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Drabo MS, Shumoy H, De Meulenaer B, Savadogo A, Raes K. Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis. Food Funct 2024; 15:1279-1293. [PMID: 38197166 DOI: 10.1039/d3fo02912c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2024]
Abstract
Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamnè, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alkalis (i.e., potash or plant ash leachate and sodium bicarbonate). Yet, as shown, the traditional cooking of Zamnè is a very aggressive process that results in high disintegration of cell walls and membranes and leaching of most water-soluble constituents and nutrients (i.e., free amino acids, soluble nitrogen, sugars, soluble dietary fibers, and soluble phenolics). In addition, the extensive boiling and the cooking alkalis induced the sequestration of calcium, iron, magnesium, and zinc, significantly impairing their bioaccessibility. Despite the difference in the modus operandi of the cooking alkalis, there was no significant difference in the cooking outcomes. The traditionally cooked Zamnè presented high dietary protein (4.8 g), lipid (3.3 g), fiber (6.7-7.7 g), and metabolizable energy (63-65 kcal) contents (per 100 g fresh weight). Most antinutritional factors (i.e., non-protein nitrogen, tannins, and trypsin inhibitors) were eliminated. The proteins were relatively well preserved despite the aggressive alkaline processing. They demonstrated an appreciable digestibility (75%) and predicted PER (1.5) and a fairly balanced essential amino acid composition - which should completely meet the requirements for adults. The lipid content and composition were also well preserved and contained predominantly linoleic (C18:2n-6), oleic (C18:1c9), stearic (C18:0), and palmitic (C16:0) acids (33, 34, 10, and 15% total fatty acids, respectively). Overall, though extensive alkaline cooking seems a straightforward option to overcome the hard-to-cook problem of Zamnè, processing alternatives might be useful to reduce nutrient losses, improve the digestibility of the final product, and capture its full nutritional value.
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Affiliation(s)
- Moustapha Soungalo Drabo
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
| | - Bruno De Meulenaer
- Research Unit nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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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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Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chem 2023; 415:135743. [PMID: 36863234 DOI: 10.1016/j.foodchem.2023.135743] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/25/2023]
Abstract
Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.
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Affiliation(s)
- Dilini Perera
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Gil Garnier
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, Victoria 3400, Australia.
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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Ogbole OO, Akin-Ajani OD, Ajala TO, Ogunniyi QA, Fettke J, Odeku OA. Nutritional and pharmacological potentials of orphan legumes: Subfamily faboideae. Heliyon 2023; 9:e15493. [PMID: 37151618 PMCID: PMC10161725 DOI: 10.1016/j.heliyon.2023.e15493] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 05/09/2023] Open
Abstract
Legumes are a major food crop in many developing nations. However, orphan or underutilized legumes are domesticated legumes that have valuable properties but are less significant than main legumes due to use and supply restrictions. Compared to other major legumes, they are better suited to harsh soil and climate conditions, and their great tolerance to abiotic environmental circumstances like drought can help to lessen the strains brought on by climate change. Despite this, their economic significance in international markets is relatively minimal. This article is aimed at carrying out a comprehensive review of the nutritional and pharmacological benefits of orphan legumes from eight genera in the sub-family Faboidea, namely Psophocarpus Neck. ex DC., Tylosema (Schweinf.) Torre Hillc., Vigna Savi., Vicia L., Baphia Afzel. ex G. Lodd., Mucuna Adans, Indigofera L. and Macrotyloma (Wight & Arn.) Verdc, and the phytoconstituents that have been isolated and characterized from these plants. A literature search was conducted using PubMed, Google Scholar, and Science Direct for articles that have previously reported the relevance of underutilized legumes. The International Union for Conservation of Nature (IUCN) red list of threatened species was also conducted for the status of the species. References were scrutinized and citation searches were performed on the study. The review showed that many underutilized legumes have a lot of untapped potential in terms of their nutritional and pharmacological activities. The phytoconstituents from plants in the subfamily Faboideae could serve as lead compounds for drug discovery for the treatment of a variety of disorders, indicating the need to explore these plant species.
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Affiliation(s)
| | - Olufunke D. Akin-Ajani
- Department of Pharmaceutics and Industrial Pharmacy, University of Ibadan, Ibadan, Nigeria
| | - Tolulope O. Ajala
- Department of Pharmaceutics and Industrial Pharmacy, University of Ibadan, Ibadan, Nigeria
| | | | - Joerg Fettke
- Institute of Biochemistry and Biology, University of Potsdam, Golm, Germany
| | - Oluwatoyin A. Odeku
- Department of Pharmaceutics and Industrial Pharmacy, University of Ibadan, Ibadan, Nigeria
- Corresponding author.
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Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods 2023; 12:foods12040689. [PMID: 36832764 PMCID: PMC9955494 DOI: 10.3390/foods12040689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/23/2023] [Accepted: 02/02/2023] [Indexed: 02/08/2023] Open
Abstract
With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
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Kumar B, Singh AK, Bahuguna RN, Pareek A, Singla‐Pareek SL. Orphan crops: A genetic treasure trove for hunting stress tolerance genes. Food Energy Secur 2022. [DOI: 10.1002/fes3.436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Brijesh Kumar
- Plant Stress Biology Group International Centre for Genetic Engineering and Biotechnology New Delhi India
| | - Anil Kumar Singh
- ICAR‐National Institute for Plant Biotechnology LBS Centre New Delhi India
| | - Rajeev Nayan Bahuguna
- Center for Advanced Studies on Climate Change Dr. Rajendra Prasad Central Agricultural University Bihar Pusa, Samastipur India
| | - Ashwani Pareek
- Stress Physiology and Molecular Biology Laboratory, School of Life Sciences Jawaharlal Nehru University New Delhi India
| | - Sneh L. Singla‐Pareek
- Plant Stress Biology Group International Centre for Genetic Engineering and Biotechnology New Delhi India
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Yahaya D, Seidu OA, Tiesaah CH, Iddrisu MB. The role of soaking, steaming, and dehulling on the nutritional quality of Bambara groundnuts (Vigna subterranea (L) Verdc.). FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.887311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
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.
