scholarly journals Evaluation of phytochemical constituents, proximate contents and glycemic index of bambara groundnut (Vigna subterranea L. Verdc) varieties grown in Northeastern Nigeria

2021 ◽  
Vol 15 (2) ◽  
pp. 22-27
Author(s):  
Mohammed Abdulrashid ◽  
Daniel Mhya Hassan
Keyword(s):  
Glycemic Index ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Phytochemical Constituents

GENETIC DIVERSITY IN BAMBARA GROUNDNUT (Vigna subterranean) AS REVEALED BY MOLECULAR WEIGHTS OF THE SEEDS’ PROTEINS

2018 ◽  
Vol 30 (2) ◽  
pp. 19-28
Author(s):  
A. J. Oludare ◽  
J. I. Kioko ◽  
A. A. Akeem ◽  
A. T. Olumide ◽  
K. R. Justina ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Seed Proteins ◽  
Electrophoretic Analysis ◽  
Protein Characterization ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Phylogenetic Relatedness ◽  
Molecular Weights ◽  
National Centre ◽  
Standard Marker

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

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

Genome ◽  
2001 ◽  
Vol 44 (6) ◽  
pp. 995-999 ◽  
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.

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

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
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>

scholarly journals Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe

PLoS ONE ◽  
2018 ◽  
Vol 13 (10) ◽  
pp. e0204817 ◽  
Author(s):  
Juliet Mubaiwa ◽  
Vincenzo Fogliano ◽  
Cathrine Chidewe ◽  
Evert Jan Bakker ◽  
Anita R. Linnemann
Keyword(s):  
Arid Regions ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Sustainable Food ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Semi Arid

scholarly journals Tolerance and determinants of drought character descriptors of the Madurese landrace bambara groundnut (Vigna subterranea)

2020 ◽  
Vol 21 (7) ◽  
Author(s):  
Siti Fatimah ◽  
ARIFFIN ARIFFIN ◽  
ARDIARINI NOER RAHMI ◽  
KUSWANTO KUSWANTO
Keyword(s):  
Cluster Analysis ◽  
Drought Stress ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Stress Index ◽  
Nutrient Level ◽  
Sensitivity Index ◽  
Vigna Subterranea ◽  
Genotypic Cluster ◽  
Wet Weight

Abstract. Fatimah S, Ariffin, Rahmi AN, Kuswanto. 2020. Tolerance and determinants of drought character descriptors of the Madurese landrace bambara groundnut (Vigna subterranea). Biodiversitas 21: 3108-3116. Bambara groundnut (Vigna subterranea L. Verdc.) is legume of African origin overlooked in Indonesia. It has underdeveloped in Indonesia; for example, in East Java, it is only cultivated in Gresik, Lamongan, and Bangkalan of Madura. This plant can potentially be developed in dry lands, such as Madura as it has the ability to grow and develop well in a dry environment with low nutrient level. At present, there are sparse researches on the selection and determination of the drought-tolerant character descriptors of bambara groundnut in Indonesia. The present study used the expected lines of bambara groundnut selected from local lines of various regions in Indonesia using the nested design. The results showed that the drought stress treatment led to stunted growth of 12 bambara groundnut genotypes, including the number of leaves, plant height, canopy diameter, leaf thickness, number of flowers, number of stems or branches, number of internodes, length of leaf stems, root length, root wet weight, canopy wet weight, canopy dry weight, root dry weight, and leaf chlorophyll content. However, drought leads to a slight increase in the width and length of the stomata opening and leaf proline contents. The cluster analysis based on stress index and sensitivity index can classify 3 expected lines originating from Gresik Regency (G1, G2, G3), falling into the drought stress-tolerant category. Accumulated proline contents cannot be used as a descriptor of tolerance to drought stresses in bambara groundnut since the expected lines with an increase in proline contents in leaves during drought stresses based on the cluster analysis do not fall into the genotypic cluster tolerant to drought stresses.

