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Asian Journal of Plant Sciences
Year: 2020  |  Volume: 19  |  Issue: 4  |  Page No.: 343 - 353

Optimization of Temperature, Packaging Materials and Time on the Proximate Compositions of Bambara Nut Flour

S.A. Ngabea, W.I. Okonkwo, E.A. Echiegu, G.I. Okafor and P.I. Akubor    

Abstract: Background and Objective: Most diabetic patients in Nigeria rely on Bambara nut flour as food because of its insulin building ability in the body system, but the challenge is its unavailability all-year-round in the market outlets when needed. The objective of this study was to use response surface methodology to optimized temperature, packaging material and storage time for Bambara nut flour storage. Materials and Methods: Bambara nut was grounded to the flour and packaged in a high-density polythene bag, paper bag and plastic container. The flour samples were stored in each of the packaging materials for 7 weeks under controlled temperatures of 20, 30 and 40°C, respectively. At weekly intervals, the flours were analyzed for proximate composition. The central composite design was used to study the effect of temperature, packaging materials and storage time on the proximate composition of Bambara nut flour. Data obtained were evaluated using regression analysis. Results: The study showed that all the parameters studied were significant in producing high-quality Bambara nut flour. The coefficients of determinations (R2) were 0.8693, 0.8839 and 0.9750 for moisture, fat and carbohydrate contents, respectively and were good for the second-order quadratic model. The study showed that the optimum temperature is 37.58°C, time is 4.62 weeks and the flour packaged in the plastic container had the lowest moisture content of 11.17%. Conclusion: The study confirmed that the model is adequate to optimize these process conditions and the flour packaged in a plastic container would be most effective for shelf-life stability of Bambara nut flour stored at ambient condition.

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