Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (<i>Vigna subterranea</i>) yogurt from reconstituted Bambara groundnut milk powder

Hardy, Zolelwa; Jideani, Victoria A.

doi:10.1002/fsn3.951

Cited by 17 publications

(5 citation statements)

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“…These solubility values were lower compared to the WSI reported for freeze-dried yoghurt powder containing free Lactobacillus plantarum and probiotic fruit juice powders (Jouki et al, 2021 andDias et al, 2018). Notably, the postbiotic powders analyzed in this study displayed predominantly porous surfaces, which have been documented to enhance solubility when food powders are reconstituted (Hardy & Jideani, 2020). Swelling power and WSI are critical parameters for characterizing the rehydration properties of powders.…”

Section: Rehydration Characterization Of Postbiotic Powderscontrasting

confidence: 60%

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Yousefvand,

Pham,

et al. 2024

Food Bioprocess Technol

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Fortifying conventional foods with postbiotic powders (PP) is an effective approach for the production of functional products. Preserving both functional properties of PP and the physical characteristics of fortified products is essential during this process. This study aimed to investigate the antioxidant activity and consumer testing of low-fat yoghurt fortified with PP and changes in their physical properties, including rheology, water holding capacity, and microstructure over a 21-day storage period. PP, derived from Bifidobacterium animalis subsp. lactis BB12 grown in cheese whey (CW) and skim milk (SM), was added to the product at 1% individually (B12-CW and B12-SM) and in a mixture (BB12-CW-SM). The results indicated that the antioxidant activity of the samples fortified with PP was 4.6 − 6.3%, almost double the values in samples without PP, despite their similar viability of starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) (> 8.5 log cfu/g). Adding BB12-CW significantly reduced mouthfeel, flavor, and overall acceptability of the product, while adding BB12-SM and BB12-CW-SM did not alter any consumer acceptability. Similarly, regardless of PP types, their fortification had negligible effects on viscosity, viscoelastic properties, shear-thinning behaviors, water-holding capacity, and microstructure formation, which remained nearly unchanged during storage. Overall, the addition of PP, particularly BB12-SM and BB12-CW-SM, significantly increased antioxidant activity while preserving important physical and consumer acceptance of yoghurt. These findings underscore the potential of postbiotics as functional ingredients, enhancing both the nutritional values and consumer appeal of yoghurt, thereby promoting its health benefits.

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Section: Rehydration Characterization Of Postbiotic Powderscontrasting

confidence: 60%

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Yousefvand,

Pham,

et al. 2024

Food Bioprocess Technol

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“…Cooked bananas can be serves as a weaning diet for children, and their nutritional value can be improved by adding Bambara flour [68]. Recent studies on various food processing enterprises have shown that Bambara groundnut can be incorporated into their commodities [67,69]. The Center for Feature Crop (CFC) disclosed strategies for substituting other ingredients into Bambara groundnut recipes [11].…”

Section: Health and Medicinal Significance Of Bambara Groundnutmentioning

confidence: 99%

Bambara Groundnut (Vigna subterranea L. Verdc): A Crop for the New Millennium, Its Genetic Diversity, and Improvements to Mitigate Future Food and Nutritional Challenges

et al. 2021

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The world’s food and agricultural schemes have gradually fallen into an alarming state due to challenges such as high population birth rates, diverse agro-climatic zones, a lack of measures to counter global warming, severe practices of sole-culture cultivation, and asset reduction. A very high dependency on limited staple food crops is associated with repetitious diets, deprivation of food, and shortages of trace minerals, which often causes dietary sicknesses. To ensure nutritious diets worldwide, a real-world and justifiable scheme is provided to garner extra attention towards variation in both agriculture/farming approaches and food habits. The EAT-Lancet statement emphasized an increase in agri-based diets as a way of attaining global generational health. Enlarging neglected crops with plenty of genomic stocks and potentially profitable attributes is a solution that could address food and nutritional security concerns. Bambara groundnut is one such imperative and neglected legume crop that contributes positively to improving global food and nutrient safety. As a “complete food”, this crop has recently been treated as a new millennium crop, and furthermore, it is more adjusted to poor soil and climatic conditions than other dominant crops. Bambara groundnut is a repository of vital nutrients that provides carbohydrates, crucial amino acids, proteins, and energy as well as minerals and vitamins to developed and low-income countries where animal proteins are not readily available. This review explores the potential of Bambara groundnut in ensuring food and nutrient security; its variables, production, processing, nutrient values, role in reducing the nutritional gap, and diverse uses; and attempts in improving its traits. To strengthen food production, an agricultural revolution is required for underutilized crop species to feed the ever-expanding population in the world. Henceforth, advanced plant-breeding procedures, such as next-generation breeding techniques, various molecular tools, TILLING, Eco-TILLING, proteomics, genomics, and transcriptomics (which has been used for major crops), also need to be practiced to intensify production. To boost productivity and to feed the most starved and malnourished populations of the world, it is assumed that the application of modern techniques will play a vital role in the advancement of the underutilized Bambara groundnut.

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“…This is due to its unique appealing flavour, taste and light colour [52]. In fact, it has been suggested as a suitable weaning food due to its rich nutritional content [53].…”

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.

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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.

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Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder

Abstract: Yogurt is a milk product produced from fermentation of milk sugars into lactic acid by the addition of yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp.

Cited by 17 publications

References 50 publications

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Bambara Groundnut (Vigna subterranea L. Verdc): A Crop for the New Millennium, Its Genetic Diversity, and Improvements to Mitigate Future Food and Nutritional Challenges

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

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