Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed Bambara groundnut cultivars
2017
Adeleke, O. R. | Adiamo, O. Q. | Fawale, O. S. | Olamiti, G.
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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