The Effect of Soaking, Boiling and Fermentation with Rhizopus oligosporus on the Water Soluble Vitamin Content of Bambara Groundnut

Biochemical changes in phenols, flavonoids, tannins, vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties

“…In general, cooking time, soaking and fermentation period were reported to have pronounced effects on the vitamin levels and anti-nutritional factors present in natural foods [51] . Phenolics are considered as a major group of compounds that contribute to the antioxidant activities of grains and thus may contribute significantly to the health benefits associated with whole food consumption [52] .…”

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

“…(40) Fermentation Previous researchers reported changes in composition of bambara groundnut during fermentation. (127)(128)(129)(130)(131) According to Fadahunsi and Sanni, (131) changes include an increase in crude protein, soluble solids, soluble protein in bambara groundnut tempe after 40 hour fermentation. The data obtained during tempe production showed an increase in the activities of the enzymes amylase, lipase, and proteinase as fermentation progressed.…”

Managing the hard-to-cook (HTC) phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing for resource limited communities in Zimbabwe

“…Previous researchers reported changes in composition of bambara groundnut during fermentation [209][210][211][212]. According to Fadahunsi and Sanni [210], changes include an increase in crude protein, soluble solids, soluble protein in bambara groundnut tempe after 40 h fermentation.…”