Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder

• Published in: Food science & nutrition 2020-10, Vol.8 (10), p.5238-5248
• Main Authors: Hardy, Zolelwa, Jideani, Victoria A.
• Format: Article
• Language: English
• Subjects: Acids; Bambara groundnut; Drying; Fermentation; Foaming; Foaming agents; foam‐mat drying; Food; functionality; Groundnuts; Gum Arabic; Heat; Legumes; Methylcellulose; Microorganisms; Milk; Moisture content; Original Research; Particle size; Particle size distribution; Physical characteristics; Physical properties; Probiotics; Proteins; Size distribution; Vigna subterranea; Water absorption; Yogurt; yogurt powder
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.951

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 45°C and incubated for 24 hr at 35°C. 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 50°C 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, while ash differed significantly (p  0.05) difference. Probiotic viability of BGNPY‐R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml). The study investigates the functionality of Foam‐mat powdered yogurt produced from reconstituted BGNMP in comparison with that produced from liquid BGN milk. BGNPY‐R and BGNPY‐NR showed favorable WAI, WSI, and wettability necessary for reconstitution. Only BGNPY‐R could be deemed as a probiotic containing food, as the probiotic viability was well above the minimum recommended dosage.