Cultivars Of Bambara Groundnut Research Articles

Vegetable milk processing and rehydration characteristics of bambara groundnut [Voandzeia subterranea (L.) thouars

AbstractEight cultivars of bambara groundnut [Voandzeia subterranea (L.) Thouars] were studied to determine their rehydration characteristics. Seeds from all cultivars approximately doubled their weight after 36 h and were then easily dehulled. Losses of nutrients to the soak water during this period were small. Mature seeds from one cultivar were evaluated for suitability as a base for a vegetable milk. Homogenisation of whole seed flour in water together with coconut or soya bean oils yielded an emulsion containing 20 g protein (Nx 5.71) and 30 ml oil litre‐1. Good emulsion stability was maintained after pasteurisation. Curds, similar to those traditionally prepared from soya beans, were easily prepared from bambara groundnut milk. The bland, creamy‐white product which was high in protein had a trypsin‐inhibitor content very much lower than that of the untreated vegetable milk.