Alobo, Arubi P* and Arueya, Gibson L.
Grewia venusta (‘Ururu’) mucilage was applied in the preparation of fried bambara groundnut cake (‘Akara’) to study its physicochemical and sensory properties. Batches of akara containing 0-2% mucilage were prepared by deep-fat-frying. The physical properties, proximate composition and sensory attributes of the akara were studied. The weight, volume and dimensions of the akara balls increased due to mucilage addition. The air spaces in the akara crumbs increased in number (56-295) with increasing level of mucilage. The akara crumbs became progressively spongy and their texture and flavour received higher scores than the control. The akara with 0% and 0.5% mucilage had the most attractive colour as shown by the panelists’ scores (4.8 and 4.4, respectively). The scores for colour of akara with 1.0% and 1.5% mucilage were not different significantly. The moisture, fibre, fat and ash contents of theakara increased while protein and carbohydrate decreased with increasing mucilage addition. The results suggested that apart from protein and colour, the quality of bambara groundnut akara improved upon addition of mucilage. The preparation of akara from bambara groundnuts with added Grewia venusta mucilage would help to diversify the utilization of the nuts as well as promote the use of a lesser known mucilage in food.
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