Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain

Publication date: Available online 6 July 2019Source: Food BioscienceAuthor(s): Adewumi Toyin Oyeyinka, Kirthee Pillay, Muthulisi SiwelaAbstractThe effect of wet cooking on the nutritional and functional properties of two Bambara groundnut landraces and a reference dry bean was studied. Wet cooking increased the amino acid concentration of the Bambara landraces for most of the amino acids tested, but the methionine content of the two Bambara landraces and the reference bean decreased by approximately 90, 90 and 20%, respectively. Carbohydrate and fiber contents of all the samples increased after cooking. Cooking led to a significant increase in the total phenolic content of the grains and decreases in phytic acid and tannin contents, which seems to have resulted in an increase in the in vitro starch and protein digestibility of all the samples. Thermal processing had varying effects on the conformation of proteins as observed in the FTIR spectra of each sample. However, nutrients were well retained and antinutrients reduced significantly.

Source: Food Bioscience - July 6, 2019 Category: Food Science Source Type: research