PROCESSING AND NUTRITIONAL COMPOSITION OF BAMBARA GROUNDNUT (Vigna subterranea L. Verdc.)
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Date
2015-07-14
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Bambara groundnut (Vigna subterranea L. Verdc.) an underutilized potential
legume contains 6.10 per cent moisture, protein 20 g, fat 5.7g, crude fibre 5.5 g, total ash
3.8 g, carbohydrate 59.8 g and energy 367 Kcal per 100 g. It also contains antinutrients
like tannins, trypsin inhibitor, phytate and oxalates. The present study was undertaken to
investigate the effect of processing on the nutrient and antinutrient composition of
bambara groundnut. Traditional processing methods namely roasting, cooking, soaking,
germination and dehulling were employed. The results revealed that there was a
significant difference between raw and processed bambara groundnut. Germination
increased protein, calcium, phosphorus, iron, magnesium and zinc content when
compared to other processing methods. Germination, cooking and soaking were best
methods which reduced antinutrients considerably. The effect of processing on functional
properties of bambara seed flour were also analysed which revealed that germinated seed
flour showed highest water absorption capacity (2.3 g/ml) and oil absorption capacity
(1.95 g/ml) compared to other processing methods. Four products were developed from
bambara groundnut namely fried dhal mixture, laddu, milk and usli which were
incorporated at 25 to100 per cent. Sensory scores of the products revealed that products
were well accepted and had higher nutrient content. Shelf life study revealed that the
microbial load of developed products were within safe limits. Thus, bambara groundnut
contains good amount of nutrients, the processing methods improved protein quality by
reducing antinutrients. Hence, expensive animal protein can be substituted and products
can be developed using bambara groundnut
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