Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour

Abdualrahman, Mohammed Adam Yahya; Ma, Haile; Yagoub, Abu ElGasim A.; Zhou, Cunshan; Ali, Ali Osman; Wang, Yang

doi:10.1016/j.jssas.2016.12.003

Cited by 31 publications

(25 citation statements)

References 31 publications

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“…As shown (Table 1), BGN protein content is substantially higher than that of sorghum. The relatively high protein content sources, such as BGN other than sorghum, make it suitable in improving the protein content of most gruels (Abdualrahman et al., 2017; Afolabi, Arotupin, Alabi, Ojo, & Olowokere, 2018). In comparing the flour to the fermented Mahewu products, the protein content of sorghum control, and the sorghum‐BGN Mahewu blends were substantially lower than the protein content of their respective flours.…”

Section: Resultsmentioning

confidence: 99%

“…This can be attributed to the improved fermentation performance with BGN supplementation which might have resulted to utilization of minerals for metabolic processes. Elsewhere, fortifying Krissra (fermented sorghum bread) with 10% to 30% BGN flour showed significant increases in minerals (Ca, K, Na, Fe, Zn, Cu) except Mg and P (Abdualrahman et al., 2017). The difference in product and cultivar could be responsible for the differences in results.…”

Section: Resultsmentioning

confidence: 99%

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Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Qaku

Adetunji²,

Dlamini

2020

Journal of Food Science

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Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum‐based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum‐based beverage product with improved nutritional quality. Sorghum‐BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.3) after 24 hr compared to the control (pH 5.1) (100% Sorghum Mahewu). With total titratable acidity (TTA), sorghum–BGN Mahewu blends had significantly higher final TTA (0.7%) than control (0.4%). Sorghum–BGN Mahewu blends had higher protein and crude fiber contents (up to 7.7% and 7.9%, respectively) than control (6.1% and 5.7%, respectively). In general, sorghum Mahewu supplemented with BGN did not show substantial increase in mineral and individual amino acid contents after fermentation compared to the control, possibly due to increase in tannin content with BGN supplementation. Fermentation significantly (P < 0.05) reduced phytate content by more than 90% in sorghum Mahewu supplemented with BGN when compared to the control (28% reduction). Importantly, BGN supplementation improved the level of some essential amino acids such as threonine, methionine, phenylalanine, isoleucine, leucine, histidine, and lysine. Therefore, supplementation with BGN can potentially improve the nutritional quality of sorghum Mahewu but modification in processing procedure is required to effectively improve the nutritional quality of sorghum–BGN blends. Practical Application This research work has direct application in addressing problem of malnutrition, as well as improving utilization of indigenous food crops in commercial food processing. This is one of the practical approach to address food insecurity that is prevalent in most African countries.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Qaku

Adetunji²,

Dlamini

2020

Journal of Food Science

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“…Nwadi et al ( 11 ) recently reviewed studies on the application of Bambara groundnut flour in a number of products including snacks and pastries, breakfast cereal and pasta, traditional foods, composite flour, complementary food, and milk and yogurt. To summarize, most studies ( 77 – 79 ) reported that the protein content of the Bambara groundnut flour-incorporated products increased with the supplementation level, but sensory attributes were negatively affected. This paper discusses a few points that were not covered by Nwadi et al ( 11 ) review.…”

Section: Closing the Nutrient Gap Through Enhanced Utilization Of Bammentioning

confidence: 98%

“…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.…”

Section: Staple Foods: Breads and Wheat Noodlesmentioning

confidence: 99%

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

et al. 2020

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Rapid population growth, climate change, intensive monoculture farming, and resource depletion are among the challenges that threaten the increasingly vulnerable global agri-food system. Heavy reliance on a few major crops is also linked to a monotonous diet, poor dietary habits, and micronutrient deficiencies, which are often associated with diet-related diseases. Diversification—of both agricultural production systems and diet—is a practical and sustainable approach to address these challenges and to improve global food and nutritional security. This strategy is aligned with the recommendations from the EAT-Lancet report, which highlighted the urgent need for increased consumption of plant-based foods to sustain population and planetary health. Bambara groundnut (Vigna subterranea (L.) Verdc.), an underutilized African legume, has the potential to contribute to improved food and nutrition security, while providing solutions for environmental sustainability and equity in food availability and affordability. This paper discusses the potential role of Bambara groundnut in diversifying agri-food systems and contributing to enhanced dietary and planetary sustainability, with emphasis on areas that span the value chain: from genetics, agroecology, nutrition, processing, and utilization, through to its socioeconomic potential. Bambara groundnut is a sustainable, low-cost source of complex carbohydrates, plant-based protein, unsaturated fatty acids, and essential minerals (magnesium, iron, zinc, and potassium), especially for those living in arid and semi-arid regions. As a legume, Bambara groundnut fixes atmospheric nitrogen to improve soil fertility. It is resilient to adverse environmental conditions and can yield on poor soil. Despite its impressive nutritional and agroecological profile, the potential of Bambara groundnut in improving the global food system is undermined by several factors, including resource limitation, knowledge gap, social stigma, and lack of policy incentives. Multiple research efforts to address these hurdles have led to a more promising outlook for Bambara groundnut; however, there is an urgent need to continue research to realize its full potential.

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“…There was a significant increase in the protein content of composite flour samples from 3.32 (control) to 7.24% (BGN 4 ). The increase in the protein content of composite flours with the quantity of BGN flour added is due to that BGN is a complete balanced food high in protein content rich with lysine and methionine while maize lacks lysine [26]. The protein content of tortillas ranged from 3.14 (control) to 6.33% (BGN 4 ) and there was significant difference (p < 0.05) among all the tortillas samples except BGN 2 and BGN 3 .…”

Section: Proximate Composition Of Maize-bambara Groundnut Flour Blendmentioning

confidence: 98%

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Mashau¹,

Mabodze²,

Tshiakhatho³

et al. 2020

Molecules

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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

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Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour

Cited by 31 publications

References 31 publications

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

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

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

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