CHEMICAL AND SENSORY PROPERTIES OF MILK DEVELOPED FROM TWO VARIETIES OF BAMBARA GROUNDNUT (Vigna subterranean)
1*Okudu, H. O., 2Ojinnaka, M. C. & 3 Iloh C.
1,3Department of Human Nutrition and Dietetics Michael Okpara University of Agriculture Umudike, Abia State
2 Department of Food Science and Technology Michael Okpara University of Agriculture Umudike, Abia State
E-mail: helenokudu@yahoo.com
ABSTRACT
Two varieties of bambara groundnut (white and mixed coloured) were purchased from five randomly selected vendors in Ubani Market Umuahia, Abia State; the bambara groundnut bought were pooled to obtain samples for milk production. Standard method was used to prepare the milk. The proximate and vitamin content of the samples were determined using standard AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. All tests were carried out in duplicates and the data generated were analysed using standard methods. The fat and energy values of white variety bambara groundnut milk (3.7% and 250kj respectively) were significantly higher than those of mixed coloured bambara groundnut milk (2.8% and 225kj respectively), while the protein content of mixed coloured bambara groundnut milk (4.5%) was significantly higher than that of white variety bambara groundnut milk (4.3%). Calcium, potassium, sodium, zinc, and copper contents of mixed coloured bambara groundnut milk (39.81mg/100g, 10.31mg/100g, 6.21mg/100g, 3.86mg/100g, 0.45mg/100g) were significantly higher than those of white variety bambara groundnut milk (3.85mg/100g, 8.79mg/100g, 5.46mg/100g, 3.60mg/100g. 0.32mg/100g), while iron was in white variety bambara groundnut milk (2.27mg/100g) was significantly higher than that of mixed coloured bambara groundnut milk (2.46mg/100g). There were no significant differences in most of their vitamins and phytochemial values. The colour attribute of white variety bambara groundnut milk (6.8) was comparable to that of soymilk (6.5). Texture, taste and general acceptability attributes of white variety bambara groundnut milk (5.9, 5.8, 6.2) and those of mixed coloured bambara groundnut milk (5.7, 5.9, 6.1) were comparable to those of soymilk (6.3, 5.9, 6.4). The study showed that white variety bambara groundnut had higher amount of fat, iron, vitamin C and vitamin E while mixed coloured bambara groundnut milk had higher amount of protein, potassium, sodium, zinc and copper. The antinutrient (phytic acid, oxalate) were within permissible limit. The study showed that both products developed form bambara groundnut can be used as alternative for soybean milk.
Keywords: Vigna subterranean, Milk, Nutrients, Varietal Difference