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Proximate composition of bambara nut coat and flour
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This study evaluates the effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut flour. Bambara nut seeds were divided into two portions. Portion A was milled into raw flour while portion B was boiled for 10 min. The coats were removed and the dehulled nuts were dried in the oven at 50 o C for 18 h. They were m...
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... Additionally, anti-nutrients like trypsin inhibitors can impede digestive enzyme activity. Studies conducted by Abiodun and Adepeju (2011) have demonstrated that boiling and dehulling processes can significantly reduce the levels of anti-nutrients in Bambara groundnut flour, while Olaleye, Adeyeye, and Adesina (2013) have recommended dehulling Bambara groundnut, particularly for infant food supplements, as it concentrates nutrients while reducing antinutrients. Tannins not only decrease palatability but can also harm the intestinal tract and promote carcinogenesis (Makkar and Becker 1998). ...
This study investigates the nutritional and anti‐nutrient profiles of extrudates produced from seven formulations of pearl millet and Bambara groundnut flour in seven different ratios: 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20, with 100% pearl millet and 100% Bambara groundnut extrudates used as controls. The extrudates were processed using a twin screw extruder and analyzed for their nutritional and anti‐nutritional properties. The findings revealed a rising pattern in the content of fiber, moisture, protein, ash and fat as the substitution of Bambara groundnut increased in the extrudate. Conversely, the level of carbohydrates decreased with increased inclusion of Bambara groundnut. Our results also indicated a significant difference in the mineral composition of the pearl Millet‐Bambara groundnut extrudates, except for manganese. The values for calcium, iron, magnesium, phosphorus, sodium, copper, manganese, and potassium ranged from 38.43–67.97, 3.60–5.10, 39.64–64.65, 290.84–413.15, 10.60–21.76, 0.10–0.24, ND—0.08, and 21.51–70.45 mg/100 g, respectively. Notably, the calcium, sodium, and potassium levels in the snacks rose with higher proportions of Bambara groundnut in the extrudates. Conversely, the concentrations of iron, magnesium, phosphorus, and copper in the samples decreased as the percentage of Bambara groundnut in the formulation increased. However, the mineral levels recorded did not exceed the recommended daily intake, assuring no negative health effects upon consumption. Furthermore, the anti‐nutrient content, including trypsin inhibitor, phytate, and tannin, increased with the addition of Bambara groundnut flour, while the phenolic content decreased with increasing Bambara groundnut substitution. Overall, this study provides valuable insights for the development of nutritious snacks using locally available grains.
... Several studies have been carried out to investigate the influence of various pre-treatments, processing, packaging and storage methods on the quality attributes of flours and flour blends from various agricultural materials (Okpala and Ekwe, 2011;Ogunlakin et al., 2012), to optimise the processing parameters, retain and enhance the product quality over a long period, as well as enhancing the safety of the final consumers. Some of these studies include those carried out on flours from water yam (Adebowale et al., 2017), tannia cormel Aremu et al., 2022;Oyefeso et al., 2023), Bambara nut (Abiodun and Adepeju, 2011), wheat and barley (Narwal et al., 2020), cassava (Ekwu et al., 2014), soybean (Agrahar-Murugkar and Jha, 2011), taro (Ogundare-Akanmu et al., 2015) etc. However, there is paucity of information on effect of milling methods on quality of cocoyam flour. ...
Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosomasagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling methods). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of the flours obtained was carried out. The fermented samples of the wet- and dry-milled flours retained the highest nutrients compared with the soaked and steamed samples. However, the fermented dry-milled flour had the highest crude protein (5.83-6.98 %), crude fat (0.55-2.21%), ash (3.75-4.29%), and carbohydrate (83.75-87.62%), which made it the most acceptable of the samples. The milling methods (wet and dry) had significant effects (p≤0.05) on the proximate composition of the flour for the selected pretreatment methods (soaking, fermentation and steaming). Fermentation as a pretreatment method was therefore, recommended for better nutrient retention for cocoyam flour.
... Several studies have been carried out to investigate the influence of various pre-treatments, processing, packaging and storage methods on the quality attributes of flours and flour blends from various agricultural materials, to optimise the processing parameters, retain and enhance the product quality over a long period, as well as enhancing the safety of the final consumers. Some of these studies include those carried out on flours from water yam [6], tannia cormel [7][8][9] Bambara nut [10], wheat and barley [11], cassava [12], soybean [13], taro [14] etc. This study, therefore, was designed to investigate the effect of selected pre-treatments and processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) cormel flour. ...