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F. Ajilogba C, Babalola OO, Adebola P, Adeleke R. Bambara Groundnut Rhizobacteria Antimicrobial and Biofertilization Potential. FRONTIERS IN PLANT SCIENCE 2022; 13:854937. [PMID: 35909751 PMCID: PMC9326403 DOI: 10.3389/fpls.2022.854937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 06/13/2022] [Indexed: 06/15/2023]
Abstract
Bambara groundnut, an underutilized crop has been proved to be an indigenous crop in Africa with the potential for food security. The rhizosphere of Bambara groundnut contains Rhizobacteria, with the ability to grow, adapt, and colonize their surroundings even in unfavorable conditions and have not been explored for their plant growth-promoting properties. The aim of this research was to determine the potential of rhizobacteria from Bambara groundnut soil samples as either biofertilizers or biocontrol agents or both to help provide sustainable agriculture in Africa and globally. Bambara groundnut rhizospheric soil samples were collected and analyzed for their chemical composition. Rhizobacteria isolates were cultured from the soil samples. Plant growth-promoting, antifungal activities and phylogenetic analysis using 16S rRNA were carried out on the isolates to identify the rhizobacteria. A 2-year field study planting was carried out to determine the effect of these rhizobacteria as biofertilizers for Bambara groundnut (Vigna subterranean). The study was carried out in a complete randomized block experimental design with three replications. All the isolates were able to produce ammonia and 1-aminocyclopropane-1-carboxylate, while 4.65, 12.28, and 27.91% produced hydrogen cyanide, indole acetic acid, and solubilized phosphate, respectively, making them important targets as biocontrol and biofertilizer agents. The field results revealed that treatment with rhizobacteria had significant results compared with the control. Characterization of selected isolates reveals their identity as B. amyloliquefaciens, B. thuringiensis, and Bacillus sp. These Bacillus isolates have proved to be plant growth-promoting agents that can be used as biofertilizers to enhance the growth of crops and consequent improved yield. This is the first time the rhizobacteria from the Bambara groundnut rhizosphere are applied as biofertilizer.
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Affiliation(s)
- Caroline F. Ajilogba
- Niche Area for Food Security and Safety, Faculty of Natural and Agricultural Science, North-West University, Mmabatho, South Africa
- Agricultural Research Council-Natural Resources and Engineering, Pretoria, South Africa
| | - Olubukola O. Babalola
- Niche Area for Food Security and Safety, Faculty of Natural and Agricultural Science, North-West University, Mmabatho, South Africa
| | - Patrick Adebola
- Agricultural Research Council-Vegetable and Ornamental Plants, Pretoria, South Africa
- International Institute of Tropical Agriculture, Abuja, Nigeria
| | - Rasheed Adeleke
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
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Drabo MS, Shumoy H, Savadogo A, Raes K. Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics. Food Res Int 2022; 159:111596. [DOI: 10.1016/j.foodres.2022.111596] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/11/2022] [Accepted: 06/28/2022] [Indexed: 01/12/2023]
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Chongtham SK, Devi EL, Samantara K, Yasin JK, Wani SH, Mukherjee S, Razzaq A, Bhupenchandra I, Jat AL, Singh LK, Kumar A. Orphan legumes: harnessing their potential for food, nutritional and health security through genetic approaches. PLANTA 2022; 256:24. [PMID: 35767119 DOI: 10.1007/s00425-022-03923-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 05/21/2022] [Indexed: 06/15/2023]
Abstract
Legumes, being angiosperm's third-largest family as well as the second major crop family, contributes beyond 33% of human dietary proteins. The advent of the global food crisis owing to major climatic concerns leads to nutritional deprivation, hunger and hidden hunger especially in developing and underdeveloped nations. Hence, in the wake of promoting sustainable agriculture and nutritional security, apart from the popular legumes, the inclusion of lesser-known and understudied local crop legumes called orphan legumes in the farming systems of various tropical and sub-tropical parts of the world is indeed a need of the hour. Despite possessing tremendous potentialities, wide adaptability under diverse environmental conditions, and rich in nutritional and nutraceutical values, these species are still in a neglected and devalued state. Therefore, a major re-focusing of legume genetics, genomics, and biology is much crucial in pursuance of understanding the yield constraints, and endorsing underutilized legume breeding programs. Varying degrees of importance to these crops do exist among researchers of developing countries in establishing the role of orphan legumes as future crops. Under such circumstances, this article assembles a comprehensive note on the necessity of promoting these crops for further investigations and sustainable legume production, the exploitation of various orphan legume species and their potencies. In addition, an attempt has been made to highlight various novel genetic, molecular, and omics approaches for the improvement of such legumes for enhancing yield, minimizing the level of several anti-nutritional factors, and imparting biotic and abiotic stress tolerance. A significant genetic enhancement through extensive research in 'omics' areas is the absolute necessity to transform them into befitting candidates for large-scale popularization around the globe.
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Affiliation(s)
- Sunil Kumar Chongtham
- Multi Technology Testing Centre and Vocational Training Centre, CAEPHT, CAU, Ranipool, Gangtok, Sikkim, 737135, India
| | | | - Kajal Samantara
- Department of Genetics and Plant Breeding, Centurion University of Technology and Management, Odisha, 761211, India
| | - Jeshima Khan Yasin
- Division of Genomic Resources, ICAR-National Bureau Plant Genetic Resources, PUSA Campus, New Delhi, 110012, India
| | - Shabir Hussain Wani
- Mountain Research Centre for Field Crops, Khudwani, Sher-E-Kashmir University of Agricultural Sciences and Technology, Srinagar, 192101, Jammu and Kashmir, India.
| | - Soumya Mukherjee
- Department of Botany, Jangipur College, University of Kalyani, West Bengal, 742213, India
| | - Ali Razzaq
- Centre of Agricultural Biochemistry and Biotechnology, University of Agriculture Faisalabad, Faisalabad, 38040, Pakistan
| | - Ingudam Bhupenchandra
- ICAR-KVK Tamenglong, ICAR RC for NEH Region, Manipur Centre, Lamphelpat, Imphal, Manipur, 795 004, India
| | - Aanandi Lal Jat
- Castor-Mustard Research Station, SDAU, S.K. Nagar, Banaskantha, Gujarat, 385 506, India
| | - Laishram Kanta Singh
- ICAR-KVK Imphal West, ICAR RC for NEH region, Manipur Centre, Lamphelpat, Imphal, Manipur, 795 004, India
| | - Amit Kumar
- ICAR Research Complex for NEH Region, Tadong, Sikkim Centre, 737102, India
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Dhlakama N, Chawafambira A, Tsotsoro K. Polyphenols, antioxidant activity, and functional properties of baobab ( Adansonia digitata L) seeds soaked in monovalent ion salts. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2082467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Nyasha Dhlakama
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
| | - Armistice Chawafambira
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
| | - Kudakwashe Tsotsoro
- Department of Chemistry, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
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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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Adetokunboh AH, Obilana AO, Jideani VA. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Foods 2022; 11:783. [PMID: 35327205 PMCID: PMC8947651 DOI: 10.3390/foods11060783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/26/2022] [Accepted: 02/28/2022] [Indexed: 02/04/2023] Open
Abstract
Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25-30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.
