Research Article
Functional and Phytochemical Properties of Malted Cereal Formulated from Bambara Groundnut, Soybean and Wheat and Fortified with Ginger, Clove and Date
Simcha Chinyere Okeyahweh*
Issue:
Volume 11, Issue 4, December 2026
Pages:
134-139
Received:
31 August 2026
Accepted:
14 September 2026
Published:
31 October 2026
DOI:
10.11648/j.ijfsb.20261104.11
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Abstract: This study evaluated the functional properties and quantitative phytochemical composition of a malted cereal formulated from Bambara groundnut, soybean and wheat and fortified with ginger, date and clove. Five formulations (A-E) were evaluated, with sample A consisting of 100% malted wheat and samples B-E containing 35% wheat, progressively increasing soybean (30-45%), decreasing Bambara groundnut (30-15%), and constant ginger, date and clove at 2%, 2% and 1%, respectively. Functional properties included bulk density, water absorption capacity (WAC), oil absorption capacity (OAC), swelling capacity, foaming capacity, foam stability, least gelation capacity, wettability, gelatinization temperature and emulsion capacity. Quantitative phytochemical parameters included flavonoids, alkaloids, cardiac glycosides, phenols and terpenoids. Bulk density ranged from 0.887 to 0.991 g/mL, WAC from 10.403 to 17.603%, OAC from 10.801 to 14.235%, swelling capacity from 3.831 to 4.875, foam capacity from 27.586 to 51.724%, foam stability from 32.184 to 48.276%, least gelation capacity from 12.40 to 18.30%, wettability from 5.48 to 8.48 s, gelatinization temperature from 55.40 to 81.20°C, and emulsion capacity from 44.00 to 64.00%. Flavonoids ranged from 4.228 to 10.791%, alkaloids from 6.438 to 13.233%, cardiac glycosides from 2.134 to 6.143%, phenols from 3.511 to 6.807 mg/g, and terpenoids from 8.465 to 15.350%. The results indicate that progressive substitution of Bambara groundnut with soybean altered the functional and phytochemical profiles of the malted cereal. Because the reported observations were not replicated, inferential statistical significance was not established.
Abstract: This study evaluated the functional properties and quantitative phytochemical composition of a malted cereal formulated from Bambara groundnut, soybean and wheat and fortified with ginger, date and clove. Five formulations (A-E) were evaluated, with sample A consisting of 100% malted wheat and samples B-E containing 35% wheat, progressively increas...
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