Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Abstract

Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]. Higher protein content was observed in BGW (20.73%) and BGB (20.14%) as compared to BGC (18.50%). Also, the fat and ash contents of BGB and BGW were higher than that of BGC. Also, the new varieties were found to contain higher levels of some essential fatty acids such as linoleic and linolenic acids. The concentration of thiamine, riboflavin, niacin, pantothenic, ascorbic acids, pyrodoxine, alpha tocopherol, and vitamin K were also significantly higher in the two new varieties. The new varieties were good sources of magnesium, calcium, iron, manganese, sodium, and potassium. The oil and water absorption and swelling capacities of whole, defatted, and protein concentrate flour of the new varieties increase with increase in temperature. The defatted flour and protein concentrate of brown Bambara groundnut was found to exhibit high emulsifying activity and stability at different pH's and salt concentrations. The new varieties possess significantly higher foaming capacity and stability than the commercial variety. The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations.

Application of Bambara Groundnut in the Production of Cookies

“…The swelling index increase (1.05-1.31) significantly (p≤0.05) as the BGN flour increases within the samples from 0% up to 100%, while no significant difference (p≤0.05) was observed in bulk density (0.62 g ml -1 ) of substituted blend samples of BGN flour from 20%-100%. This result were comparable to 0.56 and 0.62 g ml -1 reported by previous findings (Eltayeb et al, 2011 andAdeleke et al, 2018). The presence of higher proportion of carbohydrate in WF may be responsible for the high BD demonstrated.…”

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

“…Besides, BGPI displays high thermal stability, which is comparable with mung bean, black bean, and soy protein isolates (38,104). Studies reported variable results on the physicochemical properties (water and oil absorption capacities, gelation capacity, and foaming and emulsifying properties) of BGPI (105)(106)(107). The differences in functional properties of BGPI can be explained by several factors, including the amino acid composition (104), extraction method (38), extraction condition (108), and drying condition (109).…”

Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility

“…Bambara groundnuts (Vigna subterranea) were selected for this study, first because they are relied on to provide nutrition to famine prone rural populations, due to their drought-tolerance and high nutrient-density. 15,18 Bambara groundnuts are reported to be a rich source of minerals. A serving of 100 g is calculated to potentially provide more than 50% of the recommended daily allowance of K, Mg and Zn.…”