Abstract
In‐vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat‐moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of the flour and native starch was 6.10% and 27.70%, respectively. Hydrothermal modification increased the gelatinization profile of the starch but reduces its pasting properties. Swelling and solubility of the flour and starches increased with increase in temperature. X‐ray diffraction revealed BNS and BAS exhibited “Type C” crystallinity pattern while BHS was “Type A.” The BNS granule was oval, its diameter between 22 and 30 μm, with no significant change in the morphology of BAS and BHS. The BG flour had 33% resistant starch and 11.63% digestible starch. Heat‐moisture treatment enhanced the resistant starch content of the native starch significantly.
Highlights
The number of plant species which nourish humanity is remarkably limited; less than 300 plants species out of 195,000 edible plants are used for food (Simopoulos, 1999)
The 16.88% protein content of Bambara groundnut flour (BGF) (Table 1) is similar to the 16.60% reported by Enwere and Hung (1996), but higher than the 15.48% reported by Piyarat (2008) for Bambara groundnut (BG) flour
The 6.98% fat content of BG flour in this study is comparable to the 6.56% reported by Eltayeb et al, 2011; but lower than the 7.90% and 16.60% for BGF reported by Piyarat (2008) and Enwere and Hung (1996), respectively
Summary
The number of plant species which nourish humanity is remarkably limited; less than 300 plants species out of 195,000 edible plants are used for food (Simopoulos, 1999). There is need to explore and study other lesser known nutritious crops such as legumes used for food. One of such is Bambara groundnut (BG), an underutilized and lesser known legume, highly covet for its starch and protein. BG is a good source of calcium, fiber, potassium and iron and has high essential amino acids content (De-Kock, 2004) These attributes make BG one of the nutritious food generally consumed by the populace, most especially the rural dwellers with little opportunity to obtain protein-rich food sources. Previous studies on BG flour and starch had focused on its physical properties, chemical and physical modifications, breeding, genotype, applications, etc. It is hoped that data generated from this study will enhance the starch’s industrial application most especially in the food and pharmaceutical industries
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