scholarly journals Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

2019 ◽  
pp. 1-12 ◽  
Author(s):  
Justina Y. Talabi ◽  
Babawande A. Origbemisoye ◽  
Beatrice O. Ifesan ◽  
Victor N. Enujuigha
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Bean Seed ◽  
Spread Ratio ◽  
Seed Flour ◽  
Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

scholarly journals VARIATION MINERAL COMPOSITIONS OF SOME BAMBARA GROUNDNUT (VIGNA SUBTERRANEA (L.) VERDC.) ACCESSIONS

2017 ◽  
pp. 06-09
Author(s):  
M. I. ADEBOLA, M. A. ADELANWA ◽  
M. S. MOHAMMED ◽  
A. E. ESSON
Keyword(s):  
Block Design ◽  
Mean Value ◽  
Bambara Groundnut ◽  
Genetic Enhancement ◽  
Vigna Subterranea ◽  
Mean Values ◽  
Calcium Magnesium ◽  
Domestic Use ◽  
Industrial Use ◽  
Mineral Compositions

The study aimed to assess variation in mineral compositions of some accessions of Bambara groundnut (Vigna subterranea [L.] Verdc.) for domestic use and genetic enhancement. Twenty accessions of Bambara groundnut were planted in a Randomised Complete Block Design (RCBD) with three replications. The five minerals were analysed which include, calcium, magnesium, iron, zinc and manganese. These accessions showed significant (P?0.05) variations across the five mineral analysed. Accession no. 18 had the highest mean for iron (2.89 mg100g-1), Accession no. 12 had the highest mean value for zinc (0.65 mg100g-1) Accession no. 8 had the highest mean value for calcium (217.36 mg100g-1), magnesium (14.29 mg100g-1)and manganese (0.82 mg100g-1). However, accession no. 12 had the lowest mean values in four of the minerals except zinc. This result showed that some of these accessions could be selected for genetic enhancement of minerals, some for domestic use and some for industrial use.

scholarly journals Perubahan Perilaku Dormansi selama Proses Desikasi pada Benih Kacang Bambara (Vigna subterranea L. Verdc.)

2020 ◽  
Vol 48 (1) ◽  
pp. 37-43
Author(s):  
Maryati Sari ◽  
Satriyas Ilyas ◽  
M. Rahmad Suhartanto ◽  
Abdul Qadir
Keyword(s):  
Seed Dormancy ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Drying Method ◽  
Dormancy Breaking ◽  
Hard Seed ◽  
Seed Desiccation ◽  
Germination Behaviour ◽  
Field Emergence ◽  
Seed Dormancy And Germination

Bambara groundnut seeds often show unsynchronized and slow germination even though on newly harvested seeds. This might be due to the presence of seed dormancy. Therefore, the objective of this research was to obtain the information on seed dormancy and germination behaviour of bambara groundnut seeds during desiccation. The experiment was arranged in a nested design. Dormancy breaking treatments (untreated, mechanical scarification, soaking in 1% KNO3 for 2 hours, mechanical scarification followed by KNO3 soaking) were nested in each of the desiccation levels (fresh seeds with 54.7% moisture content (mc), desiccated seeds with 44.4%, 18.0%, 15.4%, and 12.1% mc). The results showed that newly harvested seeds were in dormant state. Seed desiccation did not increase the intensity of seed dormancy, even resulted in an increase in field emergence (at 30 days after planting) from 43.9% in fresh seeds to around 70% in dry seed (12-15% mc). Seed desiccation (from 44.4% mc to 12.1% mc) increased the field emergence, although it was inadequate to break the dormancy completely. Meanwhile, seed desiccation tended to increase the GA/ABA ratio, but the seed permeability was decreased. The fact showed that seed desiccation reduced the intensity of dormancy of bambara groundnut seed, therefore, it is suggested to modify the drying method in order to accelerate the increasing of GA/ABA ratio while keeping the testa permeable. Keywords: after-ripening, GA/ABA ratio, hard seed, kacang bogor, permeability

scholarly journals Studies on the Adaptation of Bambara Groundnut [Vigna subterranea (L.) Verdc] in Owerri Southeastern Nigeria

2011 ◽  
Vol 6 (2) ◽  
pp. 60-65
Author(s):  
N.I.C. Onwubiko ◽  
O.B. Odum ◽  
C.O. Utazi ◽  
P.C. Poly-Mbah
Keyword(s):  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Southeastern Nigeria

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

2017 ◽  
Vol 5 (9) ◽  
pp. 1006 ◽  
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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