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Affiliation(s)
| | | | - Victoria A. Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa; (A.H.A.); (A.O.O.)
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Panzeri D, Guidi Nissim W, Labra M, Grassi F. Revisiting the Domestication Process of African Vigna Species (Fabaceae): Background, Perspectives and Challenges. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11040532. [PMID: 35214865 PMCID: PMC8879845 DOI: 10.3390/plants11040532] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/12/2022] [Accepted: 02/13/2022] [Indexed: 05/14/2023]
Abstract
Legumes are one of the most economically important and biodiverse families in plants recognised as the basis to develop functional foods. Among these, the Vigna genus stands out as a good representative because of its relatively recent African origin as well as its outstanding potential. Africa is a great biodiversity centre in which a great number of species are spread, but only three of them, Vigna unguiculata, Vigna subterranea and Vigna vexillata, were successfully domesticated. This review aims at analysing and valorising these species by considering the perspective of human activity and what effects it exerts. For each species, we revised the origin history and gave a focus on where, when and how many times domestication occurred. We provided a brief summary of bioactive compounds naturally occurring in these species that are fundamental for human wellbeing. The great number of wild lineages is a key point to improve landraces since the domestication process caused a loss of gene diversity. Their genomes hide a precious gene pool yet mostly unexplored, and genes lost during human activity can be recovered from the wild lineages and reintroduced in cultivated forms through modern technologies. Finally, we describe how all this information is game-changing to the design of future crops by domesticating de novo.
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Affiliation(s)
- Davide Panzeri
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
- Correspondence: (D.P.); (F.G.)
| | - Werther Guidi Nissim
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale delle Idee 30, 50019 Sesto Fiorentino, Italy
| | - Massimo Labra
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
| | - Fabrizio Grassi
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
- Correspondence: (D.P.); (F.G.)
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15
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Yang J, de Wit A, Diedericks CF, Venema P, van der Linden E, Sagis LM. Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107190] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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16
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Jahanshiri E, Goh EV, Wimalasiri EM, Azam‐Ali S, Mayes S, Tengku Mohd Suhairi TAS, Mohd Nizar NM, Mohd Sinin SS. The potential of Bambara groundnut: An analysis for the People’s Republic of China. Food Energy Secur 2022. [DOI: 10.1002/fes3.358] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Affiliation(s)
| | - Ee Von Goh
- Crops For the Future UK NIAB Cambridge UK
| | | | | | - Sean Mayes
- Crops For the Future UK NIAB Cambridge UK
- School of Biosciences Nottingham University Leicestershire UK
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Popoola JO, Aworunse OS, Ojuederie OB, Adewale BD, Ajani OC, Oyatomi OA, Eruemulor DI, Adegboyega TT, Obembe OO. The Exploitation of Orphan Legumes for Food, Income, and Nutrition Security in Sub-Saharan Africa. FRONTIERS IN PLANT SCIENCE 2022; 13:782140. [PMID: 35665143 PMCID: PMC9156806 DOI: 10.3389/fpls.2022.782140] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Accepted: 04/19/2022] [Indexed: 05/17/2023]
Abstract
Poverty, food, and nutrition insecurity in sub-Saharan Africa (SSA) have become major concerns in recent times. The effects of climate change, drought, and unpredictable rainfall patterns threaten food production and sustainable agriculture. More so, insurgency, youth restiveness, and politico-economic instability amidst a burgeoning population requiring a sufficient and healthy diet remain front-burner issues in the region. Overdependence on only a few major staple crops is increasingly promoting the near extinction of many crops, especially orphan legumes, which possess immense potentials as protein and nutritional security crops. The major staple crops are declining in yield partly to their inability to adapt to the continuously changing climatic conditions. Remarkably, the orphan legumes are climate-smart crops with enormous agronomic features which foster sustainable livelihood. Research efforts on these crops have not attained a reasonable comparative status with most commercial crops. Though many research organizations and scientists have made efforts to promote the improvement and utilization of these orphan legumes, there is still more to be done. These legumes' vast genetic resources and economic utility are grossly under-exploited, but their values and promising impacts are immeasurable. Given the United Nations sustainable development goals (SDGs) of zero hunger, improved nutrition, health, and sustainable agriculture, the need to introduce these crops into food systems in SSA and other poverty-prone regions of the world is now more compelling than ever. This review unveils inherent values in orphan legumes needing focus for exploitation viz-a-viz cultivation, commercialization, and social acceptance. More so, this article discusses some of the nutraceutical potentials of the orphan legumes, their global adaptability, and modern plant breeding strategies that could be deployed to develop superior phenotypes to enrich the landraces. Advanced omics technologies, speed breeding, as well as the application of genome editing techniques, could significantly enhance the genetic improvement of these useful but underutilized legumes. Efforts made in this regard and the challenges of these approaches were also discussed.
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Affiliation(s)
- Jacob Olagbenro Popoola
- Department of Biological Sciences, Covenant University, Ota, Nigeria
- *Correspondence: Jacob Olagbenro Popoola, , orcid.org/0000-0001-5302-4856
| | | | - Omena Bernard Ojuederie
- Department of Biological Sciences, Biotechnology Unit, Kings University, Ode-Omu, Nigeria
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
| | - Babasola Daniel Adewale
- Department of Crop Science and Horticulture, Federal University Oye-Ekiti, Ikole-Ekiti, Nigeria
| | | | - Olaniyi Ajewole Oyatomi
- Genetic Resources Center, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | - Taofeek Tope Adegboyega
- Biology Unit, Faculty of Science, Air Force Institute of Technology, Nigerian Air Force Base, Rafin Kura, Kaduna, Nigeria
| | - Olawole Odun Obembe
- Department of Biological Sciences, Covenant University, Ota, Nigeria
- UNESCO Chair on Plant Biotechnology, Plant Science Research Cluster, Department of Biological Sciences, Covenant University, PMB, Ota, Nigeria
- Olawole Odun Obembe, , orcid.org/0000-0001-9050-8198
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Azman Halimi R, Raymond CA, Barkla BJ, Mayes S, King GJ. Development of Selection Indices for Improvement of Seed Yield and Lipid Composition in Bambara Groundnut ( Vigna subterranea (L.) Verdc.). Foods 2021; 11:foods11010086. [PMID: 35010212 PMCID: PMC8750730 DOI: 10.3390/foods11010086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/15/2021] [Accepted: 12/23/2021] [Indexed: 11/16/2022] Open
Abstract
The underutilised grain legume bambara groundnut (Vigna subterranea) has the potential to contribute significantly to nutritional security. However, the lack of commercial cultivars has hindered its wider adoption and utilisation as a food source. The development of competitive cultivars is impeded by (1) lack of systematic data describing variation in nutritional composition within the gene pool, and (2) a poor understanding of how concentrations of different nutritional components interact. In this study, we analysed seed lipid and protein concentration and lipid composition within a collection of 100 lines representing the global gene pool. Seed protein and lipid varied over twofold with a normal distribution, but no significant statistical correlation was detected between the two components. Seed lipid concentration (4.2–8.8 g/100 g) is primarily determined by the proportion of oleic acid (r2 = 0.45). Yield and composition data for a subset of 40 lines were then used to test selection parameters for high yielding, high lipid breeding lines. From five selection indices tested using 15 scenarios, an index based on the seed number, seed weight, and oleic acid yielded a >50% expected increase in each of the mean values of seed number, pod dry weight, seed dry weight, and seed size, as well as an expected 7% increase in seed lipid concentration.
