Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria

Abstract

This research analyzed the effect of processing (boiling and roasting) on the proximate, antinutrient, and mineral composition of Vigna subterranea seeds. The proximate composition analysis showed significant difference (P<0.05) between the levels of crude lipid, crude fiber, gross energy, carbohydrate, and moisture content in the raw and processed V. subterranea. However, no significant difference (P<0.05) was observed in protein content of processed V. subterranea as compared to the raw seeds. Analyses of antinutrient composition show that processing significantly reduced the levels of oxalate, tannins, phytate, trypsin inhibitor, and hydrogen cyanide contents of V. subterranea. While magnesium, potassium, and phosphorus were the most abundant macrominerals in V. subterranea, zinc was the most abundant micromineral. Correlation analysis revealed that the levels of crude protein, ash, moisture, and lipid were negatively affected by phytate, tannins, and oxalate. The results, therefore, suggest that processing significantly lowered the levels of antinutrients in V. subterranea, thereby making it safer for consumption.

Effect of processing method on nutritional quality of black soybean

“…But in case of soaking in cow urine and germination fat may be utilized for metabolic activity in seeds. The results in the present study were on par with the observations stated by D'souza, (2013) for processed field bean; Uche Samuel Ndidi et al, (2014a) in Bambara groundnut,, Uche Samuel Ndidi et al, 2014b) in Sphenostylic steno carpa seeds, Audu and Aremu (2011) and Saulawa et al,(2014) et al (2016) in lima bean seeds. Crude fibre decreased by boiling and roasting in Bambara groundnut (Ndidi et al, 2014a) and kidney beans seed flour (Olanipekun O.T.…”

“…The minor decrease in protein content in cooking, autoclaving and soaking beans for short duration might be due to leaching of soluble proteins with cooked water, but the protein content increases during soaking for 24 hours and germination for 48 hours due to increase water activity as a result of induction of hydrolytic enzymes which enhances metabolic activity for protein synthesis in seeds (Bau et al, 1997). Uche Samuel Ndidi et al (2014a) reported non-significant (P<0.05) change in roasted Bambara groundnut protein content compared to raw sample. The ether extract of RBS, GBS, RoBS and CUTBS was 17.79, 14.26, 16.99 and 15.49 percent respectively.…”

Effect of fish meal substitution with lima bean meal on growth and feed utilization in common carp fry, <i>Cyprinus carpio</i>

“…Nowadays, partial or total replacement of protein in fish meal with plant sources has been an area of focus in aquaculture nutrition research. Lima bean (Phaseolus lunatus) has been previously studied as an alternative protein source in fish diet and seems to be a promising protein source (Adeparusi and Ajayi, 2004;Falaye et al, 2014;Ndidi et al, 2014). The results of the present study indicated that water quality parameters (temperature, dissolved oxygen, pH, nitrites and nitrates) throughout the experimental period were within the optimal range of common carp production (Zaykov and Staykov, 2013).…”

“…The study was carried out between August and October 2015, in a private fish farm at Batié (LN: 5°17'0''-5°18'53'' and LE: 10°17'0''-10°19'31'') in the West Region of Cameroon (Njouokou et al, 2013;Zango et al, 2016). A total of 450 Cyprinus carpio fry weighing 0.97±0.03 g were obtained from the semi-artificial breeding in the same private fish farm and acclimatized in 6000 L rectangular cement tank for 3 days prior to the experiment.…”

“…Aquaculture requires optimization of nutrition to efficiently raise fish for the purpose of food production. Fishmeal, being an excellent nutrient profile, is a major source of animal protein generally used for all types of fish such as Common carp (Cyprinus carpio), which is one of the most popular freshwater species in aquaculture worldwide (FAO, 2007 ;Hasan et al, 2007;Njouokou et al, 2013;Mehdi et al, 2016). Most of the high dietary protein requirements of fish are best supplied by fish meal (FM) because of its nutritional value and palatability.…”