International Journal of Nutrition and Food Sciences
Volume 5, Issue 6, November 2016, Pages: 422-428
Received: Oct. 6, 2016;
Accepted: Oct. 20, 2016;
Published: Nov. 23, 2016
Views 3339 Downloads 120
Alakali J. S., Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
Okache T. A., Department of Food Science and Technology, Federal University Dutsinma, Katsina, Nigeria
Agomuo J. K., Department of Food Science and Technology, Federal University Dutsinma, Katsina, Nigeria
The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojoa water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojoincreased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes.
Alakali J. S.,
Okache T. A.,
Agomuo J. K.,
Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 6,
2016, pp. 422-428.
Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Food Science Technology. 14:364-373.
Udensi, E. A., Oselebe, H. O. and Onuoha, A. U. (2010). Antinutritional assessment of D. alata varieties. Pakistan Journal of Nutrition 9: 179-181.
Osagie, A. U. (1992). The yam tuber in storage. Postharvest Research Unit, University of Benin, Benin City, pp: 33-84.
FAO. (1994). Tropical Root and Tuber Crops. In: Production, Perspectives and future Prospects. Onwueme, I. C. and Charles, W. B. (eds.), FAO Plant Production and Protection Paper 126, Rome, Italy.
Brink, M., Ramolemana, G. M. and Sibuga, K. P. (2006). Vignasubterranea (L.) Verdc. In Brink, M. and Belay, G. (Editors). Plant Resources of Tropical African 1. Cereals and pulses. PROTA Foundation, Wageningen, Netherlands. pp. 213-218.
Omoikhoje, S. O. (2008). Assessment of the Nutritive Value of Bambara groundnut as influenced by cooking time. Livestock Research for Rural Development. 20(4).
Adu-Dapaah, H. K. and Sangwan, R. S. (2004). Improving bambara groundnut productivity using gamma irradiation and in-vitro techniques. African Journal of Biotechnology 3(5): 260–265.
Bamishaiye, O. M., Ajebola, J. A and Bamishaiye, E. I. (2011). Bambara groundnut; an underutilized nut in Africa. Advances in Agricultural Biotechnology. 1:60-72.
Olapade, A. and Adetunji, D. O. (2007). Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moinmoin’ Nigerian Food Journal, 25(2).
Olayiwola, I., Folaranmi, F., Abdul-Rasaqi, A., Oluseye, O., Ajoke, A andWasiu, A. (2013). Chemical, Mineral composition and Sensory acceptability of cocoyam-based recipes enriched with cowpea flour. African Journal of Food and Nutrition, 13: 228-234.
AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists, 18th Edn. Washington D.C-USA.
Egounlety, M., and Aworh, D. C. (1990). Production and physicochemical properties of Tempeh fortified maize based weaning food. Nigerian Food Journal. 70:92-102.
Spackman, D. H., Stein, W. H., Moore, S. (1958). Analytical Chemistry. 30(7): 1190-1206.
Iwe, M. O. (2002). Handbook of sensory methods and analysis. Rojoint Communication Services Ltd., Enugu, Nigeria.
Adebayo-Oyetoro, A. O., Olatidoye, O. P., Ogundipe., F. O, Ogundipe, O. O, Balogun, O. I, Bamidele, F. A and Faboya, A. O. (2011). Evaluation of perioxide composition and functional properties of ofada rice (oryza sativa) flour blended with bambara groundnut (Vigna subterranean L). Journal of Agriculture and Veterinary Sciences, 3, 60-66.
Ogundele, G. F, Ojubanire, B. A and Bamidele, O. P (2014). Evaluation of various characteristics of akara (fried beans cake) made from cowpea (vignaunguiculata) and soybean (glycine max) blends. Journal of Experimental Biology and Agricultural Sciences. Vol. 2 (5).
Sunful, R. E, Sadik. A, Darko, S. (2010). Nutritional and Sensory analysis of soybean and wheat flour composition cake. Pakistan Journal of Nutrition 9:794-796.
