Vitamin, Mineral and Anti Nutrient Content of Bambara Groundnut Pudding (okpa) (Voandzeia Subterranean L. Thouars) Produced by Different Methods
The study was designed to examine the effect of processing and enrichment on the vitamin, mineral and anti nutritional content of okpa (steamed bambara nut) and its resultant flour and paste. Dry bambara nut seeds (Voandzeia subterranean L. Thouars) were soaked, dehulled and wet milled into paste (WMP) using the conventional method, while another portion was dehulled and dry milled into flour (DMF). Both samples were mixed with ingredients and steamed to obtain the enriched okpa (DMFE and WMPE) and these were compared with unenriched okpa samples (DMFU and WMPU). The resultant flour, paste and cooked samples were subjected to vitamin, mineral and anti nutrient analysis using standard procedures. Result showed that wet milled paste (WMP) had significantly lower anti nutritional content than DMF except tannin which was higher (p < 0.05) in dry milled flour (DMF). DMF had significantly higher vitamins and minerals, however calcium and phosphorus were similar in both samples (0.21 ± 0.04 vs. 0.16 ± 0.00%) and (0.22 ± 0.01 vs. 0.24 ± 0.00), respectively. Addition of other ingredients improved the vitamin and mineral content of okpa samples.
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Document Type: Research Article
Publication date: March 1, 2014
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- Journal of Nutritional Ecology and Food Research is an international journal which publishes peer-reviewed articles on food production and consumption, with regard to health, environment, society and economy. The scope is thus broad, articles being focused on significant novel research in human and animal nutrition, food science and technology, food marketing and transportation. In addition, articles on food and identity, agriculture and sustainability, are also welcome. The journal only publishes novel, high quality review papers, original research papers, short communications, concerning all aspects of food and nutrition. It is journal policy to publish special issues on topical and emergent subjects of nutrition and food research or related areas.
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