Faster Breeding of Bambara Groundnut: Mutational Cum-in vitro Approaches

Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and in vitro starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).

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Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v5i9.1006-1014.949 ◽

2017 ◽

Vol 5 (9) ◽

pp. 1006 ◽

Cited By ~ 1

Author(s):

Olaposi Adeleke ◽

Oladipupo Qudus Adiamo ◽

Olumide Samson Fawale ◽

Gbeminiyi Olamiti

Keyword(s):

Protein Digestibility ◽

Bambara Groundnut ◽

International Institute ◽

Tropical Agriculture ◽

Vigna Subterranea ◽

Nutritional Factors ◽

Nutritive Quality ◽

Vitro Protein

Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA), Nigeria, planted and harvested. The effects of processing methods (soaking and boiling) on anti-nutritional factors and oligosaccharides content and protein digestibility of BGW and BGB compared with Bambara groundnut commercial (BGC) seeds were investigated. Soaking and boiling significantly reduced the anti-nutritional factors of the samples and the effect increased as processing time was elongated. Sample BGC had lower anti-nutritional factors than BGW and BGB after soaking for 48 h. Tannin contents of the samples were reduced drastically by 99 % throughout the soaking periods. Greatest loss in raffinose level was observed in BGB (59%) and BGW (50%) after boiling for 60 min compared with BGC (43%). The loss in stachyose content of the samples varies with processing and BGC (59%) had greatest loss after boiling for 60 min while soaking for 48 h reduced that of BGB and BGW by 57 and 35%, respectively. Boiling for 60 min increased the in vitro protein digestibility of BGB (89.34 %) compared with BGW (87.48%) and BGC (82.89%). Overall, the results demonstrated that soaking and boiling of newly developed Bambara groundnut seeds could improve the nutritive quality of the seeds.

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Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate

Journal of Food Research ◽

10.5539/jfr.v4n2p78 ◽

2015 ◽

Vol 4 (2) ◽

pp. 78 ◽

Cited By ~ 4

Author(s):

David B. Kiin-Kabari ◽

Sunday Y. Giami

Keyword(s):

Wheat Flour ◽

Protein Digestibility ◽

Bambara Groundnut ◽

Physical Characteristics ◽

Protein Concentrate ◽

In Vitro Protein Digestibility ◽

Crude Fibre ◽

Significant Difference ◽

Vitro Protein

Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.

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Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours

LWT ◽

10.1016/j.lwt.2020.110749 ◽

2021 ◽

Vol 140 ◽

pp. 110749

Author(s):

Chiemela Enyinnaya Chinma ◽

Joseph Oneh Abu ◽

Blessing Ngozi Asikwe ◽

Tabitha Sunday ◽

Oluwafemi Ayodeji Adebo

Keyword(s):

Thermal Properties ◽

Bambara Groundnut ◽

In Vitro Digestibility

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The Characterization and Microbiological Evaluation of Probiotic Isolated from Bambara Groundnut

International Journal of Applied Sciences and Biotechnology ◽

10.3126/ijasbt.v9i1.32959 ◽

2021 ◽

Vol 9 (1) ◽

pp. 54-64

Author(s):

Babatunde Kazeem Adeoye ◽

Elizabeth Funmilayo Aransiola ◽

Gbenga Alebiowu ◽

Mary Adejumoke Bisi-Johnson ◽

Felix Oluwasola Olorunmola ◽

...

Keyword(s):

Titratable Acidity ◽

Lactobacillus Brevis ◽

Bambara Groundnut ◽

Lactobacillus Delbrueckii ◽

Diffusion Method ◽

Potential Candidate ◽

Enteropathogenic Bacteria ◽

Antimicrobial Sensitivity ◽

Freeze Dried

The study was carried out to isolate, characterize, and study antimicrobial sensitivity of lactic acid bacteria (LAB) from Bambara groundnut. Dried Bambara groundnut was fermented by spontaneous method for seven days and its pH, TTA (Total Titratable acidity) and microbial load monitored for each of the fermentation days. Seven acid-producing cultures were isolated from the sample, and isolates were further classified first by phenotype. Phenotypic and biochemical characteristics led to identification of three bacterial groups. These were followed by in vitro assessment of antimicrobial activity against enteropathogenic bacteria. The most abundant type of LAB distributed in the isolates of fermented Bambara groundnut was Lactobacillus delbrueckii, followed by Lactobacillus casei in two of the isolates. Lactobacillus brevis was found in the remaining two isolates. The growth pattern at different salt concentrations revealed that the isolates were salt tolerant at 2% and 4% while at 6.5% there was no growth. At pH 4.5 and 6.0, there were also growth. The strain evaluated showed in vitro antibacterial activity against five pathogenic microorganisms namely Escherichia coli, Salmonella sp, Shigella sp, Pseudomonas sp and Staphylococcus sp using agar well diffusion method. These results suggested that various LAB were present in Bambara groundnut. The microorganisms isolated were then freeze dried using a freeze drier and then kept at a low temperature in the refrigerator so as to preserve/store the organisms for further processes. This report thereby showed that Bambara groundnut, being an underutilized legume can serve as potential candidate for probiotic neutraceuticals. Int. J. Appl. Sci. Biotechnol. Vol 9(1): 54-64

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