Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/4742
Title: Production and characterization of milk produced from bambara groundnut (vigna subterranea) varieties
Authors: Murevanhema, YY 
Jideani, Victoria A 
Keywords: aroma;taste;Hydrating BGN flour;Bambara groundnut milk (BGNM);Hydration time (Htime);Temperature (HT)
Issue Date: 2015
Publisher: Wiley
Source: Murevanhema, Y.Y. & Jideani, V.A. 2015. Production and characterization of milk produced from bambara groundnut (vigna subterranea) varieties. Journal of Food Processing and Preservation, 39(6): 1485-1498.
Abstract: 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 < 0.05) in appearance, color, mouthfeel and overall acceptability, but not in aroma and taste. The high preference for panelist aged <20 indicated acceptance of BGNM as part of a healthy diet.
URI: http://hdl.handle.net/11189/4742
http://dx.doi.org/10.1111/jfpp.12368
ISSN: 1745-4549
Appears in Collections:Appsc - Journal Articles (not DHET subsidised)
Prof. Victoria A Jideani

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