Dixit, A. K, Anthony, J. I. X, Sharma, N. K, Tiwari R. K (2011). Soybean consistent and their functional benefits, In: Tiwari V. K, Mishra B. B. (Eds) Opportunity, challenge and scope of natural products in Medicinal Chemistry, Research Signpost Publication, Kerala, India pp. 367-383.
Temple, V, J., Badamosi, E. J., Ladeji, O. and Solomon, M. (1996). Proximate, chemical composition of three locally foundamental complementary foods. West African J. F Biol.Sci.5:134-143.
Baryeh, E. A. (2001). Physical properties of bambara groundnuts, Journal of Food Engineering. 407:321-326.
Oyeleke, G. O., Afolabi, O and Isola, A. D (2012). Some quality characteristics and carbohydrate fractions of bambara groundnut seed flour. IOSR Journal of Applied Chemistry. 2(4):16-18.
Ayo, J. A., Popoola, C. A., Ayo, V. A and Andrew, E. (2013). Effect of added bambara groundnut flour on the quality of acha based fura. British Journal of Applied Science and Technology 4(l):168-176.
Anitia, B. S., Akpan, E. J., Okon, P. A. and Umoren, I. U. (2006). Nutritive and anti-nutritive evaluation of sweet potatoes (Ipomoea batatas) leaves: Pakistan Journal and nutrition: 5(2):166-168.
Wardlaw, G. M. and Kkessel. M. (2002). Water and major minerals. Perspective in nutrition. (5thed.) p453.
Oliveira, J.S. (1976). Grain legumes of Mozambique; Tropical Grain Legume Bulletin, 3:13-15.
Oluyemi, J. A., Fetuga, B. L. and Endeley, H. N. L. (1976). The metabolizable energy value of some feed ingredients for young chicks. Poultry Science 55:11-618.
Ijarotimi, O. S. (2008). Nutritional composition, microbial status, functional and sensory properties of infant diets formulated from cooking banana fruits (Musa spp. ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds. Nutrition and Food Science 38 (4): 325–340.
Kure, O. A., Bahago, E. J and Daniel, E. A. (1998). Studies on the proximate composition and effect of flour size of acceptability of biscuits produced from blends of soybeans and plantain flour. Journal of Nematoda Technical Scope. (2): 17-22.
Jimoh, K. O and Olatidoye, O. P. (2009). Evaluation of Physicochemical and rheological characteristics of soybean fortified yam flour Journal of Applied Bioscience. 13:703-706
FAO. (2000). Production Yearbook, Volume 55, Collection FAO Statistics, no. 170. FAO, Rome, Italy.
Abdulsalami, M. S., Sheriff, H. B. (2010). Effect of processing on the proximate composition and mineral content of bambara groundnut (Voandzeiasubterrenea). Bayero Journal of Pure and Applied Science, 3:188-190.
Udensi, E. A., Oselebe, H. O. and Iweala, O. O. (2008). The investigation of chemical composition and functional properties of water yam (Dioscoreaalata): Effect of varietal differences. Pakistan Journal of Nutrition 7: 342-344.
Faustina, D. W. M., Ibok, O., William, O. E., Robert, A and Bussie, M. D. (2013). Potential health benefit of water yam (Discoreaalata). Food Function. 4: 1496-1501.
Fashakin, J. B., Awoyefa, M. B and Furst, P. (1986). The application of protein concentrates from locally available legumes in development of weaning foods. Ernahrungwisse, 25:220-7.
Wasiu. A., Busie, M., Lateef, O. S, and Taofik, A. S. (2016). Effect of water yam (discoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties. Food Science and Nutrition; 4(1): 24-33.
Olapade, A. A. and Akinyanju, F. T. (2014). Chemical and Functional Properties and Performance of Blends of Water Yam (DioscoreaAlata) and (Ojojo) Production. American Journal of Chemistry. 4(3): 89-96.
Lowell, D., Kesi, B., Racquel, W., Mitchelle, O., Sannette, H. and Helen, A. (2012). Antioxidants, minerals and bioactive compounds in tropical staples. African Journal of Food Science and Technology. 3(4): 90-98.
Kandawire Ceasar. (2007). Review of bambara groundnut (Vigna subterranean (L.) Verdc. Production in sub-sahara Africa. Agricultural journal 2 (4): 465-470.