Functional characteristics and microbiological viability of foam mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder
Abstract The functional, nutritional, and physical characteristics of foam mat dried Bambara groundnut (Vigna subterranea) yogurt were investigated. Bambara groundnut powdered yogurt (BGNPY) was produced using Bambara groundnut milk powder (BGNMP) and Bambara groundnut milk (BGNM) BGNMP was reconstituted with water (1:5) The reconstituted BGN milk (BGNM R) and original nonreconstituted BGNM (BGNM NR) were inoculated with normal yogurt culture while held at a temperature of 45degC and incubated for 24 hr at 35degC. The BGN yogurts were dried employing the foam mat drying process with gum arabic (6% and methylcellulose (0.5% as foaming agents and dried at 50degC for 24 hr. The BGN powdered yogurt from reconstituted milk (BGNPY RM) and BGN powdered yogurt from nonreconstituted milk (BGNPY NRM) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant (p 0.05) difference was observed for the Tg of BGNPY R and BGNPY NR. Nutrient composition of BGNPY R and BGNPY NR had no significant (p 0.05) difference, while ash differed significantly (p 0.05) Particle size and particle size distribution of BGNPY R and BGNPY NR had no significant (p 0.05) difference. Probiotic viability of BGNPY R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml)
Food science nutrition