Moisture adsorption of sprouted bambara groundnut flour (Vi | 16473
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Moisture adsorption of sprouted bambara groundnut flour (Vigna subterranean)


1Oguntoyinbo, S. I., 1Okewande, O. W., 3Nupo, S. S., 1Sobowale, S. S., 4Ajayi, J.O., 1Odunmbaku, L. A. and 2Oguntoyinbo, Y. G.

This study investigated the moisture adsorption characteristics of sprouted Bambara groundnut (Vigna subterranean). The adsorption isotherm for sprouted Bambara groundnut was determined and studied at room temperature (27±2 °C) using the static gravimetric method. Samples were equilibrated in desiccators containing tetraoxosulphate (VI) acid solution of known relative humidity varied from 20%, 30%, 40% and 50%. The moisture content was then calculated using the data of initial moisture content and the amount of moisture gained or lost at equilibrium. The desiccators were made into each relative humidity and were studied at room temperature (27±2 °C). The plot of equilibrium moisture content against water activity at 20%, 30%, 40% and 50% for adsorption process gave a sigmoidal shaped isotherm curve. The equilibrium moisture content value increased with water activity. The Henderson and Oswin models gave the best fit and could be used to present the moisture adsorption isotherm of sprouted bambara groundnut flour for water activity content range of 0.2 to 0.5.

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