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Ramatsetse KE, Ramashia ES, Mashau ME. A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2153864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kgaogelo Edwin Ramatsetse
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Eugenia Shonisani Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, HP, India
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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Mabitsela MM, Motsi H, Hull KJ, Labuschagne DP, Booysen MJ, Mavengahama S, Phiri EE. First report of aeroponically grown Bambara groundnut, an African indigenous hypogeal legume: Implications for climate adaptation. Heliyon 2023; 9:e14675. [PMID: 37101470 PMCID: PMC10123189 DOI: 10.1016/j.heliyon.2023.e14675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 03/14/2023] [Accepted: 03/14/2023] [Indexed: 03/29/2023] Open
Abstract
Global agricultural production is currently limited by negative climate-related hazards such as drought, uneven rainfall and rising temperatures. Many efforts have been put in place by government and non-government agencies to mitigate the challenges of climate change in the sector. However, the approaches do not seem feasible due to the growing demand for food. With these challenges, climate-smart agricultural technologies such as aeroponics and underutilised crops have been projected as the future of agriculture in developing African countries to reduce the risk of food insecurity. In this paper, we present the cultivation of an underutilised indigenous African legume crop, Bambara groundnut, in an aeroponics system. Seventy Bambara groundnut landraces were cultivated in a low-cost climate-smart aeroponics system and in sawdust media. The results showed that Bambara groundnut landraces cultivated in aeroponics performed better than those cultivated in a traditional hydroponics (sawdust/drip irrigation) technique in terms of plant height and chlorophyll content, where the landraces cultivated in sawdust had a higher number of leaves than those cultivated in aeroponics. This study also demonstrated the feasibility of introducing a generic Internet of Things platform for climate-smart agriculture in developing countries. The proof-of-concept and the successful cultivation of a hypogeal crop in aeroponics can be useful for cost-effective adaptation and mitigation plans for climate change, particularly for food security in rural African agricultural sectors.
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Affiliation(s)
| | - Hamond Motsi
- Department of Agronomy, Stellenbosch University, Matieland, 7602, South Africa
| | - Keegan Jarryd Hull
- Department of Electronic and Electrical Engineering, Stellenbosch University, Matieland, 7602, South Africa
| | - Dawid Pierre Labuschagne
- Department of Electronic and Electrical Engineering, Stellenbosch University, Matieland, 7602, South Africa
| | - Marthinus Johannes Booysen
- Department of Electronic and Electrical Engineering, Stellenbosch University, Matieland, 7602, South Africa
| | - Sydney Mavengahama
- Food and Safety Focus Area, North-West University, Mmabatho, 2735, South Africa
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Esan VI, Oke GO, Ogunbode TO, Obisesan IA. AMMI and GGE biplot analyses of Bambara groundnut [ Vigna subterranea (L.) Verdc.] for agronomic performances under three environmental conditions. FRONTIERS IN PLANT SCIENCE 2023; 13:997429. [PMID: 36743535 PMCID: PMC9895831 DOI: 10.3389/fpls.2022.997429] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Accepted: 12/29/2022] [Indexed: 06/18/2023]
Abstract
INTRODUCTION The two most common styles to analyze genotype-by-environment interaction (GEI) and estimate genotypes are additive main effects and multiplicative interaction (AMMI) and genotype + genotype × environment (GGE) biplot. Therefore, the aim of this study was to find the winning genotype(s) under three locations, as well as to investigate the nature and extent of GEI effects on Bambara groundnut production. METHODS The experiment was carried out in the fields of three environments with 15 Bambara groundnut accessions using the randomized complete block design (RCBD) with three replications each in Ibadan, Osun, and Odeda. Yield per plant, fresh seed weight, total number of pods per plant, hundred seed weight, length of seeds, and width of seeds were estimated. RESULTS According to the combined analysis of variance over environments, genotypes and GEI both had a significant (p < 0.001) impact on Bambara groundnut (BGN) yield. This result revealed that BGN accessions performed