Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (V oandzeia subterranea ) Flour

Abstract

The study was conducted to determine the effect of different treatments (autoclaving, boiling, soaking [cold water and hot water] and roasting) on the chemical composition, antinutritional factors and functional properties of Bambara groundnut (Voandzeia subterranea) flour. Bambara groundnut was subjected to different treatments, dried and milled into flour. Moisture, ash, fat, crude fiber, crude protein and carbohydrate contents ranged 8.56–10.67%, 2.92–4.18%, 6.01–6.28%, 3.50–3.91%, 17.11–18.03% and 57.16–60.70%, respectively. Treatments significantly (P < 0.05) affected the ash, fat, crude fiber and crude protein content of the flour except carbohydrate and moisture contents. Bulk density, dispersibility, water absorption index, pH, foam capacity, water‐binding capacity and emulsification capacity ranged from 0.64 to 0.80 g/mL, 73.00–80.67%, 83.00–152.67%, 6.46–6.74%, 20.33–43.00%, 6.33–13.00%, 45.88–77.57%, respectively. The functional properties of the Bambara groundnut flour were significantly affected (P < 0.05) by the treatments. Calcium, magnesium, sodium, iron and zinc contents ranged 560.0–765.0 mg/100 g, 103.0–133.5 mg/100 g, 9.27–15.52 mg/100 g, 1.62–2.94 mg/100 g and 0.51–1.39 mg/100 g, respectively. Treatments significantly (P < 0.05) affected the mineral composition of the Bambara groundnut flour. Tannin, phytate and oxalate contents ranged 0.30–0.96, 9.29–15.30 and 0.99–1.22 mg/100 g, The study concluded that processing of Voandzeia subterranea by autoclaving, boiling, soaking and roasting had significant effect on its chemical composition and functional properties. Also, autoclaving, boiling, soaking and roasting resulted in significant reduction in the tannin, phytate and oxalate content of Bambara groundnut. Practical Applications The results of this study will provide information on the chemical composition of Bambara nut flour and effect of different treatments on the antinutritional contents. The data on functional properties and mineral contents of the flour will help for end usage such as baking.

Physical, nutritional and antioxidant properties of Zimbabwean bambara groundnut and effects of processing methods on their chemical properties

“…Adegunwa et al (2014) reported approximately 26% reduction in tannin content of roasted bambara, which was slightly lower than reduction values (approx. Dehulling in combination with sifting resulted in a higher reduction in the tannin content of the grains when compared with roasting alone or roasting in combination with sifting.…”

“…Dehulling in combination with sifting resulted in a higher reduction in the tannin content of the grains when compared with roasting alone or roasting in combination with sifting. Adegunwa et al (2014) reported approximately 26% reduction in tannin content of roasted bambara, which was slightly lower than reduction values (approx. 29%) obtained for both bambara varieties in this study.…”

“…For instance, some researchers reported that the tannin content of bambara grains increased after roasting (Ijarotimi & Esho, 2009), while others reported a reduction in the tannin content (Barampama & Simard, 1995). Besides changes in chemical properties, processing methods may also cause changes in functional properties such as water and oil absorption capacities (Yusuf et al, 2008;Abiodun & Adepeju, 2011;Adegunwa et al, 2014). Roasting bambara at 120°C for 20 min reportedly increased the water and oil absorption capacity of bambara flour from 174% to 210% and 150% to 170%, respectively (Yusuf et al, 2008).…”

Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces

“…Results show that bambara protein isolates prepared in the presence of EDTA exhibited higher emulsion activity and stability indices as well as higher foam expansion and stability than those prepared in the absence of EDTA, regardless of the heating temperature at 95% level of significance. Although diverse studies on bambara landraces have been reported in Africa, particularly in Nigeria (Adebowale et al, 2011;Adegunwa et al, 2013), results have revealed some differences in their functional properties. However, as stated as above, bambara from Southern Africa remain underutilised.…”

Variation Mineral Compositions of Some Bambara Groundnut (Vigna Subterranea (L.) Verdc.) Accessions

“…12 had the lowest value of both minerals. This may be associated with the presence of phytic and oxalic acids which are anti-nutrients present in Bambara groundnut, most especially those with low concentrations as reported by Adegunwa et al [22] and Yao et al [13]. The nutritional value of legume seeds is often limited by the presence of anti-nutrients, such as tannins, phytic acid and enzyme inhibitors [23].…”