... for baobab seed flour (Adubiaro et al., 2011) and10.54% for bambara nut flour (Abiodun and Adepeju, 2011). The toasting of M. oleifera seeds suggests that processing successfully lower the moisture content. ...
The present study aims to evaluate the effect of different processing methods on the nutrient and anti-nutrient profiles of Moringa oleifera seed before and after oil extraction. Four processing methods involving toasting at 10, 20 and 30mins, boiling at 30, 60 and 90mins, soaking at 8, 16 and 24 hours and combination of boiling (30, 60 and 90 minutes) and soaking for 72 hours were employed. The results showed that the three toasting treatments significantly increased the crude protein content while revealing a significant (p<0.05) increase in the crude protein (55.05±0.17) and ash (6.01±0.10) contents of the processed seed meal and significantly (p<0.05) lower fat (9.39±0.11), moisture (1.50±0.07) and crude fibre (3.93±0.05) contents after oil extraction. The anti-nutritional factors detected in the raw moringa seeds were (Oxalate, saponins, alkaloids, phytic acid, tannin, cyanide and phytate) with the following contents; 0.86±0.13, 1.50±0.06, 2.32±0.06, 269.84±1.62, 1.21±0.14, 0.56±0.04 and 69.82±0.86, respectively. Combination of boiling and soaking treatments (B30mins/S72hrs, B60mins/S72 hrs, B90mins/S72hrs) significantly (p<0.05) reduced the anti-nutritional factors. Processing, B60mins/S72hrs and B90mins/S72hrs were able to reduce all the anti-nutritional factors to acceptable levels with the exception of phytic acid which remained significantly (p<0.05) higher. All the toasting treatments significantly increased the crude protein content while boiling and soaking did not. However, displacement of oil after extraction greatly enhanced the crude protein level of the treated (B90mins/S72hrs) seed. It could be concluded that this processing method coupled with oil extraction could effectively improve on the crude protein content of the seed.
... Bishnoi et al., (1994) and Mazahib et al., (2013) reported that phytic acid content was reduced in beans soaked in water. Abiodun & Adepeju (2011) reported that Bambara nut coat had higher phytate content while dehulling, draining of water and boiling drastically reduces its content. The values obtained in this study were found to be lower than the reported lethal dose of 250 to 500 mg/100g (Bushway et al., 1998). ...
In continuous search for solutions to malnutrition, mainly prevalent among the people of developing countries, various views have been expressed regarding the necessity to improve the nutritional quality of indigenous foods such as gari through better processing and enrichment with cheap and readily available plant materials such as cowpea hull. Gari was produced using the traditional method and enriched with freshly produced cowpea hull in dry form to improve the nutritional composition. The objective of this study was to determine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of 2 stages of inclusion (before and after fermentation) with 4 levels (0 %, 3 %, 5 % and 7 %) of cowpea hull treatments and standard methods were used to analyze the enriched gari (EG). The results of the proximate analysis of gari revealed that as inclusion level increases crude fibre, ash and crude protein contents increased in the fermented EG. Enrichment caused a significant (p<0.05) increase in the minerals and the amino acid profile compared to the control while fermentation caused a significant increase in vitamins content of EG. The titratable acidity of the EG may be linked to the increase in amino acid content of the samples, and pH ranged from 3.87 to 3.99. Fermentation of the cowpea hulls with cassava mash significantly enhanced the sensory characteristics and make them acceptable than their unfermented counterpart. Based on the results, it is recommended to enrich gari by incorporating 7% cowpea hull that have undergone fermentation with cassava mash.
... AYB was processed to flour by using the method described by Abiodun & Adepeju [28]. AYB was cleaned and soaked in clean water for 24 h. ...
This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22–18.36 %, 13.27–19.15 %, 0.98–0.99 %, 3.96–7.43 %, 59.97–62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.
... (5) Concentrations of potassium, magnesium, iron, and zinc have been reported to vary in each of mungbean, chickpea, and Bambara groundnut. However, the relatively higher levels reported in the latter may reflect the specific availability in those trials (Anwar et al., 2007;Abiodun and Adepeju, 2011;Dahiya et al., 2013;Nair et al., 2013;Alake, 2016). Dependent on soil uptake in the growing environment, a 100 g serving of Bambara groundnut has the potential to fulfill the child and adult Recommended Daily Allowance for iron (7.0e15.1 mg) and zinc (3e14 mg) (Services and Agriculture, 2015;National Health and Medical Research Council and Health, 2017). ...
