ABSTRACT
The study was designed to evaluate the chemical and sensory properties of a vegetable milk produced from bambara ground nut. The study of was carried out using standard analytical technique method, whereas the sensory evaluation was carried out using seven (7) point hedonic scale. Twenty panelist participated in the rating of the product for the general acceptability and the sensory attributes of colour, texture and taste.. The milk was subjected to sensory evaluation using twenty panelist as the results shows that: white bambara groundnut milk scores the highest in colour acceptability 6.80%, as soymilk rates the highest in flavor with value 6.50% and also in texture 6.30%, as the mixed bambara groundnut milk and the soymilk control rate the highest in taste with no significance difference 5.90%, as in the general acceptility the soymilk rates 6.40%, the white bambara groundnut milk as 6.20% and the mixed bambara groundnut milk rate 6.15%.The nutrient composition of white bambara groundnut are as followed sodium, calcium, magnesium, iron and copper with values 5.46%, 36.55%, 19.55%, 8.79%, 3.60% 2.77% and 0.32% as the mixed bambara groundnut milk values are 6.21%, 39.81%, 18.79%, 10.31%, 3.86%, 2.46% and 0.45% as the proximate values of the white bambara milk are as followed ash, crude fiber, fat, crude protein, carbohydrate 0.04%, 3.75%, 4.37%, 2.23% and that of the mixed bambara 0.04%, 2.81%,4.55% and 2.34% . The vitamins in white bambara groundnut milk are as followed beta-carotene, vitamin B1, Vitamin B1 (mcg/100g), Vitamin B2 (mcg/100g), Vitamin B3 (mcg/100g), Vitamin C (mcg/100g), vitamin E (mcg/100g) with the values 2.87%, 0.01%, 0.02%, 0.04%, 0.79%, 1.62% and that of the mixed bambara is as followed 6.90%, 0.03%, 0.05%, 0.07%, 3.19% and 3.50%, the sensory evaluation scores revealed that utilization/acceptability of Bambara milk was equally acceptable when comparable to that of soymilk.
TABLE OF CONTENT
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of contents v
List of figures ix
List of tables x
Abstract xi
Chapter 1: Introduction 1
1.1 Bambara groundnut 1
1.2 Statement of problem 2
1.3 Objectives of the study 3
1.3.1 Main objectives 3
1.3.2 The specific objectives 3
1.4 Significance of the study 3
Chapter 2: Literature review 4
2.1 Origin of bambara groundnut (vigna subterranean) 4
2.1.1 Varieties and cultivars of bambara groundnut 5
2.2 Nutritional composition of bambara groundnut 5
2.2.1 Nutrient composition of the product 6
2.3 Anti-nutritional components of bambara groundnut 7
2.4.1 Seed uses 7
2.4.2 Environmental impact 7
2.4.3 Potential constraints 7
2.4.4 Nutritional attribute 8
2.4.5 Uses as ruminants feed. 8
2.4.6 Uses as poultry feed. 8
2.4.7 Feeding of fish 8
2.5 Processing and utilization of bambara groundnut 9
2.5.1 Bambara groundnut flour production 11
2.5.2 Health benefits of vegetable milks 11
2.5.3 Health benefits of bambara groundnut 13
Chapter 3: Material and methods 15
3.1 Sample collection 15
3.2 Sample cleaning 15
3.3 Sample preparation/ recipe 15
3.3.1 Recipe 16
3.4 Flow chart for bambara milk production. 16
3.5 Sensory evaluation 17
3.6 Chemical analysis 17
3.6.1 Proximate composition of bambara milk and bambara flour 17
3.6.2 Moisture content determination 17
3.6.3 Total ash determination 17
3.6.4 Crude fibre determination 17
3.6.5 fat Content determination 18
3.3.6 protein determination 19
3.6.7 carbohydrate determination 19
3.7 Mineral analysis 19
3.7.1 Determination of calcium and magnesium 19
3.7.2 Sodium and potassium determination 20
3.8 vitamin analysis 20
3.8.1 Vitamin c determination 20
3.8.2 Determination of thiamine 21
3.8.3 Niacin determination 21
3.8.4 Riboflavin determination 21
3.9 Anti-nutrient analysis 22
3.9.1 Phytic determination 22
3.9.2 Oxalate determination 22
3.9.2.1 Oxalate precipitation 22
3.9.3 Tannin determination 23
3.10 Statistical analysis 23
Chapter 4: Results and Discussion 24
4.1 Recipe of the bambara milk. 24
4.2 proximate composition of the product 27
4.3 Vitamin content of the product 29
4.4 Mineral composition of white and mixed variety of bambara milk. 30
4.5 Anti-nutrient factors of products 32
Chapter 5 33
5.1 Conclusion 34
5.2 Recommendations 35
References 36
Appendix i 40
Appendix ii 45
LIST OF FIGURES
Fig 3.1 Title: Processing Of Milk From Bambara Groundnut 16
LIST OF TABLES
Table 4.1 The Proximate Composition Of Bambara Milks 36
Table 4.2: Vitamin Composition Of the product 37
Table 4.3 Mineral Composition of the product. 40
Table 4.4 Anti-Nutrient Factors of the product. 42
Table 4.5: Sensory Evaluation Of the product. 42
CHAPTER 1
INTRODUCTION
1.1 BAMBARA GROUNDNUT
