Effect of Nitrogen and Phosphorus Fertilizers on Growth, Yield, Nodulation and Nutritional Composition of Bambara Groundnut [Vigna subterranea (L.) Verdc.]

Background: Bambara groundnut is an edible legume that is highly nutritious. This study was carried out to find the effect of nitrogen (N) and phosphorus (P) fertilizers on the growth, yield, nodulation, the proximate and nutritional composition of bambara groundnut [Vigna subterranea (L.) Verdc.]. Methods: During the period of 2018, a glasshouse experiment was conducted in a randomized complete block design (RCBD) at Ladang 15, Faculty of Agriculture, Universiti Putra Malaysia. Different rates of N and P fertilizer were used. Kjeldahl method and HPLC, respectively, determined the protein and amino acid content in seed. Result: N and P fertilizer were found to play a dominating role in increasing the vegetative growth and yield of the plant. Plant height (20.65a), pod number (45.75a) and harvest index (41.61a) increased significantly with the application of N30 + P60 kg ha-1. Application of N30P60 kg ha-1 significantly influenced nodulation and nitrogen yield. Protein, fibre, Mg and amino acid content increased with N30P60 kg ha-1. The application of N30P60 mg kg-1 has increased the growth, yield, nodulation, proximate and nutritional composition of bambara groundnut.

Download Full-text

Growth, Yield, Nodulation and Amino Acid Content of Bambara Groundnut (Vigna subterranean) under Inorganic and Organic Fertilizer Application

Legume Research - An International Journal ◽

10.18805/lr-576 ◽

2020 ◽

Author(s):

Mahmudul Hasan ◽

Md Kamal Uddin ◽

Mahmud Tengku Muda Mohammed ◽

Ali Tan Kee Zuan ◽

Mst Motmainna

Keyword(s):

Amino Acid ◽

Acid Content ◽

Block Design ◽

Organic Fertilizer ◽

Amino Acid Content ◽

Growth Yield ◽

Bambara Groundnut ◽

Growth And Yield ◽

P Fertilizer ◽

Inorganic And Organic

Background: Bambara groundnut is an edible legume which is highly nutritious. This study was carried out to find the effect of inorganic and organic fertilizer on the growth, nodulation, nitrogen yield and nutritional composition of bambara groundnut (Vigna subterranean). Methods: During the period of 2018, a glasshouse experiment was conducted in a randomized complete block design (RCBD) at Ladang 15, Faculty of Agriculture, Universiti Putra Malaysia. Different rates of compost, biofertilizer, gypsum were used along with the combination of different rates of nitrogen (N) and phosphorus (P) fertilizer. The amino acid content of the seed was measured by HPLC.Result: N and P fertilizer were found to play a dominating role in increasing the vegetative growth and yield of the plant. Plant height (21.73 cm), leaf area (2802.9 cm2) and the number of the pods per plant (41.75) increased with the application of N and P. Application of N30P60 kg/ha influenced nodule number (35.50) of the plant. Lysine content in seed was 6.03 mg/kg at T1 (N30P60 kg/ha) whereas 5.13 mg/kg was recorded at T7 (compost 10 t/ha). The application of N30P60 kg/ha has increased the growth, yield, nodulation and amino acid content of bambara groundnut.

Download Full-text

Physicochemical properties of sorghum malt and Bambara groundnut based extrudates

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v9i0.12075 ◽

2016 ◽

Vol 9 ◽

pp. 55-65 ◽

Cited By ~ 1

Author(s):

Kalep Bulus Filli

Keyword(s):

Amino Acid ◽

Protein Content ◽

Acid Content ◽

Protein Quality ◽

Amino Acid Content ◽

Positive Influence ◽

Bambara Groundnut ◽

Sorghum Flour ◽

Sorghum Malt ◽

Essential Amino Acid Content

Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively.

