A study of functional properties, mineral content and amino acids of fermented maize flour blended with bambara groundnut

Abstract

The mineral content, essential amino acids and selected functional properties of composite blend of maize flour (MF)
and boiled bambara groundnut flour (BGF) in the ratio 70:30 w/w were investigated using standard processing
technique. Results obtained showed that maize flour blended with 30% bambara groundnut in addition to germination
significantly improved the mineral and amino acids profile of the composite blend. Functional properties (bulk density,
water absorption capacity and foam capacity) were also affected by fermentation, which significantly lowered the water
absorption capacity and bulk density increased the foam capacity of bambara-maize‘ogi’. Sensory evaluation indicated
that the bambara-maize‘ogi’ was generally acceptable. The application of bambara groundnut blend to traditional foods
suggests a viable option for promoting the nutritional qualities of Africa maize-based traditional foods with acceptable
cooking qualities.