Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed Bambara groundnut cultivars

Adeleke O. R., . and Adiamo O. Q., . and Fawale O. S., . and Olamiti G., . Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed Bambara groundnut cultivars. pp. 1948-1955. ISSN 2231-7546

The effects of malting and autoclaving on the levels of antinutrients and oligosaccharides and protein digestibility of newly developed Bambara groundnut seeds compared to Bambara groundnut commercial (BGC) seeds were investigated. The newly developed seeds (Accessions No: TVSU 5 “ Bambara Groundnut White (BGW) and TVSU 146 “ Bambara Groundnut Brown (BGB)) were obtained from International Institute of Tropical Agriculture (IITA) Nigeria planted for 160 days and harvested. Autoclaving lowered (p 0.05) the level of antinutritional factors of the samples. Malting was more effective in reducing the level of antinutrients with BGC exhibiting the greatest reduction values compared with that of BGB and BGW. The oligosaccharides contents of the samples were reduced (p 0.05) after malting and autoclaving. Greatest loss in raffinose and stachyose content was observed after malting of BGB (82 and 71 respectively) compared with that of BGW (76 and 56 respectively) and BGC (67 and 64 respectively) after malting. Also processing methods improved the in vitro protein digestibility (IVPD) of the samples with BGB (92.31) having the higher IVPD value than that of BGC (90.52) and BGW (89.59) after malting (p 0.05). Malting and autoclaving was thus found to be an effective technique in improving the nutritional values of the newly developed Bambara groundnut seeds.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(15).p...

Abstract

The effects of malting and autoclaving on the levels of antinutrients and oligosaccharides and protein digestibility of newly developed Bambara groundnut seeds compared to Bambara groundnut commercial (BGC) seeds were investigated. The newly developed seeds (Accessions No: TVSU 5 “ Bambara Groundnut White (BGW) and TVSU 146 “ Bambara Groundnut Brown (BGB)) were obtained from International Institute of Tropical Agriculture (IITA) Nigeria planted for 160 days and harvested. Autoclaving lowered (p 0.05) the level of antinutritional factors of the samples. Malting was more effective in reducing the level of antinutrients with BGC exhibiting the greatest reduction values compared with that of BGB and BGW. The oligosaccharides contents of the samples were reduced (p 0.05) after malting and autoclaving. Greatest loss in raffinose and stachyose content was observed after malting of BGB (82 and 71 respectively) compared with that of BGW (76 and 56 respectively) and BGC (67 and 64 respectively) after malting. Also processing methods improved the in vitro protein digestibility (IVPD) of the samples with BGB (92.31) having the higher IVPD value than that of BGC (90.52) and BGW (89.59) after malting (p 0.05). Malting and autoclaving was thus found to be an effective technique in improving the nutritional values of the newly developed Bambara groundnut seeds.

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Item Type:	Article
AGROVOC Term:	Bambara groundnut
AGROVOC Term:	Voandzeia subterranea
AGROVOC Term:	Cultivars
AGROVOC Term:	Oligosaccharides
AGROVOC Term:	Flours
AGROVOC Term:	Processing
AGROVOC Term:	Tannins
AGROVOC Term:	Phytates
AGROVOC Term:	Seed
AGROVOC Term:	Malting
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23831

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