Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/8219
Title: Potential of Bambara Groundnut (Vigna subterranea (L.) Verdc) milk as a probiotic beverage—A Review
Authors: Murevanhema, Yvonne Y 
Jideani, Victoria A 
Keywords: Bambara groundnut;bamabara groundnut milk;jugo bean;probiotic;vegetable milk;lactic acid bacteria;yoghurt
Issue Date: 2013
Publisher: Taylor & Francis
Source: Murevanhema, Y. Y. & Jideani, V. A. 2013. Potential of Bambara Groundnut (Vigna subterranea (L.) Verdc) milk as a probiotic beverage—A Review. Critical Reviews in Food Science and Nutrition, 53(9): 954-967. [https://doi.org/10.1080/10408398.2011.574803]
Journal: Critical Reviews in Food Science and Nutrition 
Abstract: Bambara groundnut (Vigna subterraenea (L.) verdc) (BGN) is a legume; its origin have been traced back to Africa, and it is the third important legume; however, it is one of the neglected crops. It is highly nutritious, and has been termed a complete food. Its seed consist of 49%–63.5% carbohydrate, 15%–25% protein, 4.5%–7.4% fat, 5.2%–6.4% fiber, 3.2%–4.4% ash and 2% mineral compared to whole fresh cow milk 88% moisture, 4.8% carbohydrate, 3.2% proteins, 3.4% fat, 0.7% ash, and 0.01% cholesterol. Its chemical composition is comparable to that of soy bean. Furthermore, BGN has been reported to be a potential crop, owing to its nutritional composition, functional properties, antioxidant potential, and a drought resistant crop. Bambara groundnut milk (BGNM) had been rated higher in acceptability than milk from other legumes like soybean and cowpea. Probiotics have been defined as live microorganisms which when administered in adequate amount confer a health benefit on the host. These benefits have been reported to be therapeutic, suppressing the growth and activity in conditions like infectious diarrhea, irritable bowel syndrome, and inflammatory bowel disease. The nutritional profile of BGNM is high enough to sustain the growth of probiotics. BGNs are normally boiled and salted, eaten as a relish or roasted, and eaten as a snack. Hence, BGNM can also be fermented with lactic acid bacteria to make a probiotic beverage that not only increase the economic value of the nutritious legume but also help in addressing malnutrition.
URI: http://hdl.handle.net/11189/8219
ISSN: 1040-8398
1549-7852
DOI: https://doi.org/10.1080/10408398.2011.574803
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

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