differently in the three locations. A two-dimensional GGE biplot was generated using the first two principal component analyses for the pattern of the interaction components with the genotype and GEI. The first two principal component analyses (PCAs) for yield per plant accounted for 59.9% in PCA1 and 40.1% in PCA2. The genotypes that performed best in each environment based on the "which-won-where" polygon were G8, G3, G2, G11, G6, and G4. They were also the vertex genotypes for each environment. Based on the ranking of genotypes, the ideal genotypes were G2 and G6 for YPP, G1 and G5 for FPW, G15 and G13 for TNPP, G3 and GG7 for HSW, G7 and G12 for LOS, and G10 and G7 for WOS. G8 was recorded as the top most-yielding genotype. G8, G4, G7, and G13 were high yielding and the most stable across the environments; G11, G14, and G9 were unstable, but they yielded above-average performance; G14, G12, G15, and G1 were unstable and yielded poorly, as their performances were below average. Bowen was the most discriminating and representative environment and is classified as the superior environment. DISCUSSION Based on the performance of accessions in each region, we recommend TVSU 455 (G8) and TVSU 458 (G3) in Bowen, TVSU 455 (G8) and TVSU 939 (G6) and TVSU 454 (G1) in Ibadan, and TVSU 158 (G2) and TVSU 2096 (G10) in Odeda. The variety that performed best in the three environments was TVSU 455 (G8). They could also be used as parental lines in breeding programs.
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Affiliation(s)
- Vincent Ishola Esan
- Environmental Management and Crop Production Unit, B. Agriculture Program, College of Agriculture, Bowen University, Iwo, Nigeria
| | - Grace Oluwasikemi Oke
- Environmental Management and Crop Production Unit, B. Agriculture Program, College of Agriculture, Bowen University, Iwo, Nigeria
| | - Timothy Oyebamiji Ogunbode
- Environmental Management and Crop Production Unit, B. Agriculture Program, College of Agriculture, Bowen University, Iwo, Nigeria
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Chinma CE, Abu JO, Afolabi FH, Nwankwo P, Adebo JA, Oyeyinka SA, Njobeh PB, Adebo OA. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:190-199. [PMID: 36618047 PMCID: PMC9813325 DOI: 10.1007/s13197-022-05604-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2022] [Accepted: 09/18/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose content and resistant starch contents of isolated starches decreased significantly (p ≤ 0.05) with increasing germination time. Scanning electron microscopy revealed that starch from raw and germinated Bambara grains were smooth with no evidence of starch degradation and were mainly oval shaped, with some granule's irregular and kidney shaped. Water absorption capacity (1.33-1.90 g/g), swelling power (2.12-16.53 g/g), solubility index (1.14-13.04 g/g), and dispersibility (75.92-86.47%) greatly increased as germination timed increased. Germination did not alter the X-ray diffraction pattern (Type-A) but increased the relative crystallinity of the starches. The peak gelatinization temperatures (73.23-73.91 °C) of starch from germinated Bambara were significantly higher than native starch (72.81 °C). Native starch and starch from germinated Bambara grains had substantially high proportion of resistant starch (approx. 73%) and high pasting temperatures (approx. 88 °C). Conclusively, germination significantly changed starch structure at molecular level and impacted functionality.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Joseph Oneh Abu
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria
| | - Funmilayo Hannah Afolabi
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Peace Nwankwo
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT UK
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
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Siwale J, Labuschagne M, Gerrano AS, Paterne A, Mbuma NW. Variation in protein content, starch components, selected minerals and their bioavailability in bambara groundnut accessions. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Popoola JO, Ojuederie OB, Aworunse OS, Adelekan A, Oyelakin AS, Oyesola OL, Akinduti PA, Dahunsi SO, Adegboyega TT, Oranusi SU, Ayilara MS, Omonhinmin CA. Nutritional, functional, and bioactive properties of african underutilized legumes. FRONTIERS IN PLANT SCIENCE 2023; 14:1105364. [PMID: 37123863 PMCID: PMC10141332 DOI: 10.3389/fpls.2023.1105364] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 03/16/2023] [Indexed: 05/03/2023]
Abstract
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.
