Bambara Groundnut Research Articles

Effect of extrusion processing and simulated human digestion on the allergenicity of bambara groundnut protein

SummaryExtrusion has been reported as a method for reducing protein allergenicity. This study aimed to investigate the effect of extrusion on proteins contained in bambara groundnut flour on the allergenicity of the nut. Allergenicity could also be assessed after human digestion using simulated enzyme digestion. Bambara groundnut flour was extruded and followed by pepsin and pancreatin digestion. SDS‐PAGE, immunoblotting and ELISA were performed to reveal the protein profiles before and after extrusion and to locate the proteins with their IgE binding properties. Two bands following SDS‐PAGE at a similar range of molecular weight (11 and 13 kDa) were identified with the IgE binding in 4 of 10 human sera after the raw bambara groundnut flour was digested by the digestion enzymes. On the contrary, none of the protein bands was observed in its extruded flour, with or without simulated digestion treatment. ELISA analysis showed that the extrusion could decrease allergenicity by approximately 60%. After digestion, the allergenicity reduction of the extruded flour could reach 100%. Therefore, extrusion is a promising food processing method to reduce the allergenicity of bambara groundnut protein.

Bambara Nut Root-Nodules Bacteria from a Semi-Arid Region of South Africa and Their Plant Growth-Promoting Traits.

Rhizobial nitrogen-fixing bacteria are the main inhabitants of the root nodules of legume plants. Studying the bacterial community of legume nodules is important in understanding plant growth and nutrient requirements. Culture-based technique was used to examine the bacterial community of these underground organs from Vigna subterranea L. Verdc (Bambara nut), an underutilized legume in Africa, for plant growth-promoting traits. In this study, Bambara nuts were planted to trap root-nodule bacteria, and the bacteria were morphologically, biochemically, and molecularly characterized. Five selected isolates were screened in vitro for their plant growth-promoting traits and exhibited differences in their phenotypic traits. The polymerase chain reaction (PCR) products were subjected to partial 16S rRNA gene sequencing for phylogenetic analysis. Based on 16S rRNA gene sequence, the isolates were identified as BA1 (Stenotrophomonas maltophilia), BA2 (Chryseobacterium sp.), BA3 (Pseudomonas alcaligenes), BA4 (Pseudomonas plecoglossicida), and BA5 (Pseudomonas hibiscicola). Results showed that four of the five isolates could produce IAA. The capability to solubilize phosphate in Pikovskaya's agar plates was positively shown by four isolates (BA2, BA3, BA4, and BA5). Three isolates could produce hydrogen cyanide while isolates BA1, BA3, BA4, and BA5 were found to have ammonia-production traits. The results suggest that these plant growth-promoting isolates can be used as inoculants for plant growth and productivity.

Marketing of bambara nut (okpa): Unlocking its potential for food and income security in Udenu Local Government Area, of Enugu State, Nigeria

The work was carried out to analyze marketing of Bambara nut : unlocking its potential for food and income security in Udenu Local Government Area of Enugu State, Nigeria. Considering its perceived high consumption in the study area and following some challenges in the supply of the produce. The specific objectives of the study described the various marketing functions performed by the marketers; estimated the cost and returns associated in bambara nut marketing in the study area; ascertained the factors that influence the net return from bambara nut marketers and identified the constraints faced by bambara nut marketers in the study area. Two (2) major markets in the study area were purposively selected; random sampling technique was used in selecting the respondents for the study. Data were collected from 80 respondents using a structured questionnaire. Data were analyzed using descriptive statistical tools such as; percentage, mean and frequencies, budgetary techniques and Ordinary Least Square (OLS) regression. The most common marketing functions performed by the marketers were identified to include exchange and physical functions. Result showed that mean net return from bambara marketing was ₦205251.12; cost benefit ratio was 1.26 and profitability index of the marketers was 0.21. The significant variables that affect net returns include household size (1%), marketing experience (1%), sex (1%), access to credit (10%), cooperative membership (1%), purchase cost (1%). However, high cost of transportation was the major constraint to marketing in the area. Marketers were recommended to undertake facilitating function which is used to describe those activities which make the exchange and physical distribution processes possible such as product standardization and grading, market promotion, financing, risk bearing and market intelligence.

