Response of three Bambara groundnut landraces to pre-sowing hydration in Botswana

Nine accessions of Bambara groundnut (Vigna subterranea (L.) Verdc.,syn. Voandzeia subterranea (L.) Thouars ex DC.) obtained from National Centre for Genetic Resources and Biotechnology (NACGRAB), Ibadan, Oyo state, were assessed for their genetic and phylogenetic relatedness through electrophoretic analysis of the seed proteins. 0.2g of the seeds were weighed and macerated with mortar and pestle in 0.2M phosphate buffer containing 0.133M of acid (NaH2PO4) and 0.067 of base (Na2HPO4) at pH 6.5. Protein characterization with standard marker revealed that the seeds of the nine accessions contained proteins (B.S.A, Oval Albumin, Pepsinogen, Trypsinogen and Lysozyme) with molecular weights ranging from 66kda and above, 45 – 65 kDa, 44 – 33 kda, 32-24 kDa and 23-14 kDa, respectively. The student T-test revealed that accessions B, C, E, F, H and I have molecular weights not significantly different from one another (P<0.05) while samples A, D and G showed significantly different values (P>0.05). All the accessions had at least two proteins and two major bands in common. The study revealed intra-specific similarities and genetic diversity in protein contents among the nine accessions of Bambara groundnut (Vigna subterraranea (L.) Verdc.syn

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Effect of H2O-Based Low-Pressure Plasma (LPP) Treatment on the Germination of Bambara Groundnut Seeds

Agronomy ◽

10.3390/agronomy11020338 ◽

2021 ◽

Vol 11 (2) ◽

pp. 338

Author(s):

Naeem Ahmed ◽

Asad Masood ◽

Kim S. Siow ◽

M. F. Mohd Razip Wee ◽

Rahmat Zaki Auliya ◽

...

Keyword(s):

Food Security ◽

Seed Germination ◽

Chemical Modification ◽

Low Pressure ◽

Germination Percentage ◽

Bambara Groundnut ◽

Pressure Plasma ◽

Low Pressure Plasma ◽

Amine Groups

In general, seed germination is improved by low-pressure plasma (LPP) treatment using precursors such as air, nitrogen, argon, or water (H2O). Here, H2O-based LPP treatment using the optimized parameters of 10 W and 10 s improves the germination of Bambara groundnut seeds by 22%. LPP increases the wettability and roughness of the seed hilum while oxidizing the surface with carboxyl and amine groups. In this H2O-based treatment of Bambara groundnut seeds, combinatory etching and chemical modification facilitated the imbibition process and increased the germination percentage. The success of this method has the potential to be scaled up to solve food security with seeds otherwise facing germination-related issues.

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Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106702 ◽

2021 ◽

pp. 106702

Author(s):

Claudine F. Diedericks ◽

Vanessa Stolten ◽

Victoria A. Jideani ◽

Paul Venema ◽

Erik van der Linden

Keyword(s):

Whey Protein ◽

Bambara Groundnut ◽

Effect Of Ph ◽

Mixing Ratios ◽

Synergistic Enhancement ◽

Protein Gels

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Genetic diversity in Bambara groundnut (Vigna subterranea L.) germplasm revealed by RAPD markers

Genome ◽

10.1139/g01-096 ◽

2001 ◽

Vol 44 (6) ◽

pp. 995-999 ◽

Cited By ~ 25

Author(s):

H I Amadou ◽

P J Bebeli ◽

P J Kaltsikes

Keyword(s):

Genetic Diversity ◽

Cluster Analysis ◽

Rapd Markers ◽

Random Amplified Polymorphic Dna ◽

Geographic Origin ◽

Bambara Groundnut ◽

International Institute ◽

Tropical Agriculture ◽

Vigna Subterranea ◽

Ibadan Nigeria

Random amplified polymorphic DNA (RAPD) markers were used to assess genetic diversity in Bambara groundnut (Vigna subterranea L.) germplasm using 25 African accessions from the collection in the International Institute for Tropical Agriculture, Ibadan, Nigeria. Fifty random decamer primers were screened to assess their ability to detect polymorphism in bambara; 17 of them were selected for this study. Considerable genetic diversity was found among the V. subterranea accessions studied. The relationships among the 25 accessions were studied by cluster analysis. The dendrograms showed two main groups of accessions mainly along the lines of their geographic origin. It is concluded that RAPD can be used for germplasm classification in bambara groundnut and hence for improving this crop.Key words: germplasm, PCR, RAPD, Vigna subterranea.

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In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Journal of Food Research ◽

10.5539/jfr.v5n2p73 ◽

2016 ◽

Vol 5 (2) ◽

pp. 73 ◽

Cited By ~ 4

Author(s):

Kiin-Kabari David Barine ◽

Giami Sunday Yorte

Keyword(s):

Glycemic Index ◽

Resistant Starch ◽

Kinetic Constant ◽

Bambara Groundnut ◽

Starch Hydrolysis ◽

Protein Concentrate ◽

Significant Difference ◽

Baked Products ◽

Total Starch

<p>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 <em>in vitro</em> 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).</p>

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