Physicochemical and functional properties of proteinates of two Bambara groundnut (vigna subterranean) landraces

2013

English

Bambara groundnut (Vigna subterranea), an underutilised, and until lately, under researched, is a crop with a high potential for the attainment of food security and poverty alleviation in Africa, as it shows considerable drought resistance and high nutritional qualities. Physico-chemical composition and key functional properties of proteinates for potential food product development of two Bambara groundnut landraces were determined. landraces recorded percent crude protein, crude fat, total ash, crude fibre, carbohydrate and moisture in the ranges of 21.80 to 23.99%; 4.84 to 6.07%; 3.22 to 3.30%; 3.16 to 3.67%; 52.69 to 54.51% and 11.16 to 11.59% respectively. The results of functional property determinations of isolates indicated that foam capacity, water binding capacity, oil binding capacity, emulsification property and emulsifying stability also ranged from 66.0 to 72.0%; 9.89 to 10.0 mg/g sample; 8.99 mg/g sample; 53.0 to 56.0% and 96.43 to 98.15% respectively. The results show that Bambara groundnut flour has great potential for incorporation into various human foods where it could provide quality useful plant proteins.

Boateng, M. A.; Addo, J. K.; Okyere, H.; Adu-Dapaah, H.; Berchie, J. N.; Tetteh, A.