Enrichment of food blends with bambara groundnut flour: Past, present, and future trends
Abstract The aim of this paper was to review the literature (1993 to 2019) on the protein content and use of bambara groundnut in processed foods to improve nutritional value. Bambara groundnut is a legume, which is rich in protein. The protein content of bambara groundnut may vary with cultivar, gr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-03-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.25 |
| _version_ | 1818668550275989504 |
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| author | Oluchukwu M.M. Nwadi Nneka Uchegbu Samson A. Oyeyinka |
| author_facet | Oluchukwu M.M. Nwadi Nneka Uchegbu Samson A. Oyeyinka |
| author_sort | Oluchukwu M.M. Nwadi |
| collection | DOAJ |
| description | Abstract The aim of this paper was to review the literature (1993 to 2019) on the protein content and use of bambara groundnut in processed foods to improve nutritional value. Bambara groundnut is a legume, which is rich in protein. The protein content of bambara groundnut may vary with cultivar, growing conditions, and location as well as processing method. Complementary foods have been formulated with bambara groundnut as an ingredient. Bambara groundnut has also been used in many other food formulations and this has improved the protein content of such foods. Most of the food products containing high quantity of bambara groundnut despite the high protein content are not acceptable based on sensory evaluation especially taste and flavour. Some researchers have attempted to improve on the sensory properties of products containing bambara groundnut through some processing methods such as roasting, germination, and extrusion. Future studies may include improving the sensory properties of products enriched with bambara groundnut as well as investigating the digestibility of the products using in vivo and in vitro methods. |
| first_indexed | 2024-12-17T06:38:06Z |
| format | Article |
| id | doaj.art-518ece41efb240bab0f51b75f9c334d2 |
| institution | Directory Open Access Journal |
| issn | 2639-6181 |
| language | English |
| last_indexed | 2024-12-17T06:38:06Z |
| publishDate | 2020-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Legume Science |
| spelling | doaj.art-518ece41efb240bab0f51b75f9c334d22022-12-21T21:59:56ZengWileyLegume Science2639-61812020-03-0121n/an/a10.1002/leg3.25Enrichment of food blends with bambara groundnut flour: Past, present, and future trendsOluchukwu M.M. Nwadi0Nneka Uchegbu1Samson A. Oyeyinka2Department of Food Science and Technology University of Nigeria Nsukka NigeriaDepartment of Food Science and Technology University of Nigeria Nsukka NigeriaDepartment of Home Economics and Food Science University of Ilorin Ilorin NigeriaAbstract The aim of this paper was to review the literature (1993 to 2019) on the protein content and use of bambara groundnut in processed foods to improve nutritional value. Bambara groundnut is a legume, which is rich in protein. The protein content of bambara groundnut may vary with cultivar, growing conditions, and location as well as processing method. Complementary foods have been formulated with bambara groundnut as an ingredient. Bambara groundnut has also been used in many other food formulations and this has improved the protein content of such foods. Most of the food products containing high quantity of bambara groundnut despite the high protein content are not acceptable based on sensory evaluation especially taste and flavour. Some researchers have attempted to improve on the sensory properties of products containing bambara groundnut through some processing methods such as roasting, germination, and extrusion. Future studies may include improving the sensory properties of products enriched with bambara groundnut as well as investigating the digestibility of the products using in vivo and in vitro methods.https://doi.org/10.1002/leg3.25extrusionproteinsensory acceptabilityunderutilized |
| spellingShingle | Oluchukwu M.M. Nwadi Nneka Uchegbu Samson A. Oyeyinka Enrichment of food blends with bambara groundnut flour: Past, present, and future trends Legume Science extrusion protein sensory acceptability underutilized |
| title | Enrichment of food blends with bambara groundnut flour: Past, present, and future trends |
| title_full | Enrichment of food blends with bambara groundnut flour: Past, present, and future trends |
| title_fullStr | Enrichment of food blends with bambara groundnut flour: Past, present, and future trends |
| title_full_unstemmed | Enrichment of food blends with bambara groundnut flour: Past, present, and future trends |
| title_short | Enrichment of food blends with bambara groundnut flour: Past, present, and future trends |
| title_sort | enrichment of food blends with bambara groundnut flour past present and future trends |
| topic | extrusion protein sensory acceptability underutilized |
| url | https://doi.org/10.1002/leg3.25 |
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