Digital Knowledge Collection:

Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling

Fri, 01 Jan 2016 00:00:00 GMT

Title: Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling Authors: Maphosa, Yvonne; Jideani, Victoria A Abstract: The objectives of this study were to extract soluble and insoluble dietary fibres from four Bambara groundnut (BGN) varieties (black-eye, brown-eye, brown and red) using the wet milling method and evaluate their physicochemical properties. The swelling capacities of brown-eye (6.5 g/mL) and black-eye (6.2 g/mL) fibres were higher (p≤0.05) than those of red (6.0 g/mL) and brown (5.5 g/mL) fibres while the water holding capacities of black-eye and brown-eye fibres (2.84 g and 2.83 g water/g sample) were higher (p≤0.05) than those of brown and red fibres. The bulk densities of insoluble dietary fibres (IDFs) and soluble dietary fibres (SDFs) ranged between 0.57 g/mL (red) to 0.67 g/mL (brown-eye) and 0.46 g/mL (brown-eye) to 0.57 g/mL (black-eye), respectively. The oil binding capacities (OBCs) of SDFs ranged between 2.78 g oil/g sample (brown) and 4.03 g oil/g sample (brown-eye) while the OBC of all IDFs did not differ (p>0.05), ranging between 1.52 g oil/g sample (brown) and 1.40 g oil/g sample (brown-eye and black-eye). Black-eye and brown-eye dietary fibres had higher phenolic and total sugar content. The findings of this study indicate the potential of BGN fibres in food systems as fat replacers, emulsion stabilisers, water binders, bulking agents, thickeners and nutritional additives.

Dietary fiber extraction for human nutrition—A review

Fri, 01 Jan 2016 00:00:00 GMT

Title: Dietary fiber extraction for human nutrition—A review Authors: Maphosa, Yvonne; Jideani, Victoria A Abstract: Fiber is a mixture of nonstarch polysaccharides that resist digestion by enzymes in the gastrointestinal canal. Some known methods of extracting fiber from plant sources include dry processing, wet processing, chemical, gravimetric, enzymatic, physical, microbial, or a combination of these methods. Modified wet milling is the most cost-effective in the wet milling group, as it uses minimal chemicals, produces high purity products, and uses less water than the other methods. The purity of fibers extracted using the modified wet milling method range from 49.7% to 89.6%. An ideal extraction method should be affordable and produce fibers of high purity.

Production and characterization of milk produced from bambara groundnut (vigna subterranea) varieties

Thu, 01 Jan 2015 00:00:00 GMT

Title: Production and characterization of milk produced from bambara groundnut (vigna subterranea) varieties Authors: Murevanhema, Yvonne Y; Jideani, Victoria A Abstract: Bambara groundnut milk (BGNM) prepared by hydrating BGN flour from four varieties using the optimal hydration time (Htime) and temperature (HT) (as estimated following a central composite rotatable design, Htime [2–6 h] and HT [25–35C] of BGN flour) was investigated for the effect of variety on pH, color and antioxidative activity (radical scavenger 2,2-diphenyl-1-picrylhydrazyl [DPPH] ) and consumer acceptability. The optimal Htime and HT for optimum BGNM were estimated to be 2 h at 25C. BGNM differed significantly (P ≤ 0.05) in lightness, chroma, redness, yellowness and DPPH, but not in hue and pH. BGNM from the black variety showed the most antioxidative capacity (0.39 A). The color differences ranged from 1.4 to 13.9. BGNM differed significantly (P < 0.05) in appearance, color, mouthfeel and overall acceptability, but not in aroma and taste. The high preference for panelist aged <20 indicated acceptance of BGNM as part of a healthy diet.

Defects and Contaminants in Nigerian Tiger-nut varieties

Wed, 01 Jan 2003 00:00:00 GMT

Title: Defects and Contaminants in Nigerian Tiger-nut varieties Authors: Jideani, Victoria A Abstract: Three varieties of tiger-nut had sorting yields of 85–95% and contained 5–14% of broken nuts, stones, animal droppings and other extraneous materials