Comparison of different methods of producing bambara (Vaondzeia subterranean L. Thou) flours for preparation of moin-moin

Abstract

Bambara nut was subjected to different treatment prior to mechanical dry dehulling and millimg into flours. Physico chenmical properties of the fleurs and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from cowpea and bambara. The functional properties investigated included foam-ability, foam-stability, gelation capacity, dispersibility and dehaull-ability while proximate chemical composition of the flours was also investigated. Both cold and hot water steeping of Bambara prior to dehaulling produced moinmoin that compared favourably with moin moin from fresh pastes (controls). Fresh paste to dehulling produced through maual dehaulling resulted in moin-moin that compared similarly to conventional moin-moin from fresh cowpea. The proximate chemical compositions were not significantly affected by the treatments but functional properties were significanlty affected