Evaluation of eight bambara groundnut (Vigna subterranea (L.) Verdcourt) accessions for agronomic characters and proximate composition in Uyo, Akwa Ibom State, Nigeria

Bambara groundnut (Vigna subterranea [L.] Verdc.) is a valuable but underutilised legume crop grown in sub-Saharan Africa. The objective of this study was to evaluate the yield and yield components of eight Bambara groundnut accessions obtained from the National Root Crops Research Institute in Umudike, Nigeria. The experiment was conducted at the Teaching and Research farm of the University of Uyo, Uyo Southern Nigeria during the 2021 cropping seasons, using a randomised complete block design with three replications. Growth, yield and nutritional parameters were collected and subjected to analysis of variance, correlation and principal component analysis. Plant height, number of leaves, and leaf area were all significantly different (P≤0.05) among the accessions three months after planting. Number of pods per plant, seed weight, and 100-seed weight differed significantly (P≤0.05). Caly PSC (2853 kg/ha), Caly SK 46 (2803 kg/ha), Zeina (2538 kg/ha), and BNT (2488 kg/ha) were the top yielders among the accessions. Yields of Bambara groundnut differ significantly (P≤0.05) between accessions studied, ranging from 1624.67 kg/ha to 2853.33 kg/ha. Principal component (PC) analysis identified eight influential components, two of which, PC1 and PC3, contributed 27% and 17% of the total variation, respectively. In this study, the correlation analysis revealed that plant height and petiole length, plant height and number of seeds per plot were all negatively correlated. The leaf area and the number of pods per plot, the number of seeds per pod and the fibre content, the leaf area and seed weight, and the plant height and seed weight were all noted positively correlated. The nutritive value of the eight Bambara groundnut accessions varied significantly (P≤0.05). The mean protein levels of eight Bambara nut accessions studied ranged from 18.82 to 20.39%. Findings from this study clearly indicate that Bambara groundnut is suitable for production in Uyo, Akwa Ibom State. Thus, high yielding accessions identified in this study are recommended for increased production in Akwa Ibom State of Nigeria.

Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry

This study investigated the metabolite signatures and distribution in cooked whole wheat pasta enriched with Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Before pasta production, whole wheat grains were fractionated using mechanical sieves of different aperture sizes (112, 300, 350, and 500 µm) and each fraction was enriched with Bambara flour. A total of 45 volatile metabolites were found in the cooked pasta and classified into different metabolite groups of esters (18%), miscellaneous compounds (13%), fatty acids (9%), amides and amines (7%), aromatic compounds (7%), and pharmaceuticals (7%). Other metabolites found included ketones (4%), furans (4%), methyl ester (4%), phthalates and plasticizers (4%), phenolic compounds (4%), terpenes and triterpene (4%), alcohols (4%), benzene-related compounds (2%), monoacylglycerols (2%), phthalic acids (2%), surfactants (2%), and vitamins (2%). Similar (8) metabolites were observed across the four pasta samples using the Venn diagram to show the relationship between the samples, while pasta from sieve of particle size 350 and 300 µm showed higher numbers of unique metabolites, 8 and 7, respectively compared to pasta from sieve of particle size 112 µm (4) and 500 µm (3). The information from this study can be used as biomarkers for pasta enriched with pulses.

Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage

The most important ingredient in ice cream production is milk. However, keeping the body, structure, and texture of ice cream requires maintaining the right balance of various constituent ingredients. Recently, a number of plant-based milk alternatives have emerged with reduced particle size distribution. Although Bambara groundnut milk (BGNM) beverage appears increasingly applicable in yoghurt production, there is paucity of relevant literature reporting its application in ice cream production. In order to supplement the existing information, this work investigated the quality indices of ice cream from dairy milk partially substituted with Bambara groundnut beverage. Different proportions of dairy milk and BGNM blended to produce ice cream involved seven formulations (100:0, 0:100, 90:10, 80:20, 70:30, 60:40 and 50:50, all v/v %). Quality indices measured included the antinutrients (phytic acid and tannins), physicochemical, microbial and sensory aspects. The obtained results showed that fat and ash content decreased with increased substitution of dairy milk, whereas the protein, carbohydrate, calcium, iron, potassium and magnesium contents increased with addition of Bambara groundnut. In addition to statistical differences that occurred across the samples (p<0.05) in most cases, with varying ranges from pH (5.20-6.61), overrun (11.00-73.50%), total solids (10.98-12.35%), viscosity (1.00-2.25 Pa.s), to total titratable acidity (0.05-0.11 g/100 mL). Besides the increased meltdown values, and the somewhat varying anti-nutrients (tannin = 0.32-2.64 mg/100 g; phytic acid = 2.97-63.85 mg/100 g), the total viable count ranged from 1.2 x 103 to 8.7 x 102 CFU/mL, while sensory characteristics had quite a number of resemblances (p>0.05) between some samples. This current work has demonstrated a desirable ice cream can be produced by partially substituting dairy milk with up to 30% Bambara groundnut extract.

Nutritional and Phytochemical Composition of Bambara Groundnut (Vigna subterranea [L.] Verdc) Landraces in Kenya

Bambara groundnut (Vigna subterranea) is a highly nutritious legume with good drought tolerance attributes and is therefore a suitable candidate for food and nutritional security especially in drought prone areas. This study was conducted to determine the nutritional and phytochemical composition of seventeen Bambara groundnut landraces that were collected from Vihiga, Kakamega, Bungoma, Busia, and Kisumu Counties in Kenya. Prior to characterization, a field experiment was set up in Ishiara Ward in Mbeere North Sub-County in Embu County for two cropping seasons to standardize and multiply the seeds. The experiment was laid out in a Randomized Complete Block Design with three replicates. The harvested seeds were analyzed for their proximate, nutritional, and phytochemical composition using standard procedures. The moisture content ranged from 3.47 to 6.24%, total ash from 3.17 to 4.69%, crude protein from 21.18 to 26.00%, and fats from 4.56 to 7.02%. Iron levels ranged from 4.07 to 5.13 mg/100 g, sodium from 25.14 to 129.66 mg/100 g, potassium from 819.34 to 1,131.80 mg/100 g, and zinc from 0.06 to 0.42 mg/100 g. The tannin levels ranged from 0.01 to 0.04 mg/g, saponins from 0.82 to 1.06 mg/100 g, alkaloids from 0.01 to 0.12 mg/100 g, and flavonoids from 4.07 to 8.45 mg/100 g. The landraces BG-125, BS-148, and BS-145 with relatively higher nutrients composition and those with high levels of phytochemicals such as BS-104 and MU-137 are recommended to plant breeders for further selection and production of certified seeds. These selections will also be promoted to the farmers for production through various extension programs.

Functional properties and chemical constituents of eight underutilized Ghanaian legumes