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Affiliation(s)
- Jacob Olagbenro Popoola
- Pure and Applied Biology Programme, College of Agriculture, Engineering and Science, Bowen University, Iwo, Osun, Nigeria
- Department of Biological Sciences/Biotechnology Cluster, Covenant University, Ota, Ogun, Nigeria
- *Correspondence: Jacob Olagbenro Popoola, ; Omena B. Ojuederie,
| | - Omena B. Ojuederie
- Department of Biological Sciences, Kings University, Ode-Omu, Osun, Nigeria
- Food Security and Safety Focus, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
- *Correspondence: Jacob Olagbenro Popoola, ; Omena B. Ojuederie,
| | | | - Aminat Adelekan
- Department of Chemical and Food Sciences, College of Natural and Applied Sciences, Bells University of Technology, Ota, Ogun, Nigeria
| | - Abiodun S. Oyelakin
- Department of Pure and Applied Botany, College of Biosciences, Federal University of Agriculture, Abeokuta, Nigeria
| | - Olusola Luke Oyesola
- Department of Biological Sciences/Biotechnology Cluster, Covenant University, Ota, Ogun, Nigeria
| | - Paul A. Akinduti
- Department of Biological Sciences/Biotechnology Cluster, Covenant University, Ota, Ogun, Nigeria
| | - Samuel Olatunde Dahunsi
- Microbiology Programme, College of Agriculture, Engineering and Science, Bowen University, Iwo, Osun, Nigeria
- The Radcliffe Institute for Advanced Study, Harvard University, Cambridge, MA, United States
| | - Taofeek T. Adegboyega
- Food Security and Safety Focus, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
- Biology Unit, Faculty of Science, Air Force Institute of Technology, Kaduna, Nigeria
| | - Solomon U. Oranusi
- Department of Biological Sciences/Biotechnology Cluster, Covenant University, Ota, Ogun, Nigeria
| | - Modupe S. Ayilara
- Department of Biological Sciences, Kings University, Ode-Omu, Osun, Nigeria
- Food Security and Safety Focus, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
| | - Conrad A. Omonhinmin
- Department of Biological Sciences/Biotechnology Cluster, Covenant University, Ota, Ogun, Nigeria
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Mashau ME, Mukwevho TA, Ramashia SE, Siwela M. The influence of Bambara groundnut ( Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2130435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Thompho Admire Mukwevho
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes (Basel) 2022. [DOI: 10.3390/pr10122586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
Abstract
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes’ protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
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Variations of Nutrient and Antinutrient Components of Bambara Groundnut (Vigna subterranea (L.) Verdc.) Seeds. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2772362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bambara groundnut (BGN) fits the bill when it comes to an acceptable level of nutrient and mineral composition. BGN is a balanced food that can help eradicate food and nutritional insecurity if it is incorporated into the major food system. However, there is a large degree of variation in nutrient composition and antinutritional factors among BGN accessions. Here, we show the degree of variability of nutrient and antinutrient components such as percentage ash, moisture, protein, fat, tryptophan, tannin, and phytate contents in seeds of 95 accessions of BGN. Data were subjected to analysis of variance (ANOVA), followed by correlation and principal component analysis. Clustering was done to show the relatedness between the accessions in response to the various traits. A high level of heterogeneity was observed among the accessions for the various traits studied. PC1 and PC2 show 41.2% of the total observed variations. Cluster analysis grouped accessions into four main clusters. This study was able to confirm the high level of diversity in the components of nutrients and antinutrients previously reported in BGN. The results of this study are expected to aid in identifying parent lines for improved breeding programs.
