Evaluation of Functional, Chemical and Sensory Properties of Okpa Food Product Made from Flours of Raw Bambara Seeds, Raw and Roasted at 100oc for 15mins, 30mins and 60mins

White/cream bambara groundnut BGN seeds were roasted at 100%o C for three different durations and was milled into three different flour fractions. Unroasted flour sample was also produced and was coded A, raw BGN, which also served as the control; B; 15mins roasted; C; 30mins roasted and D; for 60mins roasted flours Okpa food products were produced by mixing these respective flour fractions with equal quantities of measured palm oil, water and salt, after which the resultant pastes were scooped differently and cooked for 1h and cooled. The functional properties of the flours, the proximate and sensory properties of the respective A-D Okpa food products samples were analyzed, using standard methods. There were significant (P<0.05) difference in the results obtained. The functional properties of the roasted flours, decreased in value as the roasting times increased. Their respective protein and crude fibre values ranged between 16.60% and 21.08%, and 6.27% and 8.79%. The ash content ranged from 3.01- 4.21%. fat content ranged from 4.29% to 10.84%. The highest calculated energy value of 789.25KJ was from sample D. The sensory analysis showed that the Okpa food product from sample A, was most preferred by the assessors, having obtained the highest mean scores in colour, texture, taste, flavor and overall acceptability.

Bambara Groundnut, Roastedflours, Okpafoodproducts, chemicalquality, sensoryproperties.

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