The aim of this study was to determine the potential of some Ghanaian underutilized legumes in helping to reduce the problems of poverty, hunger and malnutrition among the vulnerable group of the Ghanaian population. The study looked into the functional properties, fat and fatty acid distribution, raffinose, sucrose, glucose, fructose, calcium, magnesium, sodium, potassium, iron, copper, manganese, zinc, cyanide and isoflavone contents of raw and processed seed flours of Cajanus cajan, Canavalia ensiformis, Canavalia gladiata, Mucuna pruriens, Parkia biglobosa, Phaseolus lunatus and Vigna subterranea. The parameters mentioned above were also determined for raw fruit flour of Dialium guineense. In addition to these, the study also looked into the crude protein and starch contents of the raw and processed seed flours of Canavalia gladiata, Parkia biglobosa and Vigna subterranea. The obtained results suggest that the legumes may have untapped potential, which may be exploited to help assist in reducing hunger, malnutrition and poverty in Ghana. Results of the functional properties reveal that the legumes may serve useful roles in various food products. For instance, velvet tamarind (Dialium guineense) flour may be useful in infant food formulations because of it high solubility and low bulk density. African Locust bean (Parkia biglobosa) flour had the highest fat content among the studied flours, recording a fat content of approximately 14%. It may therefore be economical to express the oil and use the oil as an edible oil or for industrial applications for products such as soaps, shampoos, paints, etc. This means the properties of the oil of African Locust bean flour need to be studied to know the uses of the oil. Unsaturated fatty acids in the cis configuration formed more than 50% of the fatty acids in all the legumes. This observation coupled with the low sodium content of all the legumes suggest that these legumes may be suitable for consumption to prevent cardiovascular diseases. The daily nutrient needs of individuals can be met by the consumption of the appropriate amounts of these legumes. For example, 375.25 g of processed velvet beans (Mucuna pruriens) flour may be able to meet the adequate intake (AI) of 350 mg/day magnesium for adult males.

Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature

Abstract Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into tempeh; a soybean-based snack to advance their uses as food. This research studied effects of the legumes on microbiological, physicochemical and sensory properties of tempeh during storage at ambient and refrigeration temperatures. The results showed that the total viable count of bacteria and fungi count of tempeh mash ranged between 6.173 - 7.903 logcfu/g and 6.602-6.799 log cfu/g respectively. The microbial load of the refrigerated fried tempeh snacks was lower than samples at room temperature. Blends of the three legumes (4.079 – 7.297 logcfu/g) had the highest total viable count while lima bean tempeh (3.903-5.602 logcfu/g) had the lowest. Bacillus cereus, Staphylococcus epidermidis, Bacillus coagulan, Bacillus subtilis, Bacillus alvei, Bacillus Licheniformis, Micrococcus cryophilus, Propionibacterium species, Rhizopus oryzae, Rhizopus stolonifer and Geotricum sp were isolated from tempeh snacks during storage. The results of the sensory assessment showed that lima bean tempeh snack was the most preferred. This research therefore suggests the use of lima bean and blends of lima bean, Bambara groundnut and soybean in production of tempeh to advance the use of these underutilized legumes and increase food security.

Deciphering the molecular basis for photosynthetic parameters in Bambara groundnut (Vigna subterranea L. Verdc) under drought stress

BackgroundAssessment of segregating populations for their ability to withstand drought stress conditions is one of the best approaches to develop breeding lines and drought tolerant varieties. Bambara groundnut (Vigna subterranea L. Verdc.) is a leguminous crop, capable of growing in low-input agricultural systems in semi-arid areas. An F4 bi-parental segregating population obtained from S19-3 × DodR was developed to evaluate the effect of drought stress on photosynthetic parameters and identify QTLs associated with these traits under drought-stressed and well-watered conditions in a rainout shelter.ResultsStomatal conductance (gs), photosynthesis rate (A), transpiration rate (E) and intracellular CO2 (Ci) were significantly reduced (p < 0.05) while water use efficiency (WUE) was significantly increased (p < 0.05) under drought-stressed conditions. A strong linear correlation was observed between gs, WUE, A, E and Ci under both water regimes. The variability between different water treatment, among individual lines and the interaction between lines and environment for photosynthetic parameters provides resources for superior lines selection and drought resistant variety improvement. Significant QTL for gs and FV/FM under well-watered conditions were mapped on LG5 and LG3, respectively, with more than 20% of the PVE, which could be considered as the major QTL to control these traits. Five clustered QTLs for photosynthetic traits under drought-stressed and well-watered conditions were mapped on LG5, LG6A, LG10 and LG11, respectively.ConclusionsSignificant and putative QTLs associated with photosynthetic parameters and the effect of drought stress on these traits have been revealed by QTL linkage mapping and field experiment in the F4 segregating population derived from S19-3 × DodR in bambara groundnut. The study provides fundamental knowledge of how photosynthetic traits response to drought stress and how genetic features control these traits under drought-stressed and well-watered conditions in bambara groundnut.

