One of the most FAQs we get about our products: the difference between our regular Bambara Nut Flour and our Ground Malted Bambara.
Note: As you probably already know, even though it is called Bambara Nuts, It is in fact a legume and without any known allergies. So if you have nut allergies, not to worry, Our Bambara products ARE COMPLETELY NUT FREE.
The major difference between our Bambara Nut Flour and Malted Bambara Nuts is the production method. While our Bambara Nut Flour is made by harvesting, drying, grinding, and sieving the Nuts, the Nuts used for the Malted version goes through a process called Malting before it is ground.
Both products contain 100% Bambara Nuts with zero additives.
Malting is the process of sprouting and drying legumes or grains. This process changes the physical and chemical structure of the Bambara Seeds, Including taste, water, and oil absorption as well as the viscosity of the resulting product.
Below are some of the reasons why we Malt our Bambara. This should enable you to decide on which of the products you need and for what purpose.
Bambara Nuts, with it’s high nutritional benefits and complete protein profile, has been named one of the FUTURE 50 FOODS.
However, despite possessing a high nutritional quality, Bambara Nuts also contain several anti-nutrient compounds that can decrease the bioavailability of its nutrients, especially its protein content.
At Machi, we employ Malting as an appropriate pre-treatment to improve the bioavailability of the many amazing nutrients contained in Bambara Nut for the nourishment of our customers.
Other Benefit of Malting Includes
- The amount and/or availability of vitamin C, iron, riboflavin, niacin, and phosphorus is increased.
- The protein content increased by 23% after the malting process
- The number of anti-nutrients such as phytates, tannins, and oligosaccharides is decreased significantly, hence increasing the bioavailability of the nutrients
- Starches are converted into simple sugars such as glucose, fructose, and maltose, improving taste and digestibility.
In summary, I would recommend the Malted Bambara for baking, porridge (made like pap or oats) or other sweet recipes. It is also the flour that we use for our bake and pancake mixes.
The Bambara flour is more suited for okpa, as a thickener in local soups or gravy as well as other savory meals.
Shop our range of Bambara products here
..