Germinated Bambara groundnut manufacturing by hot air fluidized bed drying technique
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Abstract
The paper aims to study the manufacturing of germinated bambara groundnut by hot air fluidized bed drying (HA) technique. The desirable moisture content was 13-15% (dried basis). The suitable germination method and the minimum superficial air velocity of fluidization (Vmin) were determined. The drying kinetics of HA (90, 130 and 150°C) were compared with sun drying (SD). Moreover, the dried product qualities, i.e. the microorganism quantity, GABA content, color and the consumer satisfaction, were also studied. Study results showed that the germination from unshell bambara groundnut (UBG) got the maximum value of germination rate and GABA content. The microorganism quantities after germination were higher than 7,000,000 CFU/g. The Vmin was 15.8 m/s. The HA had the higher drying rate than SD and could decrease the microorganism quantities to the safety level. The GABA content significantly changed after HA above 130°C. The germinated UBG color after HA was darker than the commercial groundnut. The consumer satisfied the odor, color and the texture of the germinated UBG after HA at 130 and 150°C.
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