Evaluation of Functional, Proximate, Microbial and Sensory Properties of Pearl Millet-Bambara Ground Nut Yarsala (A Traditional Deep-fried Fermented Puff)
Keywords:
Millet, Bambara groundnut, Yarsala, Fermentation, FryingAbstract
Pearl millet flour were partially substituted with bambara nut(30-50%) to form blends which were used to prepare yarsala; the functional and the microbial status of the blends as well as the proximate and sensory properties of the yarsala were analysed. Supplementation increased the water absorption capacities(1.61-1.69ml/g) and decreased swelling capacities(28.21%-37.68%), the oil absorption capacities(0.91-0.99ml/g) and the wettabilities(10.40-11.57secs) which decreased progressively with increased bambara nut flour addition;  the emulsion capacities(37.33-44.22%.) and stabilities(29.68-52.33%), foam capacities(30.00-38.74%) and stabilities(5.35-8.61%) were also highest in 30% supplementation thereafter dropped progressively. The moisture, ash, fat, protein, fibre and carbohydrate contents of yarsala were 7.50-8.59%, 1.40-1.62%, 18.05-20.36%, 8.82-15.46%, 1.50-2.20% and 55.41-59.33% respectively; the food energy(444.81-455.84 kcal) were highest in the control. Bacterial, mould-yeast, S.aureus, E. coli, and Coliform counts were 1.07x104 - 1.45x104, 1.96x104 - 2.33x104,1.03x102 - 2.70x102, 1.02x102-2.30x102 and1.64x102-4.25x102, Salmonella spp were not detected. There were no significance difference in the appearance and aroma of yarsala however the control had better taste, texture and greater acceptability. Functional properties of the blends as well as the nutrient density of yarsala were enhanced with bambara nut addition; the blends could be utilized for other millet-based food products as well.
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