Enhancing the Nutritional Profile of Noodles With Bambara Groundnut (Vigna subterranea) and Moringa (Moringa oleifera): A Food System Approach

Abstract

Bambara groundnut (BG, Vigna subterranea) and moringa (Moringa oleifera) are underutilized crops that improve nutritional quality of diets locally. The objectives of this study were to measure the performance of both crops on a marginal soil, analyze the harvested plant parts and noodles produced from them, and to undertake taste testing and survey consumer reactions. The noodles contained either 100% wheat flour or wheat with either BG flour (20%) or moringa powder (6%). BG yielded 0.70 t ha −1 of dry nuts and moringa 1.54 t ha −1 of dry leaflets. Both plant products were high in nutrients (especially K, and Ca in moringa) and some amino acids. Inclusion in noodles significantly enhanced their nutritional composition particularly energy content, crude fat, crude fiber and carbohydrate. Significant increases (p < 0.05) of Mg, Mn, P, K, and Zn occurred. Total essential amino acid concentration increased from 34.1% in the pure wheat noodles to 38.2% in BG and 34.8% in moringa noodles. Sensory analysis showed acceptability of all three noodle types was above the "Neither like nor dislike" category leaning toward the liking end for almost all the attributes tested. A consumer reaction survey showed there were internal and external factors motivating respondents to choose both products. Weak correlations were found between some of these factors and respondents' willingness to pay more for the BG and moringa noodles. We conclude that adopting a comprehensive research approach from plant to plate can assist transfer of underutilized crops from field studies to acceptable consumer products with enhanced nutritional profiles.

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

“…In general, addition of Bambara groundnut flour into bread and noodles improved the protein quality, reduced ANFs, and increased mineral contents (41,77,81). The level of substitution of wheat flour could be the key to consumer acceptability.…”

“…In general, most studies report glutamic acid to be the most abundant amino acid in Bambara groundnut, suggesting its potential to be isolated for use as a flavoring agent. Out of the essential amino acids, leucine and lysine are present at a higher concentration while methionine is the lowest ( 39 – 41 ). Phenylalanine, valine, histidine, and isoleucine were also reported to be present in high concentrations, while tryptophan has been found to be the limiting amino acid ( 37 , 39 ).…”

“…The most abundant minerals in Bambara groundnut are potassium, magnesium, phosphorus, zinc, and iron ( 37 , 41 , 44 ). Halimi et al ( 9 ) reported that the levels of these minerals were higher than those found in commonly consumed legumes such as chickpea and mung bean, but they vary by cultivar and growing conditions.…”

“…Wheat-based noodles are increasingly being fortified with ingredients such as spinach, pumpkin, and sweet potato to improve the nutritional value. Bambara groundnut flour has been included in wheat-based noodles with varying degrees of success ( 41 , 82 ).…”

“…The level of substitution of wheat flour could be the key to consumer acceptability. An appropriate substitution level can help to ensure improved nutrition without compromising consumer acceptability ( 41 , 81 ), thus making these products a promising food vehicle to combat nutrient deficiency. An alternative, more promising option for developing this area is to change consumer expectations, by marketing Bambara groundnut-enriched loaf/noodle as a novel and nutritious alternative product ( 41 ).…”