Bambara Groundnut Research Articles

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

This study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from gluten-containing foods are the only options for managing celiac disease and gluten intolerance. Its formulation has also increased due to the increasing desire for healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have been used in the production of GFFs. They belong to the family Leguminosae (Fabaceae), grown for their high protein content, and are the most important crop after cereals. Using legume flours as ingredients in GFFs formulation provides functional, nutritional, and nutraceutical benefits. They enhance the functional properties of GFFs, including volume, crumb, texture, and sensory qualities. They also improve the GFFs’ nutritional properties, especially protein and dietary fiber, as well as their nutraceutical properties, such as laxative, anti-hyperglycemic, and antioxidant properties. Hence, adding legumes to GFF formulations might be a good way to enhance their functional, nutritional, and nutraceutical properties.

Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

AbstractBackgroundThis work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat‐treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination. Mixolab, Alveograph, and the creep and recovery test were used to determine the rheological properties of composite dough. A rheofementometer was used to elucidate composite dough behavior during proofing. Bread texture was determined using a texture analyzer and bread characteristics such as loaf volume and size were also determined.ResultsThe results showed that the principal component analysis (PCA) explained 67.4% of variations, with Component 1 explaining 34.4% and Component 2 explaining 33%. From the PCA, mixolab parameters, such as WA, protein weakening, and starch behavior parameters (C3–C5), were a better predictor of composite dough behavior than the alveograph and the creep and recovery test. According to the PCA plot, samples composited with 15% Bambara groundnut flour from 53% moisture conditioning and heat treated with a combination of microwave and infrared closely resemble the wheat dough and bread.ConclusionPCA showed that composites made with flours from the 53% moisture‐conditioned Bambara groundnut seeds and heat‐treated using a combination of microwave and infrared were closer to wheat, particularly those composited with 15% Bambara groundnut flour.SignificanceThis study provides the nutrient‐dense Bambara groundnut flours from heat‐treated seeds as a suitable alternative to improve the nutritional quality of composite wheat bread. The study also provides insight into the composite dough's rheological and bread physical properties.

Evaluation of ten bambara groundnut (Vigna subterranean (L.) Verdc.) Accessions to drought stress at Sahelian zone of Niger

Bambara groundnut is a legume mainly cultivated for these seeds in Africa. In the Sahelian zone, it sometimes suffered of significant yield losses linked to drought. The objective of this study is to identify the adapted genotypes to water deficit stress. The experimental design is randomly made up of four complete randomized blocks. Three variants of stress were applied during the growth of the plants, namely a water deficit stress for 14 days, a stress of 10 days and another stress of 7 days and a constantly watered control. The study revealed a systematic decline in yield under water deficit stress conditions in all ten accessions. However, the yields of accessions Ti 049 and Th 113 were the least affected, with decreases of -7.71% and -8.76% respectively compared to the control. However, the Di-3 082 accession recorded the greatest drop in yield (-36.06%). According to the indices determined, it appears that the genotypes Th 113, Ti 047, Ti 049 and Ma-2-65 are the most tolerant to water deficit stress, with considerable yield potential. Accession Di-3 082 was identified as the most sensitive to water deficit stress.

Morphological variability and cluster analysis of 16 bambara groundnut (Vigna subterranea) genotypes

Abstract. Hamdi MFFA, Ilyas S, Qadir A, Mayes S. 2024. Morphological variability and cluster analysis of 16 bambara groundnut (Vigna subterranea) genotypes. Biodiversitas 25: 97-106. Identifying morphological and germination characters in bambara groundnut (Vigna subterranea (L.) Verdc.) is important to determine the advantages and disadvantages of several genotypes. This study aimed to identify the characteristics of 16 bambara groundnut genotypes based on morphological markers, NDVI score, and germination variables. This study was conducted in Sumedang, West Java, Indonesia in March-July 2018. The experiment was arranged in a randomized complete block design with one factor: genotype, which consisted of 16 genotypes originating from Indonesia and Africa. The NDVI score did not affect the yield produced. Tiga Nicuru, DodR-R II, M-14 Gresik, Black Sukabumi, and Black Madura were the genotypes with the highest germination speed, while LunT was the lowest. Cluster analysis showed that bambara groundnut genotypes are classified into 4 clusters. The first cluster belongs to Sumedang and Sukabumi, the second belongs to Gresik, Madura, and Tasikmalaya, the third comes from West Africa (LunT and Tiga Nicuru), and the fourth comes from East Africa (IITA 686 and DodR-R II) and Southern Africa (S 19-3, Uniswa R and Uniswa R/G). The low similarity (28%) between genotypes from Indonesia and Africa shows that there are many differences in morphological characteristics. This high diversity is beneficial for creating superior cultivars.