Development of protein isolate-alginate-based delivery system to improve oxidative stability of njangsa (Ricinodendron heudelotii) seed oil

This study aims to enhance the oxidative stability of njangsa seed oil (NSO) through encapsulation by ionic gelation using sodium alginate (ALG) solely or in combination with Bambara groundnut protein isolate (BPI) as wall materials. The encapsulation efficiency (EE) and loading capacity of the microcapsules produced using ALG and ALG-BPI were 73.76 and 76.30% and 57.99 and 61.48%, respectively. Confocal microscopic analysis showed an even distribution of NSO within the ALG-BPI microcapsules, which was confirmed by FTIR analysis. The scanning electron microscopy (SEM) analysis revealed a rough and porous structure for ALG-NSO, which explains the higher NSO released of 22.29 and 78.51% during simulated gastric and intestinal digestion, respectively compared to ALG-BPI-NSO. Higher melting and degradation temperatures were obtained for ALG-BPI-NSO (304.76 °C) compared to ALG-NSO (286.94 °C). The free fatty acid content, peroxide, p-anisidine, and thiobarbituric acid values of encapsulated NSO were lower than in the free oil throughout the 21-day study period, with NSO encapsulated in ALG-BPI showing higher improved oxidative stability than with alginate alone. The study provided valuable information on fabricating an alginate-Bambara groundnut protein isolate-based effective delivery system for NSO.

NaHCO3 treatment potentiates the nutritional qualities and androgenic capabilities of bambara (Vigna subterranean L. Verdc) groundnut seeds

Bambara groundnut (Vigna subterranean L. Verdc) is a legume crop cultivated by few indigenous subsistence farmers in sub-Saharan Africa. Using established procedures, we investigated the effects of alkaline treatment towards improving the nutritional qualities of these groundnut seeds, and also in enhance the hematological and androgenic capabilities in 6 groups of male Wistar rats fed for 28 days with varied proportions at 0, 10, 30, 50, 70, and 90% of NaHCO3 -treated seeds mixed with basal diet. There were significant increases in several micro- and macro- nutrients and hematological (hemoglobin, packed cell volume, red blood cells, white blood cells, and platelets) and androgenic (testosterone, luteinizing hormone and follicle-stimulating hormone) indicators, when compared to the control group (0%). More importantly, the 70 and 90% fed groups showed significant reduction in the number of abnormal/dead sperm cells with improved sperm cell qualities, in terms of pH, minerals and vitamins. NaHCO3 treatment of Bambara groundnut seeds may therefore provide additional enhancement of the nutritional values, and the consumption could improve vitality and virility. Thus, it will be imperative if this is applied towards formulation of functional foods that can be useful in addressing the associated health challenges and/or malnutrition in developing countries.

Inclusive diets within planetary boundaries

Inclusive diets within planetary boundaries

Comparative Biochemical Effects of Natural and Synthetic Pesticides on Preserved Vigna Subterranea in Male Albino Rats

