiled Bambara groundnut (BBS) is the most spreadable, organoleptically accepted by panelists and it has low fat and higher protein content. The coliform counts of the spread samples initially declined, then increased from day 6 of refrigerated storage; bacterial counts remained fairly static but also increased by day 6. Boiling may be the most suitable pre-treatment for Bambara groundnut spread in order to obtain a lower fat content spread that will result in great health benefits.en_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7230
dc.language.isoenen_US
dc.publisherPublished by Taylor & Francisen_US
dc.subjectBambara groundnuten_US
dc.subjectfermentationen_US
dc.subjectboilingen_US
dc.subjectstorabilityen_US
dc.subjectmicrobial counten_US
dc.subjectsensoryen_US
dc.titleEffect of Different Pre-treatment Methods on the Quality, Sensory Properties and Storability of Bambara Groundnut Spreaden_US
dc.typeArticleen_US

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