EFFECT OF COOKING ON PROXIMATE AND ANTI-NUTRITIONAL CONTENT OF BAMBARA GROUNDNUT

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Published: 2015-10-03

Page: 176-180


IBRAHIM M. SHANONO

Department of Biochemistry, Bayero University, Kano, Nigeria

YUSUF Y. MUHAMMAD

Department of Biochemistry, Bayero University, Kano, Nigeria

*Author to whom correspondence should be addressed.


Abstract

Bambara groundnut is an underutilized legume species grown in many parts of Nigeria. It is a hardy plant being highly resistant to drought and produce comparable yields when grown under extreme climatic conditions. This research investigated the effect of cooking on the proximate and anti-nutritional composition of two landraces of Bambara groundnut (Vigna subterranea). After cooking of the Bambara groundnut seeds, significant (p<0.05) decrease in crude fiber, crude fat, total ash and total carbohydrate were observed in both landraces of Bambara groundnut compared to the raw seeds. Conversely, significant (p<0.05) increase in moisture content was observed. Cooking significantly reduced the levels of tannins, oxalate and phytic acid on both landraces. The present study showed that cooking had effect on both proximate and anti-nutrients composition of Bambara groundnut, while differences were also observed between the two landraces studied.

Keywords: Bambara groundnut, proximate composition, anti-nutrients


How to Cite

SHANONO, I. M., & MUHAMMAD, Y. Y. (2015). EFFECT OF COOKING ON PROXIMATE AND ANTI-NUTRITIONAL CONTENT OF BAMBARA GROUNDNUT. Journal of Advances in Food Science & Technology, 2(4), 176–180. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/4222

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