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Affiliation(s)
- Razlin Azman Halimi
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
| | - Carolyn A. Raymond
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
| | - Bronwyn J. Barkla
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
| | - Sean Mayes
- School of Bioscience, University of Nottingham, Loughborough LE12 5RD, UK;
- Crops for the Future, NIAB-EMR, Cambridge CB3 0LG, UK
| | - Graham J. King
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
- School of Bioscience, University of Nottingham, Loughborough LE12 5RD, UK;
- Correspondence:
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19
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Sserumaga JP, Wagacha JM, Biruma M, Mutegi CK. Contamination of groundnut (Arachis hypogaea L.) with Aspergillus section Flavi communities and aflatoxin at the post-harvest stage. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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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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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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22
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Uba CU, Oselebe HO, Tesfaye AA, Abtew WG. Genetic diversity and population structure analysis of bambara groundnut (Vigna subterrenea L) landraces using DArT SNP markers. PLoS One 2021; 16:e0253600. [PMID: 34197522 PMCID: PMC8248626 DOI: 10.1371/journal.pone.0253600] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Accepted: 06/09/2021] [Indexed: 11/18/2022] Open
Abstract
Understanding the genetic structure and diversity of crops facilitates progress in plant breeding. A collection of 270 bambara groundnut (Vigna subterrenea L) landraces sourced from different geographical regions (Nigeria/Cameroon, West, Central, Southern and East Africa) and unknown origin (sourced from United Kingdom) was used to assess genetic diversity, relationship and population structure using DArT SNP markers. The major allele frequency ranged from 0.57 for unknown origin to 0.91 for West Africa region. The total gene diversity (0.482) and Shannon diversity index (0.787) was higher in West African accessions. The genetic distance between pairs of regions varied from 0.002 to 0.028 with higher similarity between Nigeria/Cameroon-West Africa accessions and East-Southern Africa accessions. The analysis of molecular variance (AMOVA) revealed 89% of genetic variation within population, 8% among regions and 3% among population. The genetic relatedness among the collections was evaluated using neighbor joining tree analysis, which grouped all the geographic regions into three major clusters. Three major subgroups of bambara groundnut were identified using the ADMIXTURE model program and confirmed by discriminant analysis of principal components (DAPC). These subgroups were West Africa, Nigeria/Cameroon and unknown origin that gave rise to sub-population one, and Central Africa was sub-population two, while Southern and East Africa were sub-population three. In general, the results of all the different analytical methods used in this study confirmed the existence of high level of diversity among the germplasm used in this study that might be utilized for future genetic improvement of bambara groundnut. The finding also provides new insight on the population structure of African bambara groundnut germplasm which will help in conservation strategy and management of the crop.
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Affiliation(s)
- Charles U. Uba
- Department of Horticulture and Plant Science, Jimma University, Jimma, Ethiopia
- * E-mail:
| | | | - Abush A. Tesfaye
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Wosene G. Abtew
- Department of Horticulture and Plant Science, Jimma University, Jimma, Ethiopia
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23
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Arbab Sakandar H, Chen Y, Peng C, Chen X, Imran M, Zhang H. Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1931300] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Hafiz Arbab Sakandar
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Chuantao Peng
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xia Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Muhammad Imran
- Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University Islamabad 45320, Pakistan
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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Akintayo OA, Adegbaju KE, Akeem SA, Balogun MA, Adediran OJ, Aruna TE, Onwudinjo HO, Akintayo FM, Adesina BO, Ojo PK, Kolawole FL. Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15351] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Olaide A. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Kikelomo E. Adegbaju
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Sarafa A. Akeem
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Food Technology University of Ibadan Ibadan Nigeria
| | - Mutiat A. Balogun
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | | | - Tawakalitu E. Aruna
- Department of Food Science and Technology Kwara State University Malete Nigeria
| | | | - Fadilat M. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Boluwatife O. Adesina
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Peter K. Ojo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Food Technology University of Ibadan Ibadan Nigeria
| | - Fausat L. Kolawole
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
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25
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Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams. Food Res Int 2021; 140:109794. [DOI: 10.1016/j.foodres.2020.109794] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 11/21/2022]
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Abstract
Global population growth, increased life expectancy and climate change are all impacting world's food systems. In industrialised countries, many individuals are consuming significantly more protein than needed to maintain health, with the majority being obtained from animal products, including meat, dairy, fish and other aquatic animals. Current animal production systems are responsible for a large proportion of land and fresh-water use, and directly contributing to climate change through the production of greenhouse gases. Overall, approximately 60% of the global protein produced is used for animal and fish feed. Concerns about their impact on both human, and planetary health, have led to calls to dramatically curb our consumption of animal products. Underutilised plants, insects and single-cell organisms are all actively being considered as alternative protein sources. Each present challenges that need to be met before they can become economically viable and safe alternatives for food or feed. Many plant species contain anti-nutritional factors that impair the digestion and absorption of protein and micronutrients. Insects represent a potentially rich source of high-quality protein although, questions remain relating to digestibility, allergenicity and biosecurity. Algae, fungi and bacteria are also a rich source of protein and there is growing interest in the development of 'cultured meat' using stem cell technology. For the foreseeable future, it appears likely that the 'protein-economy' will remain mixed. The present paper reviews progress and future opportunities in the development of novel protein sources as food and animal feed.
