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2011 (Vol. 3, Issue: 4)
Article Information:

Effect of Processing on the Chemical, Pasting and Anti-Nutritional Composition of Bambara Nut (Vigna subterranea L. Verdc) Flour

A.O. Abiodun and A.B. Adepeju
Corresponding Author:  Abiodun Olufunmilola Adunni 

Key words:  Boiling, coat, dehulling, mineral content, pasting, phytate,
Vol. 3 , (4): 224-227
Submitted Accepted Published
2011 January, 13 2011 February, 11 2011 August, 31

This study evaluates the effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut flour. Bambara nut seeds were divided into two portions. Portion A was milled into raw flour while portion B was boiled for 10 min. The coats were removed and the dehulled nuts were dried in the oven at 50oC for 18 h. They were milled and sealed in polythene bags. Proximate, mineral and antinutritional compositions of the samples were carried out on the flour samples. Raw flour had the highest ash content (3.26%) while the least value was in the coat. Protein content ranged from 3.49-19.94%. Dehulled bambara nut had higher protein content than the raw sample. The coat was high in fibre content when compared to the raw and dehulled flour samples. The mineral composition of raw bambara nut flour were higher than the dehulled flour. Tannin contents ranged from 0.16 mg/100 g in dehulled flour to 0.32 mg/100 g in raw flour. Raw bambara nut flour had higher phytate content while the dehulled flour had lower value. The value of oxalate ranged from 0.10-1.34 mg/100 g. Boiling and dehulling drastically reduced the mineral and the antinutritional composition of the flour.
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  Cite this Reference:
A.O. Abiodun and A.B. Adepeju, 2011. Effect of Processing on the Chemical, Pasting and Anti-Nutritional Composition of Bambara Nut (Vigna subterranea L. Verdc) Flour.  Advance Journal of Food Science and Technology, 3(4): 224-227.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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