Preservatives both natural and synthetic have been widely used to store food in order to ensure all season availability and safety for human consumption. This study was carried out to evaluate the biochemical effects of natural and synthetic pesticides preserved Vigna subterranea in male albino rats. Thirty six adult male albino weighing between 150 – 200 g were randomly allocated into 6 groups A, B, C, D, E and F (n=6 each). Vigna subterranea were preserved for six months in 5 air tight containers: preserved with neem ash, Pepper, Dichlovors, Aluminium Phosphide and without preservative. The preserved beans were milled into powder and used as dietary supplement for the rats. All the animals freely received animal feed and water. Group A, B, C, D, E and F were fed with animal feed and water only, Vigna subterranea without preservative, neem Ash preserved Vigna subterranea, Pepper preserved Vigna subterranea, Dichlovors preserved Vigna subterranea and Aluminium Phosphide preserved Vigna subterranea respectively. The dietary intervention lasted for 2 months after which the animals were sacrificed. The blood sample of each rat was collected and analyzed using standard methods. The results from the analysis of the liver function across the groups with preservatives showed increase in liver enzymes. The serum AST shows significant increase (p &lt; 0.05) in Group D compared to Group A. ALT significantly (p &lt; 0.05) increased in all the test groups except the group fed with pepper compared to the control which indicates there may be possible injury to the liver. The result showed elevation (p &lt; 0.05) of C-reactive protein in all the test group compared to Group A and significantly (p &lt; 0.05) reduced in the group fed with neem Ash, which may indicate injury and inflammation in the test animals of the other preservatives. In the kidney, the serum urea findings showed significant increase (p&lt;0.05) in all the groups fed with preservatives compared to the Group A and the concentrations of Creatinine increased significantly (p&lt;0.05) in all the groups fed with the preserved V. subterranea compared to the control indicating there may be possible damage to the kidney. A significant decrease (p&lt;0.05) in the antioxidants-CAT, SOD and GPx and increase (p&lt;0.05) in MDA in the group fed with preservatives indicates there may be increase in lipid peroxidation, leading to oxidative stress and cell injury in the test animals. The results of this study suggest that the use of some of these preservatives which could be natural and synthetic may be toxic and could lead to cellular and tissue damage.

Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.

Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea) flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the preparation of bread. The dough mixing, pasting, and gelatinization properties of the blends were evaluated as well as the nutritional quality, in vitro starch digestibility, phytochemical constituents, antioxidant potential, color, texture, and sensory properties of breads. All the wheat dough containing GBF had higher water absorption capacity, gelatinization temperatures, dough development time, low peak, and setback viscosities. The composite breads had significantly higher dietary fiber, minerals, protein digestibility, corrected amino acid scores, resistant starch, slowly digestible starch, total phenolics, total flavonoids, and antioxidant activities and caused significant reduction in rapidly digestible starch content. The addition of up to 15% GBF had no significant impact on the specific volume of wheat bread. Substitution of WF with GBF influenced color and texture properties of bread. Wheat bread supplemented with 20% GBF had significantly higher scores in taste, aroma, and overall acceptability. This study demonstrated the potential of GBF as a functional ingredient in bread making. PRACTICAL APPLICATION: This study provides a suitable possibility of partial substitution of wheat flour with germinated Bambara groundnut, to develop functional and acceptable bread. The dough mixing and pasting results in this study would add to knowledge on the dough handling characteristics as there is limited information regarding the mixing properties of wheat dough with germinated Bambara groundnut.

Research status of seed improvement in underutilized crops: prospects for enhancing food security

AbstractPlanning future directions and adapting approaches for seed improvement in underutilized crops requires the assessment of research activities. We have examined the trends and research activities conducted on seed improvement of underutilized crops. We identified research hotspots based on keywords and prolific research titles mapped across three decades (1990 to 2021). Data were compiled using Google Scholar, Web of Science and Scopus databases, loaded into the bibliometric R-package and viewed via VOSviewers software. In research on seed improvement among underutilized crops (SUC), we have observed 7.2% annual growth in publication and increase in the studies and citations. There were strong research publications with strong research links from studies conducted in USA, Canada, India, Nigeria and China, while South Africa and Egypt were among the African countries with high research studies in SUC. Among underutilized crops with improvement among their seed traits are sorghum, quinoa, Bambara groundnut, amaranth, barley, tef, cowpea and millet. Some of the trending research areas are genetic diversity, seed performance, seed domestication, yield, crop management, water use efficiency, nutritional properties, molecular strategies and genetic analysis tools for seed improvement. There is gradual increase for international collaborations and funding in SUC studies. The current research emphases are on qualitative studies, appropriate methodological procedures and advanced breeding resources to help understand and promote seed improvement among underutilized crops.

