Impact of Bambara groundnut (Vigna subterranea L.) and orange-fleshed sweet potato (Ipomoea Batatas L.) as sustainable functional ingredients on the nutritional and functional properties of an instant porridge

Abstract

The world’s interest in the application of legumes and tubers as sustainable ingredients in food formulations is increasing. Bambara groundnuts (BGN) are a nutrient-rich, drought-resistant crop. The orange-fleshed sweet potato (OFSP) holds significant promise in enhancing global human diets. The study aimed at incorporating OFSP and BGN flours at ratios: 100%BGN (control), 20%BGN:80%OFSP, 40%BGN:60%OFSP, 60%BGN:40%OFSP, 80%BGN:20%OFSP, and 100%OFSP (control) in developing a functional instant porridge premix. The effect of incorporating the two flours on nutritional value, functional properties and microbial safety, as well as sensorial profile of developed instant porridge were examined. The results showed a pasting temperature range of 77.07-85.00℃, peak viscosity of 4.67–5.61 min, bulk density of 0.69–0.88 g/mL, water absorption capacity of 43.5–19.6%, and swelling capacity of 50.0-62.2%, respectively. The nutritional value range was 4.45–6.88%, 84.9–88.7%, 1.11–1.73%, 2.69–4.43%, and 0.04-8.12 mg/g for moisture, carbohydrates, proteins, ash, and β-carotene, respectively. Porridge was a good source of Fe, Na, Mg, K, and Ca. Colour parameters were significantly different (p < 0.05). Coliforms were not detected and yeast and moulds (3.4–5.6 Log CFU/g) were within WHO specification (< Log 6 CFU/g). Instant porridge with 20% BGF:80% OFSP was most preferred sensorially, suggesting its potential for commercial application. Blending BGN and OFSP in food formulations represents an innovative synergy between lysine and β- carotene that could be used to develop nutraceuticals and functional foods, as well as potentially improving food and nutrition security.