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Nwaogazie FO, Akinwande BA, Oyeyinka SA. Physicochemical properties of Bambara groundnut (
Vigna subterranea
) starch annealed at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Bolanle A. Akinwande
- Department of Food Science Ladoke Akintola University of Technology Ogbomoso Nigeria
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7FJ UK
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12
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Langyan S, Yadava P, Khan FN, Bhardwaj R, Tripathi K, Bhardwaj V, Bhardwaj R, Gautam RK, Kumar A. Nutritional and Food Composition Survey of Major Pulses Toward Healthy, Sustainable, and Biofortified Diets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.878269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The world's food demand is increasing rapidly due to fast population growth that has posed a challenge to meeting the requirements of nutritionally balanced diets. Pulses could play a major role in the human diet to combat these challenges and provide nutritional and physiological benefits. Pulses such as chickpeas, green gram, peas, horse gram, beans, lentils, black gram, etc., are rich sources of protein (190–260 g kg−1), carbohydrates (600–630 g kg−1), dietary fibers, and bioactive compounds. There are many health benefits of phytochemicals present in pulses, like flavonoids, phenolics, tannins, phytates, saponins, lectins, oxalates, phytosterols peptides, and enzyme inhibitors. Some of them have anti-inflammatory, anti-ulcerative, anti-microbial, and anti-cancer effects. Along with these, pulses are also rich in vitamins and minerals. In this review, we highlight the potential role of pulses in global food systems and diets, their nutritional value, health benefits, and prospects for biofortification of major pulses. The food composition databases with respect to pulses, effect of processing techniques, and approaches for improvement of nutritional profile of pulses are elaborated.
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Diversity in seed protein content, selected minerals, oil content and fatty acid composition of the Southern African Bambara groundnut germplasm collection. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bioactive components in Bambara groundnut ( Vigna subterraenea (L.) Verdc) as a potential source of nutraceutical ingredients. Heliyon 2022; 8:e09024. [PMID: 35284682 PMCID: PMC8913303 DOI: 10.1016/j.heliyon.2022.e09024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 09/09/2020] [Accepted: 02/24/2022] [Indexed: 12/12/2022] Open
Abstract
The utilization of nutraceuticals on a global scale has significantly increased over the past few years due to their reported health benefits and consumer's reluctance to consume synthetic drugs. This paper provides information regarding new and potential value added uses of biologically active compounds in Bambara groundnut (BGN) as ingredients that could be further researched and exploited for various applications. Nutraceutical is a food or part of food that apart from providing basic nutrients, offers medicinal benefits either by prevention and or treatment of an illness. BGN is a legume with rich nutrient profile that is under exploited industrially. It is widely used in African traditional medicine for its various health outcome, but has not been explored scientifically for its numerous nutraceutical potentials. Compared to beans BGN has greater quantity of soluble fiber and also have high dietary fiber. It is rich in polyphenolic compound which include flavonoids subgroups like flavonols, flavanols, anthocyanindins, isoflavones and phenolic acids: both benzoic acid and cinnamic acid derivatives, biologically active polyunsaturated fatty acids, proteins and peptides, antioxidant vitamins and minerals. The rising interest and emphasis in plant-based biologically active components (nutraceuticals) for various health promotion, has positioned this African legume as a potential source of nutraceutical ingredients (bioactive components) that could be exploited for improved nutrition and health.
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Functional Properties and Amino Acid Profile of Bambara Groundnut and Moringa oleifera Leaf Protein Complex. Processes (Basel) 2022. [DOI: 10.3390/pr10020205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Combinations of indigenous ingredients lacking in certain essential amino acids could be used to obtain a protein isolate with a better amino acid profile that can be used as a functional food ingredient and suitable raw material for the food industry. Functional properties and amino acid profile of Bambara groundnut and Moringa oleifera leaf protein complex and its precursors (Bambara groundnut protein isolates (BGNPI) and Moringa oleifera leaf protein isolate (MOLPI)) were evaluated. The protein, fat, ash, carbohydrate, and moisture content of the protein isolates and complex ranged from 39.42 to 63.51%, 2.19 to 11.52%, 1.60 to 7.09%, 24.07 to 51.29%, and 2.61 to 9.57%, respectively, and differed significantly (p < 0.05) from one another. The total amino acids of the protein isolates and complex were 75.11, 50.00, and 71.83 g/100 g, respectively. The protein complex is higher in threonine, phenylalanine, lysine, and leucine when compared to the FAO/WHO reference pattern. The oil absorption capacity was between 0.89 and 2.26 g/g and the water absorption capacity was between 1.22 and 1.5 g/g. Herein, the water absorption capacity and swelling capacity increased with temperature with foaming capacity dependent on pH. The minimum solubility was at around pH 2–4 and 4–5. The protein isolates and complex can be used as a functional food ingredient in value-added products.