Entomotoxic Effect of Five Varieties of Bambara Groundnut (Vigna subterranea) and a Variety of Red Bean (Phaseolus vulgaris) against Old Larvae and Adults of Tribolium castaneum Herbst (Coleoptera, Tenebrionidae)

The entomotoxic effect of five varieties of Bambara groundnut (McFoSc, BlRSc, BlRAcV, MnRSc, and BnRaSc) and one variety of common bean flours (GGR) is evaluated on old larvae and adults of Tribolium castaneum (Coleoptera, Tenebrionidae) under laboratory conditions with ambient temperatures ranging from 32°C to 36°C. This study aims to mitigate the damage caused by Tribolium castaneum to stored grains and legumes. The flour from each variety was obtained by grinding and sieving. A total of 150g of each flour sample was infested with either 20 old larvae or 20 newly emerged Tribolium castaneum. The variables observed included mortality rates of old larvae and adults, the number of F1 progeny, and the number of larvae, nymphs, and adults in the first generation. The flour of red millet (MR) which is a cereal was considered as control. After introducing the adults into the flours of different varieties, no mortality was observed for the ML, MCFOSC, MNRSC, BNRASC, and GGR varieties within 24 hours. The mortality rates were 1.25 ± 0.96 and 5 ± 0.72 for the BIRSC and BIRACV varieties, respectively. After four weeks of treatment, the cumulative mortality rates for the larvae were 93.75% for the GGR variety, 66.25% for the BIRACV variety, 56.25% for the MCFOSC variety, 55% for the BIRSC variety, 37.5% for the MNRSC variety, 31.25% for the BNRASC variety, and only 5% for the control (MR). The flours of these leguminous crops have a negative impact on the development of Tribolium castaneum by prolonging the duration of larval development. It suggests that these different leguminous seed varieties can be effective in controlling insects during storage.

Purification and partial characterization of a thermostable peroxidase isoenzyme from Bambara groundnut (Vigna subterranea L. Verdc) seedlings

Thermostable isoperoxidases, especially peroxidase A6, have already been found in seedlings of Vigna sp, indicating their potential for biotechnological applications. In this study, peroxidase A6 was purified from the roots of Bambara groundnut (Vigna subterranea L. Verdc) seedlings by a combination of gel filtration on Sephadex G-100, heat treatment, and ion exchange chromatography on CM cellulose and DEAE cellulose. The 41-kDa enzyme shows high catalytic efficiency in the oxidation of O-dianisidine, ABTS, TMB, DAB and OPD at acidic pH optimum and the reduction of H2O2. It has an optimum temperature of activity of 60 °C and a calculated activation energy of 221.5 KJ/mol for its thermal inactivation at pH 8. Mg2+ inhibits the enzyme. Ca2+ strongly increases its thermal stability, while Mn2+ and Zn2+ decrease it. The enzyme is inhibited by sodium azide at concentrations above 1 µM, with an IC50 value of about 10 µM. This inhibition, in addition to the RZ value of 2.4 (A403nm/A280nm), confirms the presence of a haem group in the active site, which is common for class III plant peroxidases. Due to its unique catalytic and thermal properties, peroxidase A6 has the potential to be a valuable tool for various biotechnological applications, especially for enzyme immunoassays and clinical diagnosis.

Character associations and path analysis in bambara groundnut grown in mid-altitude highland of Jos-plateau, Nigeria

Bambara groundnut is an indigenous African legume, which is the third most important after peanut and cowpea in terms of consumption and socio-economic impact in semi-arid Africa. There is, therefore, the need for adequate research attention, especially with regard to yield improvement. In this study, nine genotypes of the Bambara groundnut (Cream with white eye, Black with white eye, Cream with brown eye, Cream with black eye, Cream with black eye and brown stripes, Cream with brown stripes, Deep-brown with white eye, Cream with black stripes and Brown white eye) were evaluated at Kuru, Nigeria (Lat. 090 44'N, Long. 080 47'E, altitude 1, 217 m above sea level) in 2018 in order to determine character associations and to analyse the pathways to grain yield. Results showed that emergence rate, plant height, number of leaves per plant, leaf area index, relative growth rate, harvest index, number of pods per plant and shelling percentage were positively correlated with total grain yield. The Results of the path coefficient analysis showed that the number of days to onset of flowering exerted the highest direct influence on total grain yield. Then followed by harvest index, emergence rate, 100-seed weight, net assimilation rate, shelling%, days to 50% flowering, relative growth rate, number of seeds per pod, and number of pods per plant. The highest total effect (0.988) was observed in 100-seed weight, followed by days to first flowering (0.837), days to 50% flowering (0.701), shelling % (0.658), emergence rate (0.574), number of pods per plant (0.557), relative growth rate (-0.375), net assimilation rate (0.226), harvest index (0.183) and number of seeds per pod (- 0.126) in that order. The study demonstrated that combining correlation and path coefficient analyses is important in determining reliable trait associations that can be used for developing superior genotypes. Therefore, days to first flower, days to 50% flowering, harvest index, emergence rate and 100-seed weight should be considered as major selection indices for the improvement of the Bambara groundnut in the Jos-Plateau environment in Nigeria. Key words: Correlation, direct effect, indirect effect, grain yield, Vigna subterranea (L.) Verdc.

Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends

This study evaluated the chemical composition and sensory characteristics of fermented condiments produced from blends of soybean, bambara nut and pigeon pea. The soybean, bambara nut and pigeon pea fermented using banana leaves were formulated and designated as 100:0:0 (SBPB), 60:25:15 (SBPB1), 40:35:25 (SBPB2), 20:45:35 (SBPB3) and 10:55:35 (SBPB4), where sample SBPB served as the control. Proximate, mineral and sensory properties of the condiments were determined using standard methods. The proximate results showed significant (p<0.05) differences among the samples. The mineral results indicated increase in calcium, iron, zinc and reduction in magnesium and potassium with higher proportion of bambara nut and pigeon pea in the blend. Sensory evaluation results showed significant (p<0.05) differences in texture, appearance and overall acceptability, with sample SBPB4, containing 10% soybean, 55% bambara nut and 35% pigeon pea recording the highest scores for all the attributes assessed. Therefore, nutritious and acceptable fermented condiments can be produced from the blends of soybean, bambara nut and pigeon pea.

Influence of different population densities of Bambara groundnut intercrop and weeding frequency on maize (<i>Zea mays</i> L.) performance

Effective weed management is essential for enhanced productivity of maize. A two-year field experiment was carried out at the Department of Crop Science Demonstration Farm, University of Calabar, Calabar, Nigeria (4.5-5.20 N, 8.0-8.30 E), in the 2019 and 2020 early planting seasons, to evaluate the influence of three population densities of Bambara groundnut [166,666 plants per hectare(B1), 100,000 plants per hectare (B2), 71,428 plants per hectare (B3)] and four hand weeding frequencies [weedy check (WC), one hand weeding (1HW), two hand weedings (2HW) and a weed free check (WFC)] on the performance of maize. The experiment consisted of three replications fitted into a Randomized Complete Block Design (RCBD). Data gathered on maize vegetative and yield characteristics were analysed using analysis of variance (ANOVA) procedures for RCBD (GenStat® statistical package, version 8.1). Significantly different means were compared at 5 % probability level using the Duncan’s New Multiple Range Test (DNMRT). From the results, maize growth and yield performance were significantly (P<0.05) affected by Bambara groundnut populations and the frequency of weeding. Leaving weeds unchecked all through the cultivation season hampered the vegetative and yield performance of maize, resulting in 47.54 % reduction in maize grain yield, compared with the weeded plots. Conclusively, intercropping maize with Bambara groundnut at 71,428 plants per hectare integrated with two hand weedings at 4 and 8 weeks after sowing (WAS), which optimized maize grain yield (3.87 t/ha on the two-year average) is recommended for farmers in the Calabar humid area and its environs.

Assessment of morphological and chlorophyll content traits in Bambara groundnut (Vigna subterannea [verdc L.

Background: Bambara groundnut has promising economic potential due to its various uses such as food, medicinal and agronomic benefits. To date, there are no significant breeding efforts aimed at cultivar development and the crop remains underutilised.Aim: To characterise and identify Bambara groundnut landraces using agro-morphological and chlorophyll traits to identify breeding lines for cultivar development.Setting: The experiment was conducted in Limpopo and North West provinces (Loskop and Molelwane research farms).Methods: This study used randomised complete block design (RCBD) with three replications.Results: Analysis of variance revealed significant variations among most of the landraces used. Highly significant positive correlations were observed for most of the traits recorded. The principal component analysis (PCA) indicated that the first six principal components contributed 78.34% of the total variability among the test genotypes that were being evaluated. The biplot and dendrogram further grouped the landraces according to traits associated with them. Shannon Weaver’s diversity index showed a wide variability among the accessions in qualitative morphological traits.Conclusion: The agro-morphological traits and chlorophyll content characterisation showed significant variability within the landraces tested. These findings would be beneficial for breeders to choose the desirable traits associated with the Bambara groundnut landraces in the breeding programme for the development of new breeding population.Contribution: The identified superior landraces will be utilised by the small-scale and large-scale commercial farmers for direct cultivation and marketing, and can be used as parents in breeding programmes.

Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu

SummaryCereal‐based diets supplemented with legumes have proven to be an effective approach to enhancing nutritional value. This study evaluated the consumer acceptability and metabolite profile of fermented sorghum mahewu improved with different proportions (20% and 30%) of Bambara groundnut (BGN). Consumer acceptability, metabolite profile analysis using gas chromatography high‐resolution time‐of‐flight mass spectrometry (GC‐HRTOF‐MS), storage stability and microbial quality of mahewu were determined. Sorghum (100SORG) mahewu without BGN was the most preferred by the consumer panellists followed by 80SORG:20BGN. Metabolites identified in all three mahewu products included esters (21%), alcohols (17%), alkanes (12%), acids and derivatives (9%). Overall, 70SORG:30BGN had an improved metabolite profile but least preferred by consumer. The sorghum‐BGN mahewu maintained their pH, while increases in consistency and TTA were observed with storage time and BGN supplementation. Inclusion of BGN in sorghum mahewu did not alter microbial quality; however, more awareness is required to increase its acceptance among consumers.

Properties and metabolite profiling of Bambara groundnut flour as affected by different food processing conditions

Properties and metabolite profiling of Bambara groundnut flour as affected by different food processing conditions

Quality Evaluation and Consumers' Acceptability of Gari Produced from Provitamin A Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranean)

Quality Evaluation and Consumers' Acceptability of Gari Produced from Provitamin A Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranean)

Evaluation of Bambara Groundnut (Vigna subterranea (L.) Verdc) Accessions for Growth, Phytochemical, and Proximate‐Related Traits for Improvement Program

Evaluation of Bambara Groundnut (<i>Vigna subterranea</i> (L.) Verdc) Accessions for Growth, Phytochemical, and Proximate‐Related Traits for Improvement Program

Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut &lt;i&gt;Anacardium &lt;/i&gt;(Cashew) and African Locust Bean Fruit Pulp

Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut &lt;i&gt;Anacardium &lt;/i&gt;(Cashew) and African Locust Bean Fruit Pulp

Microwave Pretreatment of Presoaked Bambara Groundnut Seeds Enhances the Functionality and Phenolics‐Related Antioxidant Properties of the Resultant Flour

Microwave Pretreatment of Presoaked Bambara Groundnut Seeds Enhances the Functionality and Phenolics‐Related Antioxidant Properties of the Resultant Flour

Optimising traditional nutri-diets with finger millet, sesame, moringa and bambara groundnuts inclusion for under five children

Optimising traditional nutri-diets with finger millet, sesame, moringa and bambara groundnuts inclusion for under five children

Production and Evaluation of the Quality Characteristics of Pearl Millet-based Kunun Tsamiya (A Northern Nigeria Cereal-based Gruel) as Affected by Bambara Groundnut Flour Fortification

Production and Evaluation of the Quality Characteristics of Pearl Millet-based Kunun Tsamiya (A Northern Nigeria Cereal-based Gruel) as Affected by Bambara Groundnut Flour Fortification

Technical Report on the notification of dried seeds and flour thereof of Vigna subterranea (L.) Verdc. as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

Technical Report on the notification of dried seeds and flour thereof of Vigna subterranea (L.) Verdc. as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

Assessment of Nutrient Content of Soy Bean and Bambara Nut Enriched Cassava Flour Blends

The purpose of this work is to improve the nutrient content of cassava flour by the addition of soy bean and bambara nut flours and to assess its impact on the nutrient quality and admissibility of the flour. It also compared the nutrient content of soy bean enhanced cassava flour with the bambara nut enhanced cassava flour. 20% soybean (Sy20), 30% soy bean (Sy30),20% bambara nut (Bn20) and 30% Bambara (Bn30) flours were incorporated into the cassava blend. Moisture, Ash, crude fibre, crude lipid, protein, carbohydrate, calcium, iron, potassium, magnesium, sodium, selenium, zinc and iodine concentrations were examined. 500 questionnaires were distributed to examine respondent’s acceptability of the enhance products from the blend. There is a significant increase in the protein content of cassava from less than 1% without augmentation to 10.26 in SY20 and 12.76 in SY30 augmented cassava floor respectively. The crude lipids, crude fibre and ash contents were also increased. The observed differences were significant (P &lt; 0.05). A similar trend was observe with both the BN20, BN30 though the nutrient content was higher in the SY blends. 98% of respondents positively accepted the enhanced blends in terms of flavour, texture, taste and colour.