Journal articles: 'Bambara groundnut – Composition'

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Mbata, T. I., and S. Adeyemo. "Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)." Journal of Agricultural Science 12, no. 5 (April 15, 2020): 9. http://dx.doi.org/10.5539/jas.v12n5p9.

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Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. The study was aimed at formulating complementary foods using on maize and Bambara groundnut with a view of reducing malnutrition in low income families. The blends 70% maize, 30% Bambara groundnut were subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) was used as control. The effect of some processing techniques such as germination, roasting, fermentation, boiling, and soaking were determined. The results obtained showed protein content were 15.0% for roasted Bambara groundnut maize germinated flour (RBMGF), 13.80% for boiled Bambara groundnut maize germinated flour (BBMGF), 15.18% for soaked Bambara groundnut maize germinated flour (SBMGF), values for maize flour and nutrend had 10.4% and 23.21% respectively. Energy value of RBMGF, BBMGF, SBMGF, maize flour and nutrend were 494.9, 348.97, 356.49, 351 and 467.2 kcal, respectively. The antinutrient composition of roasted Bambara groundnut maize germinated flour (RBMGF) and boiled Bambara groundnut maize germinated flour (BBMGF) were lower than of soaked Bambara groundnut maize germinated flour (SBMGF). The overall acceptability of SBMGF was rated higher than RBMGF, BBMGF and Maize flour, but lower than Nutrend.  Microflora gradually changed from gram negative enteric bacteria such as Escherichia coli, Klebsiella spp. and Enterobacter aerogenes, mold such a Penicillium citrinum, lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, and Lactobacillus delbrueckii subsp. bulgaricus and yeast, such as Saccharomyces cerevisae to be dominated by Gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. The use of Bambara groundnut fortification to traditional foods could promote the nutritional quality of African maize-based traditional food.

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Kiin-Kabari, David B., and Sunday Y. Giami. "Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate." Journal of Food Research 4, no. 2 (January 8, 2015): 78. http://dx.doi.org/10.5539/jfr.v4n2p78.

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<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.</p>

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Hasan, Mahmudul, Md Kamal Uddin, Mahmud Tengku Muda Mohammad, Ali Tan Kee Zuan, and Motmainna. "Impact of chemical and organic fertilizer on the yield and nutritional composition of bambara groundnut (Vigna subterranea L. Verdc.)." Bangladesh Journal of Botany 48, no. 4 (December 31, 2019): 919–24. http://dx.doi.org/10.3329/bjb.v48i4.48932.

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A pot experiment was conducted to find out the effects of chemical and organic fertilizer on the yield and nutritional composition of bambara groundnut (Vigna subterranea). The size of the pot was 65.94 cm2. Different rates of compost, biofertilizer, gypsum was used along with the combination of different doses of nitrogen and phosphorus fertilizer. N and P fertilizers were found to play dominating role to increase yield and nutritional composition of the plant. Number of pod (41.75), 100-seed weight (34.25 g), protein (22.15%), Ca (803.25 mg/ka) increased with the application of N and P 30 and 60 kg/ha, respectively which was better than all other treatments. The application of N30 + P60 kg/ha increased yield and nutritional composition of bambara groundnut.

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Ani, A. O. "Effect of graded levels of toasted bambara groundnut (Voandzeia subterranea L) waste on performance of growing rabbits." Nigerian Journal of Animal Production 35, no. 2 (January 11, 2021): 202–9. http://dx.doi.org/10.51791/njap.v35i2.2470.

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The effects of different dietary levels of toasted bambara groundnut (Voandzeia subterranea L) waste on the performance of growing rabbits was studied. Twenty-four, 6-7 weeks old cross bred (Chinchilla x New Zealand whitel rabbits with average initial weight of 9629 were used for the feeding trial which lasted for 8 weeks. The rabbits were randomly divided into four treatment groups of 6 rabbits each and fed diets containing 0% (control), 10, 20 and 30% toasted bambara groundnut waste (TBGW) using a completely randomized design (CRD). Dry matter, crude protein, crude fibre, ether extract and nitrogen-free extract intake and digestibility, weight gain and economics of TBGW inclusion were determined. Proximate composition of the diets, faeces, raw and toasted samples were also determined. The raw and toasted bambara groundnut waste had 91 and 93% dry matter, 17.0 and 16.27% crude protein, 26 und 24% crude fibre, 5 and 3. 5% ether extract, 2.5 and 4.0% ash, 40.5 and 45.23% nitrogen-free extract, and 4.13 and 3.88 kcal/g energy respectively. Significant differences (P<0.05) existed between treatments in feed intake, weight gain, final body weight, and digestibility of dry matter. crude protein, crude fibre and nitrogen free extract. Feed intake, weight gain, final body weight, and digestibility of dry matter, crude protein and nitrogen-free extract were similar for the control and 30% TBGW diets, and these were significantly (P<0.05) lower than that for 10% TBGW diet. The feed cost AN/kg gain) was similar for 10, 20 and 30% TBGW diets. The result showed that up to 30% toasted bambara groundnut waste can be included in the diets of growing rabbits without any adverse effect on performance.

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Olaleye, AA, EI Adeyeye, and AJ Adesina. "Chemical composition of bambara groundnut (V. subterranea L. Verdc) seed parts." Bangladesh Journal of Scientific and Industrial Research 48, no. 3 (December 14, 2013): 167–78. http://dx.doi.org/10.3329/bjsir.v48i3.17325.