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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: 24] [Impact Index Per Article: 6.0] [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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Diedericks CF, Shek C, Jideani VA, Venema P, van der Linden E. Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions. Food Res Int 2020; 138:109773. [PMID: 33288162 DOI: 10.1016/j.foodres.2020.109773] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 10/23/2022]
Abstract
Plant proteins, and specifically those from legume crops, are increasingly recognised as sustainable and functional food ingredients. In this study, we expand on the knowledge of Bambara groundnut (Vigna subterranea (L.) Verdc.) [BGN] proteins, by characterising the composition, microstructure and rheological properties of BGN protein isolates obtained via wet extraction and protein-enriched fractions obtained via dry fractionation. The BGN protein isolates were compared in the context of the major storage protein, vicilin, as previously identified. Molecular weight analysis performed with gel electrophoresis and size-exclusion chromatography coupled to light-scattering, revealed some major bands (190 kDa) and elution patterns with molecular weights (205.6-274.1 kDa) corresponding to that of BGN vicilin, whilst the thermal denaturation temperature (Tp 91.1 °C, pH 7) of BGN protein isolates also coincided to that of the vicilin fraction. Furthermore, the concentration dependence of the elastic modulus G' of the BGN protein isolates, closely resembled that of BGN vicilin (both upon NaCl addition); suggesting that vicilin is the main component responsible for gelation. Confocal laser scanning and scanning electron micrographs revealed inhomogeneous aggregate structures, which implies that fractal scaling were better suited for description of the BGN protein isolate gel networks. Concerning the BGN protein-enriched fractions, both rotor and impact milling with air jet sieving and air classification, respectively, were successfully applied to separate these fractions from those high in starch; as evident from compositional analysis, particle size distributions and microscopic imaging. When considering sustainability aspects, dry fractionation could thus be a viable alternative for producing BGN protein-enriched fractions.
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Affiliation(s)
- Claudine F Diedericks
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Carol Shek
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Victoria A Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa
| | - Paul Venema
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
| | - Erik van der Linden
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
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Diedericks CF, Venema P, Mubaiwa J, Jideani VA, van der Linden E. Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso. Food Res Int 2020; 138:109810. [PMID: 33288185 PMCID: PMC7575534 DOI: 10.1016/j.foodres.2020.109810] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 11/22/2022]
Abstract
Zamnè is an Acacia seed used as a terroir food in Burkina Faso. It has been introduced as a famine-resilience crop and has become a cultural diet. However, little is known about its culinary and nutritional properties. This study aimed to explore the cooking and nutritional properties of Zamnè (Senegalia macrostachya (Reichenb. ex DC.) Kyal. & Boatwr.). Zamnè presented characteristics of medium size, flattened, dry, and hard-to-cook legume. The moisture, cylindrical ratio, diameter, thickness, weight, true density, coat percentage, coat thickness, and cooking time of the seeds were in the range of 4.5-5.8%, 1.1, 7.4-8.0 mm, 1.6-1.8 mm, 65.0-76.4 mg, 1.1 g/ml, 16.8-22.2%, 9.0-11.9 mg/cm2, and 180 min, respectively. The raw Zamnè showed 39.8-43.6, 9.7-11.5, 16.6-29.4, 13.3-20.2, 16.6-26.4, and 3.7-3.9 (g/100 g dry weight) of protein, fat, total dietary fiber, insoluble dietary fiber, digestible carbohydrate, and ash contents, respectively. The traditional cooking process improved most of the parameters determining the proximate compositions but resulted in 51-52% of protein and 47-50% carbohydrate losses into the cooking wastewater. Besides, pseudoZamnè, a famine-emergency crop similar to Zamnè, revealed inferior cooking quality than Zamnè. The data reported here provide a basis for alternative cooking techniques and further investigations of Zamnè and pseudoZamnè seeds' nutritional quality.
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Otto M, Pretorius B, Kritzinger Q, Schönfeldt H. Contamination of freshly harvested Bambara groundnut (
Vigna subterranea
) seed from Mpumalanga, South Africa, with mycotoxigenic fungi. J Food Saf 2020. [DOI: 10.1111/jfs.12846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Margot Otto
- Department of Animal and Wildlife Science, Institute of Food Nutrition and Well‐Being University of Pretoria Pretoria South Africa
| | - Beulah Pretorius
- Department of Animal and Wildlife Science, Institute of Food Nutrition and Well‐Being University of Pretoria Pretoria South Africa
| | - Quenton Kritzinger
- Department of Plant and Soil Sciences University of Pretoria Pretoria South Africa
| | - Hettie Schönfeldt
- Department of Animal and Wildlife Science, Institute of Food Nutrition and Well‐Being University of Pretoria Pretoria South Africa
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Paliwal R, Abberton M, Faloye B, Olaniyi O. Developing the role of legumes in West Africa under climate change. CURRENT OPINION IN PLANT BIOLOGY 2020; 56:242-258. [PMID: 32616362 DOI: 10.1016/j.pbi.2020.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 04/21/2020] [Accepted: 05/05/2020] [Indexed: 05/22/2023]
Abstract
West Africa is faced with significant challenges from climate change, including parts of the region becoming hotter with more variable rainfall. The Sahelian region in particular is already subject to severe droughts. To address this better adapted crop varieties (such as for cowpea) are clearly a central element, a complementary one is a greater use of resilient alternative crops especially underutilized legumes particularly Bambara groundnut, African yam bean, winged bean and Kersting's groundnut. Genetic diversity of these crops conserved in genebanks and farmer's field provides an opportunity to exploit climate resilient traits using cutting-edge genomic tools and to use genomics-assisted breeding to accelerate genetic gains in combination of rapid cycle breeding strategy to develop climate-resilient cultivars for sub-Saharan Africa.
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Affiliation(s)
- Rajneesh Paliwal
- Genetic Resources Center, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Michael Abberton
- Genetic Resources Center, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria.
| | - Benjamin Faloye
- Genetic Resources Center, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Oyatomi Olaniyi
- Genetic Resources Center, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
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El-Naggar SA, El-Said KS, Elwan M, Mobasher M, Mansour F, Elbakry M, Kabil DI. Toxicity of bean cooking media containing EDTA in mice. Toxicol Ind Health 2020; 36:436-445. [PMID: 32564678 DOI: 10.1177/0748233719893178] [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: 11/16/2022]
Abstract
The possible renal and hepatic toxicities of ethylenediaminetetraacetic acid (EDTA) in bean cooking media were studied using 100 male albino mice. Two sublethal doses of EDTA were used to explore their toxic effects; 20 mg/kg and 200 mg/kg, which corresponded to 1/100th and 1/10th of LD50, respectively. Accordingly, the toxicity study was performed using 50 mice, divided into five groups (n = 10/group) as follows: group 1 (Gp1) served as a negative control and was orally administered normal saline; group 2 (Gp2) was administered the bean cooking medium; group 3 (Gp3) was administered EDTA (200 mg/kg); group 4 (Gp4) was administered bean cooking medium containing 20 mg/kg of EDTA; and group 5 (Gp5) was administered bean cooking medium containing 200 mg/kg of EDTA. The results showed no significant changes in liver and kidney functions in Gp2 while Gp3, Gp4, and Gp5 exhibited significant increases in adverse liver and kidney function markers. Hematocrit values were significantly decreased in Gp3 and Gp5, while the total white blood cells counts were significantly decreased in Gp3 and significantly increased in Gp5. The number of platelets was decreased in Gp3, Gp4, and Gp5. The blood levels of sodium (Na+), iron (Fe2+), and calcium (Ca2+) were decreased in Gp3, Gp4, and Gp5 due to the chelating effects of EDTA. The hepatic and renal architectures were disorganized in Gp3, Gp4, and Gp5 with some hemorrhagic manifestations in livers and kidneys of mice. These results demonstrate that EDTA in bean cooking is harmful in mice under the conditions of this study, and the potentially harmful effects in humans supports restricting its use.