Bambara groundnut (Vigna subterranea (L.) Verdc.) represents an untapped potential for developing robust food systems. This promising but underutilized African grain legume has high nutritional qualities comparable to popular and widely consumed legumes, as well as exceptional resistance to biotic and abiotic stresses. In addition, the crop can grow on a range of soils, fix atmospheric nitrogen, and enhance soil fertility, making its production truly climate-resilient. Third to peanut (Arachis hypogaea L) and cowpeas (Vigna unguiculata L. Walp.) in terms of production and consumption in sub-Saharan Africa, Bambara groundnut is set to increase in importance as current food production systems become more diverse, and this is also evident in the steady increase in yield and area harvested across the west, east, and southern Africa over the past 25 years. Despite these relevant characteristics, the potential of Bambara groundnut in improving food systems is hindered by a lack of agricultural policy around the value chain, consistent phenological development, i.e., sensitivity to long photoperiods, and a phenomenon referred to as hard-to-cook (HTC) during poststorage processing. Over the years, research efforts have led to a more optimistic outlook for Bambara groundnut’s ability to overcome these challenges. However, a concerted policy push by African governments, with technical and financial support from regional organizations, is still required to boost research uptake to realize the crop's full potential. This chapter provides comprehensive evidence of Bambara groundnut as a “future smart food.” It details the challenges that need to be addressed and production systems thinking solutions to harness the full potential of this less-mainstream crop.
... Worthy of notice was the significant reduction (p ≤ 0.05) that was observed in samples soaked in 1% NaHCO 3 + 1% NaCl, and these samples had an appreciable reduction of phytate which agreed with Margaret et al. (2019). The reduction could be attributed to the dehulling of the seeds since most of the anti-nutrients are found in the seed coat (Abiodun and Adepeju, 2011). Also, sodium bicarbonate and common salt are alkaline, and hence, they have the ability to weaken the bonds that hold these anti-nutrients in position, thereby releasing them from the seed into the soaking media (Mubaiwa et al., 2019). ...
... This finding contradicts Atoyebi et al. (2018), who did not detect any oxalates in their study. Generally, the variations in these levels could arise from genotypic differences, climatic conditions in their growth zones, types of soil on which they are cultivated, and most especially the season of cultivation (Abiodun and Adepeju, 2011). The reduction recorded in the study was an indication of the presence of anti-nutritional factors in Bambara groundnuts and also, it informs that there were breakage of bonds and complexes to liberate nutrients and minerals that otherwise were trapped by these anti-nutrients which affected their bioavailability and accessibility (Ndidi et al., 2014b). ...
Bambara groundnut (Vigna subterranea (L) Verdc.) is a leguminous plant that is widely cultivated in West Africa for its nutritious seeds. However, the hard-to-cook phenomenon of this legume affects its patronage by consumers. The quality and bioavailability of nutrients are affected by processing techniques during cooking. This study evaluated the effects of processing techniques on the nutritional quality of two Bambara groundnut varieties (namely, Simbi-bile and Sinkpili-zee). For this, each variety was subjected to four processing techniques, namely, (i) dehulled and soaked in water, (ii) dehulled and soaked in 1% NaHCO3 + 1% NaCl, (iii) dehulled and steamed, and (iv) Control. After sample processing, the Association of Official Agricultural Chemists (AOAC) standard protocols were used for chemical analysis. The results on proximate composition, anti-nutritional factors, and seed minerals composition showed significant variations among treatments. The main effects of variety and processing technique markedly influenced the parameters measured. Soaked Bambara groundnut with NaHCO3 reduced anti-nutritional factors. Steamed treatments yielded highest amount of protein (25.87%) while dehulled treated Bambara groundnut produced the highest amount of carbohydrate (42.77%). Calcium, potassium, and iron showed significant reduction (p ≤ 0.05) when dehulled. Additional sodium in processing Bambara increased mineral content of the crop. Anti-nutritional factor levels were also reduced significantly in simbi-bile when soaked. Proximate components (crude protein, crude fat, crude fiber, carbohydrate, and water) had significant changes in their compositions across all the processing techniques. From the correlation analysis, oxalate and phytate have some levels of effect in all varieties on every nutritional or mineral component. Total ash correlated negatively with crude fat and positively with phytate and oxalate. Dehulled and control did not reduce the anti-nutritional factors compared to NaHCO3 + NaCl. From the results, soaking of Bambara groundnuts in 1% NaHCO3 + 1% NaCl prior to cooking was effective in improving nutritional quality while overcoming the hard-to-cook phenomenon. The findings highlight the need to adopt correct processing techniques that conserve the nutritional benefits of these edible seeds. Soaking Bambara groundnut in NaHCO3 + NaCl as a processing technique increases mineral content while reducing anti-nutritional factors, and hence should be adapted.