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The levels of proximate composition, minerals, antinutrients, fibre components and calculated parameters for mineral bioavailability were determined in the testa, dehulled and whole seeds of Bambara groundnut on dry weight basis. Proximate levels were (g/100 g): ash (2.46- 4.36); crude fat (2.47-6.99); crude protein (15.2-22.2); crude fibre (1.03-22.9) and carbohydrate (51.6-61.9). The non-starch polysaccharide (NSP) components were (%): ADF, 7.13-29.0 (or 16.1 %-65.5 %); NDF, 1.77-23.6 (or 6.28 %-83.7 %); ADL, 6.15-28.0 (or 14.9 %-67.8 %); cellulose, 1.36-23.3 (or 5.02 %-86.0 %) and hemicellulose, 0.84-26.5 (or 2.86 %-90.1 %). In minerals (mg/100 g): Mn, Co and Cu were not detected; Na, K, Ca, Mg, Fe and P were low in values whereas Zn was high at 11.2-40.2. These parameters were also good for human health: Na/K (0.47-0.51) and Ca/Mg (2.58-4.36). Antinutrient values showed that Phy was high (14.4-29.2 mg/g); oxalate was high (5.02- 8.59 mg/g) and unavailable phosphorus as Pp % of P (10.2-49.3 %). The mineral bioavailability showed Ca/Phy to be good at 0.20-0.89 and [Ca] [Phy]/[Zn] to be good at 0.09-0.23 thereby making Zn bioavailable in all the samples. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17325 Bangladesh J. Sci. Ind. Res. 48(3), 167-178, 2013

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Ishiwu, C. N., A. G. Opara, J. E. Obiegbuna, and P. A. Okeke. "Assessment of growth performance of African catfish (Clariasgariepinus) fed with feed produced from blend of pigeon pea (Cajanuscajan) bambara groundnut (Vignasubterranea) and fish meal." Global Journal of Agricultural Sciences 19 (April 2, 2020): 17–26. http://dx.doi.org/10.4314/gjass.v19i1.3.

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A 3-factor -factorial experiment (2K) was designed to produce fish feeds from mixture of pigeon pea, bambara groundnut and fish meal as major ingredients, while maize, red palm oil, salt and micro nutrient pre-mix were added as minor ingredients. The raw materials were processed into flours. The ingredients were weighed out in various ratios and mixed. The mixture was extruded; sun-dried and packaged and labeled F1-F8 and a commercial feed labeled F9 served as control. The feeds were feed to juvenile Clariasgariepinus kept in 9 separate plastic bowels and fed for 42 days. The forty-five fish of uniform weight and age were grouped into 9 and stocked in the nine artificial ponds, each pond contained five fish. The feeds were analyzed for proximate composition, while the growth performance of the fish was evaluated at the end of the feeding period. Result showed that F3 (20g pigeon pea, 20g Bambara ground nut and 16g fish meal) contains the highest protein (33.14 %) and F1(20g pigeon pea, 30g bambara ground nut and 16g fish meal) the least (23.13 %). F3 exhibited the highest specific growth rate (1.14 %) followed by the F9 (control) which contains 1.09%. The highest weight gain (16 g) was observed in the fish fed the control feed. However, F3 and F4 (20g pigeon pea, 30g bambara ground nut and 18g fish meal) ranked next to the control with respect to growth performance. It is therefore possible to produce quality catfish feed from bend of pigeon pea, Bambara ground nut and fish meal. Keywords: catfish, fish feed, bambara groundnut, pigeon pea, fish meal

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Mashau, Mpho Edward, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, and Shonisani Eugenia Ramashia. "Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour." Molecules 25, no. 13 (July 3, 2020): 3035. http://dx.doi.org/10.3390/molecules25133035.

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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

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Harris, Taahir, Victoria Jideani, and Marilize Le Roes-Hill. "Flavonoids and tannin composition of Bambara groundnut (Vigna subterranea) of Mpumalanga, South Africa." Heliyon 4, no. 9 (September 2018): e00833. http://dx.doi.org/10.1016/j.heliyon.2018.e00833.

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Oyeyinka, Samson A., and Adewumi T. Oyeyinka. "A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch." Food Hydrocolloids 75 (February 2018): 62–71. http://dx.doi.org/10.1016/j.foodhyd.2017.09.012.

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Filli, Kalep Bulus. "Physicochemical properties of sorghum malt and Bambara groundnut based extrudates." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 55–65. http://dx.doi.org/10.3126/jfstn.v9i0.12075.

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Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively.

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Aremu, M. O., O. Olaofe ., and E. T. Akintayo . "Chemical Composition and Physicochemical Characteristics of Two Varieties of Bambara Groundnut (Vigna subterrenea) Flours." Journal of Applied Sciences 6, no. 9 (April 15, 2006): 1900–1903. http://dx.doi.org/10.3923/jas.2006.1900.1903.

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Dakora, Felix D. "Commonality of root nodulation signals and nitrogen assimilation in tropical grain legumes belonging to the tribe Phaseoleae." Functional Plant Biology 27, no. 10 (2000): 885. http://dx.doi.org/10.1071/pp00015.

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The tribe Phaseoleae (family Leguminosae) is home to many of the annual food legumes cultivated in the tropics. Cowpea (Vigna unguiculata (L.) Walp.), Bambara groundnut (Vigna subterranea (L.) Verdc.), Kersting’s bean (Macrotyloma geocarpum L.), mung bean (Vigna radiata (L.) Wilczek) and common bean (Phaseolus vulgaris L.), all belonging to subtribe Phaseolinae, and together with soybean (Glycine max (L.) Merr., subtribe Glycininae) and pigeon pea (Cajanus cajan L., subtribe Cajaninae), are important members of the tribe Phaseoleae. These legumes are unique in their use of identical root chemical molecules to induce the expression of nodulation genes in their respective homologous microsymbionts during nodule formation. Of those studied so far, common bean, soybean, Bambara groundnut, Kersting’s bean and cowpea all use the isoflavones daidzein, genistein and coumestrol as root exudate signals to induce the expression of nod genes in their rhizobial partners. Additionally, members of the Phaseoleae tribe are easily recognised on the basis of their tropical biogeographic origin, broad host nodulation habit, route of Rhizobium entry into roots, chemotaxonomy and use of a common isoflavone biosynthetic pathway, determinate nodulation phenotype and internal nodule anatomy, xylem composition and transportable solutes of fixed N, site of NO3– reduction and metabolic response of N2-fed plants to NO3– supply. These shared traits and their potential application for agriculture are discussed in this review.