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Ajilogba CF, Olanrewaju OS, Babalola OO. Improving Bambara Groundnut Production: Insight Into the Role of Omics and Beneficial Bacteria. FRONTIERS IN PLANT SCIENCE 2022; 13:836133. [PMID: 35310649 PMCID: PMC8929175 DOI: 10.3389/fpls.2022.836133] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 02/04/2022] [Indexed: 05/05/2023]
Abstract
With the rise in the world population, environmental hazards caused by chemical fertilizers, and a decrease in food supply due to global climate change, food security has become very pertinent. In addition, considerable parts of agriculture lands have been lost to urbanization. It has therefore been projected that at the present rate of population increase coupled with the other mentioned factors, available food will not be enough to feed the world. Hence, drastic approach is needed to improve agriculture output as well as human sustainability. Application of environmentally sustainable approach, such as the use of beneficial microbes, and improved breeding of underutilized legumes are one of the proposed sustainable ways of achieving food security. Microbiome-assisted breeding in underutilized legumes is an untapped area with great capabilities to improve food security. Furthermore, revolution in genomics adaptation to crop improvement has changed the approach from conventional breeding to more advanced genomic-assisted breeding on the host plant and its microbiome. The use of rhizobacteria is very important to improving crop yield, especially rhizobacteria from legumes like Bambara groundnut (BGN). BGN is an important legume in sub-Saharan Africa with high ability to tolerate drought and thrive well in marginalized soils. BGN and its interaction with various rhizobacteria in the soil could play a vital role in crop production and protection. This review focus on the importance of genomics application to BGN and its microbiome with the view of setting a potential blueprint for improved BGN breeding through integration of beneficial bacteria.
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Affiliation(s)
- Caroline Fadeke Ajilogba
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
- Division of Agrometeorology, Agricultural Research Council, Natural Resources and Engineering, Pretoria, South Africa
| | - Oluwaseyi Samuel Olanrewaju
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
| | - Olubukola Oluranti Babalola
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
- *Correspondence: Olubukola Oluranti Babalola,
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Mukwevho P, Emmambux MN. Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Ngui SP, Nyobe CE, Bakwo Bassogog CB, Nchuaji Tang E, Minka SR, Mune Mune MA. Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate. Heliyon 2021; 7:e07824. [PMID: 34471709 PMCID: PMC8387769 DOI: 10.1016/j.heliyon.2021.e07824] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/06/2021] [Accepted: 08/16/2021] [Indexed: 11/26/2022] Open
Abstract
Bambara bean is a rich low-cost protein source and a functional ingredient in the food industry. We investigated the effects of temperature and different pH on the physicochemical and functional properties of Bambara bean protein isolate. Vicilin was the major protein of Bambara bean as revealed by SDS PAGE analysis. The emulsifying capacity of protein isolate was highest at 80 °C, pH 9 while emulsion stability was highest at pH 4. Generally, increase in temperature decreased protein solubility at pH 4 and 7, while increase was observed at pH 9 and 100 °C. The hydrophobicity of isolate was highest at pH 4 and lowest at pH 9, regardless of temperature. Protein isolate possessed highly compact β-sheet and α-helix secondary structures in proportions greater than 75% (at pH 9 and 50 °C). Increase in temperature generally promoted protein rearrangement and partial unfolding. Protein secondary structure and surface hydrophobicity can predict food functionality, directly affecting protein behavior during formulation and long-term storage. This study clearly demonstrated the potential of exploiting pulse protein isolates as nutritional and functional ingredients through temperature and pH control.
