The effect of different processing methods on the nutritional, anti-nutritional and emulsifying properties of inoculated and no-inoculated Bambara groundnut (Vigna subterranea) cultivars
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Date
2024
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Publisher
University of Namibia
Abstract
Bambara groundnut (Vigna subterranea) is one of the Namibian underutilised legumes that
provides protein, carbohydrates, fats, potassium, magnesium, phosphorus, zinc and iron.
Several researchers suggest that Bradyrhizobium inoculation has the capacity to improve
nutritional composition of Bambara groundnut. This study evaluated the effects of processing
on the nutritional composition, anti-nutritional factor (ANF) and emulsifying property of
inoculated and non-inoculated cream, brown and red Bambara groundnut cultivars that were
grown in Namibia. The cultivars were roasted for 15, 30 and 45 minutes at a temperature of
140°C respectively and boiled for 30 minutes in a solution of 0.5g/100mL of sodium
bicarbonate, sodium chloride, and magnesium sulphate respectively. The beans were blended
to flours and analysed. Results indicate that each boiling salt has a unique effect on each
nutritional component. Certain nutritional composition increased with an increase in roasting
time. Bambara groundnut inoculated with Bradyrhizobium had higher protein and emulsifying
properties. Fat content of all inoculated Bambara groundnut was lower after processing. Red
Bambara groundnut had the highest fat and protein while brown and cream Bambara groundnut
had a higher crude fibre and carbohydrate. Non-inoculated Bambara groundnut had lower
minerals compared to other Bambara groundnut reported in other studies. Tannins could not
be detected in the Bambara groundnut experimented in this study
Description
A thesis submitted in fulfilment of the requirements for the Master of Science in Agriculture (Food Science and Technology)
Keywords
Anti-nutritional Factors (ANF), Bambara groundnut (BGN), Boiling, Inoculation, Roasting, University of Namibia, Namibia