Plant Foods for Human Nutrition

, Volume 42, Issue 1, pp 13–23 | Cite as

Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk)

  • Ikemefuna C. Obizoba
  • Helen I. Egbuna


Five cultivars of bambara groundnut were selected on which to study the effects of germination and fermentation on their proximate composition. The cultivar that had the highest protein content was chosen to prepare unfermented and fermented milk. Standard assay techniques were adopted to determine the parameters selected for use. Germination caused a decrease in the protein, carbohydrate and starch; it increased sugar content, and had varied effects on the lipids contents of the dry samples. The anti-nutritional factor-tannin concentration was decreased. Germination and fermentation had varied effects on the nutrient compositions of the milk. Compared to the control, germination had the same effect as in the seeds. Fermentation further decreased some of the nitrogenous constituents, sugar and starch content of the milk and much more drastically the tannin content. Hydrolysis and other metabolic changes freed the nutrients from their bound forms while decreasing the quantity, but increasing the quality and availability of the nutrients.

Key words

Vegetable milk bambara nut nutritional attributes 


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Copyright information

© Kluwer Academic Publishers 1992

Authors and Affiliations

  • Ikemefuna C. Obizoba
    • 1
  • Helen I. Egbuna
    • 1
  1. 1.Department of Home Science and Nutrition University of NigeriaNsukka

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