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Arise, Abimbola K., Ifeanyi D. Nwachukwu, Rotimi E. Aluko, and Eric O. Amonsou. "Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea ) landraces." International Journal of Food Science & Technology 52, no. 5 (February 27, 2017): 1211–20. http://dx.doi.org/10.1111/ijfs.13386.

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Akpapunam, M. A., S. O. Igbedioh, and I. Aremo. "Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours." International Journal of Food Sciences and Nutrition 47, no. 1 (January 1996): 27–33. http://dx.doi.org/10.3109/09637489609028558.

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Brough, S. H., and S. N. Azam-Ali. "The effect of soil moisture on the proximate composition of bambara groundnut (Vigna subterranea (L) Verdc)." Journal of the Science of Food and Agriculture 60, no. 2 (1992): 197–203. http://dx.doi.org/10.1002/jsfa.2740600207.

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Akpapunam, M. A., and J. W. Darbe. "Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production." Plant Foods for Human Nutrition 46, no. 2 (September 1994): 147–55. http://dx.doi.org/10.1007/bf01088767.

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Koné, Mongomaké, Tchoa Koné, Nakpalo Silué, André Brahima Soumahoro, and Tanoh Hilaire Kouakou. "In VitroSeeds Germination and Seedling Growth of Bambara Groundnut (Vigna subterranea(L.) Verdc. (Fabaceae))." Scientific World Journal 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/595073.

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Bambara groundnut (Vigna subterranea(L.) Verdc.) is an indigenous grain legume. It occupies a prominent place in the strategies to ensure food security in sub-Saharan Africa. Development of an efficientin vitroregeneration system, a prerequisite for genetic transformation application, requires the establishment of optimal conditions for seeds germination and plantlets development. Three types of seeds were inoculated on different basal media devoid of growth regulators. Various strengths of the medium of choice and the type and concentration of carbon source were also investigated. Responses to germination varied with the type of seed. Embryonic axis (EA) followed by seeds without coat (SWtC) germinated rapidly and expressed a high rate of germination. The growth performances of plantlets varied with the basal medium composition and the seeds type. The optimal growth performances of plants were displayed on half strength MS basal medium with SWtC and EA as source of seeds. Addition of 3% sucrose in the culture medium was more suitable for a maximum growth of plantlets derived from EA.

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Adebowale, A. A., F. M. Awolala, G. O. Fetuga, S. A. Sanni, and M. O. Adegunwa. "EFFECT OF SOAKING PRE-TREATMENTS ON NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT (VIGNA SUBTERRANEA) FLOUR." Acta Horticulturae, no. 979 (March 2013): 139–46. http://dx.doi.org/10.17660/actahortic.2013.979.12.

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Steve Ijarotimi, Oluwole, and Taiwo Ruth Esho. "Comparison of nutritional composition and anti‐nutrient status of fermented, germinated and roasted bambara groundnut seeds (vigna subterranea)." British Food Journal 111, no. 4 (April 18, 2009): 376–86. http://dx.doi.org/10.1108/00070700910951515.

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Yusuf, A. A., H. Ayedun, and L. O. Sanni. "Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean)." Food Chemistry 111, no. 2 (November 2008): 277–82. http://dx.doi.org/10.1016/j.foodchem.2007.12.014.

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Okah, U., K. C. Ubochi, and P. O. Uzoma. "Performance and carcass characteristics of weaner pigs fed dietary raw bambara nut offal." Nigerian Journal of Animal Production 43, no. 2 (January 9, 2021): 343–50. http://dx.doi.org/10.51791/njap.v43i2.880.

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A 56-day feeding trial using twelve (12) crossbred weaner pigs of 8 weeks of age and average weight of 10.58±0.17kg were used to investigate the effect of different dietary levels of raw bambara groundnut offal on their growth and carcass characteristics. Four diets were formulated to contain raw bambara groundnut offal at 0, 10, 20 and 30%, designated T1, T2, T3 and T4 respectively. The weaner pigs were randomly assigned to the four (4) diets in a 3 4 completely randomized design (CRD) experiment. Chemical composition of the test ingredient and diets were analysed. Data collected include feed intake, weight gain, feed conversion ratio (FCR), protein efficiency ratio (PER) and economics of production. The carcass characteristics were also evaluated. The proximate composition of the experimental diets revealed that the crude protein and ether extract contents of the diets decreased with increased levels of raw BGO in the diets, but the converse was true for crude fibre and ash contents. The results indicated significant differences (p< 0.05) in daily weight gain (DWG), feed conversion ratio, protein efficiency ratio, cost (N) /kg of feed and cost (N)/kg weight gain. The values were, 0.34, 0.29, 0.28 and 0.22kg for DWG, 3.03, 3.62, 3.55, and 4.30 for FCR in T1, T2, T3 and T4 respectively. Protein efficiency ratio, values were 1.84, 1.54, 1.57 and 1 2 3 4 1.29. Cost /kg of feed values were 75.69, 70.13, 64.56 and 56.10, and cost (N)/kg weight gain were 229.32, 253.86, 229.20 and 253.69 for the treatments respectively. The results of the carcass evaluation indicated significant differences (p< 0.05) for ham and trotters. The values were 0.31, 0.35, 0.37 and 0.32 for ham in T1, T2, T3 and T4 respectively. The values of trotters were, 64.6, 56.99, 56.98 and 53.66 among the treatments. For organs characteristics, the results indicated significant differences (p< 0.05) for lung, kidney, liver and spleen. The values of the lungs were, 11.20, 11.25, 9.40 and 8.97 among the treatments. The values of kidney and liver were, 3.34, 2.86, 3.72 and 3.14, and 24.28, 28.57, 22.55 and 27.70 respectively. The inclusion of up to 20% raw BGO in the diet of weaner pigs recorded comparable daily weight gain, feed conversion ratio and cost/kg weight gain with the group fed the control (0% raw BGO). Further studies involving heat treatment of the BGO might be necessary to improved nutrient utilization by the animals, and also increase inclusion level.

