Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

Main Article Content

O. I. Ola
S. O. Opaleye

Abstract

Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional factors and drudgery in dehulling. In this regard, this study determined effects of fermentation on antinutritional and functional properties of bambara nut flour.

Bambara nut was procured from local market in Abeokuta while pure culture of Rhizopus oligosporous was obtained at the Department of Food Science and Engineering, Ladoke Akintola University of Technology. Bambara nut was fermented for 12, 24, 36, 48, 60 and 72h at 32ºC and dried in oven (55ºC/24 h). The antinutritional (tannin, oxalate, phytate, and trypsin inhibitor) and functional properties (water-absorption-capacity, solubility and swelling power) of the composite flour were determined. The data obtained were subjected to descriptive and inferential statistics and significance established at P=.05.

Respective range of values for tannin, oxalate, phytate and trypsin inhibitor were 0.08 - 0.32, 0.72 - 1.49, 0.15 - 3.64 and 0.42 - 3.25 mg/g, respectively. Water absorption capacity, solubility and swelling power ranged from 8.67 - 11.04, 52.59 - 53.07, 9.20 - 10.16 and 9.14 9.16%,  respectively. The fermentation process reduced the antinutritional factors and increased the protein content.

Keywords:
Fermentation, bambara nut, antinutritional properties, functional properties.

Article Details

How to Cite
Ola, O. I., & Opaleye, S. O. (2019). Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour. Asian Food Science Journal, 11(1), 1-5. https://doi.org/10.9734/afsj/2019/v11i130054
Section
Original Research Article

References

Brink M, Ramolemana GM, Sibuga KP. Vigna Subterranea (L.) Verdc. In Brink M, Belay G. (Editors). Plant Resources of Tropical African 1. Cereals and pulses. PROTA Foundation, Wageningen, Netherlands. 2006;213- 218.

Amefule KU, Iroanya CO. Replacement of soyabean meal and maize offal with Bambar groundnut offal in Broiler Diets. Nigerian Agricultural Journal. 2004; 35:133-142.

Jideani VA, Murevanitema YY. Production and characterization of milk produced from bambara groundnut (Vigna Sub terranea) varieties. Journal of food processing and preservation. 2009;1745 -4549.

Ouedraogo M, Ouedraogo JT, Tignere JB, Bilma D, Dabire CB, Konate G. Characterization and evaluation of accessions of Bambara groundnut (Vigna subterranean (L.) Verdcourt) from Burkina Faso. Science and Nature. 2008;5(2):191-197.

Achi OK. The potential for upgrading traditional fermented foods through biotechnology. Africa Journal of Biotechnology. 2005;4(5):375-380.

Olanipekun BF, Otunola ET, Adelakun OE, Oyelade OJ. Effect of fermentation with Rhizopusoligosporus on some physico-chemical properties of starch extracts from soybean flour. Food and Chemical Toxicology. 2009;47(4):1401-1405.

Frazier CM, Westhoff DC. Food microbiology Fourth Edition McGraw- Hill Companies, lnc, New York. 2005;24:24- 32.

AOAC. Official methods of analysis, 17th ed. Association of Official Analytical Chemists; 2000.

Medoua GN, Mbome IL, Agbor- Egbe T, Mbofung MF. Antinutritional factors changes occuring in trifoliate yam (Dioscorea dumetorum) Tubers after Harvest. Food Chemistry. 2007;102(3): 716- 720.

Charles A, Guy L. Food Biochemistry Aspen Publishers Inc. Gaitheasburg, Maryland. 1999;39-41.

Owuamanam CI, Ogueke CC, Achinewhu SC, Barimalaa IS. Quality characteristics of gari as affected by preferment liquor, temperature and duration of fermentation. American Journal of Food Technology. 2011;6(5): 374-384.

Abiodun AO, Adepeju AB. Effect of processing on the chemical, pasting and anti-nutritional composition of Bambara Nut (Vigna subterranea L. Verdc) Flour. Advance Journal of Food Science and Technology. 2011;3(4):224-227.
[ISSN: 2042]

Onweluzo JC, Nwabgwu CC. Fermentation of Millet (Pennisetum americana) and Pigeon pea(Cajanus cajan) seeds to flour production: Effects on composition and selected functional properties. Pakistan. Journal of Nutrition. 2009;8(6):737- 744.

Oke MO, Bolarinwa IF. Effect of fermentation on physicochemical and oxalate content of cocoyam. (Colocasia esculenta) Flour. ISRN Agronomy. 2012; 1- 4.
[Article ID 978709]

Sandberg AS, Andlid T. Phytogenic and microbial phytases in human nutrition. International Journal of Food Science and Technology. 2002;37:823-833.

Nelson DI, Cox MM. Lehninger principles of biochemistry. Replika Press. PVT Ltd. India. 2000;117-124.

Daramola B, Osanyinlusi SA. Investigation on modification of cassava starch using active component of giner root (Zingiber officinale Roscoe). African Journal of Biotechnology. 2006;5(10): 917-920.

Amornrat M, Karmontip S. Physiochemical properties of flour and starch from jackfruit seed (Artocarpus heterophyllus lam) compaired with modified starches. International Journal of Food Science and Technology. 2004;39:271-276.