Effects of treatments on the antinutritional factors and functional properties of bambara groundnut (Voandzeia Subterranea) flour

Journal of Food Processing and Preservation

Volumn 38, Issue 4, 2014, Pages 1875-1881

  Adegunwa, M O ^a   Adebowale, A A ^a   Bakare, H A ^a   Kalejaiye, K K ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATES; EMULSIFICATION; FLAVONOIDS; TANNINS;

ANTI-NUTRITIONAL FACTORS; CARBOHYDRATE CONTENT; CHEMICAL COMPOSITIONS; DIFFERENT TREATMENTS; EMULSIFICATION CAPACITIES; FUNCTIONAL PROPERTIES; MINERAL COMPOSITION; WATER ABSORPTION INDEX;

OXALIC ACID;

ARACHIS HYPOGAEA; BAMBARA; VIGNA SUBTERRANEA;

EID: 84904795806     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12159     Document Type: Article

References (35)

1. Adebowale, A.A., Sanni, L.O. and Awonarin, S.O. 2005. Effect of texture modifies on the physicochemical and sensory properties of dried fufu. Food Sci. Technol. Int. 11, 373-385.
2. Adebowale, A.A., Sanni, S.A. and Oladapo, F.O. 2008. Chemical, functional and sensory properties of instant yam-breadfruit flour. Niger. Food J. 26, 2-12.
3. Adebowale, K.O. and Lawal, O.S. 2003. Foaming, gelation and electrophoretic characteristics of macuna bean (Macuna pruriens) protein concentrate. Food Chem. 83, 237-246.
4. Adebowale, K.O., Olu-Owolabi, B.I., Olawumi, E.K. and Lawal, O.S. 2005. Functional properties of native, physically and chemically modified breadfruit (Artocarpus artillis) starch. Ind. Crops Prod. 21, 343-351.
5. Adegunwa, M.O., Adebowale, A.A. and Solana, E.O. 2012. Effect of thermal processing on the biochemical composition, anti-nutritional factors and functional properties of beniseed (Sesamum indicum) flour. Am. J. Biochem. Mol. Biol. 2, 175-182.
6. Adeyemi, I.A. and Beckley, O. 1986. Effect of period of maize fermentation and sourcing on chemical properties and amylograph pasting viscosity of Ogi. J. Cereal Sci. 4, 353-360.
7. Adeyemi, I.A. and Idowu, M.A. 1990. The evaluation of pregelatinized maize flour in the development of Maissa, a baked product. Niger. Food J. 8, 63-73.
8. Agiang, M.A., Umoh, I.B., Essien, A.I. and Eteng, M.U. 2010. Nutrient changes and anti-nutrientcontents of beniseed and beniseed soup during cooking using a Nigerian traditional method. Pak. J. Biol. Sci. 13, 1011-1015.
9. Ahmedna, M., Prinyawiwatkul, W. and Rao, R.M. 1999. Solubilized wheat protein isolate: Functional properties and potential food applications. J. Agric. Food Chem. 66, 51-56.
10. Anchirinah, V.M., Yiridoe, E.K. and Bennett-Lartey, S.O. 2001. Enhancing sustainable production and genetic resource conservation of Bambara groundnut. A survey of indigenous agricultural knowledge systems. Outlook Agric. 30, 281-288.
11. AOAC. 2005. Official Methods of Analysis, 15th Ed., Association of Official Analytical Chemists, Washington, DC.
12. Asoegwu, S.N., Ohanyere, S.O., Kanu, O.P. and Iwueke, C.N. 2006. Physical properties of African oil bean seed (Pentonclethra nacrophylla). J. Agric. Eng. Int: The CIGR Ejournal VIII, 1-15. (Manuscript FP 05, 006).
13. Azam-Ali, S.N., Sesay, A., Karikari, K.S., Massawe, F.J., Aguilar-Manjarrez, J., Bannayan, M. and Hampson, K.J. 2001. Assessing the potential of an underutilized crop - a case study using bambara groundnut. Exp. Agric. 37, 433-472.
14. Bamshaiye, O.M., Adegbola, J.A. and Bamishaiye, E.I. 2010. Bambara groundnut: An under-utilized nut in Africa. Adv. Agric. Biotechnol. 1, 60-72.
15. Biswas, T.K., Sana, N.K., Badal, R.K. and Huque, E.M. 2001. Biochemical study of some oil seeds (Brassica, sesame and linseed). Pak. J. Biol. Sci. 4, 1002-1005.
