Abstract
The objectives of this study were to extract soluble and insoluble dietary fibres from four Bambara groundnut (BGN) varieties (black-eye, brown-eye, brown and red) using the wet milling method and evaluate their physicochemical properties. The swelling capacities of brown-eye (6.5 g/mL) and black-eye (6.2 g/mL) fibres were higher (p≤0.05) than those of red (6.0 g/mL) and brown (5.5 g/mL) fibres while the water holding capacities of black-eye and brown-eye fibres (2.84 g and 2.83 g water/g sample) were higher (p≤0.05) than those of brown and red fibres. The bulk densities of insoluble dietary fibres (IDFs) and soluble dietary fibres (SDFs) ranged between 0.57 g/mL (red) to 0.67 g/mL (brown-eye) and 0.46 g/mL (brown-eye) to 0.57 g/mL (black-eye), respectively. The oil binding capacities (OBCs) of SDFs ranged between 2.78 g oil/g sample (brown) and 4.03 g oil/g sample (brown-eye) while the OBC of all IDFs did not differ (p>0.05), ranging between 1.52 g oil/g sample (brown) and 1.40 g oil/g sample (brown-eye and black-eye). Black-eye and brown-eye dietary fibres had higher phenolic and total sugar content. The findings of this study indicate the potential of BGN fibres in food systems as fat replacers, emulsion stabilisers, water binders, bulking agents, thickeners and nutritional additives.
Highlights
Bambara groundnut (BGN) is an underutilised crop predominantly grown in African countries.[1,2] Legume seeds such as BGN are good sources of dietary fibre[3] and BGN fibre has potential for both food and non-food applications.[4]
The yield of soluble dietary fibres (SDFs) was in the range 15.4% to 17.1% and that of insoluble dietary fibres (IDFs) was in the range 12.0% to 15.6%
The lower yield of dietary fibre (DF) obtained using the enzymatic-gravimetric-method may be attributed to the fact that chemicals used in this method result in the loss of some IDFs and most SDFs.[18]
Summary
Bambara groundnut (BGN) is an underutilised crop predominantly grown in African countries.[1,2] Legume seeds such as BGN are good sources of dietary fibre[3] and BGN fibre has potential for both food and non-food applications.[4]. Legumes that have been researched for DF extraction include cowpeas, lentils and chickpeas.[5,10] The basis of DF extraction methods is similar, the approach differs depending on the desired end product, source of fibre and availability of equipment. All DF extraction methods involve fractionation as this allows for the separation of constituents to obtain the desired concentrates and isolates.[11] Some methods of extracting DF include microbiological retting, chemical, enzymatic, dry processing and wet processing.[12]
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