Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

Abstract

The study examined the effect of drying compartment and maltodextrin concentration on the functional properties of Bambara groundnut milk powder (BGNMP). Bambara groundnut milk (BGNM) was prepared from Bambara groundnut (BGN) flour and water, further processed into BGNM and dried using the spray drying process. Total solids of BGNM were increased with 5, 10, and 15% of maltodextrin. Functional properties of BGNMP were analyzed. Water absorption indices (WAI), wettability, and water solubility indices (WSI) ranged from 0.19 to 0.45 g/g, 136.8 to 292.4 s, and 85.18 to 90.25%, respectively. BGNMP (10%) was significantly (p < .05) higher in WSI (88.80%) compared to BGNMP with 5% maltodextrin. BGNMP (10%) was significantly higher (p < .05) in WAI (0.40 g/g) compared to BGNMP with 15% maltodextrin. BGNMP samples color characteristics were significantly (p < .05) different with an acceptable color difference (ΔE). BGNMP (10%) had acceptable hydration properties over BGNMP (5%, 15%). Practical applications Bambara groundnut (BGN) is underutilized, stated to have little economic importance. However, recent studies have proven BGN to be promising in improving food security through research, resulting in food product (milk, yoghurt, fiber) development. Milk from BGN has been reported with acceptable physical attributes and comparable to existing plant milk. However, nothing has been reported on BGN milk powder (BGNMP). The development of BGNMP will promote the use of BGN. This will result in the social development of the country, by creating job opportunities for woman farmers and improve lives of individuals and providing gender empowerment. The success of this study will also provide food nutrition, security, and sustainability, as BGN is nutritious, widely, and readily available throughout Africa regions. Expanded utilization of BGN will encourage its production (harvesting) resulting in exporting of the material, improving the country's economy by opening up new and improved investment opportunities and new markets.

The physicochemical characteristics of whey dangke fermentation powder at various levels of carrageenan and drying time

“…The average protein content of fermented whey dangke powder was 12.04%, indicating an increase compared with the liquid product, which was 2.34%. The same thing was reported by Hardy and Jideani (2018) stating that the protein content of Bogor soy milk flour is higher than that of Bogor soy milk i.e. 0.9% to 7.6%.…”

Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

“…Examples of such milk include milk from plant or vegetable sources such as those extracted from soybean or bambara groundnut. Hardy and Jideani (2017) reported that bambara groundnut has prospects in improving food security through shelf-stable food products, which could be produced from it. They produced protein-rich bambara groundnut milk powder from bambara groundnut flour and water through spray drying of bambara groundnut milk.…”

Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder

“…Bambara groundnut milk powder (BGNMP) was produced using method by Hardy & Jideani (2017). The TS of BGN milk as described in Section 2.2 was adjusted to 10% using corn maltodextrin (20 dextrose equivalent) as a drying carrier.…”

“…Meanwhile, the viable starter counts of foam-mat dried BGNPY-R and BGNPY-NR were observed to be 7.20 and 5.22 log cfu/ml, respectively. TA B L E 3 Particle size, particle size distribution, and color characteristics of BGNPY-R and BGNPY-NR Hardy & Jideani (2017). BGNMP contained a denser nutrient profile (protein: 7.6%, total fat: 1.6%, carbohydrate: 72.4), in comparison with that of BGNM (protein: 0.9%, total fat: 0.3%, carbohydrate:…”