Abstract
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.
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Onimawo, I., Momoh, A. & Usman, A. Proximate composition and functional properties of four cultivars of bambara groundnut ( Voandezeia subterranea). Plant Foods Hum Nutr 53, 153–158 (1998). https://doi.org/10.1023/A:1008027030095
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DOI: https://doi.org/10.1023/A:1008027030095