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Effiong Uk, Aniefiok, Emmanuel Bassey Eff, Isong Abraham Is, and Jessica Eno Effion. "Yield Performance and Leaf Nutrient Composition of Bambara Groundnut Under Arbuscular Mycorrhizal Inoculation in a Poultry Manure Amended Ultisol." Pakistan Journal of Biological Sciences 23, no. 11 (October 15, 2020): 1397–407. http://dx.doi.org/10.3923/pjbs.2020.1397.1407.

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Honi, Buzo, Ivan Muzira Mukisa, and Richard John Mongi. "Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks." Journal of Food Processing and Preservation 42, no. 1 (July 13, 2017): e13415. http://dx.doi.org/10.1111/jfpp.13415.

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Nji, F. Fru, E. Niess, and E. Pfeffer. "Effects of raw and heat-treated bambara groundnut (vigna subterranea) on the performance and body composition of growing broiler chicks." Archives of Animal Nutrition 57, no. 6 (December 2003): 443–53. http://dx.doi.org/10.1080/0003942032000161081.

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Diedericks, Claudine F., Paul Venema, Juliet Mubaiwa, Victoria A. Jideani, and Erik van der Linden. "Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates." Food Hydrocolloids 108 (November 2020): 106031. http://dx.doi.org/10.1016/j.foodhyd.2020.106031.

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Halimi, Razlin Azman, Bronwyn J. Barkla, Sean Mayes, and Graham J. King. "Characteristics of the Underutilised Pulse Bambara Groundnut (Vigna subterranea (L.) Verdc.) Relevant to Food & Nutritional Security." Proceedings 36, no. 1 (April 8, 2020): 199. http://dx.doi.org/10.3390/proceedings2019036199.

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Underutilised crops contribute only marginally to global food and nutritional security, despite their regional nutritional, economic, and cultural significance. Their potential to make a greater contribution is often overlooked, in part due to the scarcity of data reflecting the range of nutritional variation. Bambara groundnut (BG; Vigna subterranea (L.) Verdc.), a pulse native to West Africa has been proposed as an exemplar underutilised crop. We analysed variation in the major nutritional components of 100 BG accessions of diverse geographical origins and compared these values with representatives of four related pulse crops. We found considerable intra-species variation for major components: 13.8–26.4% protein, 4.6–8.2% oil, 0.9–12.9% total dietary fibre, and 47.8–71.4% available carbohydrate. The range in seed protein and oil concentrations was similar to that measured in chickpea and mungbean. Linoleic (C18:2, n-6) accounted for up to 48% of total fatty acids in BG seed oil, and oleic (C18:1, n-9) up to 28%, with palmitic (C16:0) representing the other major component. Principal component analysis indicated that oleic, behenic (C22:0) and lignoceric (C24:0) acids are strongly associated with seed oil concentration. These data were obtained from material where there has been no systematic selection for enhancement of nutritional composition. The range of variation suggests that there is potential within the BG genepool to develop distinct sets of high-protein, high-oil cultivars. With the addition of more detailed genomic information, BG could benefit from similar breeding approaches that have been successfully adopted for crops such as cowpea and soybean.

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Okah, U., K. C. Ubochi, and P. O. Uzoma. "Performance and carcass characteristics of weaner pigs fed dietary raw bambarra nut offal." Nigerian Journal of Animal Production 43, no. 1 (January 27, 2021): 343–50. http://dx.doi.org/10.51791/njap.v43i1.2780.

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A 56-day feeding trial using twelve (12) crossbred weaner pigs of 8 weeks of age and average weight of 10.58±17kg were used to investigate the effect of different dietary levels of raw bambara groundnut offal on their growth and carcass characteristics. Four diets were formulated to contain raw bambara groundnut offal at 0, 10, 20 and 30%, designated T1, T2, T3 and T4 respectively. The weaner pigs were randomly assigned to the four (4) diets in a completely randomized design (CRD) experiment. Chemical composition of the test ingredient and diets were analysed. Data collected include feed intake, weight gain, feed conversion ratio (FCR), protein efficiency ratio (PER) and economics of production. The carcass characteristics were also evaluated. The proximate composition of the experimental diets revealed that the crude protein and ether extract contents of the diets decreased with increased levels of raw BGO in the diets, but the converse was true for crude fibre and ash contents. The results indicated significant differences (p< 0.05) in daily weight gain (DWG). feed conversion ratio, protein efficiency ratio, cost (N) /kg of seed and cost (N)/kg weight gain. The values were. 0.34, 0.29, 0.28 and 0.22kg for DWG, 3.03, 3.62, 3.55 and 4.30 for FCR in T1, T2, T3 and T4 respectively. Protein efficiency ratio, values were 1.84, 1.54, 1.57 and 1.29. Cost/kg of feed values were 75.69, 70.13, 64.56 and 56.10, and cost (N)/kg weight gain were 229.32, 253.86, 229.20 and 253.69 for the treatments respectively. The results of the carcass evaluation indicated significant differences (p< 0.05) for ham and trotters. The values were 0.31, 0.35, 0.37 and 0.32 for ham in T1, T2, T3 and T4 respectively. The values of trotters were, 64.6.56.99, 56.98 and 53.66 among the treatments. For organs characteristics, the results indicated significant differences (p< 0.05) for lung, kidney, liver and spleen. The values of the lungs were, 11.20. 11.25. 9.40 and 8.97 among the treatments. The values of kidney and liver were, 3.34, 2.86, 3.72 and 3.14, and 24.28, 28.57, 22.55 and 27.70 respectively. The inclusion of up to 20% raw BGO in the diet of weaner pigs recorded comparable daily weight gain, feed conversion ratio and cost/kg weight gain with the group fed the control (0%raw BGO). Further studies involving heat treatment of the BGO might be necessary to improved nutrient utilization by the animals, and also increase inclusion level.

