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.