Food and Potential Industrial Applications of Bambara Groundnut

Foreword
Preface
Contents
Contributors
Reviewers
About the Editors
Chapter 1: Bambara Groundnut Perspective
	1.1 Background Information
	1.2 The Structure of This Book
	References
Chapter 2: Production Practices of Bambara Groundnut
	2.1 Introduction
	2.2 Botanical Description and Taxonomic Tree for Bambara Groundnut
	2.3 Breeding Methods and Focus Traits
	2.4 Economic Importance and Use
	2.5 Nutrition Benefits
	2.6 Biological Nitrogen Fixation as a Tool for Enhanced Production in Bambara Groundnut
	2.7 Bambara Groundnut Cultivation Practices
		2.7.1 Choice of a Site for Bambara Groundnut Cultivation
		2.7.2 Soil and Climatic Requirements
		2.7.3 Land Preparation
		2.7.4 Seed Treatment and Sowing
		2.7.5 Sowing Depth
		2.7.6 Spacing
		2.7.7 Sowing
		2.7.8 Seed Rate
		2.7.9 Weeding
	2.8 Fertiliser Application and Management
		2.8.1 Maturity Index
		2.8.2 Post-Harvest Handling
	2.9 Conclusion and Research Needs
	References
Chapter 3: Post-Harvest Handling and Storage of Bambara Groundnut
	3.1 Introduction
	3.2 Cultivars and Varieties of Bambara Groundnut
	3.3 Post-Harvest Handling of Bambara Groundnut
		3.3.1 Drying
		3.3.2 Threshing or Shelling
		3.3.3 Winnowing
		3.3.4 Milling
		3.3.5 Roasting and Cooking
		3.3.6 Fermentation
		3.3.7 Malting and Germination
		3.3.8 Storage
	3.4 Conclusion
	References
Chapter 4: Physical, Nutritional and Microstructural Properties of Bambara Groundnut
	4.1 Introduction
	4.2 Physical Properties of Bambara Grains
		4.2.1 Colour of the Grains
		4.2.2 Selected Size Distribution and Geometric Properties
		4.2.3 Cooking Properties
	4.3 Seed Microstructure
	4.4 Grain Composition
		4.4.1 Protein
		4.4.2 Carbohydrate
		4.4.3 Fat
		4.4.4 Ash
	4.5 Conclusions
	References
Chapter 5: Limitations to Bambara Groundnut Utilisation
	5.1 Introduction
	5.2 Hard-to-Process (HTP) Phenomenon
		5.2.1 Hard-to-Cook (HTC)
			5.2.1.1 Changes Associated with Hard-to-Cook
		5.2.2 Hard-to-Mill (HTM)
		5.2.3 Hard Shell (HS)
		5.2.4 Managing the Hard-to-Process Properties of Bambara Groundnut
			5.2.4.1 Physical Method
			5.2.4.2 Biological Method
			5.2.4.3 Chemical Method
			5.2.4.4 Combined Methods
	5.3 Anti-nutritional Factors
		5.3.1 Tannins
		5.3.2 Oxalates
		5.3.3 Phytates
		5.3.4 Trypsin inhibitors
		5.3.5 Processing Methods for Reducing Antinutrients in Bambara Groundnut
			5.3.5.1 Dehulling
			5.3.5.2 Soaking
			5.3.5.3 Germination
			5.3.5.4 Fermentation
			5.3.5.5 Boiling
			5.3.5.6 Roasting
	5.4 Beany Flavour Characteristics
	5.5 Impaired Quality Attributes Due to Prolonged Cooking and Other Processing Operations
	5.6 Limited Suitability for Vegetable Milk Production
	5.7 Limited Protein Quality and Functionality
	5.8 Impaired Quality and Safety Attributes Due to the Use of Processing Aids
	5.9 Conclusions
	References
Chapter 6: Bambara Groundnut Starch
	6.1 Background Information
	6.2 Starch Extraction Methods and Yield
	6.3 Starch Molecular Composition and Structure
		6.3.1 Amylose and Amylopectin
		6.3.2 Starch Organisation and Crystallinity
		6.3.3 Granule Morphology
	6.4 Starch Physicochemical Properties
		6.4.1 Swelling and Solubility
		6.4.2 Rheological Properties
		6.4.3 Gelatinisation
		6.4.4 In vitro Digestibility
	6.5 Starch Modification
		6.5.1 Chemical Modification
		6.5.2 Physical Modification (Annealing, Heat-Moisture Treatment, Microwaving)
		6.5.3 Modification with Lipids
			6.5.3.1 Effect of Lipids on Starch Rheological and Thermal Properties
			6.5.3.2 Effect of Lipids on Starch Structure
			6.5.3.3 Effect of Lipids on Syneresis
	6.6 Conclusion
	References
Chapter 7: Bambara Groundnut Protein
	7.1 Introduction
	7.2 Extraction and Isolation of Bambara Groundnut Proteins
		7.2.1 Isoelectric Precipitation Method
		7.2.2 Micellisation Method
		7.2.3 Membrane Ultrafiltration Coupled with Enzymatic Digestion