SOIL TILLAGE VARIANTS AND SULPHUR FERTILIZATION AFFECT NODULATION, N2 FIXATION AND YIELD OF BAMBARA GROUNDNUT (Vigna subterreana) IN SOUTHEAST NIGERIA

Management efficiency can increase crop productivity through enhanced N2 fixation in the plant-soil system. This study examined soil tillage variants and sulphur fertilization effects on nodulation, N2 fixation effectiveness and yield of Bambara groundnut [Vigna subterranea] in a degraded Ultisol in Agbani Enugu, Southeast Nigeria. Twenty-four experimental units were laid out in a Randomized Complete Block Design (RCBD). The six treatments comprised No-Till+No Gypsum (NTGo), No-Till+Gypsum1 (NTG1), No-Till+Gypsum2 (NTG2), Till+No Gypsum (TGo), Till+Gypsum1 (TG1), and Till+Gypsum2 (TG2). No-till+gypsum2 plots had significantly higher soil N content than each corresponding No-till+no gypsum plot by 15-40 %. At 30 DAP, the plots treated with till+gypsum1 (21 kg/ha), till+gypsum2 (42 kg/ha), no-till+gypsum2 (42 kg/ha), no-till+gypsum1 (21 kg/ha), and till+no gypsum had 62-63 % higher soil sulphur content (P= 0.05) than the control plots. The nodule count per plant in plots treated with no-till+gypsum2 (42 kg/ha) was greater than that in the control plot, plots with no-till+gypsum1 (21 kg/ha), and plots with till+gypsum2 (42 kg/ha) by 72-74 % at 30, 60, and 90 DAP across two seasons. Compared to the untreated plots, nodulation effectivity was raised by 79-89 % in the No-till+gypsum2 plot. The plots treated with no-till+gypsum2 (42 kg/ha) had the highest yield (0.94 t/ha), followed by plots treated with no-till+gypsum1 (42 kg/ha) with 0.93 t/ha dry seed yield and till+gypsum2 (42 kg/ha) with 54-55 % greater yield (P=0.05) than the control plot. Sulphur treatment boosted nodulation by 68 % and nodule effectiveness by about 78 %. The no-till+Gypsum2 application enhanced the average yield of Bambara groundnuts by 56 %. The soil application of S enhanced the amount of accessible S in the soil. Results show that the tillage system and S fertilization impact Bambara groundnut on degraded Ultisols. Dry matter yield was best with a high S supply in both S increments and no-till systems. The number and effectiveness of nodules increased at different S rates and no-tillage. Because of the increased S application rate, there was a considerable increase in N accumulation due to a greater N2 fixation rate. The study recommends using no-till systems and sulphur fertilization practices to enhance crop productivity, especially in degraded Ultisols. The study provides valuable insights into sustainable agriculture practices that boost yields while conserving soils.

Nutritional, functional, and bioactive properties of african underutilized legumes.

Globally, legumes are vital constituents of diet and perform critical roles in maintaining well-being owing to the dense nutritional contents and functional properties of their seeds. While much emphasis has been placed on the major grain legumes over the years, the neglected and underutilized legumes (NULs) are gaining significant recognition as probable crops to alleviate malnutrition and give a boost to food security in Africa. Consumption of these underutilized legumes has been associated with several health-promoting benefits and can be utilized as functional foods due to their rich dietary fibers, vitamins, polyunsaturated fatty acids (PUFAs), proteins/essential amino acids, micro-nutrients, and bioactive compounds. Despite the plethora of nutritional benefits, the underutilized legumes have not received much research attention compared to common mainstream grain legumes, thus hindering their adoption and utilization. Consequently, research efforts geared toward improvement, utilization, and incorporation into mainstream agriculture in Africa are more convincing than ever. This work reviews some selected NULs of Africa (Adzuki beans (Vigna angularis), African yam bean (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranea), Jack bean (Canavalia ensiformis), Kidney bean (Phaseolus vulgaris), Lima bean (Phaseolus lunatus), Marama bean (Tylosema esculentum), Mung bean, (Vigna radiata), Rice bean (Vigna Umbellata), and Winged bean (Psophocarpus tetragonolobus)), and their nutritional, and functional properties. Furthermore, we highlight the prospects and current challenges associated with the utilization of the NULs and discusses the strategies to facilitate their exploitation as not only sources of vital nutrients, but also their integration for the development of cheap and accessible functional foods.

