Nutritional Potential of Bambara Bean Protein Concentrate

Mune, Martin Alain Mune; Minka, Samuel René; Mbome, Israël Lape; Etoa, F. X.

doi:10.3923/pjn.2011.112.119

Cited by 36 publications

(16 citation statements)

References 33 publications

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“…The swelling capacities of samples increased with increase in temperature. Mune‐Mune, Minka, Mbome, and Etoa () reported 0.95%–3.76% for Bambara groundnut flour while 91.17%–103.7% was reported for cowpea and yam‐bean (Agunbiade & Longe, ). The high swelling power achieved at 90 ºC suggests that water penetration into the starch granules and proteins can be achieved at elevated temperature.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Adeleke

Adiamo

Fawale

2017

Food Science & Nutrition

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Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]. Higher protein content was observed in BGW (20.73%) and BGB (20.14%) as compared to BGC (18.50%). Also, the fat and ash contents of BGB and BGW were higher than that of BGC. Also, the new varieties were found to contain higher levels of some essential fatty acids such as linoleic and linolenic acids. The concentration of thiamine, riboflavin, niacin, pantothenic, ascorbic acids, pyrodoxine, alpha tocopherol, and vitamin K were also significantly higher in the two new varieties. The new varieties were good sources of magnesium, calcium, iron, manganese, sodium, and potassium. The oil and water absorption and swelling capacities of whole, defatted, and protein concentrate flour of the new varieties increase with increase in temperature. The defatted flour and protein concentrate of brown Bambara groundnut was found to exhibit high emulsifying activity and stability at different pH's and salt concentrations. The new varieties possess significantly higher foaming capacity and stability than the commercial variety. The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations.

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Section: Resultsmentioning

confidence: 99%

“…The results showing the effect of different temperatures on the swelling capacity (SW) of Bambara groundnut samples are shown in Mune-Mune, Minka, Mbome, and Etoa (2011) reported 0.95%-3.76%…”

Section: Effect Of Temperature On Water Absorption and Swelling Capmentioning

confidence: 99%

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Adeleke

Adiamo

Fawale

2017

Food Science & Nutrition

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“…Where: n = number of essential amino acids, a, b, …j = represent the concentration of essential amino acids (lysine, tryptophan, isoleucine, valine, arginine, threonine, leucine, phenylalanine, histidine and the sum of methionine and cysteine) in test sample and av, bv … jv = content of the same amino acids in standard protein (%) (Egg or casein) respectively. Biological value was calculated according to [25] cited by [26] using the following equation:…”

Section: Testamino Acidmentioning

confidence: 99%

Biochemical and Nutritional Compositions of Two Accessions of <i>Amaranthus Cruentus</i> Seed Flour

Esan¹,

Omoba²,

Enujiugha³

2018

AJFST

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Amaranth is one of the few multipurpose crops which can produce grains and tasty leafy vegetables of high nutritional quality as food for human consumption and animal feedstuff. Amaranth seeds have not recorded commercial success worldwide, due to the dominance of cereals and specific taste of amaranth leaves. However, previous research works have focused more on its cultivation. Therefore, the aim of this study was to determine the biochemical and nutritional composition of two accessions (PI538319 and PI538326) of Amaranthus cruentus seed flour and to evaluate the protein quality and the potential use of its flour to formulate functional foods and nutraceuticals, amino acid profiles of the samples were determined using the Technicon sequential multi-sample amino acid analyzer. The amino acid score was calculated with reference to amino acid composition of the whole egg, as well as FAO/WHO reference amino acid pattern. The two accessions of Amaranthus cruentus (PI538319 and PI538326) showed high protein values of 15.5 and 16.1%, while the values of essential amino acid recorded were 32.84 and 32.90 g/100g respectively. Lysine, which is known to be deficient in most cereals, was found to be relatively high with values of 3.50 and 3.71 g/100g respectively. The percentage ratio of the essential to nonessential amino acids was in the range of 42-45%. With reference to FAO/WHO (2007) standard, the chemical scores showed that most of the essential amino acids in the two accessions of Amaranthus cruentus were present in high amounts when compared with other grain sources. Thus, with the nutritional composition and amino acid profiles, it shows that this seed flour can fulfill the protein requirements of an adult human being.

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“…Legume proteins have good levels of essential amino acids such as phenylalanine, tyrosine, leucine and lysine (Mune Mune et al . ; Carvalho ). Furthermore, consumption of grain legume protein has been linked to reduce plasma low‐density lipoprotein as well as incidences of cardiovascular diseases and some types of cancer (Phillips et al .…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Protein Concentrates of Cowpea and Bambara Bean Involving Different Drying Techniques

Mune

Sogi

2015

Journal of Food Processing and Preservation

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The effect of different drying methods used in the preparation of protein concentrates from different cultivars of cowpea and bambara bean was investigated. Protein was extracted by the isoelectric precipitation method and subsequently dried by cabinet drying (CD), vacuum drying (VD) and freeze drying (FD). The protein extraction yield and protein content were high. The subunit composition of protein concentrates was characterized by electrophoresis. The drying methods affected water-holding capacity, oil absorption capacity and solubility of protein concentrates depending on cultivars. Water-holding capacity was adequate for its utilization in viscous foods. The protein concentrates prepared by FD showed higher oil absorption capacity than those by CD and VD. The protein concentrates prepared by FD showed lower solubility at pH 2-6, and above pH 6 the concentrates prepared by VD presented higher solubility compared with those by CD and FD. This study provided useful information to optimize utilization of legume protein concentrates in the food industry. PRACTICAL APPLICATIONSCowpea and bambara bean cultivars could be used in the preparation of protein concentrates due to their good nutritional quality and low cost. Techniques used during the preparation of protein concentrates usually involve the conversion into a dry powder form that facilitates stable and long-term storage, enabling their use as ingredient in food applications. In this regard, the effect of cabinet drying, vacuum drying and freeze drying in the functional properties of cowpea and bambara bean protein concentrates was investigated. The freeze-drying technique was adequate for utilization of concentrates in viscous foods, bakery products and in the cold meat industry as these concentrates presented high water-holding and oil absorption capacities. The vacuum-drying technique produced concentrates with high solubility at pH 2 and above pH 6, and was adequate for concentrates that could find utilization in the fortification of beverages. Choosing appropriate drying technique and cultivar could determine utilization of protein concentrates in the food industry.

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Nutritional Potential of Bambara Bean Protein Concentrate

Cited by 36 publications

References 33 publications

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Biochemical and Nutritional Compositions of Two Accessions of <i>Amaranthus Cruentus</i> Seed Flour

Functional Properties of Protein Concentrates of Cowpea and Bambara Bean Involving Different Drying Techniques

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