International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Quality assessment of vended steamed Bambara groundnut (Voandzeia subterranean) paste in Ifite, Awka, Nigeria


James E Obiegbuna, Eunice N Ezembu, Theophilius M Ikegwu

The steamed Bambara groundnut paste from designated vendors in Ifite, Awka, were assessed on four different days to ascertain the qualities and quality consistency of the products. Samples of the steamed paste were collected from four designated vendors labeled A, B, C and D on four different days. The proximate and mineral compositions were analyzed using official methods. Sensorily samples were evaluated on 7-point Hedonic scale. The moisture content of the samples ranged from 27.30 to 33.13%; protein, 4.17 – 6.44%; fat, 18.20 – 23.00%; ash, 1.00 - 2.50%; and carbohydrate, 39.64 – 44.91%. The energy content ranged between 353.56 and 398.00 Kcal/100 g. Magnesium was the predominating macro-mineral with the value range of 14.489 – 20.034 ppm. This was followed by calcium (10.335 – 12.929 ppm), potassium (5.885 – 6.725 ppm) and sodium (2.003 – 4.323 ppm). Among the micro or trace minerals, aluminum ((1.694 – 4.094 ppm) had highest value, followed by iron (1.355 – 1.667 ppm), manganese (0.429 – 3.085 ppm) while molybdenum (0.00 – 0.092 ppm) was the least. Steamed Bambara groundnut paste from vendor A was most preferred as it had the highest scores in all the sensory parameters. This was consistent for the four days of evaluation. There were significant (p<0.05) differences in the proximate and mineral compositions and sensory quality of the steamed Bambara groundnut pastes within (from the same) and among (from different) vendors. There was consistency in the preference of Vendor A steamed paste though mineral and proximate composition values did not attest to its superiority.
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