Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours

Ogundele, Opeolu M.; Minnaar, Amanda; Emmambux, Mohammad Naushad

doi:10.1016/j.foodchem.2016.07.022

Cited by 32 publications

(28 citation statements)

References 26 publications

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“…The pasting properties of the ASF-tapioca composite grits and that of the control sample (100% cassava starch) were determined with the use of Rapid Visco Analyser (Model 3D, Newport, Scientific Pty Ltd., Warriewood, Australia). Protocol described by Ogundele et al (2017) was used. Suspensions of ground grits (3.0 g, db) were prepared in 25 mL deionized water.…”

Section: Sample Pastingmentioning

confidence: 99%

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

Adeboye¹,

Adefunke²,

Adebo³

et al. 2019

Afr. J. Food Sci.

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The growing occurrence of malnutrition in developing countries is gradually receiving the needed research attention. Plant protein products exhibited potential for protein supplementation of tapioca and was thus explored in this study. Cassava tubers (Manihot esculenta) were processed into tapioca grits (partially gelatinised irregular flakes from roasted cassava starch grits) with different proportion of almond seed (Terminalia catappa) flour (ASF) (0 to 50% ASF w/w). The samples were evaluated for their proximate composition, energy value, functional and sensory properties. The results showed that the ASF-cassava starch grits had significantly (p < 0.05) higher protein, fat and ash contents but lower water absorption and swelling capacities, compared to the 100% cassava tapioca. Substitution of cassava starch with ASF significantly (p < 0.05) reduced the acidity and cyanide content of the tapioca but had a negative effect on the pasting properties of starch grits and sensory attributes (taste, colour and texture) of the tapioca. The study concluded that the fortification of cassava starch with ASF at 10% level has commercial potential.

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Section: Sample Pastingmentioning

confidence: 99%

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

Adeboye¹,

Adefunke²,

Adebo³

et al. 2019

Afr. J. Food Sci.

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show abstract

“…Previous studies on BG flour and starch had focused on its physical properties, chemical and physical modifications, breeding, genotype, applications, etc. (Adebowale & Lawal, 2002;Adebowale & Lawal, 2004;Afolabi, 2012;Eknayake, Jansz, & Nair, 1999;Kaptso et al, 2015;Murevanhema & Jideani, 2013;Ogundele, Minaar, & Emmambux, 2017;Oyeyinka, Singh, Ma, & Amonsou, 2016;Oyeyinka, Singh, Patrick, Gerrano, & Amonsou, 2015;Uarrota et al, 2013). Ademiluyi, Oboh, Boligon, and Athayde (2015) also reported the health benefit of fermented BG in diabetes treatment.…”

mentioning

confidence: 99%

In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

Afolabi

Opara

Kareem

et al. 2017

Food Science & Nutrition

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In‐vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat‐moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of the flour and native starch was 6.10% and 27.70%, respectively. Hydrothermal modification increased the gelatinization profile of the starch but reduces its pasting properties. Swelling and solubility of the flour and starches increased with increase in temperature. X‐ray diffraction revealed BNS and BAS exhibited “Type C” crystallinity pattern while BHS was “Type A.” The BNS granule was oval, its diameter between 22 and 30 μm, with no significant change in the morphology of BAS and BHS. The BG flour had 33% resistant starch and 11.63% digestible starch. Heat‐moisture treatment enhanced the resistant starch content of the native starch significantly.

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“…Gelatinization improves stiffening abilities of flour. In food applications, good gelatinization properties are important for thickening of soups and porridge [315]. During pre-treatment, lower gelatinization temperatures are therefore desirable, because of the lower energy requirements.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Managing the hard-to-cook (HTC) phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing for resource limited communities in Zimbabwe

Mubaiwa¹

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Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours

Cited by 32 publications

References 26 publications

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

Managing the hard-to-cook (HTC) phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing for resource limited communities in Zimbabwe

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