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Effect of Processing on Certain Antinutrients in Bambara Groundnut ( Vigna subterranea ) Cotyledons
Author(s) -
Barimalaa Iminabo S,
Anoghalu Sussan C
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199702)73:2<186::aid-jsfa643>3.0.co;2-m
Subject(s) - polyphenol , food science , germination , chemistry , fermentation , blanching , vigna , steaming , horticulture , biology , antioxidant , biochemistry
Cotyledons of two Nigerian varieties of bambara groundnut were analysed for trypsin inhibitor activity (TIA) and polyphenols after whole beans had, in each case, been cold‐soaked, hot‐soaked, cold‐soaked/germinated and dehulled. Another portion of beans was fermented after they had been cold‐soaked, dehulled and boiled for 10 min (pretreatment), simulating the ‘dawadawa’ process. Germination made dehulling of the beans very easy, as the hulls broke open during the process, but was not very effective in reducing the polyphenol levels (9%, average loss) and TIA (17%, average loss). The combined pretreatment/fermentation process reduced the polyphenol level and TIA by 24% and 40%, respectively (average losses). Hot‐soaking considerably improved the dehulling properties of the beans over cold‐soaking and was more effective in reducing the TIA level in the cotyledons (31%, average loss) than cold‐soaking (12%, average loss). Polyphenol losses by the two conditioning methods were similar (9%, average). Generally, losses in polyphenols and TIA could be attributed to leaching and inactivation respectively during the processes involved. The results show that a combination of two or more simple processing methods could be used to improve the food value of bambara groundnut. © 1997 SCI.