Production and characterization of milk produced from bambara groundnut (vigna subterranea) varieties

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.