16. Bogert, J.L., Briggs, G.M. and Galloway, D.H. 1994. Nutrition and physical fitness. Int. J. Food Sci. Nutr. 45, 223-230.
17. Dipak, K. and Kumar, K.D. 1986. Functional properties of rapeseed protein products with varying phytic acid contents. J. Agric. Food Chem. 34, 775.
18. Ekwu, F.C., Ozo, N.O. and Ikegwu, O.J. 2005. Quality of fufu flour from white yam varieties (Dioscorea spp). Niger. Food J. 23, 107-113.
19. Idowu, M.A., Oni, A. and Amusa, B.M. 1996. Bread and biscuit making potential of some Nigerian cocoyam cultivars. Niger. Food J. 4, 1-12.
20. Kulkarni, K.O., Kulkarni, D.N. and Ingle, U.M. 1991. Sorghum malt based weaning food formulation preparation, functional properties and nutritive value. Food Nutr. Bull. 13, 322-327.
21. Lawal, O.S. and Adebowale, K.O. 2004. Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of muncuna bean (Mucuna pruiens) protein concentrate. Nahrung/Food 48, 129-136.
22. Nwosu, J.N., Ogueke, C.C., Owuamanam, C.I. and Iwouno, J.O. 2010. Functional properties and proximate composition of asparagus bean (Vigna sesquipedalis) as influenced by malting. J Am Sci 6, 376-382.
23. Obiajunwa, E., I, Adebiyi, F.M. and Omode, P.E. 2005. Determination of essential minerals and trace elements in Nigerian sesame seeds, using TXRF technique. Pak. J. Nutr. 4, 393-2005.
24. Okon, B.D., 1983. Studies on the chemical composition and nutritive values of the Fruits of African star apple. MSc Thesis, University of Calabar.
25. Okpuzor, J., Ogbunugafor, H.A., Okafor, U. and Sofidiya, M.O. 2010. Identification of protein types in Bambara nut seeds: Perspectives for dietary protein supply in developing countries. EXCLI J. 9, 17-28. ISSN 1611-2156.
26. Padulosi, S., Hodgkin, T., Williams, J.T. and Haq, N. 2002. Underutilized crops: Trends, challenges and opportunities in the 21st century. In Managing Plant Genetic Diversity (J.M.M. Engels, V. Ramanatha Rao, A.H.D. Brown and M.T. Jackson, eds.) pp. 323-338, International Plant Genetic Resources Institute, CABI-IPGRI, Rome, Italy.
27. Plaami, S.P. 1997. Content of dietary fiber in foods and its physiological effects. Food Rev. Int. 13, 29-76.
28. Poulter, N.H. and Caygill, J.C. 2006. Vegetable milk processing and rehydration characteristics of bambara groundnut [Voandzeia subterranean (L.) thouars]. J. Sci. Food Agric. 31, 1158-1163.
29. Price, M.I., Van, S. and Butler, L.G. 1987. A critical evaluation of the vanillin reactions as an assay for tannin in sorghum rain. J. Agric. Food Chem. 26, 1214-1218.
30. Rahma, E.H. and Mastafa, M.M. 1988. Functional properties of peanut flour as affected by different heat treatments. J. Food Sci. Technol. 25, 11-15.
31. Ruales, J., Valencia, S. and Nair, B. 1993. Effect of processing on the physicochemical characteristics of guinea flour. (Chenopodium guinea Wild). Starch 46, 13-19.
32. Sikorski, Z.E. 2002. Proteins. In Chemical and Functional Properties of Food Components (Z.E. Sikorski, ed.) pp. 133-178, CRC Press, Inc., Boca Raton, FL.
33. Umoren, U.E., Effiong, O.O. and Akpan, I.A. 2007. Nutritional evaluation of the horse eye bean (Mucuna urens): Effect of processing on the chemical composition. J. Food Agric. Environ. 3, 128-131.
34. Wheeler, E.L. and Ferrel, R.E. 1971. A method for phytic acid determination in wheat and wheat fractions. Cereal Chem. 48, 312-320.
35. Yusuf, A.A., Ayedun, H. and Sanni, L.O. 2008. Chemical composition and functional properties of raw and roasted Nigerian beniseed (Sesamum indicum) and Bambara groundnut (Vigna subterranean). Food Chem. 111, 277-282.