Download Full-text

Effect of different traditional thermal processing methods on the nutritional and anti-nutritional composition of the marginalized indigenous mung bean (Vigna radiata)

Food Research ◽

10.26656/fr.2017.5(5).103 ◽

2021 ◽

Vol 5 (5) ◽

pp. 124-130

Author(s):

J.K. Adeoye ◽

V.O. Oyetayo

Keyword(s):

Amino Acid ◽

Protein Content ◽

Acid Content ◽

Vigna Radiata ◽

Mung Bean ◽

Chemical Properties ◽

Amino Acid Content ◽

Nutritional Composition ◽

Bean Seed ◽

Processing Methods

In the present study, the effects of fermentation, roasting, boiling, and boiling with potash on the nutritional and anti-nutritional composition of unsprouted mung bean seed was investigated. Mung bean (Vigna radiata), an underutilized bean was subjected to different processing methods such as boiling, boiling with potash, roasting, and fermentation. Chemical properties such as proximate, mineral, amino acid, and anti-nutrient analyses were done. A total of seventeen amino acids were assayed in mung bean subjected to different processing methods. The ordinary boiling method had the most significant (P<0.05) retention in the amino acid content of mung bean seed. The result of the statistical analysis revealed that there was no significant increase (P>0.005) in the glutamic acid content of mung bean subjected to different processing methods. Fermentation slightly increased the protein content from 25.45 to 25.70%, while the roasted sample had the lowest protein content of 22.15%. There was a fluctuation in the mineral content of processed mung bean. Roasting significantly increased the antinutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reduced significantly from 35.73 to 6.67 mg/g. This study has shown that mung bean is on average high in protein content which can serve as a good supplement for dietary protein. Moreover, fermentation and boiling methods may better enhance the nutritional composition of mung bean in terms of retention of protein and reduction of antinutritional factors.

Download Full-text

Effect of Spirulina Biomass Fortification for Biscuits and Chocolates

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i4.583-587.2204 ◽

2019 ◽

Vol 7 (4) ◽

pp. 583

Author(s):

Oya Irmak Şahin

Keyword(s):

Amino Acid ◽

Acid Content ◽

Amino Acid Content ◽

Arthrospira Platensis ◽

Nutritional Composition ◽

Protein Source ◽

Food Fortification ◽

Green Microalga ◽

Dry Biomass

Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.

Download Full-text

Protein Quality in Infant Formulas Marketed in Brazil: Assessments on Biodigestibility, Essential Amino Acid Content and Proteins of Biological Importance

Nutrients ◽

10.3390/nu13113933 ◽

2021 ◽

Vol 13 (11) ◽

pp. 3933

Author(s):

Cristine Couto de Almeida ◽

Diego dos Santos Baião ◽

Katia Christina Leandro ◽

Vania Margaret Flosi Paschoalin ◽

Marion Pereira da Costa ◽

...

Keyword(s):

Amino Acid ◽

Acid Content ◽

Essential Amino Acid ◽

Protein Quality ◽

Phase 1 ◽

Amino Acid Content ◽

Nutritional Composition ◽

Infant Formulas ◽

Amino Acid Score ◽

Essential Amino Acid Content

Infant formulas, designed to provide similar nutritional composition and performance to human milk, are recommended when breastfeeding is not enough to provide for the nutritional needs of children under 12 months of age. In this context, the present study aimed to assess the protein quality and essential amino acid content of both starting (phase 1) and follow-up (phase 2) formulas from different manufacturers. The chemical amino acid score and protein digestibility corrected by the amino acid score were calculated. The determined protein contents in most formulas were above the maximum limit recommended by FAO and WHO guidelines and at odds with the protein contents declared in the label. All infant formulas contained lactoferrin (0.06 to 0.44 g·100 g−1) and α-lactalbumin (0.02 to 1.34 g·100 g−1) below recommended concentrations, whereas ĸ-casein (8.28 to 12.91 g·100 g−1), α-casein (0.70 to 2.28 g·100 g−1) and β-lactoglobulin (1.32 to 4.19 g·100 g−1) were detected above recommended concentrations. Essential amino acid quantification indicated that threonine, leucine and phenylalanine were the most abundant amino acids found in the investigated infant formulas. In conclusion, infant formulas are still unconforming to nutritional breast milk quality and must be improved in order to follow current global health authority guidelines.

Download Full-text