Proximate composition and functional properties of four cultivars of bambara groundnut (Voandezeia subterranea)

Autor:	I A, Onimawo, A H, Momoh, A, Usman
Rok vydání:	1999
Předmět:	Dietary Fiber Fats Plants Medicinal Carbohydrates Food Technology Humans Water Fabaceae Nutritive Value Oils Plant Proteins
Zdroj:	Plant foods for human nutrition (Dordrecht, Netherlands). 53(2)
ISSN:	0921-9668
Popis:	Proximate composition and selected functional properties of four cultivars of bambara groundnut (Voandezeia subterranea Thoura) were ascertained. Crude protein ranged from 17.5 to 21.1 percent; crude fat 7.3-8.5 percent; total ash 4-5 percent; crude fiber 1.8-2.0 percent; carbohydrate and moisture content for the different cultivars were 53.0-60.8 percent and 7.5-12.3 percent, respectively. The results of functional property determinations indicated that the bulk density ranged from 0.65 to 0.75 g/ml; water binding capacity 2.1-2.9 g/2g sample; oil binding capacity 0.9-1.6 g/2g sample; emulsifying activity 55.1-60.0 percent and emulsifying stability 10-12 percent. The results show that bambara groundnut has great potential for incorporation into various human foods where it could provide useful plant proteins.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::3c4a6d5dd744645090b3f46de8bdcbde https://pubmed.ncbi.nlm.nih.gov/10472792 Zobrazit plný text záznamu Full text from SpringerLink