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April 3, 2026Food and Feed ResearchOpen Access

Nutraceutical, proximate, and sensory qualities of ready-to-consume Bambara groundnut dairy substitute supplemented with bullock and ginger powder

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Authors

EIEmmanuel Anyachukwu IrondiHAHope Tomiloba AinaASAbdulhakeem Sulyman

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Overview

This evaluation explores the enhanced bioactive and sensory qualities of Bambara groundnut milk substitutes, suggesting their potential as functional foods.

Key Points

  • The aim is to evaluate the nutraceutical, proximate, and sensory qualities of Bambara groundnut milk substitute supplemented with bullock and ginger.
  • Formulated ready-to-consume Bambara groundnut milk substitutes with various natural additives.
  • Analyzed bioactive constituents and antioxidant activities.
  • Measured enzyme inhibitory effects using specific assays.
  • Conducted sensory evaluation for acceptability.
  • BGMS-B had the highest total flavonoids, tannins, phenolics, and saponins.
  • BGMS-B exhibited strong enzyme inhibitory effects against pancreatic lipase and Alpha-glucosidase.
  • BGMS-G contained the highest protein content at 24.50%.
  • All samples received an overall sensory acceptability score above 5 points.

Cite This Study

Irondi et al. (2026) studied this question.

synapsesocial.com/papers/69cf5fe05a333a821460eacdhttps://doi.org/10.5937/ffr0-63281
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