Exploring phenotypic variation of diverse bambara groundnut (Vigna subterranea L) origin and development of mini‐core collection for future breeding

AbstractUnderstanding the phenotypic variation and designing a mini‐core collection is an efficient method to accelerate the genetic gain of bambara groundnut. A collection of 300 bambara groundnut landraces from 25 different countries of origin sourced from gene banks were used to analyze phenotypic variability among the landraces and develop a mini‐core collection for future breeding. The landraces were evaluated in alpha lattice design with two replications for 2 years (2019 and 2020). The results showed highly significant differences (p &lt; 0.001) among the bambara groundnut landraces for all the studied traits implying the selection of landraces with better agronomic traits could be achieved from the crop genetic pool. In addition, landrace x year interactions were significant for studied traits, except for shelling percentage and number of seeds per pod. The genotypic coefficient of variation values were high for most yield component traits, with the highest (65.39%) value obtained on seed dry weight. Furthermore, high heritability in conjunction with high genetic advance obtained in seed dry weight, pod dry weight, petiole length and plant height implies that these traits are majorly controlled by additive genetic action and could be improved through selection. Highly significant and positive correlations of yield were found with seed dry weight, pod dry weight, number of pod per plant, number of leaves, petiole length and plant height. A mini‐core collection of 60 landraces (20%) was developed that represents the entire collection using Core Hunter algorithm. In general, the study provides insight into bambara groundnut germplasm that would enhance cultivar development and sustains the utilization of the crop. In addition, the mini‐core collection established in the present study could be exploited for future bambara groundnut improvement efforts.

Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut

Non-dairy milk was produced from bioprocessed Bambara groundnut using submerged fermentation with bacterial strains of Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agriculture (USDA). Bambara groundnut was submerged in sterile water, inoculated with the starter culture containing 106 CFU/mL, and allowed to stand for 3 days. Bambara milk was produced by wet-milling the nut and the resulting paste cooked on medium heat for 20 min and strained with cheesecloth to remove the particles. Milk from non-inoculated Bambara nut and cow milk was used as positive and negative controls for sensory characteristics and nutritional comparison. The nutritional and sensory profile was compared to meet WHO recommended daily intake (RDA) with cow milk. Proximate composition of the samples ranged from 20.80 - 19.70, 57.20 - 52.25, 6.80 - 8.79% and 368.10 - 425.10 Kcal/100g for protein, carbohydrate, fat and energy, respectively. Results show that protein content of the fermented Bambara milk (19.70) was higher than cow milk (3.4) while fat content (8.79) was higher compared to cow milk (3.6 g/100g). Amino acids content ranged from 3.90 - 5.00, 9.00 - 14.20, 5.62 - 6.80, 0.6 – 0.92, 17.20 – 19.50, 3.35 – 3.80, 2.50 – 3.00, 3.80 – 4.15, 7.00 – 8.00, 2.90 – 4.50, 2.80 – 3.20, 4.80 – 5.10, 3.80 – 4.50, 2.60 – 3.80, 2.60 – 4.00, 3.50 – 3.90 and 4.10 – 4.85 for alanine, arginine, aspartic acid, cystine, glutamic acid, histidine, isoluecine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine and valine, respectively. In-vitro protein digestibility increased from 70.74 - 89.70%, while anti-nutritional factors decreased from 4.72 – 2.08, 870.30 – 383.70, 1470.15 – 1023.10 and 1.85 – 0.55 mg/100g for tannin, polyphenol, phytate, oxalate and trypsin inhibition activity, respectively. Intensities of the sensory attributes was assessed based on parameters of appearance, aroma, mouth feel, consistency and overall acceptability using a nine-point Hedonic scale rating, and the results found to compare favorably with cow milk.