Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published December 2018 | Volume 6, Issue 5, pp. 77-85

 

Effects of fermentation time on the functional properties of ogiri-ahuekere (Arachis hypogaea Linn) seed condiment

 

 

 

 

 

Chukwu, M. N.1*

Kabuo, N. O.2

Nwokocha, N. J.3

 

  Email Author

Tel: +2348184516106, +2348051862340.

 

1.    Department of Food Science and Technology, Abia State Polytechnic, Aba, Abia State, Nigeria.

 

2.    Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.

 

3.    Department of Science Laboratory Technology, Abia State Polytechnic, Aba, Abia State, Nigeria.

    

 

 

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Citation: Chukwu MN, Kabuo NO, Nwokocha CS (2018). Effects of fermentation time on the functional properties of ogiri-ahuekere (Arachis hypogaea Linn) seed condiment. Int. J. Biotechnol. Food Sci. 6(5): 77-85.

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 Abstract 


The effects of fermentation time on the functional characteristics of ogiri-ahuekere samples were evaluated. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours using kerosene stove. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30 g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1 to 10 day(s) while the unfermented cooked groundnut paste was used as a control. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey’s test at 95% level of confidence. Increase in fermentation time caused significant decrease in the following functional properties of ogiri-ahuekere such as water absorption capacity (99.72 to 49.51%), foaming stability (60.63 to 31.60%), and swelling index (4.00 to 0.78), whereas the increase in fermentation time caused significant increase in the following functional properties: oil absorption capacity (72.70 to 128. 43%), foaming capacity (1.37 to 6.84), emulsifying capacity (40.87 to 97.47%), bulk density (0.13 to 0.75 gm-3) and gelling point (62.33 to 88.33°C). This showed that increase in the fermentation time improved the functional properties of the ogiri-ahuekere samples.

Keywords  Condiment   ogiri   groundnut   fermentation   functional properties 



 

Copyright © 2018 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




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