Fermentation of Bambara Groundnut (Vigna Subterranean (L) Verdc.) to Complement Infant Foods

Abstract

The potential of bambara groundnut (Vigna subterranean (L) Verdc.) to be used as food in complementing infant formulations was studied by blending in proportions with Ogi (a traditional weaning food) and the physical, chemical and sensory qualities was compared to samples made from 100 percent Ogi and Nutrend (commercial weaning diet). The formulated diet containing 50% Ogi and 50% fermented bambara groundnut (Formula 1) had the highest energy value of 384.4 kcal and comparable to 383.5 kcal and 397.1 kcal for Ogi and Nutrend respectively. The high energy value of the formulated diets when compared to Recommended Daily Allowance (RDA) of infants (≤ 1 year) was above requirement. The protein content of formula 1 (13.8 g) was significantly higher than ogi (5.60 g) and other formulated foods, but significantly lower than Nutrend (16.00 g). Carbohydrate content (78.8) was significantly higher than Nutrend (64.0) while fat content for Formula 1 (8.1) showed no significant difference to Nutrend (8.5). For all the minerals studied, Formula 1 showed higher content to Nutrend and Ogi with exception to sodium, this was observed to be slightly higher in Ogi. The functional properties of the formulated diets decreased as the proportion of bambara groundnut increased but not to the extent that affected the sensory attributes of the food. However, all the sensory attributes of the formulated diets were significantly low when compared to Nutrend and Ogi and this could be attributed to the familiarity of the panelist to these foods.

Keywords: Fermentation, Infant Foods, Proximate Composition, Sensory Evaluation