Table of Contents
Journal of Food Processing
Volume 2014, Article ID 472129, 9 pages
Research Article

Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria

1Department of Biochemistry, Ahmadu Bello University, Zaria 810001, Kaduna, Nigeria
2Nigerian Institute of Leather and Science Technology (NILEST), Zaria 810001, Kaduna, Nigeria

Received 14 May 2014; Accepted 23 August 2014; Published 25 September 2014

Academic Editor: Raquel P. Guiné

Copyright © 2014 Uche Samuel Ndidi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. A. R. Linnemann and S. Azam-Ali, “Bambara groundnut (Vigna subterranea (L.) Verdc.),” in Underutilized Crops Series 2. Vegetables and Pulses, J. T. Williams, Ed., pp. 13–58, Chapman & Hall, London, UK, 1993. View at Google Scholar
  2. M. Borget, Food Legumes, The Tropical Agriculturalist, CTA Macmillan, 1992.
  3. V. K. Ocran, L. L. Delimini, R. A. Asuboah, and E. A. Asiedu, Seed Management Manual for Ghana, MOFA, Accra, Ghana, 1998.
  4. K. O. Rachie and P. Silvestre, “Grain legumes,” in Food Crops of the Lowland Tropics, C. L. Leakey and J. B. Wills, Eds., pp. 41–74, Oxford University Press, London, UK, 1977. View at Google Scholar
  5. E. V. Doku and S. K. Karikari, “Flowering and pod production of bambara groundnut (Voandzeia subterranea Thou.) in Ghana,” Ghana Journal of Agricultural Science, vol. 3, no. 1, pp. 17–26, 1970. View at Google Scholar
  6. A. R. Linnemann, “Cultivation of bambara groundnut in Northern Nigeria,” Tropical Crops and Communications, vol. 15, pp. 1–14, 1988. View at Google Scholar
  7. A. O. Oguntunde, “Development of new food products from readily available raw materials,” in Proceedings of the Nigerian Institute of Food Science and Technology Training Workshop, Ibadan, Nigeria, 1985.
  8. Y. M. InduharaSwamy, S. Z. Ali, and K. R. Bhattarcharya, “Hydration of raw and parboiled rice and paddy at room temperature,” Journal of Food Science and Technology, vol. 8, no. 1, pp. 20–22, 1971. View at Google Scholar
  9. AOAC, Official Method of Analysis, Association of Official Analytical Chemists, Washington, DC, USA, 17th edition, 2000.
  10. P. McDonald, R. A. Edwards, and J. F. D. Green-halgh, Animal Nutrition, T & A Constable Ltd, Edinburgh, Scotland, 1973.
  11. S. Eknayake, E. R. Jansz, and B. M. Nair, “Proximate composition, mineral and amino acid content of mature Canavalia gladiata seeds,” Food Chemistry, vol. 66, no. 1, pp. 115–119, 1999. View at Publisher · View at Google Scholar · View at Scopus
  12. AOAC, Official Methods of Analysis, K. Helrich, Ed., Association of Official Analytical Chemists (AOAC), Arlingron, Va, USA, 15th edition, 1990.
  13. N. R. Reddy, S. K. Sathe, and D. K. Salunkhe, “Phytates in legumes and cereals,” Advances in Food Research, vol. 28, pp. 1–92, 1982. View at Publisher · View at Google Scholar · View at Scopus
  14. S. D. Arntfield, M. A. H. Ismond, and E. D. Murray, “The fate of anti-nutritional factors during the preparation of faba bean protein isolates using a micellization technique,” Canadian Institute of Food Science and Technology Journal, vol. 18, no. 2, pp. 137–143, 1985. View at Google Scholar
  15. A. Doss, M. Pugalenthi, V. G. Vadivel, G. Subhashini, and R. Anitha Subash, “Effects of processing technique on the nutritional composition and antinutrients content of under-utilized food legume Canavalia ensiformis L.DC,” International Food Research Journal, vol. 18, no. 3, pp. 965–970, 2011. View at Google Scholar · View at Scopus
  16. J. A. M. Leyva, M. P. H. Artiga, M. M. A. Mendez, and J. J. Q. Perez, “Atomic absorption and UV-VIS absorption spectrophotometric determination of oxalate in urine by ligand exchange extraction,” Clinica Chimica Acta, vol. 195, no. 1-2, pp. 47–56, 1990. View at Publisher · View at Google Scholar · View at Scopus
  17. S. H. Brough, S. N. Azam-Ali, and A. J. Taylor, “The potential of bambara groundnut (Vigna subterranea) in vegetable milk production and basic protein functionality systems,” Food Chemistry, vol. 47, no. 3, pp. 277–283, 1993. View at Publisher · View at Google Scholar · View at Scopus
  18. E. O. Adeparusi, “Effect of processing on the nutrients and anti-nutrients of Lima zean (Phaseolus lunatus L.) flour,” Nahrung/Food, vol. 45, no. 2, pp. 94–96, 2001. View at Google Scholar
  19. J. A. Oluyemi, B. L. Fetuga, and H. N. L. Endeley, “The metabolizable energy value of some feed ingredients for young chicks,” Poultry Science, vol. 55, no. 2, pp. 611–618, 1976. View at Google Scholar
  20. J. S. Oliveira, “Grain legumes of Mozambique,” Tropical Grain Legume Bulletin, vol. 3, pp. 13–15, 1976. View at Google Scholar
  21. A. F. Walker and N. Kochhar, “Effect of cooking including domestic cooking on nutritional quality of legumes,” Proceedings of the Nutrition Society, vol. 41, pp. 41–51, 1982. View at Google Scholar
  22. H. N. Ene-Obong and I. C. Obizoba, “Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa),” Plant Foods for Human Nutrition, vol. 49, no. 1, pp. 43–52, 1996. View at Publisher · View at Google Scholar · View at Scopus
  23. G. Francis, H. P. S. Makkar, and K. Becker, “Antinutritional factors present in plant-derived alternate fish feed ingredients and their effects in fish,” Aquaculture, vol. 199, no. 3-4, pp. 197–227, 2001. View at Publisher · View at Google Scholar · View at Scopus
  24. C. M. Nyachoti, J. L. Atkinson, and S. Leeson, “Sorghum tannins: a review,” World's Poultry Science Journal, vol. 53, no. 1, pp. 15–21, 1997. View at Google Scholar · View at Scopus
  25. R. G. Elkin, J. C. Rogler, and T. W. Sullivan, “Comparative effects of dietary tannins in ducks, chicks, and rats.,” Poultry science, vol. 69, no. 10, pp. 1685–1693, 1990. View at Publisher · View at Google Scholar · View at Scopus
  26. I. E. Liener, Toxic Constituents of Plant Foodstuffs, Academic Press, New York, NY, USA, 1980.
  27. G. Agren and R. Gibson, Food Composition Table for Use in Ethiopia, Children’s Nutrition Unit, Addis Ababa, Ethiopia, 2008.
  28. U. S. Ndidi, C. U. Ndidi, A. Olagunju, A. Muhammad, F. G. Billy, and O. Okpe, “Proximate, Antinutrients and mineral composition of raw and processed (boiled and roasted) Sphenostylis stenocarpa seeds from Southern Kaduna, Northwest, Nigeria,” ISRN Nutrition, vol. 2014, Article ID 280837, 9 pages, 2014. View at Publisher · View at Google Scholar