Effect of parboiling and drying pretreatment on the cooking time and quality attributes of bambara groundnut

Akintayo Olaide A., Agbaju Kikelomo E., Akeem Sarafa.A., Balogun Mutiat A., Adediran Olabanji J., Aruna Tawakalitu E., Onwudinjo Happiness O.,  Akintayo Fadilat M.,  Adesina Boluwatife O.

Effect of parboiling and drying pretreatment on the cooking time and quality attributes of bambara groundnut

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42. Akintayo et al 2021.pdf(730.67 KB)

Date

2021-02-10

Authors

Akintayo Olaide A., Agbaju Kikelomo E., Akeem Sarafa.A., Balogun Mutiat A., Adediran Olabanji J., Aruna Tawakalitu E., Onwudinjo Happiness O., Akintayo Fadilat M., Adesina Boluwatife O.

Abstract

Bambara groundnut (BGN) was separately parboiled for 45 and 90 min, then, sun-, oven-, or freeze-dried. Untreated BGN served as the control. Cooking, physical, chemical, and sensory characteristics were investigated to assess quality. All parboiled-dried samples cooked signi�cantly (p ≤ .05) faster (43%–86%) than the control. Freeze-dried samples showed signi�cantly (p ≤ .05) higher L* values than their sun- and oven-dried counterparts, irrespective of parboiling time. Sphericity and aspect ratio signi�cantly (p ≤ .05) reduced with all the drying methods, though insigni�cantly when parboiling was extended from 45 to 90 min. Pretreated BGN had higher protein but lower antinutrient contents. Mineral leaching was minimal at 45 min parboiling. Parboiled-dried BGN cooked samples were generally accepted by the panelists as demonstrated by scores of >6 on a 1–9 Hedonic scale. Combined parboiling and (sun- or oven-) drying presents a practicable strategy for BGN farmers/processors to o�er an easy-to-cook product, potentially storable for later food preparation by consumers.

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URI

https://kwasuspace.kwasu.edu.ng/handle/123456789/4071

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