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Kaewiad, Kanyanat, Nattha Kaewnopparat, Damrongsak Faroongsarng, Juraithip Wungsintaweekul, and Sanae Kaewnopparat. "Optimisation of bambara groundnut water extract and skim milk composition as cryoprotectant for increasing cell viability ofLactobacillusspp. using response surface methodology." International Journal of Food Science & Technology 51, no. 12 (October 27, 2016): 2630–39. http://dx.doi.org/10.1111/ijfs.13249.

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Bankole, Y. O., O. A. Tanimola, R. O. Odunukan, and D. O. Samuel. "An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia subterranean Thouars)." International Letters of Natural Sciences 1 (October 2013): 17–27. http://dx.doi.org/10.18052/www.scipress.com/ilns.1.17.

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Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

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Nyau, Vincent, Lukonde Mwelwa-Zgambo, Taonga Chirwa-Moonga, Dorothy Nthani, Shiv Prakash, Jerry Rodrigues, and Jill Farrant. "Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)." Journal of Food Research 9, no. 1 (December 7, 2019): 34. http://dx.doi.org/10.5539/jfr.v9n1p34.

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Selected nutritional and physical properties of the two commonly cultivated Zambian market classes of Bambara groundnut (red and brown) were investigated to establish their end-user traits. Nutritional (essential amino acids, proximate and mineral compositions) and physical (hydration capacity, hydration index, swelling capacity, swelling index and 100 seed mass) properties were investigated using established standard methods. All the essential amino acids were present in both the red and brown Bambara groundnuts. The highest amount was recorded for leucine (9.7 g/100g protein) in the brown Bambara groundnut and least for methionine (1.2 g/100g protein) in the red market class. All the essential amino acids except methionine in the brown Bambara groundnut market class were above the recommended WHO/FAO provisional requirements for children (2 – 5 years) and adults. The crude protein values ranged from 14.62-18.55 g/100g, total ash (4.21 – 4.29 g/100g), crude fibre (2.79 – 5.33 g/100g), fat (6.28 – 6.54 g/100g), moisture (8.95 – 9.13 g/100g) and carbohydrate (59.23 – 60.34 g/100g). Potassium was found to be the most concentrated mineral in both market classes, followed by phosphorous, magnesium and calcium, while lead, mercury and arsenic were not detected. The swelling capacity, swelling index, hydration capacity, and hydration index of the two market classes of Bambara groundnuts were not significantly different, whereas their 100 seed mass was significantly different, with the brown recording the highest.

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Halimi, Razlin Azman, Bronwyn J. Barkla, Liliana Andrés-Hernandéz, Sean Mayes, and Graham J. King. "A Systematic Approach to Defining Nutritional Quality of Underutilised Crops." Proceedings 36, no. 1 (April 7, 2020): 176. http://dx.doi.org/10.3390/proceedings2019036176.

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Underutilised crops have potential to play an increasing role in the diet of many who may lack adequate nutrition. At present, there appears to be no comprehensive or systematic effort to collate and analyse nutritional composition data, although this is likely to make a significant contribution to global food and nutritional security. For example, determining intra- and inter- species variation for nutritional components would enable direct comparison with commodity crops. Using bambara groundnut (Vigna subterranea; BG) as a use-case, we present a systematic work-flow that facilitates comparison of nutritional composition and function for underutilised crops. This includes (i) critical literature review of available data sources for the target and comparator crops, to determine the extent of variation reported for a range of nutritional components; (ii) development of a Crop Dietary Nutritional Data Framework (CDN-DF) to assist in data curation; (iii) de novo analysis of seed nutritional components for a subset of BG accessions selected to represent the global genepool. The CDN-DF includes controlled vocabularies organised in a hierarchical structure that represent a simplified subset of relationships for nutritional composition and dietary function This facilitates comparison of datasets between species and can help identify data gaps. This framework is currently guiding establishment of a formal nutritional ontology that more fully represents the complex relationships between nutritional components. Based on our analysis, it appears that BG seed protein, lipid and fibre concentrations cover a similar range in chickpea and mungbean. Variation in BG protein concentration indicates scope for developing high protein cultivars.

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Ijarotimi, Steve, and Olufunke Keshinro. "Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour." Polish Journal of Food and Nutrition Sciences 63, no. 3 (September 30, 2013): 155–66. http://dx.doi.org/10.2478/v10222-012-0079-z.

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Awolu, Olugbenga Olufemi, and Grace Funmilayo Oseyemi. "Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (December 1, 2016): 65–84. http://dx.doi.org/10.1515/aucft-2016-0016.

