Studies on bambara groundnut flour performance in Okpa preparation
Journal of the Science of Food and Agriculture
Dept. of Food Science and Technology, Rivers State Univ. Sci. and Technol., PMB 5080, Port Harcourt, Nigeria
Bambara groundnut flours of different particle sizes were prepared after bean seeds had been cold-soaked and/or germinated, dried, milled and sieved. The flours were used to prepare okpa (local dish prepared by steaming mashed bambara groundnut) and their sensory properties determined. Viscosity of the flour pastes, before steaming, were also determined. Results showed that bambara groundnut flours from both germinated and cold-soaked beans could be used in preparing good quality okpa and, therefore, remove all the problems involved in preparing the raw beans for okpa-making as is done traditionally. Particle size appeared to play a major role in obtaining good okpa; therefore flours intended for okpa preparation should be such that 66, 86 and 96%, respectively, of cold-soaked bean flour or 58, 78 and 91%, respectively, of germinated bean flour, after 1, 3 and 5 milling passes, should be in the particle range 1.5-4.5 × 10-4 m. Slightly higher amounts of the coarse (6.0 × 10~4m) particles are needed in the germinated bean flours to compensate for the breakdown of starch and proteins, the gelling agents in bambara groundnut. © 2004 Society of Chemical Industry.
Arachis hypogaea; Phaseolus (angiosperm)