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Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend
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1.1.3 USES
1. The dried mature seed cab be converted into paste, steamed and eaten with vegetable soup or sauce.
2.
The form in which the Bambara groundnut seed is commonly consumed is
moin-moin usually referred to as ‘Okpa’ in the eastern states of
Nigeria.
3. Dried and roasted Bambara groundnut can be used to make soup, flour and porridge.
1.1.4 USES OF WHEAT AND WHEAT PRODUCTS
1. Wheat is perhaps the most popular cereal grain for the production of bread, cake and other pastries in baking industries.
2. Wheat bran is used mainly for the formulation animal feed.
3. Farinha, shorts, semolina, semovita, flour from wheat are used for other preparation purpose.
4. It can also be used as an ingredient in breakfast, cereal, macaroni, adhesives and other products.
1.2 BAMBARA GROUNDNUT (VOANDZEIA SUBTERAEA)
1.2.1 ORIGIN
Bambara
groundnut belongs to the family of flowering plant called
leguminosease. It is an important legume consumed in Nigeria especially
in Enugu State and some other Northern States. The Bambara groundnut is
native to West Africa. Some wild species are found in North Eastern
Nigeria and Northern Cameroon. It has different name’s in different
parts of Africa. It is called ‘Okpa by the Igbos. Bambara groundnut is
an important article of commerce in Nigeria. It grows extensively in
Northern Nigeria but eaten mostly in eastern Nigeria. A large volume of
trade is undertaken between the growing and the consuming population.
Bambara
groundnut seed vary in shape, size and colour of the seed coat
(Ojimelumelukwe (1985) differentiated between four cultivars with
respect to the seed coast, colour and size. Seed may be round cream or
russet brown smooth taste. The seeds have white elliptical helium with
seed eight ranging between 280 and 320g.
1.3 AIMS AND OBJECTIVES
1.
To investigate on the effect of storage time on the functional
properties of Bambara groundnut and wheat blend for cake prior.
2. To determine effect of storage time on the nutritional quality of the flour blend for cake production.
3. To determine the significant of supplementation in nutritional content of food products.
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