EFFECTS OF COOKING CONDITIONS ON THE TEXTURE PROFILE, SENSORY AND PROXIMATE QUALITIES OF PRESSURE COOKED BAMBARA NUTS
DOI:
https://doi.org/10.51406/jagse.v19i1.2022Keywords:
Food production, Maize, Culinary attributes, OgiAbstract
This study evaluated the effects of pressure cooking on the textural attributes of Bambara nuts using Response Surface Methodology (RSM).The study optimized cooking condition {Weight of Bambara (250 – 1000g), cooking time (20 -90 min) and post cooking resident time (2-12 min)} for the pressure boiling on the textural and qualities of Bambara. Five out of the eleven optimised solutions (Desirability Index range of 0.919 to 0.936) were compared with samples from conventionally boiled Bambara for proximate and sensory (colour, texture, aroma and Overall acceptance) qualities. Data were analysed using RSM, analysis of variance and PPMC. Models for hardness, springiness, cohesiveness, fracturability and sensory texture with adjusted R2 values of 83.41%, 80.99%, 67.37% , 93,75% and 88.96% respectively adequately explained the textural and sensory qualities of boiled bambara. The range of values for moisture, fat, ash, crude protein and carbohydrate were 47.88, 2.24, 1.98, 24.30, 20.91 % to 50.58, 2.58, 2.19, 25.49, 21.87% respectively. Boiled Bambara produced at verified optimisation solutions (527.62g, 82.55, 10.43 min and 591.69g, 82.96, 9.52 minutes) were not significantly different (p >0.05) from that produced by conventional method (weight and Cooking time: 500g and 125 min.) in spite of the relatively longer cooking time of the later.
References
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Coelho, C.M.M.; Bellato, C.d.M.; Santos, J.C.P.; Ortega, E.M.M.; Tsai, S.M. 2007. Effect of phytate and storage conditions on the development of the ‘hard-to-cook’ phenomenon in common beans. J. Sci. Food Agric., 87: 1237–1243.
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Mubaiwa, J. 2018. Managing the hard-to-cook (HTC) phenomenon in Bambara groundnut (Vigna subterranea (L.) Verdc.) processing for resource limited communities in Zimbabwe, Unpublished Thesis submitted in fulfilment of the requirements for the degree of doctor at Wageningen University. Down loaded 28/08/2018.
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Onwuka, U.N.; Abasiekong, K.S. 2006. Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours. J. Food Proc. Preserv., 30: 534–548.
Oyenuga, V.A. 1968. Nigeria’s Foods and Feeding stuffs: Their chemistry and nutritive value. Ibadan University Press, pp 109.
Padulosi, S., Hodgkin, T., Williams, J.T., Haq, N. 2002. Underutilized crops: Trends, challenges and opportunities in the 21st century. In Managing Plant Genetic Diversity (J.M.M. Engels, V. Ramanatha Rao, A.H.D. Brown and M.T. Jackson, eds.) pp. 323–338, International Plant Genetic Resources Institute, CABI-IPGRI, Rome, Italy.
Plahar, W.A., Annan, N.T., Larweh, P.M., Golob, P., Swetman, T., Greenhaulgh, P., Coote, C., Hodges, R. 2002. Marketing and processing of bambara groundnuts (W. Africa). Crop Post Harvest Programme. Food Research Institute (FRI): Accra, Ghana. Pp 1-25
Rosenthal, A. J. 1999. Relation between instrumental and sensory measures of food texture. In: A.J. Rosenthal (ed.) Food Texture, Aspen Publishers, Gaithersburg, MA, pp. 1–17.
Scott-Blair, G 1958. Rheology in food research. Advances in Food Research. 8: 1-61
Stanley, D.W., Aguilera, J.M. 1985. A review of textural defects in cooked reconstituted legumes: the influence of structure and composition. J. Food Biochem., 9: 277–323.
Trinh, K. T., Glasgow, S. 2012. On the texture profile analysis test. A paper presented at a Conference in September 2012. Content following this page was uploaded by Tuoc Trinh on 23 October 2018.
Adeyeye, E.I., Olaleye, A.A. and Adesina, A.J. 2013 Food Properties of Hull, Dehulled and Whole Seed Samples of Bambara Groundnut (Vigna Subterranea L. Verdc). Glob. J. Sci. Frontier Res. Chem., 13(2), 9–28.
Adebowale KO and Lawal OS 2002, Effect of annealing and heat moisture conditioning on the physiological characteristics of bambara groundnut (Voandzeia subterranean) starch. Nahrung/ Food. 46: 311-316.
Aguilera, J.M. and Rivera, R. 1992. Hard-to-cook defect in black beans: Hardening rates, water imbibition and multiple mechanism hypothesis. Food Res. Int. 1992, 25, 101–108
Amarteifio, J.O. and Moholo, D. 1998. The Chemical Composition of Four Legumes Consumed in Botswana. J. Food Comp. Analy. 1998, 11, 329–332.
Ani, D.P.; Umeh, J.C.; Ekwe, K.C. 2013. Bambara Groundnut as Panacea for Food Security: Profitability and Production Efficiency in Benue State, Nigeria. In Proc. 2nd Int. Symp. On Underutilized Plants Species “Crops for the Future – Beyond Food Security”,. 979 (21): 217-224
AOAC, 2005. Official Methods of Analysis, 16th ed. TheAssociation of Official Analytical Chemists, Virginia, Pp 1588.
Aykroyd, W.R., Doughty, J. and Ann 1982. W. Legumes in human nutrition. Food & Agriculture Org., 1982, pp 45–53.
