Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds

Kaptso, Kuaté Giscard; Njintang, Yanou Nicolas; Komnek, A.E.; Hounhouigan, Joseph D.; Scher, Joël; Mbofung, Carl Moses

doi:10.1016/j.jfoodeng.2007.09.014

Cited by 116 publications

(185 citation statements)

References 30 publications

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“…(58,60) The saturation water content was higher for the cowpea varieties (1.39-1.50 g/g) and lower for the bambara groundnut varieties (0.88-1.00 g/g). The proposed sigmoid model significantly described the water absorption kinetics, regardless of the variety and temperature.…”

Section: Sphericity Of Seedmentioning

confidence: 98%

“…Physical properties of bambara groundnut and their relation to moisture content have been studied. (58)(59)(60) These physical properties differ amongst bambara groundnut landraces and are dependent on inherent seed properties, interactions of chemical components during growth, and seed storage conditions. (61) The physical properties of bambara groundnut landraces have been reported to be indispensable determinants of the behavior of the seeds during cooking and rehydration.…”

Section: Nutritional Composition Of Bambara Groundnut Seedsmentioning

confidence: 99%

“…Water absorption and cooking kinetics of seeds are influenced by their intrinsic (i.e., physical and chemical) properties; (60) thus, bambara groundnut varieties with varying compositions will also vary in cooking times. (68) Research on water absorption and cooking characteristics of bambara groundnut is useful since it allows the evaluation of the process in terms of sustainability, nutritional and sensorial quality of the final product.…”

Section: Sphericity Of Seedmentioning

confidence: 99%

“…The Peleg's, the first order, and the sigmoid models are widely used to study the behavior of legumes during rehydration. A study by Kaptso et al (60) evaluated the physical properties of bambara groundnut and cowpea varieties (two each). Two varieties of cowpeas (coded GC and WC) and two varieties of bambara groundnuts (coded WB and BB) were purchased from local markets in Ngaoundere (for WB and BB), Garoua (for GC), and Bafoussam (for WC).…”

Section: Sphericity Of Seedmentioning

confidence: 99%

“…The cowpea varieties (WC and GC) and bambara groundnut seeds (BB and WB) studied had water absorption kinetics that followed the first order, Peleg with a proposed sigmoid model. (60) This means that the absorption curve exhibited a lag phase, which was followed by a phase of a time-linear relationship of water absorption and, finally, one of a slower rate of absorption.…”

Section: Sphericity Of Seedmentioning

confidence: 99%

See 4 more Smart Citations

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Mubaiwa

Fogliano

Chidewe

et al. 2016

Food Reviews International

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Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security Indigenous legume crops are pivotal in providing proteins and food security to sub-Saharan African rural communities, but most of these crops are underutilized because of the so-called hard-to-cook (HTC) phenomenon in combination with inadequate processing techniques. This review studies the case of bambara groundnut, which is third in importance after groundnut and cowpea and especially adapted to semi-arid areas. Published data on the HTC phenomenon implicate microstructural and compositional changes as factors leading to its development. Useful and sustainable techniques to process HTC legumes in developing countries include cooking with alkaline salts, milling, roasting, fermentation, and malting. Improvement of these processing techniques in relation to nutrient bioaccessibility, safety, and consumer acceptance of the products is urgently needed. Recommendations are to lessen the problems of food security in subSaharan African countries through, amongst other means, the optimization of bambara groundnut processing methods.

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Section: Sphericity Of Seedmentioning

confidence: 98%

Section: Nutritional Composition Of Bambara Groundnut Seedsmentioning

confidence: 99%