The nutritional evaluation and consumer acceptability of steamed paste from fermented Bambara groundnut (Voandzeia subterranean)

Abstract

Background: Bambara groundnut (BG) is an important legume consumed in Nigeria. It is used in producing steamed paste an analogy called 'okpa'; but it contains some antinutritional factors which limits its consumption and affects health of some people.

Objective: The study was to determine the effect of fermentation on the nutritional quality of steamed paste ('okpa') and on its consumer acceptability.

Methods: The seeds were fermented, dried and milled into flours which was used to produce the steamed paste. Proximate analysis for determination of nutrients and antinutrients were done using standard methods. Sensory evaluation of the products was also done. The mean, standard error of the mean (SEM) and analysis of variance (ANOVA) were done using statistical package for social sciences (SPSS) version 17. Means were separated by Duncan's Multiple Range Test and significance judged at P<0.05.

Result: The moisture content of products ranged from 60.13 to 62.50%. Product SPF had the highest protein value (11.96%). The ash content of SPT and SPF were 3.10% respectively. The fibre value for SPZ (2.86%) was significantly higher (P<0.05). The control, SPZ had the highest carbohydrate (16.83%) and antinutrient values. There were significant differences in the minerals assessed (P˂0.05). The control SPZ and SPT had comparable sensory attribute values (P>0.05).

Conclusion: The fermented steamed paste products from 24hr and 48hr fermentation period were found to have higher protein, ash, minerals and reduced antinutritional factors which gave them a better quality attribute.