Production and Characterization of Milk Produced from Bambara Groundnut (Vigna subterranea) Varieties

Production and Characterization of Milk Produced from Bambara Groundnut (Vigna subterranea) Varieties

Bambara groundnut milk (BGNM) prepared by hydrating BGN flour from four varieties using the optimal hydration time (Htime) and temperature (HT) (as estimated following a central composite rotatable design, Htime [2–6 h] and HT [25–35C] of BGN flour) was investigated for the effect of variety on pH,...

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Veröffentlicht in:Journal of food processing and preservation 2015-12, Vol.39 (6), p.1485-1498
Hauptverfasser: Murevanhema, Y.Y, Jideani, V.A
Format: Artikel
Sprache:eng
Schlagworte:
2,2-diphenyl-1-picrylhydrazyl
Acceptability
antioxidant activity
Arachis hypogaea
Bambara groundnut
Color
consumer acceptance
economic impact
Flour
food security
healthy diet
Heat treatment
Milk
milk production
mouthfeel
odors
Optimization
peanuts
taste
temperature
vegetables
Vigna subterranea
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Zusammenfassung:Bambara groundnut milk (BGNM) prepared by hydrating BGN flour from four varieties using the optimal hydration time (Htime) and temperature (HT) (as estimated following a central composite rotatable design, Htime [2–6 h] and HT [25–35C] of BGN flour) was investigated for the effect of variety on pH, color and antioxidative activity (radical scavenger 2,2‐diphenyl‐1‐picrylhydrazyl [DPPH]) and consumer acceptability. The optimal Htime and HT for optimum BGNM were estimated to be 2 h at 25C. BGNM differed significantly (P ≤ 0.05) in lightness, chroma, redness, yellowness and DPPH, but not in hue and pH. BGNM from the black variety showed the most antioxidative capacity (0.39 A). The color differences ranged from 1.4 to 13.9. BGNM differed significantly (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.12368