Olanipekun, B.F. and Otunola, E.T. and Adejuyitan, J.A. and Adeyanju, J.A. (2012) Proximate and fatty acid composition of bambara groundnut (voandzeia subterranean l. Thouars) as influenced by fermentation with a combination of rhizopus oligosporus and r.nigricans. Transnational Journal of Science and Technology, 2 (9). pp. 77-87.
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Abstract
Bambara nut (Voandzeiasubterrenea (L.) Thouars) is one of the underutilized legumes in Africa that can be used to replace animal protein thereby combating malnutrition and shortage of food experienced in Africa. In this study, fermented bambara nut flour was produced using the combination of Rhizopusoligosporus and Rhizopusnigricans. Fermentation was allowed to proceed for 72 hours. The proximate composition and fatty acid profiles of the fermented bambara nut flour were determined at 12 hourly intervals. The parameters investigated include protein, fat, fibre, moisture, carbohydrate and ash contents, saturated and unsaturated fatty acids, as well as omega-3, omega-6 and ratio of omega -3 to omega -6 fatty acids. The results indicated increasing trends for protein and ash contents whereas decreasing trends were significantly observed at (p≤ 0.05) with respect to the fibre, moisture, fat and carbohydrate contents. Saturated and omega-6 fatty acids decreased, while the unsaturated and omega-3 fatty acids including ratio of omega-3 to omega-6 fatty acids increased within 0-72 hours of fermentation. This study therefore suggested that the fermented bambara nut flour can serve as a reliable supplement in order to improve the nutritive value and essential fatty acids contents in the diet.This may in a way contribute to 78 measures for the prevention of obesity, cardiovascular diseases, heart attack and other related diseases prevalent in developing countries.
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Food Science and Engineering, LadokeAkintola University of Technology, Ogbomoso, Nigeria |
| Subjects: | Plant Protection Plant Physiology and Biochemistry > Biochemistry |
| Divisions: | Groundnut |
| Depositing User: | Mr. SanatKumar Behera |
| Date Deposited: | 08 Nov 2012 02:51 |
| Last Modified: | 08 Nov 2012 02:51 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/8690 |
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