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Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

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Anyika, J. U., I. C. Obizoba, and P. Ojimelukwe. "Effect of Food Intake on Weight Gain, Liver Weight and Composition in Rats Fed Dehulled African Yam Bean and Bambara Groundnut Supplemented with Sorghum or Crayfish." Pakistan Journal of Nutrition 8, no. 4 (March 15, 2009): 500–504. http://dx.doi.org/10.3923/pjn.2009.500.504.

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Awolu, Olugbenga Olufemi, and Eunice Yetunde Olokunsusi. "Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 43–52. http://dx.doi.org/10.1515/aucft-2017-0014.

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AbstractNutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.

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Ijarotimi, O. S. "Nutritional composition, microbial status, functional and sensory properties of infant diets formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds." Nutrition & Food Science 38, no. 4 (July 18, 2008): 325–40. http://dx.doi.org/10.1108/00346650810891388.

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37

Alabi, Opeyemi O., Nadia Ali, Ifeanyi D. Nwachukwu, Rotimi E. Aluko, and Eric O. Amonsou. "Composition and some functional properties of Bambara groundnuts vicilin fraction." LWT 125 (May 2020): 109256. http://dx.doi.org/10.1016/j.lwt.2020.109256.

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38

Kudre, Tanaji G., Soottawat Benjakul, and Hideki Kishimura. "Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut." Journal of the Science of Food and Agriculture 93, no. 10 (February 12, 2013): 2429–36. http://dx.doi.org/10.1002/jsfa.6052.

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Abdualrahm, Mohammed Adam Yahya, Ali Osman Ali, Elamin Abdalla Elkhalifa, and Haile Ma. "Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts." American Journal of Food Technology 10, no. 3 (April 15, 2015): 100–108. http://dx.doi.org/10.3923/ajft.2015.100.108.

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40

Ndidi, Uche Samuel, Charity Unekwuojo Ndidi, Idowu Asegame Aimola, Obed Yakubu Bassa, Mary Mankilik, and Zainab Adamu. "Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria." Journal of Food Processing 2014 (September 25, 2014): 1–9. http://dx.doi.org/10.1155/2014/472129.

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This research analyzed the effect of processing (boiling and roasting) on the proximate, antinutrient, and mineral composition of Vigna subterranea seeds. The proximate composition analysis showed significant difference (P<0.05) between the levels of crude lipid, crude fiber, gross energy, carbohydrate, and moisture content in the raw and processed V. subterranea. However, no significant difference (P<0.05) was observed in protein content of processed V. subterranea as compared to the raw seeds. Analyses of antinutrient composition show that processing significantly reduced the levels of oxalate, tannins, phytate, trypsin inhibitor, and hydrogen cyanide contents of V. subterranea. While magnesium, potassium, and phosphorus were the most abundant macrominerals in V. subterranea, zinc was the most abundant micromineral. Correlation analysis revealed that the levels of crude protein, ash, moisture, and lipid were negatively affected by phytate, tannins, and oxalate. The results, therefore, suggest that processing significantly lowered the levels of antinutrients in V. subterranea, thereby making it safer for consumption.

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Baptista, Armando, Olívia Pinho, Edgar Pinto, Susana Casal, Carla Mota, and Isabel M. P. L. V. O. Ferreira. "Characterization of protein and fat composition of seeds from common beans (Phaseolus vulgaris L.), cowpea (Vigna unguiculata L. Walp) and bambara groundnuts (Vigna subterranea L. Verdc) from Mozambique." Journal of Food Measurement and Characterization 11, no. 2 (November 29, 2016): 442–50. http://dx.doi.org/10.1007/s11694-016-9412-2.

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42

Oyeyinka, Samson A., Aminat O. Abdulsalam, Amina M. Ahmed El-Imam, Adewumi T. Oyeyinka, Omotola Folake Olagunju, Fausat L. Kolawole, Abimbola K. Arise, Emmanuel O. Adedeji, and Patrick B. Njobeh. "Total phenolic content, antioxidant, anti-inflammatory and anti-microbial potentials of Bambara groundnut (Vigna subterranea L.) seed extract." British Food Journal ahead-of-print, ahead-of-print (March 15, 2021). http://dx.doi.org/10.1108/bfj-07-2020-0637.

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PurposeBambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, anti-inflammatory and anti-microbial potentials of hot-water extract of four Bambara groundnuts differentiated by their seed coats (cream, black, maroon and brown).Design/methodology/approachBambara grains were heated in water at a ratio 1:20 (w/v) and the grains brought to boiling in a controlled water bath. As soon as boiling started, the temperature was reduced to 90 °C to reduce the evaporation rate. The extracts were withdrawn within 30 min, which was chosen from a preliminary study where beyond this time, the extract was drying off and the amount of solution obtained was not sufficient for the initial run. Grain colour and composition and antioxidant, antimicrobial and anti-inflammatory properties of the extract were determined using standard methods.FindingsProtein (20.57–26.31%) and carbohydrate (55.43–61.09%) were the major components of the grain. Grain type and boiling time generally affected the total phenolic content of the extract. Cream Bambara displayed substantially lower total phenolic content at all boiling times compared with the maroon, brown and black Bambara groundnuts. The total flavonoid contents and total phenolic contents of the Bambara groundnut extracts were dependent on the boiling time and type of grain. The extracts showed no activity against Candida albicans, but the maroon coat Bambara demonstrated a peak inhibition of 6.00 mm against Escherichia coli. The total phenolic, flavonoid contents and the antioxidant properties of the grains generally followed the order Maroon > Black > Brown.Originality/valueThis study has demonstrated the possibility of promoting the use of Bambara groundnut beyond the current level of usage by using simple processing method of boiling to extract phytochemicals with medicinal properties.

