Izvorni znanstveni članak
https://doi.org/10.31895/hcptbn.15.1-2.8
Effect of microwave treatment on cooking time, colour, sensory andnutritional properties of Bambara groundnut (Vigna subterranea)
Samson A. Oyeyinka
orcid.org/0000-0002-5760-541X
; School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Aishat O. Ajisafe
; Department of Home Economics and Food Science, University of Ilorin, Faculty of Agriculture, Ilorin, Nigeria
Olaide A. Akintayo
; Department of Food Science and Technology, Federal University of Agriculture, Faculty of Agriculture, Abeokuta, Nigeria
Oluyinka A. Iyiola
; Department of Zoology, Univeristy of Ilorin, Ilorin, Nigeria
Adewumi T. Oyeyinka
; Department of Food Science and Technology, Kwara State University, Malete, Nigeria
Sogo J. Olatunde
; Department of Food Science, Ladoke Akintola, Univerity of Technology, Ogbomoso, Nigeria
Abdul-Hameed A. Badmos
; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Beatrice M. Fasogbon
orcid.org/0000-0001-7158-6414
; Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Nigeria
Nikita Patel
orcid.org/0000-0002-9928-1273
; C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University Gujarat, India
Sažetak
Bambara groundnut is a leguminous crop that currently experiences a low level of utilisation because it is hard-to-cook and difficulty to dehull.
In this study, the effects of different microwaving power of 450, 500, 600 and 750 W and time (0, 30, 60, 120 and 240 s) on cooking time, colour, sensory and nutritional properties of Bambara groundnut using standard methods were investigated. Microwaving generally reduced the cooking time of Bambara groundnut. The cooking time reduced by approximately 28, 46, 52 and 55% when Bambara groundnut was microwaved at 450, 500, 600 and 750 W for 240 s, respectively. Microwaving did not significantly (p>0.05) affect the colour and appearance of the grain. Bambara groundnut had similar lightness values (60.66-63.15), but slightly different a (3.38-5.57) and b values (16.16-19.20) after microwaving. Protein (23.90-26.88%) and carbohydrate (47.85-58.58%) were the major components of raw and microwaved grains. Microwaved grains showed higher digestibility values (approx. 78-85%) compared to the raw Bambara groundnut (approx. 71%). Mean sensory scores revealed that Bambara groundnut microwaved at 600 W for 240 s had comparable acceptability with the control sample. Microwaving can be used to reduce cooking time of Bambara groundnut, improve protein content and digestibility without significantly altering the sensory properties.
Ključne riječi
Vigna subterranea, in-vitro protein digestibility, microwave, cooking time
Hrčak ID:
245695
URI
Datum izdavanja:
6.11.2020.
Posjeta: 1.311 *