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

Mubaiwa, Juliet

doi:10.18174/460477

Cited by 3 publications

(5 citation statements)

References 209 publications

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“…The variation recorded could be attributed to the interplay between some changes that took place during pretreatments of the BGN grains, for example, swelling during parboiling and shrinking during drying. However, the values recorded in this study are similar to those reported previously (Mpotokwane et al., 2008; Mubaiwa, 2018). The generally longer lengths of parboiled‐dried BGN seeds are consistent with the observation of Adeyanju and Abimbola (2015) who reported that lengths of the seeds increased with cooking.…”

Section: Resultssupporting

confidence: 93%

“…The physical properties (length, width, thickness, arithmetic and geometric diameters, sphericity, surface area, and aspect ratio) of all the samples were unaffected ( p > .05) by variation in parboiling treatment times. Linear characteristics such as length, width, and thickness have been reported to influence particle size and processing operations like sorting and size reduction (Mubaiwa, 2018). Since these parameters significantly differ between the control and the pretreated samples, it may therefore be necessary to also determine their corresponding sorting and milling requirements if results similar to those of the untreated sample are to be achieved.…”

Section: Resultsmentioning

confidence: 99%

“…The similarity between the control and parboiled‐dried BGN samples in terms of arithmetic and geometric mean diameters (Table 1) imply similarity in the regularity as well as ease of winnowing of the seeds. While arithmetic mean diameter indicates the irregularity of solid shapes (Mubaiwa, 2018), geometric mean diameter represents the ease with which extraneous matter can be removed using pneumatic cleaning (Gharibzahedi et al, 2010; Mubaiwa, 2018). It therefore suggests that the various pretreated samples would well meet consumers' requirements for uniform seed sizes, as well as any subsequent need for particle separation following storage.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut

Akintayo

Adegbaju

Akeem

et al. 2021

J Food Process Preserv

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Bambara groundnut (BGN) was separately parboiled for 45 and 90 min, then, sun-, oven-, or freeze-dried. Untreated BGN served as the control. Cooking, physical, chemical, and sensory characteristics were investigated to assess quality. All parboiled-dried samples cooked significantly (p ≤ .05) faster (43%-86%) than the control. Freeze-dried samples showed significantly (p ≤ .05) higher L* values than their sun-and oven-dried counterparts, irrespective of parboiling time. Sphericity and aspect ratio significantly (p ≤ .05) reduced with all the drying methods, though insignificantly when parboiling was extended from 45 to 90 min. Pretreated BGN had higher protein but lower antinutrient contents. Mineral leaching was minimal at 45 min parboiling. Parboiled-dried BGN cooked samples were generally accepted by the panelists as demonstrated by scores of >6 on a 1-9 Hedonic scale. Combined parboiling and (sun-or oven-) drying presents a practicable strategy for BGN farmers/processors to offer an easy-to-cook product, potentially storable for later food preparation by consumers. Practical applicationsThe study provides a useful strategy to farmers/food industries in their quest to meet the increasing demand of consumers for more convenience foods as opposed to the drudgery associated with the long cooking time of Bambara groundnut. Combined parboiling and drying operations produced Bambara groundnut seeds which cooked 43%-86% faster, and had storable potential for later food preparation. The results from the study may enhance the research efforts in recent times aimed at further promoting the utilization of the crop for better food and nutrition security, particularly in regions where its cultivation is favored. How to cite this article: Akintayo OA, Adegbaju EK, Akeem SA, et al. Effect of parboiling and drying pretreatments on the cooking time and quality attributes of Bambara groundnut. J

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut

Akintayo

Adegbaju

Akeem

et al. 2021

J Food Process Preserv

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“…It is believed that Bambara groundnut remains ignored and underutilized due to its low commercial potentials outside its growing zone [85]. The hard-to-cook phenomenon, which is linked to poor processing methods, is the most significant explanation for Bambara groundnut's continued underutilization [86]. Bambara groundnut being hard to cook was noted by Khan et al [87], requiring an extended cooking time (3-4 h) to obtain proper melting during preparation food.…”

Section: Imentioning

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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“…Therefore, a subsistence food crop of the indigenous population is replaced with a cash crop with export potentials. Another important reason for Bambara groundnut's underutilization is its hard-to-cook characteristic, as well as the inadequate processing methods for this crop [40]. Hard-to-cook for Bambara groundnut is characterized by the prolonged cooking time (3-4 h) required to achieve suitable softening in cooking [41], and the hardness of the seed coat makes it extremely difficult to achieve better dehulling [42].…”

Section: Constraints To Bambara Groundnut Usementioning

confidence: 99%

Exploration of Bambara Groundnut (Vigna subterranea (L.) Verdc.), an Underutilized Crop, to Aid Global Food Security: Varietal Improvement, Genetic Diversity and Processing

et al. 2020

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Currently, the global agricultural system is focused on a limited number of crop species, thereby presenting a threat to food security and supply, especially with predicted global climate change conditions. The importance of ‘underutilized’ crop species in meeting the world’s demand for food has been duly recognized by research communities, governments and policy makers worldwide. The development of underutilized crops, with their vast genetic resources and beneficial traits, may be a useful step towards solving food security challenges by offering a multifaceted agricultural system that includes additional important food resources. Bambara groundnut is among the beneficial underutilized crop species that may have a positive impact on global food security through organized and well-coordinated multidimensional breeding programs. The excessive degrees of allelic difference in Bambara groundnut germplasm could be exploited in breeding activities to develop new varieties. It is important to match recognized breeding objectives with documented diversity in order to significantly improve breeding. This review assesses the genetic diversity of Bambara groundnut, as well as important factors involved in realizing and harnessing the potential of this crop.

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

Cited by 3 publications

References 209 publications

Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut

Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut

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

Exploration of Bambara Groundnut (Vigna subterranea (L.) Verdc.), an Underutilized Crop, to Aid Global Food Security: Varietal Improvement, Genetic Diversity and Processing

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