Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect
Drought has become more frequent due to climate change and its effects on the agricultural sector can be devastating. This increases the need for drought tolerant crops such as the Bambara groundnut (BGN) to be farmed in Malaysia. The development of BGN to a product suitable for consumers in this...
| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Association of Food Scientists & Technologists
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/94401/ |
| _version_ | 1848861987283402752 |
|---|---|
| author | Tan, Wen-Chian Tan, Choon-Hui Nyam, Kar-Lin Tan, Chin-Ping Julkifle, Advina |
| author_facet | Tan, Wen-Chian Tan, Choon-Hui Nyam, Kar-Lin Tan, Chin-Ping Julkifle, Advina |
| author_sort | Tan, Wen-Chian |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Drought has become more frequent due to climate change and its effects on the agricultural sector can be
devastating. This increases the need for drought tolerant
crops such as the Bambara groundnut (BGN) to be farmed
in Malaysia. The development of BGN to a product suitable for consumers in this region has not been studied.
Therefore, this research aimed to determine consumer
acceptability of a nutritive BGN powdered drink mix using
the Just-About-Right (JAR) method. BGN flour was produced by mixing soy powder with 0% BGN powder
(0B100S), 10% BGN powder (10B90S), 20% BGN powder
(20B80S) and 30% BGN powder (30B70S), respectively.
The physicochemical properties of the powdered drink mix
and its microbiological changes upon storage for six
months were then determined. In addition, in-vivo assessment of the cholesterol-lowering effect of this product was
conducted. Sample 10B90S was the most preferred sample
among the sensory panellists (overall acceptability = 72%). Sample 10B90S remained stable after six
months of ambient storage. Rats fed with sample 30B70S
showed the most improvement in blood cholesterol levels.
In conclusion, nutritive BGN powdered drink mix
exhibited good physicochemical properties and could be
useful for food applications. |
| first_indexed | 2025-11-15T13:09:51Z |
| format | Article |
| id | upm-94401 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:09:51Z |
| publishDate | 2020 |
| publisher | Association of Food Scientists & Technologists |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-944012023-04-05T02:23:37Z http://psasir.upm.edu.my/id/eprint/94401/ Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect Tan, Wen-Chian Tan, Choon-Hui Nyam, Kar-Lin Tan, Chin-Ping Julkifle, Advina Drought has become more frequent due to climate change and its effects on the agricultural sector can be devastating. This increases the need for drought tolerant crops such as the Bambara groundnut (BGN) to be farmed in Malaysia. The development of BGN to a product suitable for consumers in this region has not been studied. Therefore, this research aimed to determine consumer acceptability of a nutritive BGN powdered drink mix using the Just-About-Right (JAR) method. BGN flour was produced by mixing soy powder with 0% BGN powder (0B100S), 10% BGN powder (10B90S), 20% BGN powder (20B80S) and 30% BGN powder (30B70S), respectively. The physicochemical properties of the powdered drink mix and its microbiological changes upon storage for six months were then determined. In addition, in-vivo assessment of the cholesterol-lowering effect of this product was conducted. Sample 10B90S was the most preferred sample among the sensory panellists (overall acceptability = 72%). Sample 10B90S remained stable after six months of ambient storage. Rats fed with sample 30B70S showed the most improvement in blood cholesterol levels. In conclusion, nutritive BGN powdered drink mix exhibited good physicochemical properties and could be useful for food applications. Association of Food Scientists & Technologists 2020-09-22 Article PeerReviewed Tan, Wen-Chian and Tan, Choon-Hui and Nyam, Kar-Lin and Tan, Chin-Ping and Julkifle, Advina (2020) Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect. Journal of Food Science and Technology, 58 (8). 2992 - 3000. ISSN 0022-1155; ESSN: 0975-8402 https://link.springer.com/article/10.1007/s13197-020-04802-x 10.1007/s13197-020-04802-x |
| spellingShingle | Tan, Wen-Chian Tan, Choon-Hui Nyam, Kar-Lin Tan, Chin-Ping Julkifle, Advina Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect |
| title | Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect |
| title_full | Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect |
| title_fullStr | Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect |
| title_full_unstemmed | Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect |
| title_short | Nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect |
| title_sort | nutritive bambara groundnut powdered drink mix: characterization and in-vivo assessment of the cholesterol-lowering effect |
| url | http://psasir.upm.edu.my/id/eprint/94401/ http://psasir.upm.edu.my/id/eprint/94401/ http://psasir.upm.edu.my/id/eprint/94401/ |