Masa is a traditionally fermented meal usually made from cereals. The aim of
this research was to produce an enriched meal from rice and Bambara
groundnut. The colour, functional properties and microbial quality of
composite blend of rice and Bambara groundnut flour, in the ratio of 100:0,
95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory
properties of freshly made masa and masa prepared from stored flours were
also determined. The microbial load of the masa flour blend increased over
the storage period. Water absorption capacity, swelling capacity and bulk
densities increased, while the oil absorption capacity decreased with the
storage period. The objective colour result showed a decrease in the
lightness (L*) value. Sensory properties of masa were not substantially
altered with Bambara groundnut inclusion, but the ratings reduced with
storage. Instant masa may be prepared from flour stored for 4 weeks without
considerable changes in quality.
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