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Affiliation(s)
- Sabry Ali El-Naggar
- Department of Zoology, Faculty of Science, 68781Tanta University, Tanta, Egypt
| | - Karim Samy El-Said
- Division of Biochemistry, Department of Chemistry, Faculty of Science, 68781Tanta University, Tanta, Egypt
| | - Mona Elwan
- Department of Zoology, Faculty of Science, 68781Tanta University, Tanta, Egypt
| | - Maysa Mobasher
- Department of Pathology, Faculty of Medicine, Jouf University, Sakaka, Saudi Arabia.,Department of Clinical Pathology, Ministry of Health, El Ahrar Educational Hospital, Zagazig, Egypt
| | - Fotouh Mansour
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, 68781Tanta University, Tanta, Egypt
| | - Mohamed Elbakry
- Division of Biochemistry, Department of Chemistry, Faculty of Science, 68781Tanta University, Tanta, Egypt
| | - Doaa Ibrahim Kabil
- Department of Home Economics, Faculty of Specific Education, 68781Tanta University, Tanta, Egypt
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Zahir M, Fogliano V, Capuano E. Effect of soybean processing on cell wall porosity and protein digestibility. Food Funct 2020; 11:285-296. [PMID: 31825419 DOI: 10.1039/c9fo02167a] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Apart from the presence of antinutritional factors, digestibility of soybean proteins is limited in intact cells by cell wall permeability to proteolitic enzymes. Food processing may modulate cell wall permeability and hence the accessibility of protease enzymes to intracellular proteins. In this study, soybeans were processed in various ways, e.g. cooking applied alone or with either germination or fermentation processes, and the modification in cell wall permeability was investigated using confocal microscopy to visualize the penetration of FITC-dextran probes into isolated cells/cell clusters. Diffusion of fluorescently labelled trypsin into cells and cell clusters was also monitored. Microscopy observations showed that fermentation and germination as well as proteolitic enzymes increase the permeability of boiled soybean cotyledon cells. The diffusion of trypsin into all the isolated cells was observed at an early stage of simulated in vitro digestion, whereas diffusion into cell clusters was delayed due to a bigger size and limited permeability of cell clusters. A modest, although significant, increase in protein digestibility was observed when boiling was combined with fermentation or germination likely due to pre-digestion of storage proteins and inactivation of trypsin inhibitors. This study highlights the positive role of fermentation and germination in improving protein digestibility in soybeans but overall suggests that cell wall permeability to trypsin plays a minor role in the extent of protein digestion of intact soybean cells.
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Affiliation(s)
- Mostafa Zahir
- Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands.
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35
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Oyeyinka AT, Pillay K, Siwela M. Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100428] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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36
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Mayes S, Ho WK, Chai HH, Gao X, Kundy AC, Mateva KI, Zahrulakmal M, Hahiree MKIM, Kendabie P, Licea LCS, Massawe F, Mabhaudhi T, Modi AT, Berchie JN, Amoah S, Faloye B, Abberton M, Olaniyi O, Azam-Ali SN. Bambara groundnut: an exemplar underutilised legume for resilience under climate change. PLANTA 2019; 250:803-820. [PMID: 31267230 DOI: 10.1007/s00425-019-03191-6] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 05/16/2019] [Indexed: 05/18/2023]
Abstract
Bambara groundnut has the potential to be used to contribute more the climate change ready agriculture. The requirement for nitrogen fixing, stress tolerant legumes is clear, particularly in low input agriculture. However, ensuring that existing negative traits are tackled and demand is stimulated through the development of markets and products still represents a challenge to making greater use of this legume. World agriculture is currently based on very limited numbers of crops, representing a significant risk to food supplies, particularly in the face of climate change which is expected to increase the frequency of extreme events. Minor and underutilised crops can help to develop a more resilient and nutritionally dense future agriculture. Bambara groundnut [Vigna subterranea (L.) Verdc.[, as a drought resistant, nitrogen-fixing, legume has a role to play. However, as with most underutilised crops, there are significant gaps in knowledge and also negative traits such as 'hard-to-cook' and 'photoperiod sensitivity to pod filling' associated with the crop which future breeding programmes and processing methods need to tackle, to allow it to make a significant contribution to the well-being of future generations. The current review assesses these factors and also considers what are the next steps towards realising the potential of this crop.
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Affiliation(s)
- Sean Mayes
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia.
