• Corpus ID: 82228002

Effect of Fermentation on Antinutritional Factors and in Vitro Protein Digestibility of Bambara Nut (Voandzeia subterranean L.)

  title={Effect of Fermentation on Antinutritional Factors and in Vitro Protein Digestibility of Bambara Nut (Voandzeia subterranean L.)},
  author={Bosede Folake Olanipekun and E. T. Otunola and Olusegun James Oyelade},
  journal={Food Science and Quality Management},
Bambara nut ( Voandzeia subterranean L. ) has better nutritive values than most other legumes. However, it is being underutilized due to long cooking time, antinutritional constituents and dehulling constraints. Fermentation as a unit operation has been able to address most of the factors responsible for the underutilization of some legumes. In this study, a full factorial block design comprising of time (0, 12, 24, 36, 48, 60 and 72 h) and Rhizopus combinations (A, B, C, AB, AC, BC and ABC… 

Figures from this paper

Use of solid state fermented bambara nut meal as substitute of fishmeal in the diets of African catfishClarias gariepinus

The effects of ANF seem to be highly reduced in solid-state fermented BNM thereby enhancing catfish growth and feeding efficiency.

Experimental Investigation of the Functional and Proximate Properties of Pigeon Pea (Cajanus cajan) Using Fermentation Process

Pigeon pea (Cajanus cajan) is a leguminous crop rich in protein and widely cultivated in Nigeria but underutilized due to high anti-nutritional properties. Several processing methods such as

Effect of Fermentation on Nutrient and Anti-nutrient Composition of Rice ( Orisa sativa ) and Mucuna ( Mucuna pruriens ) Blend Flours

In recent years there has been a shift in the focus of biotechnological progress to find new approaches in food fermentation and develop multifunctional microorganisms to improve the nutritional and

The Anti-Nutritional and Proximate Composition of Rain Tree (Samanea saman) Pod Samples

  • E UzoukwuA.N UbbaonuC.J. NwosuC C OguekeM N Chukwu
  • Biology
  • 2020
The utilization of the pods of S. samana is a significant source of bioactive that if harnessed in the formulation of nutraceutical beverage could offer a whole lot of health benefit to the users.

Effects of Fermentation and Extrusion on the In-vitro Protein and Starch Digestibilities of Cowpea-plantain Flour Blends

Improper indigestion is one of the major problems considered when blending legumes with carbohydrate foods. Therefore, this study was conducted to investigate the effects of fermentation and

Bambara Groundnut Rhizobacteria Antimicrobial and Biofertilization Potential

Plant growth promoting activities of rhizobacteria from bambara groundnut rhizosphere reveals that it has great potentials in food security as biofertilizer and biocontrol agent against fungal and bacterial pathogens.

Proximate Composition and In-vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium Isolated from Cereals

The effect of lactic acid bacteria (LAB) consortium fermentation on the proximate and in-vitro starch and protein digestibility of bambara groundnut flour was evaluated. Bambara groundnuts were


The dynamics of functional properties of maize ferm nted with lactic acid (LAB) consortium from cereals were evaluated. Maize was processed into flour and fermented with LAB-consortium isolated from

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

The functional properties of soybean flour fermented with lactic acid (LAB)-consortium was evaluated. Soybean was processed into flour, fermented spontaneously and with LAB-consortium previously



Processing Effects on Some Antinutritional Factors and In vitro Multienzyme Protein Digestibility (IVPD) of Three Tropical Seeds: Breadnut (Artocarpus altilis), Cashewnut (Anacardium occidentale) and Fluted Pumpkin (Telfairia occidentalis)

2 Abstract: Mature seeds of breadnut, cashewnut and fluted pumpkin were processed in the laboratory into the raw dried, boiled, fermented, germinated and roasted seeds. Differently processed seeds

Properties of some protein fractions from bambara groundnut [Voandzeia subterranea (L.) Thouars]

Eight cultivars of bambara groundnut [Voandzeia subterranea (L.) Thouars] were examined for their protein, non-protein nitrogen, starch, reducing sugar, tannin and trypsin inhibitor contents. Protein

The Effect of Soaking, Boiling and Fermentation with Rhizopus oligosporus on the Water Soluble Vitamin Content of Bambara Groundnut

Effect of treatment conditions (soaking, boiling and fermentation with Rhizopus oligosporus (SBF)) on the water soluble vitamins and trypsin inhibitor of bambara nut flour (Vigna subterranea (L)

Effect of Processing on the Chemical, Pasting and Anti-Nutritional Composition of Bambara Nut (Vigna subterranea L. Verdc) Flour

This study evaluates the effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut flour. Bambara nut seeds were divided into two portions. Portion A was milled

Changes in nutrient and antinutrient composition of popcorn and groundnut composite flour subjected to solid substrate fermentation

The effect of fermentation on the antinutritional content showed that there was a decrease in phytic acid and tannin contents and an increase in oxalates content in some fermented samples.

Assessment of Some Serum Metabolites and Enzymes of Broiler-Chickens Fed Raw and Processed Bambara Groundnut

It is concluded that the quality of the protein of the raw and processed bambara groundnut based diet demonstrated inferiority relative to the soybean based diet.

The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes

Summary The effects of hydrothermal processing on antinutrients and the protein and starch digestibility of black grams, chick peas, lentils and red and white kidney beans was investigated. The

Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans

A tempeh-type fermented product was prepared from fresh and hard-to-cook (HTC) common beans. Fermentation decreased fat and fiber content and increased soluble solids, total and soluble proteins,