Bakare, H.A., Osundahunsi , O.F. Olusanya, J.O., Adegunwa, M.O. 2009. Optimization of Lye peeling of Breadfruit (Artocarpus comminis Frost) Using Response Surface Methodology. Journal of Natural. Science. Engineering and Technology. 8(2):86-95.
Bakare, H.A., Adegunwa, M.O., Tossou, H. B. Durojaiye G. D., Sanni, I., Tijani A. 2018. Optimisation of the Processing Conditions on the Culinary Qualities of Pressure-Cooked Boiled Yam. Journal of Culinary Science and Technology. 17 (6): 542-558
Bamshaiye, O.M., Adegbola, J.A.; Bamishaiye, E.I. 2011. Bambara groundnut: An under-utilized nut in Africa. Adv. Agric. Biotechnol. 1: 60–72.
Bourne M.C. 1978. Texture profile analysis. Food Technology 32:62–66, 72.
Bourne M.C., Kenny J.F. and Barnard J. 1978. Computer assisted readout of data from texture profile analysis curves. Journal of Texture Studies 9: 481–494.
Coelho, C.M.M.; Bellato, C.d.M.; Santos, J.C.P.; Ortega, E.M.M.; Tsai, S.M. 2007. Effect of phytate and storage conditions on the development of the ‘hard-to-cook’ phenomenon in common beans. J. Sci. Food Agric., 87: 1237–1243.
Denis N’Dri Yao , Kouakou Nestor Kouassi , Daniela Erba , Francesca Scazzina , Nicoletta Pellegrini , and Maria Cristina Casiraghi . 2015. Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire. Int. J. Mol. Sci. 16: 21428-21441; doi:10.3390/ijms160921428
Garcia, E., Filisetti, T.M.C.C., Udaeta, J.E.M. and Lajolo, F.M. 1998. Hard-to-cook beans (Phaseolus vulgaris): Involvement of phenolic compounds and pectates. J. Agric. Food Chem. 46, 2110–2116.
Gupta, K.K. Sharma, A. and Sharma, R. 2007. Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology. Food Sci. Tech Int.13 (7):455–460
Hentges, D.L., Weaver, C.M. and Nielsen, S.S, 1991. Changes of Selected Physical and Chemical Components in the Development of the Hard-to-Cook Bean Defect. Journal of Food Science. 56(2): 436-442
Hillocks, R.J.; Bennett, C.; Mponda, O.M. 2011. Bambara nut: A review of utilisation, market potential and crop improvement. Afr. Crop Sci. J., 20(1), 1–16.
Kilcast, D., Subramaniam, P. 2000.The Stability and Shelf Life of Food. Cambridge, U.K: Woodhead Publishing Limited. Pp1-612
Mubaiwa, J. Fogliano, V. Chidewe, C. and Linnemann, A.R. 2016 Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security. Food Reviews International, 33(2):167-194, DOI: 10.1080/87559129.2016.1149864
Mubaiwa, J., Fogliano, V., Chidewe, C., Linnemann, A.R. 2017. Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security, Food Reviews International, 33:(2):167-194, DOI: 10.1080/87559129.2016.1149864
Mubaiwa, J. 2018. Managing the hard-to-cook (HTC) phenomenon in Bambara groundnut (Vigna subterranea (L.) Verdc.) processing for resource limited communities in Zimbabwe, Unpublished Thesis submitted in fulfilment of the requirements for the degree of doctor at Wageningen University. Down loaded 28/08/2018.
Okpuzor, J., Ogbunugafor, H.A., Okafor, U., Sofidiya, M.O. 2010. Identification of protein types in Bambara nut seeds: Perspectives for dietary protein supply in developing countries. EXCLI J. 9, 17–28. ISSN 1611-2156.
Onwuka, U.N.; Abasiekong, K.S. 2006. Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours. J. Food Proc. Preserv., 30: 534–548.
Oyenuga, V.A. 1968. Nigeria’s Foods and Feeding stuffs: Their chemistry and nutritive value. Ibadan University Press, pp 109.
Padulosi, S., Hodgkin, T., Williams, J.T., Haq, N. 2002. Underutilized crops: Trends, challenges and opportunities in the 21st century. In Managing Plant Genetic Diversity (J.M.M. Engels, V. Ramanatha Rao, A.H.D. Brown and M.T. Jackson, eds.) pp. 323–338, International Plant Genetic Resources Institute, CABI-IPGRI, Rome, Italy.
Plahar, W.A., Annan, N.T., Larweh, P.M., Golob, P., Swetman, T., Greenhaulgh, P., Coote, C., Hodges, R. 2002. Marketing and processing of bambara groundnuts (W. Africa). Crop Post Harvest Programme. Food Research Institute (FRI): Accra, Ghana. Pp 1-25
Rosenthal, A. J. 1999. Relation between instrumental and sensory measures of food texture. In: A.J. Rosenthal (ed.) Food Texture, Aspen Publishers, Gaithersburg, MA, pp. 1–17.
Scott-Blair, G 1958. Rheology in food research. Advances in Food Research. 8: 1-61
Stanley, D.W., Aguilera, J.M. 1985. A review of textural defects in cooked reconstituted legumes: the influence of structure and composition. J. Food Biochem., 9: 277–323.
Trinh, K. T., Glasgow, S. 2012. On the texture profile analysis test. A paper presented at a Conference in September 2012. Content following this page was uploaded by Tuoc Trinh on 23 October 2018.
