Functional Properties of Germinated Brown Finger Millet Complemented with Bambara nut protein concentrate and carrot flour

Abstract

Keywords:Functionalproperties,brownfingermillet,bambara-nutproteinconcentrate BackgroundandObjectives:Thefunctionalpropertiesofgerminatedbrownfingermillet arethefundamentalphysico-chemicalpropertiesthatreflectthecomplexinteraction betweenthestructure,molecularcomponents,andcompositionandphysico-chemical propertiesoffoodcomponents(1).Theknowledgeofthefunctionalpropertieswillbe usefulin new productdevelopmentand its application in the preparation of complementaryfoods,compositeflourand baked products.Therefore,thestudy examinedthefunctionalpropertiesofgerminatedbrownfingermilletcomplemented withbambara-nutproteinconcentrateandcarrotflour. Materials and Method:Brown fingermillet,bambara-nutand carrotroots were purchasedfrom KureUltra-marketinMinna,NigerState.Thebrownfingermilletwere sorted,washedandthensoakedindistilledwaterfor12hrs,atambienttemperature. Thewaterwaschangedevery4hrstoavertfermentation.Thesoakedbrownfinger milletweredistributedonjutebagsandallowedtogerminatefor24hrswhilewaterwas sprinkledonitevery3hrs.Aftergermination,itwasovendriedfor12hrs,thenmilled. Methodby(2)withminoralterationswasusedintheproductionofbambara-nutprotein concentrate.Functionalpropertieswasdeterminedaccordingto(3).Theanalyseswere conductedintriplicatesanddataweresubjectedtoone-wayanalysisofvariance. ResultsandDiscussion:From theresultsobtainedintable1,thewaterabsorption capacityoftheblendsvariedfrom 2.15to3.55g/cm3,thoughtherewasnosignificant different(p>0.05)betweenblendAandB.However,controlwassignificantlydifferent (p<0.05)from theblends.Oilabsorptioncapacityoftheblendedsamplesrangedfrom1.52to3.87g/cm3,nosignificantdifferent(p>0.05)acrosstheblendsexceptforcontrol. Thegelationcapacityvariedfrom 6.00to8.00g/cm3withblendBhavingtheutmost gelationcapacity.Thefoamingcapacityvariedfrom 5.95to11.95g/cm3withblendC havingthehighestfoamingcapacityof11.95g/cm3andblendAhavingthelowestvalue. However,therewassignificantdifferent(p<0.05)acrosstheblends.Thebulkdensity variedfrom 0.26to0.60g/cm3,therewasnosignificantdifferent(p>0.05)acrossthe blendsexceptforcontrolwiththeleastvalue. Conclusion:SampleB(65% germinatedbrownfingermilletflour,10% bambaranut proteinconcentrate,25%carrotflour)wasthebestinrespecttofunctionalpropertiesof theformulatedblends. Table1:Functionalpropertiesoftheblendsandcontrol(commercialproduct) Parameter A B C D WAC(g/ ) OAC(g/ ) Gelation(w/v) FC(%) Bulkdensity(g/ ) KEYS A:60%germinatedbrownfingermilletflour,10%ofbambaranutproteinconcentrate, 30%carrotflour. B:65%germinatedbrownfingermilletflour,10%bambaranutproteinconcentrate,25% carrotflour. C:70% germinatedbrownfingermillet,10% bambaranutproteinconcentrate,20% carrotflour. D:Control(Commercialproduct). WAC=waterabsorptioncapacity;OAC=oilabsorptioncapacity;FC=foamcapacity. References RamashiaaS.E.,GwatabE.T.,Meddows-TaylorcS.,AnyasiaT.A.,JideaniaA.I.O.(2018). Somephysicalandfunctionalpropertiesoffingermillet(Eleusinecoracana) obtainedinsub-SaharanAfrica.FoodResearchInternational104.Pp.110–118.Chandi,G.KandSogiD.S(2007).Functionalpropertiesofricebranproteinsconcentrate. JournalofFoodEngineering79(2):592-597. Onwuka,G.I.(2018).FoodAnalysisandInstrumentationTheoryandPractice.Second Edition.Lagos,Nigeria:NaphtaliPublishers.Pp.179-341