Evaluation of the Nutritional Quality and Acceptability of Germinated Bambara Nut (Vignia-Subterranea (L) Verle) Based Products

Lyimo, Monica; Berling, S.; Sibuga, K. P.

doi:10.1080/03670240490446795

Cited by 4 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The process of soaking followed by sprouting for up to 72 h ( 65 ) reduces the carbohydrate and lipid content of the sprouts ( 66 ), while at the same time enhancing the protein content, amino acid profile, and IVPD ( 43 , 67 ). Reduction of ANFs, such as tannins, trypsin inhibitor, oxalate, oligosaccharides, and saponin, is due to leaching during soaking ( 43 , 66 ). Sprouting is also beneficial to the dehulling process ( 63 ) as the seed coat splits open during sprouting.…”

Section: Closing the Nutrient Gap Through Enhanced Utilization Of Bammentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2020

View full text Add to dashboard Cite

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.

show abstract

Section: Closing the Nutrient Gap Through Enhanced Utilization Of Bammentioning

confidence: 99%

“…Throughout Africa, Bambara groundnut is regarded by many as an important form of food security to be relied on when food is scarce ( 6 , 66 ). Its tasty, nutritious properties are also recognized and valued by consumers, creating demand for the fresh seeds ( 125 ).…”

Section: Closing the Nutrient Gap Through Enhanced Utilization Of Bammentioning

confidence: 99%

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

et al. 2020

View full text Add to dashboard Cite

show abstract

“…For instance, flour made from sprouted red Bambara nuts have significantly enhanced polyphenolic profiles [44]. Cooking and roasting reportedly significantly reduces the amount of tannin in Bambara groundnuts [41].…”

Section: Repurposing Of Bambara Nutsmentioning

confidence: 99%

Vigna subterranean (Bambara groundnut), a possible weapon in fighting the malnutrition war in the arid and sub-arid regions

Ogbuagu¹,

Okoye²,

Innocent³

2023

World J. Adv. Res. Rev.

View full text Add to dashboard Cite

The global effort in fighting the nutrition war seems to be witnessing a record setback owing to recent climatic changes, growing insecurity, COVID-19 disruptions etc. all resulting in a global rise in food prices. Parts of Africa and Asia have constantly ranked high in the Global Hunger Index (GHI) and are already associated with the poverty and malnutrition crisis. Women and children remain the worst victims of this crisis. Although Africa is a host to a number of locally sourced, nutritious food crops which have been used as food in the time past, these crops remain underutilized while Sub-Sahara Africa remains on the red list for malnutrition. Among these underutilized plants is Bambara groundnut (Vigna subterranean (L.) Verdc, synonym; Voandzeia subterranean (L.) Thouars. The seeds contain about 64.4% carbohydrate, 23.6% protein, 6.5% fat, 5.5% fiber and a lot of minerals as well as a number of secondary metabolites. In Africa, the nuts have been processed into various meals which are cheaper sources of protein with high acceptability. Bambara nuts, with such a rich nutritional content can be cultivated even in the arid and semi-arid regions of the world which are ravaged by malnutrition. Highlighting and promoting such cheaper, highly nutritious foods, can be a very effective weapon for dealing with the current malnutrition crisis in the world. With this, the global sustainable development goals #2 and #3, already grossly set back by COVID-19 and global insecurity etc., may still be attainable by the year 2030.

show abstract

“…Sometimes this flour is produced from malted corn. Previous work has shown that sprouting cereals and legumes improves the quality of their products [8][9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Improving the Quality of Bread Made from Corn and Wheat Flour Acceptable by Congolese Consumers

Bertin,

Kedar,

Michel

2024

JFNS

View full text Add to dashboard Cite

The study aims to improve the quality of bread made from corn and wheat flours acceptable to Congolese consumers. Wheat is the most consumed food at breakfast, but it is not within the reach of all budgets. To address this shortage, several alternatives exist to replace wheat flour with other cereals or starches. A bread formulation composed of wheat and corn flours acceptable to Congolese consumers was explored. The study involved three experiments to optimize the sensory characteristics of bread made from wheat and corn flours. The first experiment focused on improving the sensory quality of bread made from a mixture of malted and unmalted corn flours. The experiment involved a two-component simplex centroid mixture design, with unmalted corn flour (A) and malted corn flour (B) mixed for a total of 18 g. The second experiment examined the effects of salt and sugar mixture on the quality of corn and wheat flour bread. The third experiment evaluated the effects of humidity and baking time on the color, smell, and taste of bread. The bread samples were made according to a formulation resulting from previous optimization experiments, with the same proportions of ingredients. The bread preparation process involved weighing and mixing the ingredients, kneading manually for a specific time. The optimization resulted in a flour mixture of 11% malted corn and 48% wheat with other ingredients. The sensory evaluation of this bread gave an average score of 7 on a 1 to 9 scale, confirming the predictions of the optimization. The physicochemical characterization gave the following values: 22.76% water content, 10.18% protein, 3% ash, 1.43% lipids and 0.01 to 0.04% calcium, magnesium, iron, and phosphorus.

show abstract

Evaluation of the Nutritional Quality and Acceptability of Germinated Bambara Nut (Vignia-Subterranea (L) Verle) Based Products

Cited by 4 publications

References 6 publications

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

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

Vigna subterranean (Bambara groundnut), a possible weapon in fighting the malnutrition war in the arid and sub-arid regions

Improving the Quality of Bread Made from Corn and Wheat Flour Acceptable by Congolese Consumers

Contact Info

Product

Resources

About