EVALUATION INTO THE PROXIMATE AND FUNCTIONAL PROPERTIES OF MODIFIED BAMBARA (VIGNA SUBTERRANEA (L.) VERDC) ISOLATE – 'OGI' MIX

The use of plant protein in the formulation of new food products has been the focus of recent research in developing countries because of the inadequate supplies and shortages of food protein; hence, there is a constant search for underutilized legumes as new protein sources for functional foods and nutritional supplements. Protein isolates from bambara groundnut flour was prepared and modified through thermal denaturation. Mix was formulated from fermented maize flour ‘ogi’ (FMF) and modified bambara isolate flour (MBI) at ratio 12:1 obtained via linear programming (Corel Quatro pro8), using protein (16%) and fat (9%) as target in the formulation. The FMF, MBI, and mix obtained from the mixture of FMF and MBI (FMB) were subjected to proximate composition and functional properties. The incorporation of modified bambara isolate flour (MBI) into fermented maize flour ‘ogi’ (FMF) resulted in a significant increase (P<0.05) in the crude protein content, significant improvement in the water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), and the least gelation concentration (LGC). The significant increase and improvement in both the proximate and functional properties of the new product may find its relevant application in food systems.