Effect of Moisture Content on some Quality Parameters of Stored Bambara Nut (Vigna Subterranea) Flour.

Abstract

Bambara groundnut (Vigna subterranea (L.) Verdc.)originated in West Africa but has become widely distributed throughout the semi-arid zone of sub-Saharan Africa; it has appealing flavour and a high nutritive value comparable with other widely consumed legumes. In this study, the effect of moisture content on some quality parameters of stored bambara nut flour was investigated. Cream coloured bambara nut samples were cleaned by picking out dirts and other unwanted particles and processed into flour by milling and sieving. The initial moisture content of the flour was gotten to be 3.80%. The flour was then divided into four samples of 300 g each. The first portion served (3.80% moisture) served as control while the three remaining samples were reconditioned to moisture contents of 5.22, 7.78 and 9.04%, respectively and labeled A, B and C. The samples (A, B and C) were then packaged in high density polythene bag and stored under same storage conditions (29oC, 75%RH) with the control which was left unpacked. Proximate composition and microbial analysis of the flour were carried out at two weeks interval for a period of six weeks. Results obtained showed that moisture content had significant effect on the proximate composition, the moisture content for the control increased from 3.80±0.02 to 4.20±0.58; while A, B and C decreased from 5.22±0.49 to 4.65±0.12, 7.78±0.19 to 4.32±0.29 and 9.04±0.61 to 6.42±0.11, respectively after 6 weeks of storage); also, the total viable counts for both aerobic bacteria and fungi of the stored bambara nut flour was significant (p˂0.05).