Article
Food Science & Technology
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, Helen Nwakego Ayo-Omogie, Beatrice Chinyem Oganah-Ikujenyo, Nonyelum Laurentia Anumba, Gloria Emiola Enimola, Deborah Oyindamola Adegoke, Ramatu Alhassan, Oluwafemi Ayodeji Adebo
Summary: This study found that substituting wheat flour with germinated Bambara groundnut flour in bread making has the potential to improve the nutritional quality and antioxidant capacity of bread, and reduce the digestion rate of starch. Adding 15% of germinated Bambara groundnut flour did not have a significant impact on the volume of the bread, but the addition of 20% significantly improved the taste, aroma, and overall acceptability.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Oluwaseyi Samuel Olanrewaju, Olaniyi Oyatomi, Michael Abberton, Olubukola Oluranti Babalola
Summary: This study reveals the high degree of variation in nutrient and antinutrient components among 95 accessions of Bambara groundnut (BGN). Cluster analysis grouped the accessions into four main clusters, providing valuable information for breeding programs.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Faith Matiza Ruzengwe, Eric O. Amonsou, Tukayi Kudanga
Summary: The study investigates the effect of laccase crosslinking on the rheological and microstructural properties of heat-induced Bambara groundnut protein gels. The study finds that laccase addition can break down protein structure and significantly decrease the gel point temperatures. Laccase-crosslinked gels demonstrate good structural stability and high gel strength, showing potential for food texture improvement and development of new food products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Multidisciplinary Sciences
Bukola C. Adedayo, Tonna A. Anyasi, Malcolm J. C. Taylor, Fanie Rautenbauch, Marilize Le Roes-Hill, Victoria A. Jideani
Summary: This study evaluated the distribution of phytochemicals and their contribution to antioxidant potentials in whole and dehulled Bambara groundnut (BGN) seeds. The methanolic extract of whole BGN seed exhibited higher flavanol and flavonol content as well as significantly higher in-vitro antioxidant activities than dehulled BGN seeds. Additionally, the whole BGN seeds contained phytochemicals with beneficial properties for food and industrial applications, aside from the impact of dehulling.
SCIENTIFIC REPORTS
(2021)
Review
Agronomy
Nomathemba Gloria Majola, Abe Shegro Gerrano, Hussein Shimelis
Summary: Bambara groundnut, a nutritious legume crop native to Africa, faces low productivity in sub-Saharan Africa due to various stresses and constraints. To improve production and utilization, modern crop management technologies, high-yielding varieties, value addition, and market access are essential.
Article
Biotechnology & Applied Microbiology
Charles U. Uba, Happiness O. Oselebe, Abush A. Tesfaye, Wosene G. Abtew
Summary: This study successfully performed GWAS analysis on agro-morphological traits of 270 bambara groundnut landraces, identifying 27 significant marker-trait associations and 17 candidate genes. The results highlight the importance of GWAS in crop improvement of bambara groundnut.
Article
Multidisciplinary Sciences
Md Mahmudul Hasan Khan, Mohd Y. Rafii, Shairul Izan Ramlee, Mashitah Jusoh, Md Al Mamun
Summary: In a breeding program for Vigna subterranea, the study examined the correlation between yield and yield-related traits using path coefficient analysis. The results showed that dry pod weight, hundred seed weight, total pod number, and fresh pod weight could be used as selection criteria to improve seed yield.
SCIENTIFIC REPORTS
(2022)
Article
Plant Sciences
Xiuqing Gao, Hui Hui Chai, Wai Kuan Ho, Sean Mayes, Festo Massawe
Summary: Assessing segregating populations of Bambara groundnut under drought stress conditions can lead to the development of breeding lines and drought tolerant varieties.
Article
Plant Sciences
Kumbirai Ivyne Mateva, Hui Hui Chai, Sean Mayes, Festo Massawe
Summary: This study identified natural genotypic variation in root traits of Bambara groundnut under drought stress conditions, with DodR genotype showing longer tap root length and higher root length density, contributing to better adaptation to drought.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Agronomy
Job Sikuku Wafula, Benson Ouma Nyongesa, Beatrice A. Were, Samuel Gudu
Summary: The study demonstrated that genotypes BAM002, BAM010, and BAM011 showed good phosphorus efficiency and high yield potential under two different phosphorus levels, indicating their adaptability to sub-optimal phosphorus environments and efficient utilization of acquired phosphorus for optimal grain production.
ACTA AGRICULTURAE SCANDINAVICA SECTION B-SOIL AND PLANT SCIENCE
(2021)
Article
Food Science & Technology
Chidinma A. Okafor, Kolawole O. Falade
Summary: Utilizing Bambara groundnut as the base ingredient for breakfast cereal resulted in significantly increased protein content and improved sensory qualities. This approach could lead to the production of more nutritious, affordable, and widely accepted breakfast cereals with enhanced physicochemical properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Multidisciplinary Sciences
Adre Minnaar-Ontong, Abe S. Gerrano, Maryke T. Labuschagne
Summary: Bambara groundnut, an indigenous African legume crop with drought tolerant and protein-rich properties, has high genetic diversity among landraces in South Africa. The study found three subpopulations among the landraces, with most South African accessions grouped in one subpopulation. This information can be useful for future breeding programs to improve crop quality.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Faith O. Nwaogazie, Bolanle A. Akinwande, Samson A. Oyeyinka
Summary: Bambara groundnut is a potential starch source for the industry. This study investigated the impact of different annealing temperatures on the physicochemical properties of Bambara starch and found that modified starches have various applications in the food industry.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Microbiology
Tope Daniel Bitire, Michael Abberton, Esther Oluwabukunola Tella, Alex Edemodu, Olaniyi Oyatomi, Olubukola Oluranti Babalola
Summary: The study investigated the impact of nitrogen-fixation bacteria strain inoculation on the nitrogen-fixation potential of different Bambara groundnut genotypes. The results showed that TVSu-1739 and TVSu-475 had higher nodule numbers and weight compared to other genotypes in both locations and seasons. The genotypes TVSu-1739, TVSu-1,698, TVSu-787, TVSu-365, TVSu-305, TVSu-710, and TVSu-1,606 exhibited the highest nitrogen fixed values, with RACA6 and USDA110 strains showing the most significant enhancement.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Plant Sciences
Vincent Ishola Esan, Grace Oluwasikemi Oke, Timothy Oyebamiji Ogunbode, Idowu Arinola Obisesan
Summary: The aim of this study was to identify winning genotypes and investigate the genotype-by-environment interaction on Bambara groundnut production. The results showed that both genotype and genotype-by-environment interaction significantly influenced the yield of Bambara groundnut. Different genotypes performed differently in different locations. Recommendations for genotypes with good performance in each location were made and they could be used as parental lines in breeding programs.
FRONTIERS IN PLANT SCIENCE
(2023)
