Effect of Germinated Soybean Flour Supplementation on the Physico-Chemical, Functional and Sensory Properties of Instant Kunun gyada Powder
M. Halilu *
Department of Food Science and Technology, Modibbo Adama University, Yola, Nigeria.
M. Yusuf
Department of Food Science and Technology, Modibbo Adama University, Yola, Nigeria.
N. B. Zahra’u
Department of Food Science and Technology, Kano State University, Wudil, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Kunun gyada is a traditional Nigerian cereal porridge commonly made from rice flour and groundnut milk. Instant Kunun gyada powder was developed from blends of flours from rice, germinated soybean, sesame and groundnut paste. Five different formulations of instant Kunun gyada powder were investigated namely; KGP1 60:40 ratio of groundnut paste to rice flour (control); KGP2, 60:30:5:5 (groundnut paste to rice flour to germinated soy flour and to roasted sesame flour); KGP3 60:30:10 (groundnut paste to rice flour and to germinated soy flour); KGP4 60:25:10:5 (groundnut paste to rice flour to germinated soy flour and to roasted sesame flour) and KGP5 60:25:15 (groundnut paste to rice flour and to germinated soy flour). The slurry of the mixtures was drum-dried and the product was then ground and sieved (0.5mm mesh size). The protein content of the instant Kunun gyada powder increased from 3.61% - of 14.44%. In terms of microbiological quality no Salmonella, coliforms or yeast and molds growth were detected in the finished product. The water activity was 0.54 while the peroxide value ranged from 0.19 – 0.47 mEq/kg. The products were acceptable to consumers, in all sensory attributes evaluated.
Keywords: Instant Kunun gyada, germinated soybean flour, sensory, nutritional and microbial quality