Optimization of the Storage Conditions of Bambara nut Flour

The aim of this study was to determine the optimum storage conditions of Bambara nut flour. Experimental research design method was adopted. Bambara nut was sourced and milled to flour, stored in a room temperature (28-32°C) for 6 months. Particle size distribution using sieve analysis was carried as designed in the face central composite design (FCCD) response surface methodology of Design Expert 7.0.0 software. The effect of three selected packaging materials and storage time of Bambara nut flour were evaluated. Moisture sorption characteristic of the flour was determined. The effects of particle size and storage duration on the proximate composition, physicochemical and functional properties of the flours were investigated. The data obtained were analyzed using the Design-Expert. The experimental data generated was fitted to a polynomial regression model for predicting maximum shelf-life. The results obtained from the study showed that storage duration had effect on the proximate composition of Bambara nut flour. Optimum particle size, moisture content and storage time were found to be 150.12µm, 6.32% (wb), and 23.62 weeks.