Quality evaluation of millet-based fura powder supplemented with Bambara Groundnut

Adebayo-Oyetoro, A.O and Shotunde, A.B. and Adeyeye Samuel, A.O. and Ogundipe, O.O. (2017) Quality evaluation of millet-based fura powder supplemented with Bambara Groundnut. International Journal of Food Science, Nutrition and Dietetics (IJFS), 6 (3). pp. 358-362.

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“Fura”is known to have originated from Hausa/Fulani and is produced mainly from most flour, blended with species, compressed into balls and boiled for thirty minutes, while still hot, the cooked dough is worked through in the mortar with the pestle(with addition of hot water), until a smooth, slightly elastic cohesive lump fura is formed. This study was carried out to improve the nutritional quality of fura, a millet-based flour food by adding bambara nut flour. Pearl millet (Pennisetumglaucum) and bambara groundnut (Vigna subterranean) were cleaned, dry milled and sieved to produced fura flour. The bambara groundnut flour was substituted into the pearl millet flour at ratio (0-30 %); and mixed with spices. This was conditioned using 1.5L of tap water to improve molding. The sample were analyzed for chemical, functional, microbial and sensory properties. The data obtained were analyzed using ANOVA (p<0.05). Results showed that carbohydrate, protein, crude fiber, water absorption, and viscosity ranged between, 75.53 ± 0.08 to 80.58 ± 0.08, 7.27 ± 0.01 to 7.85 ± 0.01, 0.23 ± 0.01 to 1.12 ± 0.01, 2.47 ± 0.02 to 0.89 ± 0.02, 493.00 ± 4.24 to 311.50 ± 0.71 while sensory evaluation showed that sample BYS was most acceptable. This study showed improvement in the qualities of fura enriched with bambara groundnut.

Item Type: Article
Uncontrolled Keywords: Fura; Pasting Properties; Bambara Groundnut; Pearl Millet; Quality
Author Affiliation: Yaba College of Technology, Department of Food Technology, P.M.B 2011, Yaba, Lagos State, Nigeria
Subjects: Plant Production
Divisions: Groundnut
Depositing User: Mr T L Gautham
Date Deposited: 22 Mar 2018 04:02
Last Modified: 22 Mar 2018 04:02
URI: http://eprints.icrisat.ac.in/id/eprint/15365

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