Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/3263
Title: Physicochemical and functional properties of insoluble dietary fiber isolated from bambara groundnut (Vigna subterranea [L.] Verdc.)
Authors: Diedericks, Claudine F 
Jideani, Victoria A 
Keywords: Bambara groundnut;Functional properties;Insoluble dietary fiber;Mixture design;Physicochemical properties
Issue Date: 2015
Publisher: Wiley
Source: Diedericks, C.F. & Jideani, V.A. (2015). Physicochemical and functional properties of insoluble dietary fiber isolated from bambara groundnut (Vigna subterranea [L.] Verdc.). Journal of Food Science, 00( 0, 2015): c1-c12
Abstract: Bambara groundnut (BGN) is a widely cultivated legume with a rich nutritional profile, yet despite its many benefits it still remains underutilized. To highlight its potential value, 4 BGN varieties—brown, red, black eye, and brown eye were subjected to sequential enzymatic treatments followed by centrifugation to obtain the insoluble dietary fiber (IDF) fraction. The IDFs were vacuum-dried and evaluated for color, hydration properties, fat absorption, polyphenolic compounds, neutral sugars, and uronic acids. An optimized white bread formulation was also determined using brown BGN-IDF in an optimal (IV) mixture design. Three mixture components constrained at lower and upper limits (water: 57% to 60%, yeast: 2.3% to 5.3%, and BGN-IDF: 7% to 10%) were evaluated for their effects on responses of specific loaf volume, gumminess, chewiness, and resilience of the loaves. All BGN-IDFs differed significantly (P 0.05) across all color parameters. Polyphenols were significantly (P 0.05) highest in red and brown BGN-IDFs. Arabinose/galactose (31.04% to 37.12%), xylose (16.53% to 27.30%), and mannose (14.48% to 22.24%) were the major sugars identified. Swelling capacity was significantly (P 0.05) highest for brown eye BGN-IDF (7.72 ± 0.49 mL/g). Water retention capacity ranged from 1.63 to 2.01 g water/g dry weight. Fat absorption for red BGN-IDF differed significantly (P 0.05). Furthermore, the best optimal white bread formulation enriched with brown BGN-IDF was established with numerical optimization at 59.5% water, 4.3% yeast, and 8.5% BGN-IDF. Overall positive physicochemical and functional properties were observed for BGN-IDFs, and it was shown that an optimal white bread enriched with BGN-IDF could be produced.
URI: http://hdl.handle.net/11189/3263
http://dx.doi.org/10.1111/1750-3841.12981
ISSN: 1750-3841
Rights: Copyright 2015 Wiley
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

Files in This Item:
File Description SizeFormat 
Diedericks_Claudine_F_Jideani_Victoria_A_AppSci_2015.pdfMain Article1.29 MBAdobe PDFView/Open
Show full item record

Page view(s)

15
Last Week
0
Last month
0
checked on Oct 18, 2018

Download(s)

2
checked on Oct 18, 2018

Google ScholarTM

Check


This item is licensed under a Creative Commons License Creative Commons