Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage

Abstract

The storage susceptibility of Bambara groundnut (B. G.) (Voandzeia Subterranean (L.) Thouars) to Callosobruchus maculatus and chemical and functional properties of 11 varieties form Far-North of Cameroon were investigate using standard analytical methods. Storage susceptibility shown that, after five months within treatment, C. maculatus destroy 10 to 50% of grains. The chemical characteristics of none attack grains of 11 varieties were range to 18.64 at 21.08%, 6.85 at 7.44%, 49.75 at 52.68% and to 6.05 at 7.55% respectively for protein, fat, starch and free carbohydrate. These chemical characteristics significantly (p < 0.05) decreases form attacks varieties. For the functional parameters, the none attacks grains was range of 130 at 135%, 19.15 at 20.91%, 18.20 at 21.13%, 2.76 at 3.21% and of 8.54 at 10.14% respectively for water capacity absorption, solubility index, gel length, ash and humidity. The results of this study indicated that storage susceptibility, chemical and functional properties of B. G. be dependant to the varieties.

Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut

“…Although the WAC increased slightly with an increase in the storage period, the increase was not significant (p ≥ 0.05). The WAC of the samples ranged between 126.08 and 157.74 % (Figure 1), which is similar to the values previously reported for Bambara groundnut during short time storage (Goudoum et al, 2016).…”

Biochemical functional and physical characterization of Bambara groundnut [Vigna subterranea (L.) Verdc. Fabaceae] seeds grown in septentrional area of Cameroon

“…The biochemical analyses of our 20 Bambara groundnuts morphotypes reveal that the water content of the seeds varies between 6.69 and 9.12%. These results are lower than those mentioned by [25] which vary between (8.54 and 10.14%) on ten Bambara groundnuts morphotypes collected in the Far North Region of Cameroon. These values indicate a higher water content in the seeds compared to our studied samples.…”

“…However, orphan crop species have received limited research and development attention by researchers and policymakers and, hence, their economic value, production methods, product development, and commercialization have not yet been fully explored [24]. In Cameroon, some studies concerning physicochemical and functional characterization have previously been carried out with Bambara groundnuts flours [25][26][27]. Very few results are available on the nutritional and functional properties of the existing Bambara groundnuts morphotypes in Cameroon.…”

Prediction of peanut seed vigor based on hyperspectral images

“…Scientific research shows that peanuts have anti-cancer, anti-oxidation, anti-inflammatory and other biological properties (Menis Candela et al, 2020). Goudoum et al (2016) have found that the content of protein, fat, starch and free carbohydrates in peanuts will decrease during storage. As the main species of legume, peanut is an important source of vegetable oil protein, minerals and vitamins, and occupies an important agricultural economic position in world agriculture (Chen et al, 2020a).…”