Abstract
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.
Highlights
IntroductionLegumes are being ranked next to cereals as sources of calorie and protein
In human diet, legumes are being ranked next to cereals as sources of calorie and protein
Essential fatty acids and energy which serves as a vehicle for fat- soluble vitamins and facilitates their absorption are been produced by dietary fat
Summary
Legumes are being ranked next to cereals as sources of calorie and protein. With an exponential increase in population growth, decline per head capital availability and bad weather conditions, the production of common legumes like cowpeas might be inadequate (Atiku & Mohammed, 2004). Bambara groundnut (Vigna subterrenea, L.) falls into this group of underutilized species of plants. Bambara groundnut (Vigna subterrenea, L.) is an indigenous African vegetable cultivated principally by farmers as a “famine food.”. Atiku and Mohammed (2004) noted that in the North Eastern Nigeria, Bambara groundnut is consumed as food and used for medicinal purposes. Research efforts in Nigeria have only focused on the agronomy and little or no attention has been paid to the chemical composition and functional properties of protein products of some newly developed varieties of Bambara groundnut in spite of its growing importance
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