... The amount of phytonutrients in LGSM was lower than what had been reported for most legumes. For example, the tannin content was lower than the values reported for mung bean seed and dehulled Tamarind seed ( [22] and [28]), phytate for Bambara nut coat and flour [49], phenol for raw Mucuna pruriens seed [31] and phytic acid of Mucuna pruriens and Mucuna deeringiana [50]. The reduction in values of tannin, phytate and other phytonutrients in this study indicates that they are heat labile and the content of the respective phytonutrients are within tolerable limit by livestock as documented by other workers that reported similar results ([8], [22], [28], [31], [49], [51] and [52]). ...
... For example, the tannin content was lower than the values reported for mung bean seed and dehulled Tamarind seed ( [22] and [28]), phytate for Bambara nut coat and flour [49], phenol for raw Mucuna pruriens seed [31] and phytic acid of Mucuna pruriens and Mucuna deeringiana [50]. The reduction in values of tannin, phytate and other phytonutrients in this study indicates that they are heat labile and the content of the respective phytonutrients are within tolerable limit by livestock as documented by other workers that reported similar results ([8], [22], [28], [31], [49], [51] and [52]). Phytate has been reported to decrease calcium bioavailability and forms calcium phytate complexes that inhibit the absorption of iron ( [51], [53], [54]). ...
Loofah gourd seeds (LGS) are often discarded after the removal the sponge due to the fact that they have little feed/food value occasioned by the high antinuutientt content. The effect of heat processing methods on the proximate composition and phytonutrients contents of loofah gourd seeds (LGS) was investigated using standard analytical procedure. Prior to the chemical analysis, dehulled loofah gourds seeds were boiled, cocked and toasted and the result of the chemical composition was compared with that of the raw loofah gourds seeds (RLGS) using analysis of variance procedure. Results revealed that the heat processing methods significantly (P < 0.05) reduced the ether extract, crude fibre, ash, gross energy, tannic acids, saponins, alkaloids, flavonoids, oxalate, phytin phosphorus and phytic acids of LGS, while the nitrogen free extract of LGS was significantly (P < 0.05) increased by the heat processing methods. The crude protein content of the seeds were 396.93, 390.03, 405.70 and 406.47 gKg-1, for RGLS, toasted (TLGS), boiled (BLGS) and cooked (CLGS) loofah gourd seeds respectively and the corresponding gross energy was 23.98, 23.16, 21.67 and 20.04 MJ/Kg respectively. Hence, the heat processing enhanced the nutritional potentials of LGS by increasing its nitrogen free extract and crude protein as well as reducing its crude fibre and phytonutrients. Cooking appears to give the best result and is hereby recommended as the best processing methods for LGS.
... [14; 15] observed reduction of nutrients as a result of different processing methods. The highest crude protein was reported in sprouted bambaranut (19.27%) followed by cooked bambaranut (19.20%) while the lowest was recorded in roasted bambaranut (17.61%), this result is in harmony with the earlier reports of [16,17]. Fibre content decrease drastically in the differently processed bambaranut in the following order sprouted bambaranut<roasted bambaranut<cooked bambaranut<salt treated bambaranut. ...
... Fibre content decrease drastically in the differently processed bambaranut in the following order sprouted bambaranut<roasted bambaranut<cooked bambaranut<salt treated bambaranut. The reduction in crude fibre reported in this work is in tandem with earlier reports of [17,18]. The crude fat increase drastically in the different processed bambaranut in the following order roasted bambaranut<cooked bambaranut<sprouted bambaranut. ...
... The crude fat increase drastically in the different processed bambaranut in the following order roasted bambaranut<cooked bambaranut<sprouted bambaranut. [18] reported an increase in crude fibre in soaked and sprouted bambaranut while [17] reported an increase in crude fat of dehulled bambaranut. The fat content reported in this work are however lower than 6-14% for bambaranut [19]. ...
The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P<0.05) by the different processing methods. Most of the carcass characteristics measured were affected (P<0.05) by the different processing methods. The hematological parameters were not affected by the different processing methods. (P>0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.