Bambara groundnut originates from West Africa (Nigeria, Cameroon,Central African Republic and Chad) and is cultivated in drier tropical Africa. It is a legume, which has similar looks like that of cowpeas or black-eyed peas (Nichterlein, 2011). The seed vessel mellows underground itself. It ranks as a chief third legume cultivated in the barren lands. It can be grown in places where other leguminous crops cannot be grown. The young seeds and mature seeds both can be consumed as a source of food. Bambara Groundnut is also very familiar, like others in the leguminous class for its nitrogen-fixation property and improvement of the soil fertility. It is often cultivated as an inter-crop to increase the soil fertility (Nichterlein, 2011). Bambara groundnut seeds contain 63% carbohydrate, 19% protein and 6.5% oil (Linnemann, 1987). The gross energy value of bambara groundnut seed is greater than that of other common pulses such as cowpea, lentil ( Lens esculenta ) and pigeon pea (Cajanus cajan ) (FAO,2009). De Kock (2013) provides the following nutritional breakdown: carbohydrates: 54.5- 69.3%, protein 17 - 24.6% and fat 5.3 - 7.8%. Bambara is a good source of fibre, calcium, iron and potassium. The red seeds could be useful in areas where iron deficiency is a problem, as they contain almost twice as much iron as the cream seeds (de Koch, 2013). Bambara has the potential to provide a balanced diet in areas where animal protein is scarce and/or expensive and where the cultivation of other legumes is risky due to Low rainfall.
Due to their relatively high protein content, Vigna subterranea seeds are a potentially valuable protein source for all classes of livestock. However, it has been recommended to use the shells and other by-products to feed animals and to use the seeds as food so that people can benefit from their protein and energy during the dry season. The essential amino acid profile of the seeds is comparable to that of soybean (Omoikhoje, 2008). Since it seed can be comparable to soybean, the benefits can also be compared to that of soybean.
Milk from plant sources recently have shown by researchers as strong ingredient in diet of African countries, and have shown strong interest in these milk sources due to their high nutritional values and economic potentials. Milk sources from plants are seen as a radiating hope as well as an ally in the fight against hunger (Belew, 2007).
No detailed work has been done on the production of milk from bambara groundnut hence, this research work is undertaken to investigate the production and evaluation of vegetable milk from bambara milk.
1.2 STATEMENT OF PROBLEM
In Nigerian animal products particularly milks are not usually available and expensive when available, when available they are usually expensive and behold the reach of the poor. The risk of high consumption of dairy products—including cheese, ice cream, milk, butter, and yogurt have been shown to contribute significant amounts of cholesterol and fat to the diet. Diets high in fat and saturated fat can increase the risk of several chronic diseases including cardiovascular disease (Feskanich , 1997).when dairy product consumption exceeds the enzymes’ capacity to break down galactose, it can build up in the blood and may affect a woman’s ovaries ( Nichelson, 1997). Some women have particularly low levels of these enzymes, and when they consume dairy products on a regular basis, their risk of ovarian cancer can be triple that of other women. Breast and prostate cancers have also been linked to consumption of dairy products, presumably related, at least in part, to increases in a compound called insulin-like growth factor (IGF-I).
Lactose intolerance is common among many populations, which include gastrointestinal distress, diarrhea, and flatulence, occur because these individuals do not have the enzymes that digest the milk sugar lactose (Tuker, 1999). Therefore having other available and less expensive sources of vegetable protein such as bambara groundnut (Tuker, 1999) can be a profitable solution to all this problems.
1.3 OBJECTIVES OF THE STUDY
1.3.1 general objective:
The general objective of this study was to produce milk from Bambara groundnut.
1.3.2 specific objectives:
The specific objective are :
1. extract vegetable milk from Bambara groundnut
2. evaluate the acceptability of the milk using sensory assessment.
3. determine chemical composition, proximate, mineral, vitamins and anti-nutrients compositions of bambara groundnut.
1.4 SIGNIFICANCE OF THE STUDY
The data from this study will enhance the incorporation of bambara groundnut milk in diet of individuals by nutritionist as dieticitans.
Food scientists can diversify the use of bambara ground nut by developing new products.
Diversifying the use of bambara groundnut will mean increase production of the crop by agriculturist and then will in turn increase their economic income.
It can also help to educate the public on the high advantage and nutritious benefits of taking bambara milk.
It can also help to sensitize the students of the health benefits of bambara milk over the consumption of fizzy and carbonated drinks.
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