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Affiliation(s)
- Simon Pierre Ngui
- Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
| | - Carine Emilienne Nyobe
- Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.,Centre for Food and Nutrition Research, PO Box 6163, Yaoundé, Cameroon
| | - Christian Bernard Bakwo Bassogog
- Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.,Centre for Food and Nutrition Research, PO Box 6163, Yaoundé, Cameroon
| | | | - Samuel René Minka
- Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
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Paliwal R, Adegboyega TT, Abberton M, Faloye B, Oyatomi O. Potential of genomics for the improvement of underutilized legumes in sub‐Saharan Africa. LEGUME SCIENCE 2021; 3. [PMID: 0 DOI: 10.1002/leg3.69] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Affiliation(s)
- Rajneesh Paliwal
- Genetic Resources Center International Institute of Tropical Agriculture Ibadan Nigeria
| | | | - Michael Abberton
- Genetic Resources Center International Institute of Tropical Agriculture Ibadan Nigeria
| | - Ben Faloye
- Genetic Resources Center International Institute of Tropical Agriculture Ibadan Nigeria
| | - Olaniyi Oyatomi
- Genetic Resources Center International Institute of Tropical Agriculture Ibadan Nigeria
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20
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Hlanga NC, Modi AT, Mathew I. Evaluating nutritional content among Bambara groundnut lines. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Duijsens D, Gwala S, Pallares AP, Pälchen K, Hendrickx M, Grauwet T. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Compr Rev Food Sci Food Saf 2021; 20:5067-5096. [PMID: 34402573 DOI: 10.1111/1541-4337.12826] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/22/2021] [Accepted: 07/14/2021] [Indexed: 01/12/2023]
Abstract
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.
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Affiliation(s)
- Dorine Duijsens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Shannon Gwala
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Andrea Pallares Pallares
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Katharina Pälchen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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Tan XL, Azam-Ali S, Goh EV, Mustafa M, Chai HH, Ho WK, Mayes S, Mabhaudhi T, Azam-Ali S, Massawe F. Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition. Front Nutr 2020; 7:601496. [PMID: 33363196 PMCID: PMC7758284 DOI: 10.3389/fnut.2020.601496] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 11/02/2020] [Indexed: 12/14/2022] Open
Abstract
Rapid population growth, climate change, intensive monoculture farming, and resource depletion are among the challenges that threaten the increasingly vulnerable global agri-food system. Heavy reliance on a few major crops is also linked to a monotonous diet, poor dietary habits, and micronutrient deficiencies, which are often associated with diet-related diseases. Diversification-of both agricultural production systems and diet-is a practical and sustainable approach to address these challenges and to improve global food and nutritional security. This strategy is aligned with the recommendations from the EAT-Lancet report, which highlighted the urgent need for increased consumption of plant-based foods to sustain population and planetary health. Bambara groundnut (Vigna subterranea (L.) Verdc.), an underutilized African legume, has the potential to contribute to improved food and nutrition security, while providing solutions for environmental sustainability and equity in food availability and affordability. This paper discusses the potential role of Bambara groundnut in diversifying agri-food systems and contributing to enhanced dietary and planetary sustainability, with emphasis on areas that span the value chain: from genetics, agroecology, nutrition, processing, and utilization, through to its socioeconomic potential. Bambara groundnut is a sustainable, low-cost source of complex carbohydrates, plant-based protein, unsaturated fatty acids, and essential minerals (magnesium, iron, zinc, and potassium), especially for those living in arid and semi-arid regions. As a legume, Bambara groundnut fixes atmospheric nitrogen to improve soil fertility. It is resilient to adverse environmental conditions and can yield on poor soil. Despite its impressive nutritional and agroecological profile, the potential of Bambara groundnut in improving the global food system is undermined by several factors, including resource limitation, knowledge gap, social stigma, and lack of policy incentives. Multiple research efforts to address these hurdles have led to a more promising outlook for Bambara groundnut; however, there is an urgent need to continue research to realize its full potential.
