Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut

Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched rice and Bambara groundnut. colour, functional properties microbial quality composite blend groundnut flour, in the ratio 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory freshly masa prepared stored flours also determined. load flour increased over storage period. Water absorption capacity, swelling capacity bulk densities increased, while oil decreased with objective colour result showed decrease lightness (L*) value. not substantially altered inclusion, but ratings reduced storage. Instant may be for 4 weeks without considerable changes quality.