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Ayo, J. A., and F. Aba. "Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food." Asian Food Science Journal, July 6, 2020, 1–8. http://dx.doi.org/10.9734/afsj/2020/v16i430176.

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Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cleaned, sorted (to remove foreign materials), soaked in cold water for 2 hours, dried and toasted for 30 minutes by using oven. The five formulated products were subjected to proximate, minerals and sensory analysis. The results showed that the protein contents increased with increased addition of bambara groundnut flour. The protein contents ranged from 1.79 to 3.51% on dry weight basis. The fat contents ranged from 0.26 to 1.22%. Carbohydrate content decreased from 22.00 to 13.21% as the proportion of bambara flour increased. Magnesium and phosphorous increased significantly (p=0.05), however potassium and iron were not significant affected (p=0.05). The 100% millet (0.17 mg/100 g) was significantly high in magnesium (p=0.05) followed by 95% millet and 5% bambara nut (0.09 mg/100 g). The phosphorous composition increased with increase in bambara nut (0.17– 0.22 mg/100 g). The average scores of parameters for all the products are relatively high. Product 85:15 millet to bambara flour was most acceptable. It is concluded that an acceptable madidi can be produced from millet and bambara nut at 15% substitution level.

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Adamu, Obomeghei, Abdulkareem, and Ebabhamiegbebho, Peter Akhere. "Proximate Composition, Functionality and Pasting Properties of Orange Flesh Sweet Potato and Red Bambara Groundnut Flour Blends for Snacks Formulation." Asian Food Science Journal, July 24, 2020, 38–47. http://dx.doi.org/10.9734/afsj/2020/v17i130184.

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Successful use of non-wheat flours for snacks production depends on their functional and pasting properties. The use of orange fleshed sweet potato and red Bambara groundnut flour blends for snack production have not been explored. The objective of this work was to formulate flour blends using orange fleshed sweet potato and red Bambara groundnut and to evaluate their proximate compositions and processing properties for possible application in the production of high protein and pro-vitamin A enriched snacks for consumers especially children in developing countries. Flour blends were formulated in ratio 60:40, 50:50, 40:60, 30:70 (orange fleshed sweet potato to red bambara groundnut). The protein and fat increased from 12.95±0.05% (60:40) to 16.87±0.02% (30:70) and 2.17±0.03% (60:40) to 3.05±0.04% (30:70) respectively. Ash and carbohydrate decreased from 2.52±0.04% (60:40) to 2.27±0.05% (30:70) and 60.38±0.44% (30:70) to 69.09±0.30% (60:40). The water absorption capacities for the flour blends ranged between 28.03±0.17% and 50.40±0.40%. Oil absorption capacity was between 16.70±0.12% and 31.40±0.13%. Swelling capacities was highest in 30:70 (2.48±0.06%) and lowest in 60:40 (2.13±0.07%). Solubility was between 9.27±0.59% and 11.67±0.70%. Bulk density ranged between 0.77±0.01 g/ml and 0.87±0.02 g/ ml. Peak, breakdown, setback and final viscosities increased from 92.88±3.47 to109.34±0.23; 20.33±3.66 to 21.75±1.17; 32.16±0.84 to 44.59±0.25 and 102.71±1.00 to 132.00±1.06 RVU respectively. This study indicate that the 50% sweet potato and 50% red bambara groundnut flour blend will make a better product judging from its functional and pasting properties compared to other blends but will require a little more energy to cook comparing their pasting temperature and time.

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Talabi, Justina Y., Babawande A. Origbemisoye, Beatrice O. Ifesan, and Victor N. Enujuigha. "Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour." Asian Food Science Journal, October 25, 2019, 1–12. http://dx.doi.org/10.9734/afsj/2019/v12i430092.

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The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

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Hasan, Mahmudul, Md Kamal Uddin, Mahmud Tengku Muda Mohammed, Ali Tan Kee Zuan, and Mst Motmainna. "Growth, Yield, Nodulation and Amino Acid Content of Bambara Groundnut (Vigna subterranean) under Inorganic and Organic Fertilizer Application." LEGUME RESEARCH - AN INTERNATIONAL JOURNAL, Of (November 2, 2020). http://dx.doi.org/10.18805/lr-576.

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Background: Bambara groundnut is an edible legume which is highly nutritious. This study was carried out to find the effect of inorganic and organic fertilizer on the growth, nodulation, nitrogen yield and nutritional composition of bambara groundnut (Vigna subterranean). Methods: During the period of 2018, a glasshouse experiment was conducted in a randomized complete block design (RCBD) at Ladang 15, Faculty of Agriculture, Universiti Putra Malaysia. Different rates of compost, biofertilizer, gypsum were used along with the combination of different rates of nitrogen (N) and phosphorus (P) fertilizer. The amino acid content of the seed was measured by HPLC.Result: N and P fertilizer were found to play a dominating role in increasing the vegetative growth and yield of the plant. Plant height (21.73 cm), leaf area (2802.9 cm2) and the number of the pods per plant (41.75) increased with the application of N and P. Application of N30P60 kg/ha influenced nodule number (35.50) of the plant. Lysine content in seed was 6.03 mg/kg at T1 (N30P60 kg/ha) whereas 5.13 mg/kg was recorded at T7 (compost 10 t/ha). The application of N30P60 kg/ha has increased the growth, yield, nodulation and amino acid content of bambara groundnut.

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Usman, Mohammed A. "Physicochemical Properties and Consumer Acceptability of Break Fast Cereal Made from Sorghum (Sorghum bicolor L) Soybean (Glycine max), Bambara Groundnut (Vigna subterranean) and Groundnut (Arachis hypogaea)." Asian Food Science Journal, April 17, 2021, 25–37. http://dx.doi.org/10.9734/afsj/2021/v20i530296.

