Nutritional, Anti-Nutritional and Sensory Evaluation of Snacks Produced from Germinated Maize/Bambara Groundnut (Vigna Subterranean) Flours

Abstract

Bambara nut, an underutilized legume is rich in protein and can improve the nutritional quality of snacks. This study evaluates the nutritional and sensory properties of muffins produced from germinated maize and Bambara groundnut flours. Methods: Maize and Bambara groundnut seeds were germinated (72 hours), oven-dried and milled. The composite flours from the germinated flours were combined with soya oil, tiger-nut milk, date and carrot powder to produce four samples of muffins. The samples were chemically analyzed for proximate, mineral, beta-carotene, and anti-nutrient contents. Then, sensory evaluation was carried out among 20 mothers (20-30) using a 5 hedonic scale. ANOVA and Duncan Multiple Range Test were also used to analyze the data. Results: Protein, fiber and carbohydrate contents of the muffins ranged from 7.63-9.23%, 0.05-0.08% and 70.63-71.55%, respectively. It was found that germination significantly increased protein and iron content of muffins but reduced zinc, calcium, and beta-carotene contents (P<0.001). The muffins contributed above 22% of the RDA regarding energy for children. Muffins produced from the blends provided higher level of protein, calcium, iron and beta-carotene compared to those made from whole wheat flour. There was a significant reduction in anti-nutrient contents of the muffins and germinated flours. The muffin produced from the 80% maize and 20% Bambara nut flour was rated best in terms of nutritional value, taste, and texture. Conclusion: Bambara nut flours could be used to produce nutritious snacks which would contribute to daily energy and protein needs of children

Keywords

• food processing
• germination
• legume
• infant food.