Value added snacks produced from Bambara groundnut (Vigna Subterranea)

dc.contributor.authorOyeyinka, S.A,
dc.contributor.authorTijani, T.S.
dc.contributor.authorOyeyinka, A.T.
dc.contributor.authorArise, A.K,
dc.contributor.authorBalogun, M.A.
dc.contributor.authorKolawole, F,L.
dc.contributor.authorObalowu, M.A.
dc.contributor.authorJoseph, J.K.
dc.date.accessioned2018-06-20T12:07:02Z
dc.date.available2018-06-20T12:07:02Z
dc.date.issued2018
dc.description.abstractBambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than4wk,as samples showed evidence of mould growth at 4 wken_US
dc.identifier.urihttp://hdl.handle.net/123456789/676
dc.language.isoenen_US
dc.publisherElsevier for Journal of the Swiss Society of Food Science and Technologyen_US
dc.subjectBambara groundnuten_US
dc.subjectCowpeaen_US
dc.subjectAkara egbeen_US
dc.subjectSensoryen_US
dc.subjectHardnessen_US
dc.titleValue added snacks produced from Bambara groundnut (Vigna Subterranea)en_US
dc.typeArticleen_US

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