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The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios while the formulated flours were subjected to various analyses including proximate composition, functional properties, vitamins and microbial evaluation and consumer acceptability. The results revealed the following ranges in the proximate parameters: moisture (6.45 – 10.46%), protein (10.26 –19.64%), fat (3.89–11.42%), ash (1.48 – 2.69%), crude fiber (1.94–3.72%), carbohydrates (56.09 – 72.06%), and energy (363.52 – 405.64 Kcal). The functional properties of the formulated breakfast cereal were bulk density (0.65-1.14 g/cm3), water absorption capacity (70.45-82.45 ml/g), swelling index (7.05-10.95%), solubility (73.55-88.84%), and viscosity (22.96-38.84 cP). Appreciable quantities of vitamins were present in the formulated breakfast cereal including vitamins C, B1, B2, B3, and folic acid. The sensory evaluation on the formulated breakfast cereal revealed that sample F (5% Malted sorghum flour + 65% Unmalted Sorghum flour + 30% Soybean flour) was rated the highest in terms of appearance, taste, and overall acceptability. The comparative advantage of this formulated cereal meal is that the ingredients used (soybean, sorghum, Bambara groundnut and groundnut) are easily grown in the tropical areas with high yield and are locally available.

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Gadzama, Umar Sabo, Gervase Ikechukwu Agbara, and Odera Amin Igwegbe. "Proximate Composition and Sensory Properties of Dakere (A Nigerian Steamed Agglomerated Dumpling) as Affected by Differential Sieving and Fortiftcation with Legume Flour." Asian Food Science Journal, July 30, 2021, 10–20. http://dx.doi.org/10.9734/afsj/2021/v20i930338.

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Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions. Similar fractions from millet and sorghum were blended to obtain MfSf,MmSm and McSc. Each fraction was fortified separately with 30% toasted bambara groundnut or sesame seed flour or both (20% bambara groundnut and 10% sesame seed flour), blends were coded: MfSf, MmSm, McSc, MfSfB, MmSmB, McScB, MfSfSe, MmSmSe, McScSe, MfSfBSe, MmSmBSe and McScBSe. Experimental design corresponding to a 3x2x2 factorial design was used to generate runs and dakere were produced applying the traditional method of agglomeration of stiff dough followed by steaming, and thereafter dried. Traditional dakere was the experimental control. The blends and the dried modified dakere were evaluated for proximate composition and sensory properties. The moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the blended fractions and the fortified blended fractions varied significantly (p<0-05): 9.40-10.55%,11.42-15.80%,1.20-2.22%, 0.62-0.96%, 3.62-7.38% and 63.56-72.30% respectively and for the various modified dakere: 9.20-10.255, 11.70-16.82%, 1.23-2.77%, 0.55-0.88%, 4.64-8.30% and 60.22-70.86% respectively. Blended fractions and fortified blended fractions had greater nutrient density than the control, however more in the blends containing both bambara groundnut and sesame seed flours. As for sensory attributes of the modified dakere, the blended fractions especially MfSf had the best appearance, fortified dakere the best aroma and taste scores especially dakere with sesame seed meal despite the dull appearance. Dakere produced with blended coarse fractions or fortified coarse fractions were crispier and were desired more than others. The overall acceptability scores were generally high, the highest score observed in the sesame seed meal treated dakere. The study had succeeded in enhancing the nutrient density and sensory properties of dakere, an agglomerated stiff dough through the blending of similar flour fractions from millet and sorghum and fortification of the same with grain legume flours.

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Abdulsalami, M., and H. Sheriff. "Effect of processing on the proximate composition and mineral content of Bambara groundnut (voandezeia subterranean)." Bayero Journal of Pure and Applied Sciences 3, no. 1 (September 1, 2010). http://dx.doi.org/10.4314/bajopas.v3i1.58781.

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Adedayo, Bukola C., Tonna A. Anyasi, Malcolm J. C. Taylor, Fanie Rautenbauch, Marilize Le Roes-Hill, and Victoria A. Jideani. "Phytochemical composition and antioxidant properties of methanolic extracts of whole and dehulled Bambara groundnut (Vigna subterranea) seeds." Scientific Reports 11, no. 1 (July 8, 2021). http://dx.doi.org/10.1038/s41598-021-93525-w.

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AbstractThe distribution of phytochemicals and their contribution to antioxidant potentials in whole and dehulled Bambara groundnut (BGN) seeds was evaluated. Whole BGN seeds were sorted using the testa and hilium colour and further grouped into whole and dehulled BGN seeds. Extractions of both whole and dehulled BGN seeds was done using methanol and the extracts assayed for total phenolics (TPC), flavanol, flavonol, anthocyanin content, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). Methanolic extract of whole BGN seed exhibited higher flavanol and flavonol content as well as significantly higher in-vitro antioxidant activities than dehulled BGN seeds. The TPC of whole BGN seed extract ranged from 3.6 to 11.0 GAE/g, while that of dehulled BGN ranged from 2.7 to 3.2 GAE/g. Identification of phenolics in whole and dehulled BGN seed extract using UPLC-qTOF-MS, revealed the presence of monoterpenoids (iridoids), phenolic acids, flavonoids and lignans. Bivariate correlations showed anthocyanin demonstrated weak positive correlation between flavanol, flavonol and ORAC for whole BGN seed extract; and negative correlation between flavanol, TPC, FRAP and ORAC for dehulled BGN. Aside the effect of dehulling, whole BGN seeds exhibited the presence of phytochemicals with beneficial properties for food and industrial application.

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Journal articles on the topic 'Bambara groundnut – Composition'

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