Quality Evaluation of Noodles Produced from Fermented Bambara Groundnut (Vigna Subterranean (L) Verdc.) Flour

Abstract

The quality evaluation of noodle samples from fermented bambara groundnut produced in blend proportions of wheat (Triticum eastrum) flour was analyzed to determine its suitability for use in noodle production. Pure cultures of Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] was used to initiate a 72 hours fermentation of the bambara groundnut after which it was dried, finely milled and sieved. The result of crude protein content of the noodle samples ranged from 16.70 (50:50) to 19.28% (100:0) bambara: wheat; indicating increase in protein content with increase in bambara groundnut flour. Similar increment trend were also observed for fat, fiber and ash content with increase in the proportions of the fermented flour; while carbohydrate content had a decreasing status which ranged from 60.03 (50:50) to 53.60% (100:0) bambara: wheat. To determine the product quality; the cooking quality, cooking time, cooking yield and cooking loss of the noodles were analyzed and results showed that the control sample (0:100) recorded longest cooking time of 7.2 minutes than the experimental samples. Hence, increase in wheat flour replacement led to decrease in cooking time and increase in both cooking yield and cooking loss of the experimental samples. Sensorial data was used to access for consumer acceptance of the products and results showed that appearance was not significantly (p < 0.05) affected up to 70% substitution; while aroma, taste and texture was significantly (p ˃ 0.05) affected as the proportion of fermented bambara groundnut flour increased.

Keywords: Noodles, Fermentation, Bambara Groundnut, Quality Evaluation