		7.2.4 Salt Solubilisation
	7.3 Production of Bambara Protein Isolates, Hydrolysates and Bioactive Peptides
	7.4 Amino Acid Composition of Bambara Groundnut Protein and Protein Products
	7.5 Digestibility of Bambara Groundnut Protein
	7.6 Purification and Identification (Sequencing) of Bambara Groundnut Protein
	7.7 Proteomic of Bambara Groundnut
	7.8 Conclusion
	References
Chapter 8: Phytochemicals in Bambara Groundnut
	8.1 Introduction
	8.2 Occurrence and Significance of Phytochemicals in Bambara Groundnut
	8.3 Classification and Chemistry of Major Phytochemicals in Bambara Groundnut
		8.3.1 Phenolic Acids
		8.3.2 Flavonoids
		8.3.3 Procyanidins and Proanthocyanidins
	8.4 Bioactivity and Bioavailability of Phytochemicals in Bambara Groundnut
		8.4.1 Mechanisms Related to the Health Benefits of Phenolic Compounds BGN
		8.4.2 Antioxidant Properties
		8.4.3 In-vitro Bioaccessibility and Bioavailability
		8.4.4 Antinutritional Activity and Cytotoxicity
	8.5 Effect of Processing on the Phytochemical Profile of Bambara Groundnut
		8.5.1 Germination
		8.5.2 Soaking and Dehulling
		8.5.3 Fermentation
		8.5.4 Cooking
	8.6 Conclusions and Prospects
	References
Chapter 9: Traditional Food Uses of Bambara Groundnut
	9.1 Introduction
	9.2 Bambara Groundnut Flour
	9.3 Bambara Groundnut Akara
	9.4 Bambara Groundnut Moin-Moin and Okpa
	9.5 Akpekpa
	9.6 Bambara Groundnut Milk
	9.7 Tubani
	9.8 Dawadawa or Iru
	9.9 Mutakura and Rupiza
	9.10 Traditional Foods Enriched with Bambara Groundnut
	9.11 Maize - Bambara Groundnut Abari
	9.12 Constraints to Traditional Food Uses
	9.13 The Future: Improving the Traditional Food Processing and Value Addition
	9.14 Conclusion
	References
Chapter 10: The Potential of Bambara Groundnut for Use in Complementary Feeding
	10.1 Introduction
	10.2 Bambara Groundnut as a Complementary Food
	10.3 Nutritive Value of Bambara Groundnut Complementary Foods
		10.3.1 Macronutrients
		10.3.2 Micronutrients
		10.3.3 Antinutritional Factors and Effect of Processing
	10.4 Physical and Functional Characteristics
	10.5 Microbiological Quality and Safety
	10.6 Prospects for Commercialisation
	10.7 Conclusion
	References
Chapter 11: Microbiology and Safety of Bambara Groundnut Seed and its Food Products
	11.1 Introduction
	11.2 Bambara Fruit and Seed-Borne Microorganisms
	11.3 Bambara Groundnut Seed-Borne Bacteria and Probiotic Properties
	11.4 Some Potential Food Uses of Bambara Groundnut Seed
	11.5 Microorganisms Associated with Spoilage of Food Products from Bambara Groundnut Seed
	11.6 Mycotoxin Contamination of Bambara Groundnut
	11.7 Mitigatory Measures for Production, Prevention of Contamination and Safety
		11.7.1 Consumption of Bambara Groundnut Seed and Flour
	11.8 Prospects of Bio-Control Methods of Decontamination of Bambara Groundnut and its Food Products
		11.8.1 Effect of Fermentation on Oxalate Content of Bambara Groundnut
		11.8.2 Effect of Fermentation on Niacin of Bambara Groundnut
		11.8.3 Effect of Fermentation on Digestibility of Bambara Groundnut
	11.9 Suggestions to Mitigate Mycotoxin Contamination in Bambara Groundnut
	11.10 Microbiological Safety of Bambara Groundnut Products
	11.11 Conclusion
	References
Chapter 12: Potential Industrial Applications of Bambara Groundnut
	12.1 Introduction
	12.2 The Nutritional Composition and Adaptive Features of Bambara Groundnut
	12.3 Potential Industrial Areas of Application of Bambara Groundnut
		12.3.1 Food and Beverage Industry
			12.3.1.1 Fresh/Cooked Vegetables, Salads and Snacks
			12.3.1.2 Vegetable Milk, Yoghurt and Complementary Foods
			12.3.1.3 Baked Goods, Confectioneries and Condiments/Seasonings
			12.3.1.4 Food Ingredient in Different Food Products
		12.3.2 Livestock Feeds
		12.3.3 Possible Non-food Uses
	12.4 Conclusion
	References
Chapter 13: Conclusions and Future Trends
	13.1 Overview
	13.2 Summary Highlights
	13.3 Future Perspectives
Index