Effect of Cooking on Cooking Time, Nutritional Content and Sensory Properties of Pawpaw-treated Bambara Groundnut

  • John Owusu Faculty of Applied Science and Technology, Hospitality Department, Koforidua Polytechnic, P. O. Box 981, Koforidua, Ghana.
  • Joseph Ahima Faculty of Applied Science and Technology, Hospitality Department, Koforidua Polytechnic, P. O. Box 981, Koforidua, Ghana.
  • Agnes Amissah Faculty of Applied Science and Technology, Hospitality Department, Koforidua Polytechnic, P. O. Box 981, Koforidua, Ghana.
  • Ebenezer Nartey Faculty of Applied Science and Technology, Hospitality Department, Koforidua Polytechnic, P. O. Box 981, Koforidua, Ghana.
DOI: https://doi.org/10.47127/ijtmr.v1i4.35

Abstract

Cooking of bambara groundnut is time and energy consuming. This research was therefore carried out to find a way of reducing the cooking time of bambara groundnut and at the same time reduce losses of nutrients. Green pawpaw slices, both fresh and dried were added to the raw bambara groundnut and cooked. The treated Bambara groundnut recorded the lowest cooking time (P<0.05) compared with the untreated. The treatment did not have any effect (P<0.05) on the calcium, and phosphorous contents, but rather led to increased levels (P<0.05) of crude protein, crude fat and iron but reduced levels of carbohydrate, crude fibre and ash content. However, the untreated Bambara groundnut gave the best sensory properties and hence the best overall acceptability. The findings of the research when applied, has the potential to reduce fuel consumption and conserve the environment.
Keywords: Green pawpaw; Bambara groundnut; cooking; dry pawpaw slices; crude.

Published
2020-03-12
How to Cite
Owusu, J., Ahima, J., Amissah, A., & Nartey, E. (2020). Effect of Cooking on Cooking Time, Nutritional Content and Sensory Properties of Pawpaw-treated Bambara Groundnut. International Journal of Technology and Management Research, 1(4), 24-28. https://doi.org/10.47127/ijtmr.v1i4.35
Issue
Vol. 1 No. 4 (2015): The Fourth Edition of the International Journal of Technology and Management Research
Section
Articles