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Affiliation(s)
- Xin Lin Tan
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Susan Azam-Ali
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Ee Von Goh
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Maysoun Mustafa
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Hui Hui Chai
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Wai Kuan Ho
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Sean Mayes
- Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, United Kingdom
| | - Tafadzwanashe Mabhaudhi
- Center for Transformative Agricultural and Food Systems, School of Agricultural, Earth & Environmental Sciences, University of KwaZulu-Natal, Scottsville, South Africa
| | - Sayed Azam-Ali
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Festo Massawe
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
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Hardy Z, Jideani VA. Functional characteristics and microbiological viability of foam-mat dried Bambara groundnut ( Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder. Food Sci Nutr 2020; 8:5238-5248. [PMID: 33133526 PMCID: PMC7590305 DOI: 10.1002/fsn3.951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 12/06/2018] [Accepted: 12/16/2018] [Indexed: 01/16/2023] Open
Abstract
The functional, nutritional, and physical characteristics of foam-mat dried Bambara groundnut (Vigna subterranea) yogurt were investigated. Bambara groundnut powdered yogurt (BGNPY) was produced using Bambara groundnut milk powder (BGNMP) and Bambara groundnut milk (BGNM). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk (BGNM-R) and original nonreconstituted BGNM (BGNM-NR) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam-mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk (BGNPY-RM) and BGN powdered yogurt from nonreconstituted milk (BGNPY-NRM) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant (p < 0.05) difference was observed for the Tg of BGNPY-R and BGNPY-NR. Nutrient composition of BGNPY-R and BGNPY-NR had no significant (p > 0.05) difference, while ash differed significantly (p < 0.05). Particle size and particle size distribution of BGNPY-R and BGNPY-NR had no significant (p > 0.05) difference. Probiotic viability of BGNPY-R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml).
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Affiliation(s)
- Zolelwa Hardy
- Department of Food Science and TechnologyCape Peninsula University of TechnologyBellville 7535South Africa
| | - Victoria A. Jideani
- Department of Food Science and TechnologyCape Peninsula University of TechnologyBellville 7535South Africa
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Hussin H, Gregory PJ, Julkifle AL, Sethuraman G, Tan XL, Razi F, Azam-Ali SN. Enhancing the Nutritional Profile of Noodles With Bambara Groundnut (Vigna subterranea) and Moringa (Moringa oleifera): A Food System Approach. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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25
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Diedericks CF, de Koning L, Jideani VA, Venema P, van der Linden E. Extraction, gelation and microstructure of Bambara groundnut vicilins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105226] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Abdulwaliyu I, Arekemase SO, Adudu JA, Batari ML, Egbule MN, Okoduwa SIR. Investigation of the medicinal significance of phytic acid as an indispensable anti-nutrient in diseases. CLINICAL NUTRITION EXPERIMENTAL 2019. [DOI: 10.1016/j.yclnex.2019.10.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Cheng A, Raai MN, Zain NAM, Massawe F, Singh A, Wan-Mohtar WAAQI. In search of alternative proteins: unlocking the potential of underutilized tropical legumes. Food Secur 2019. [DOI: 10.1007/s12571-019-00977-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Oyeyinka SA, Umaru E, Olatunde SJ, Joseph JK. Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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The potential of the underutilized pulse bambara groundnut (Vigna subterranea (L.) Verdc.) for nutritional food security. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.12.008] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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Emre İ, Bahşi M, Genç H, Yılmaz Ö, şahin A. The lipid-soluble vitamins contents of some Vicia L. species by using HPLC. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2019. [DOI: 10.21448/ijsm.512335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels. TECHNOLOGIES 2018. [DOI: 10.3390/technologies6020037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Oyeyinka SA, Oyeyinka AT. A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Honi B, Mukisa IM, Mongi RJ. Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Buzo Honi
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
- Department of Science and Business Management, Institute of Science and Technology; Mbeya University of Science and Technology; PO Box 131, Mbeya Tanzania
| | - Ivan Muzira Mukisa
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
| | - Richard John Mongi
- Department of Food Technology, Nutrition and Consumer Sciences; College of Agriculture, Sokoine University of Agriculture; PO Box 3000, Chuo Kikuu, Morogoro Tanzania
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Pahane MM, Tatsadjieu LN, Bernard C, Njintang NY. Production, nutritional and biological value of bambara groundnut (Vigna subterranea) milk and yoghurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9541-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Expounding the Value of Grain Legumes in the Semi- and Arid Tropics. SUSTAINABILITY 2017. [DOI: 10.3390/su9010060] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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