| | - Wai Kuan Ho
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
| | - Hui Hui Chai
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
| | - Xiuqing Gao
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
| | - Aloyce C Kundy
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
| | - Kumbirai I Mateva
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
| | | | | | - Presidor Kendabie
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Luis C S Licea
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Festo Massawe
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3209, South Africa
| | - Albert T Modi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3209, South Africa
| | - Joseph N Berchie
- CSIR-Crop Research Institute, P.O. Box 3785, Fumesua, Kumasi, Ghana
| | - Stephen Amoah
- CSIR-Crop Research Institute, P.O. Box 3785, Fumesua, Kumasi, Ghana
| | - Ben Faloye
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
- Genetic Resources Centre, International Institute for Tropical Agriculture, Ibadan, Nigeria
| | - Michael Abberton
- Genetic Resources Centre, International Institute for Tropical Agriculture, Ibadan, Nigeria
| | - Oyatomi Olaniyi
- Genetic Resources Centre, International Institute for Tropical Agriculture, Ibadan, Nigeria
| | - Sayed N Azam-Ali
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
- Crops For the Future, Jalan Broga, 43500, Semenyih, Selangor, Malaysia
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Gregory PJ, Mayes S, Hui CH, Jahanshiri E, Julkifle A, Kuppusamy G, Kuan HW, Lin TX, Massawe F, Suhairi TASTM, Azam-Ali SN. Crops For the Future (CFF): an overview of research efforts in the adoption of underutilised species. PLANTA 2019; 250:979-988. [PMID: 31250097 DOI: 10.1007/s00425-019-03179-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Accepted: 04/30/2019] [Indexed: 05/28/2023]
Abstract
Crops For the Future (CFF), as an entity, has established a broad range of research activities to promote the improvement and adoption of currently underutilised crops. This paper summarises selected research activities at Crops For the Future (CFF) in pursuit of its mission 'to develop solutions for diversifying future agriculture using underutilised crops'. CFF is a research company focussed on the improvement of underutilised crops, so that they might be grown and consumed more widely with benefits to human food and nutritional security; its founding guarantors were the Government of Malaysia and the University of Nottingham. From its base in Malaysia, it engages in research around the world with a focus on species and system diversification. CFF has adopted a food system approach that adds value by delivering prototype food, feed and knowledge products. Bambara groundnut (Vigna subterranea) was adopted as an exemplar crop around which to develop CFF's food system approach with emphasis on the short-day photoperiod requirement for pod-filling and the hard-to-cook trait. Selective breeding has allowed the development of lines that are less susceptible to photoperiod but also provided a range of tools and approaches that are now being exploited in other crops such as winged bean (Psophocarpus tetragonolobus), amaranth (Amaranthus spp.), moringa (Moringa oleifera) and proso (Panicum miliaceum) and foxtail (Setaria italica) millets. CFF has developed and tested new food products and demonstrated that several crops can be used as feed for black soldier fly which can, in turn, be used to feed fish thereby reducing the need for fishmeal. Information about underutilised crops is widely dispersed; so, a major effort has been made to develop a knowledge base that can be interrogated and used to answer practical questions about potential exploitation of plant and nutritional characteristics. Future research will build on the success with Bambara groundnut and include topics such as urban agriculture, rural development and diversification, and the development of novel foods.
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Affiliation(s)
- Peter J Gregory
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia.
- School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading, RG6 6AR, UK.
| | - Sean Mayes
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
- School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK
| | - Chai Hui Hui
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Ebrahim Jahanshiri
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Advina Julkifle
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Giva Kuppusamy
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Ho Wai Kuan
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
- School of Biosciences, University of Nottingham Malaysia Campus, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Tan Xin Lin
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Festo Massawe
- School of Biosciences, University of Nottingham Malaysia Campus, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - T A S T M Suhairi
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
| | - Sayed N Azam-Ali
- Crops for the Future, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
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Govender L, Pillay K, Siwela M, Modi AT, Mabhaudhi T. Consumer Perceptions and Acceptability of Traditional Dishes Prepared with Provitamin A-Biofortified Maize and Sweet Potato. Nutrients 2019; 11:E1577. [PMID: 31336921 PMCID: PMC6682973 DOI: 10.3390/nu11071577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/01/2019] [Accepted: 07/09/2019] [Indexed: 11/16/2022] Open
Abstract
Vitamin A deficiency (VAD) is prevalent in South Africa, particularly among predominantly poor rural communities. Provitamin A (PVA)-biofortified crops could be used to address VAD; however, there are challenges of poor consumer acceptability. This study investigated the effect of replacing white maize and cream-fleshed sweet potato (CFSP) with PVA-biofortified maize and orange-fleshed sweet potato (OFSP), respectively, on consumer acceptability and perceptions of traditional dishes of rural communities in South Africa. Consumer acceptability of PVA-biofortified phutu (a crumbly maize porridge) served with either curried cabbage, chicken or bambara groundnut, separately, and boiled OFSP was evaluated by black South African adults (n = 120) using a five-point facial hedonic scale. Focus group discussions (FGDs) were conducted with 56 subjects recruited from the consumer panel to assess consumer perceptions of the food samples. The majority of the participants rated the composite dishes containing PVA-biofortified phutu as "4 = good" and the acceptability of the composite dishes varied significantly (p < 0.05). Compared to other age groups, the 50-59-year age group showed higher preference for white phutu and chicken curry, whereas the 30-39-year age group showed higher preference for PVA-biofortified phutu and chicken curry. The acceptability of OFSP and CFSP was similar. The study participants showed positive perceptions of the OFSP, as well as PVA-biofortified phutu if served with either curried chicken or cabbage. The findings suggest that PVA-biofortified maize and OFSP can replace white maize and CFSP, respectively, in selected traditional dishes of the rural communities studied to alleviate VAD.
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Affiliation(s)
- Laurencia Govender
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa.
| | - Kirthee Pillay
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
| | - Muthulisi Siwela
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
| | - Albert Thembinkosi Modi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
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Influence of alkaline salt cooking on solubilisation of phenolic compounds of bambara groundnut (Vigna subterranea (L.) Verdc.) in relation to cooking time reduction. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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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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41
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Zahir M, Fogliano V, Capuano E. Food matrix and processing modulate in vitro protein digestibility in soybeans. Food Funct 2018; 9:6326-6336. [PMID: 30421778 DOI: 10.1039/c8fo01385c] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Soybeans represent the largest source of plant proteins on the planet but their proteins are associated with low digestibility. Although several studies addressed the limiting factors affecting the rate and extent of soy protein digestion, the net effect of the food matrix, especially of an intact cell wall, has been poorly investigated so far. The purpose of the present study was to examine the relationship between the cell matrix and protein hydrolysis during simulated in vitro digestion of soybean particles of different sizes prepared from unheated and boiled cotyledons. In addition, intact cells were isolated from unheated and autoclaved cotyledons and then digested with and without lipase inhibitors to understand the impact of an intact cell wall and the presence of oil bodies on soybean protein digestibility. Protein digestibility was the highest in the particles prepared after boiling of previously milled cotyledons compared to particles of the same size obtained by milling previously cooked cotyledons as well as of uncooked cotyledons. Protein digestibility in isolated intact cells was lower than that of extracted proteins regardless of the thermal load applied whereas inhibition of pancreatic lipase reduces protein digestibility only slightly. The data indicated that the cell wall could contribute to limit protein digestion in soybean tissues; however, it is not an absolute barrier to pancreatic proteases. An accurate design of the milling and cooking process could be instrumental to modulate the digestion kinetics of soybean proteins.
