Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

The study examined the effect of drying compartment and maltodextrin concentration on the functional properties of Bambara groundnut milk powder (BGNMP). Bambara groundnut milk (BGNM) was prepared from Bambara groundnut (BGN) flour and water, further processed into BGNM and dried using the spray drying process. Total solids of BGNM were increased with 5, 10, and 15% of maltodextrin. Functional properties of BGNMP were analyzed. Water absorption indices (WAI), wettability, and water solubility indices (WSI) ranged from 0.19 to 0.45 g/g, 136.8 to 292.4 s, and 85.18 to 90.25%, respectively. BGNMP (10%) was significantly (p