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Affiliation(s)
- Mostafa Zahir
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
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Olagunju O, Mchunu N, Durand N, Alter P, Montet D, Ijabadeniyi O. Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread. Journal of Food Science and Technology 2018; 56:83-92. [PMID: 30728549 DOI: 10.1007/s13197-018-3457-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2018] [Accepted: 10/04/2018] [Indexed: 10/27/2022]
Abstract
Rheological behaviour and certain quality attributes of the dough and bread prepared from the wheat-millet-Bambara flour (WMB) containing mixtures of emulsifiers and/or apple pectin were investigated. WMB was prepared by substituting wheat flour (WF) with 25% millet flour and 25% Bambara flour. Pectin (1.0-2.0 g) and emulsifiers namely sodium stearoyl lactylate (0.25-0.40 g), polysorbate 80 (0.50-0.80 g), and diacetyl tartaric acid ester of monoglycerides (0.10-0.25 g) mixed in different proportions were added to produce dough and bread. Mixolab was utilised to measure the rheological behaviour of dough and bread made from all mixes were analysed for physical characteristics, nutritional composition, and organoleptic properties. A significant increase in dough development time (emulsifier: 65% and pectin: 57.9%) and dough stability (emulsifier: 18.2% and pectin: 35.2%) were observed. Loaf volume, specific volume and proximate composition of the composite bread increased significantly relative to control. Protein content (33%), protein digestibility (85%) and certain essential amino acids (lysine: 54.6%; threonine: 36.4%) increased significantly in the WMB bread compared to the WF bread. Sensory evaluation revealed an above average acceptability for the composite bread samples. Emulsifiers and pectin used in the present study resulted in significant improvement in the dough rheology, as well as in the physical characteristics, the nutritional and sensory attributes of the WMB composite bread. The results of the present study confirm the potential for supplementation and fortification of wheat bread using flours from millet and Bambara sources.
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Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source. PLoS One 2018; 13:e0205776. [PMID: 30321223 PMCID: PMC6188868 DOI: 10.1371/journal.pone.0205776] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Accepted: 10/01/2018] [Indexed: 11/19/2022] Open
Abstract
Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasting, emulsification and foaming capacity. Pre-treatment of seeds (i.e. soaking, roasting and combined soaking and roasting) improved dehulling efficiency of BG varieties. Protein content of flour ranged from 15.6-19.6%, starch from 47.8-52.0% and sucrose from 1.9-5%. An improvement was observed for protein and ash content of pre-treated flour compared to raw flour. Heat treatments increased onset gelatinization temperature of flour. Black-eye BG flours that had higher starch content, also had better gelation capacity than red BG flours. All pre-treatment methods decreased flour emulsification capacity and stability. Dry-roasting caused a greater decline than other methods, whereas soaking had little effect on emulsion stability. Further, soaking increased foaming capacity, whilst a decline was observed in roasted flour. All pre-treatment methods increased oil absorption capacity of both BG flour varieties. Overall, soaked and combined soaked and roasted flour is recommended for BG flour to be incorporated in food products.
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Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen, The Netherlands
| | | | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
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Mubaiwa J, Fogliano V, Chidewe C, Bakker EJ, Linnemann AR. Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe. PLoS One 2018; 13:e0204817. [PMID: 30278086 PMCID: PMC6168134 DOI: 10.1371/journal.pone.0204817] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 09/15/2018] [Indexed: 11/18/2022] Open
Abstract
Bambara groundnut (Vigna subterranea (L.) Verdc.) is an indigenous legume crop, cultivated by subsistence farmers throughout sub-Saharan countries. Research findings indicate that the crop has great nutritional and agronomic potential, but it remains scientifically neglected. A baseline study was conducted in seven districts in semi-arid regions of rural Zimbabwe to gather knowledge on current production and utilization of bambara groundnut, assess its role in providing sustainable food and nutrition security for rural populations and determine priorities for follow-up research. Results revealed a variety of bambara groundnut processing techniques, which included boiling, soaking, roasting and milling across the surveyed districts. Reported constraints to processing and consumption included long cooking time, difficulties with milling and high firewood and water requirements. Fifty to eighty percent of respondents in all districts consumed bambara groundnut once or twice weekly from August to December. Preferred consumer attributes were taste, the satiating effect, nutritional benefits or a combination of these. Current, culturally acceptable processing techniques need improvement to support sustainable bambara groundnut processing while optimising nutrient bio-accessibility. Ultimately, community resilience to food and nutrition insecurity can be promoted by exchange of bambara groundnut processing knowledge amongst the production areas, involving the different stakeholders in the food supply chains.
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Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen, The Netherlands
| | | | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
| | - Evert Jan Bakker
- Mathematical and Statistical Methods, Wageningen University, Wageningen, The Netherlands
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Gupta S, Chhabra GS, Liu C, Bakshi JS, Sathe SK. Functional Properties of Select Dry Bean Seeds and Flours. J Food Sci 2018; 83:2052-2061. [PMID: 30044496 DOI: 10.1111/1750-3841.14213] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/07/2018] [Accepted: 05/14/2018] [Indexed: 02/01/2023]
Abstract
Select functional properties of 21 dry beans and soybean seeds and their corresponding flours were evaluated. Among the tested seeds, dark-red and light-red kidney beans had larger length (L)/breadth (B) ratios than the rest. Lentil seeds were the smallest (L/B = 0.98), thinnest (2.23 mm), and lightest (density 1.14 g/cm3 ) among the tested seeds. Garbanzo seeds were the thickest (thickness 7.05 mm). Highest bulk density (g/cm3 ), porosity (%), specific volume (cm3 /g), and bulk volume (cm3 /g) were registered, respectively, by moth bean (0.86 g/cm3 ), pink bean (66.53%), lentil (0.88 cm3 /g), and soybean (1.46 cm3 /g) seeds. Water uptake during soaking peaked in ≤12 hr by all bean seeds. Soybean and black bean flours, respectively, exhibited the highest water-holding (3.14 g/g) and oil-holding (2.15 g/g) capacities. Great Northern bean flour exhibited higher foaming volume (30.8% increase) than all the other tested seed flours. Stability of all bean flour foams were ≤36 hr. Black gram flour formed a gel at the lowest concentration (4% w/v) among all the tested seed flours. Garbanzo, soybean, tepary, and val bean flours failed to form a gel at ≤ 20% (w/v). The results indicate that the tested dry bean flours have great potential as functional ingredients for food formulations. PRACTICAL APPLICATION Understanding the functional properties of the dry bean seeds and flours is important for designing handling, transportation, storage, and processing methods for these beans and in guiding the selection of appropriate dry bean flours as food ingredients.
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Affiliation(s)
- Sahil Gupta
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
| | - Guneet S Chhabra
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
- J. R. Simplot Co., Boise, ID 83707, U.S.A
| | - Changqi Liu
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
- School of Exercise and Nutritional Sciences, San Diego State Univ., San Diego, CA 92182-7251, U.S.A
| | - Jasamrit S Bakshi
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
- IDS Infotech Limited, C-138, Industrial Area, Phase-VIII, Mohali, Punjab-160071, India
| | - Shridhar K Sathe
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
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