bambara groundnuts processing

bambara groundnut nutrition, processing and uses

Bambara groundnut Nutrition, processing and uses

Bambara groundnut Nutrition, products, processing and uses Food for thought S Azam Ali (UNMC) Susan.azamali@nottingham.edu.my CFFRC MRes Project Sustainable nutrition •Comparative study of the nutritive value of four local genotypes of Bambara

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bambara groundnut | fao | food and agriculture organization of the united nations

Bambara groundnut | FAO | Food and Agriculture Organization of the United Nations

Bambara groundnut is a grain legume grown mainly by subsistence farmers in sub-Saharan Africa. It is cultivated for its subterranean pods, is extremely hardy and produces reasonable yields even under conditions of drought and low soil fertility. The pods are approximately 1.5 cm long, and may be

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bambara groundnut basics - bamnetwork

Bambara Groundnut Basics - BamNetwork

Learn more about bambara groundnut and why this legume dubbed as poor man's crop is important to us. Home About Us Forum Links Contact Us Search Menu BAMBARA GROUNDNUT BASICS “It is a paradox that an indigenous African crop which produces

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bambara groundnut: an under-utilized nut in africa

Bambara groundnut: an Under-Utilized Nut in Africa

60 Bamishaiye et al / Advances in Agricultural Biotechnology 1 (2011) 60-72 Bambara groundnut: an Under-Utilized Nut in Africa This review dwelled on the description, propagation, planting, growth devel-opment, harvesting, and foremost, utilization of the nut.

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hard to cook phenomena in bambara groundnut processing - wur

Hard to cook phenomena in bambara groundnut processing - WUR

Hard to cook phenomena in bambara groundnut processing Bambara groundnut (Vigna subterranea) is an underutilised indigenous crop,HTC bambara groundnuts require longer boiling time of (3-4 hours) and higher energy expenditure to become edible which

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effects of processing (boiling and roasting) on the nutritional and antinutritional properties of bambara groundnuts (vigna subterranea [l.] verdc ...

Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc ...

This research analyzed the effect of processing (boiling and roasting) on the proximate, antinutrient, and mineral composition of Vigna subterranea seeds. The proximate composition analysis showed significant difference between the levels of crude lipid, crude

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bambara groundnut (vigna subterranea) seeds | feedipedia

Bambara groundnut (Vigna subterranea) seeds | Feedipedia

The bambara groundnut (Vigna subterranea (L.) Verdc.) is an annual, creeping legume with glabrous, trifoliate leaves.Cooking and other forms of processing (e.g. soaking, milling, hulling, germination, fermentation) reduce the concentration of antinutritional

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hard-to-cook phenomenon in bambara groundnut (vigna subterranea (l.) verdc.) processing: options to improve its role in providing food security ...

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security ...

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security

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production guidelines for bambara groundnuts

Production guidelines for Bambara groundnuts

Bambara groundnuts take about three to six months to mature, de-pending on weather conditions and the cultivar. ROOTS A well-developed taproot with many profuse geotropic short lateral roots 20 cm long. The roots form nodules for nitrogen fixation, in as

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response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts ...

Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts ...

Downloaded By: [Nestec SA Centre for Research] At: 16:00 11 February 2008 Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning

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chemical, sensory and rheological properties of porridges from processed sorghum ( sorghum bicolor, bambara groundnut ( vigna subterranea l. verdc ...

Chemical, sensory and rheological properties of porridges from processed sorghum ( Sorghum bicolor, bambara groundnut ( Vigna subterranea L. Verdc ...

The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined.

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effects of processing methods on phytic acid level and some constituents in bambara groundnut (vigna subterranea) and ...- sciencedirect

Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and ...- ScienceDirect

INTRODUCTION Pigeon peas (Cajanus cajan) and bambara groundnuts (Vigna subterranea) are important legumes in many tropical and subtropical regions of the

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hard-to-cook phenomenon in bambara groundnut (vigna subterranea (l.) verdc.) processing: options to improve its role in providing food security ...

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security ...

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security

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some engineering and chemical properties of cooked bambara groundnut

Some Engineering and Chemical Properties of Cooked Bambara Groundnut

However, lack of adequate processing techniques to overcome the hard-to-cook effect has limited its utilization and hence reduced its production. According to farmers, the decline in bambara groundnut production is due to lack of

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hard to cook phenomena in bambara groundnut processing - wur

Hard to cook phenomena in bambara groundnut processing - WUR

Hard to cook phenomena in bambara groundnut processing Bambara groundnut (Vigna subterranea) is an underutilised indigenous crop,HTC bambara groundnuts require longer boiling time of (3-4 hours) and higher energy expenditure to become edible which

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managing the hard-to-cook (htc) phenomenon in bambara groundnut | anita r linnemann | updates | 1 publications | research project

Managing the hard-to-cook (HTC) phenomenon in bambara groundnut | Anita R Linnemann | updates | 1 publications | Research Project

Assess the impact of different processing techniques on the cooking time and quality of bambara groundnuts and determine processing options that fit local conditions 4.

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bambara groundnuts | collaborative crop research program

Bambara groundnuts | Collaborative Crop Research Program

Development and promotion of bambara groundnuts for improved human nutrition in Malawi, Mozambique, and Tanzania Overview:During this process the project is investigating the tradeoffs between home consumption to improve nutrition, and processing for

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optimization of the canning parameters of bambara groundnuts (voandzei subterranea) using response surface methodology

Optimization of the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology

Response surface methodology was used to study the optimal pre-processing conditions that would yield the best quality canned product from bambara groundnuts. Pre-canning

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nutritional value of bambara groundnut (vigna subterranea (l.) verdc.): a human and animal perspective by pumlani gqaleni

NUTRITIONAL VALUE OF BAMBARA GROUNDNUT (Vigna subterranea (L.) Verdc.): A HUMAN AND ANIMAL PERSPECTIVE by Pumlani Gqaleni

2.4 Nutritional Value of Bambara Groundnut ..... 9 2.4.1 Animal nutrition perspective..... 9HARVESTING ON NUTRIENT QUALITY AND OVERALL GROWTH OF BAMBARA GROUNDNUTS LANDRACES UNDER CONTROLLED ENVIRONMENT CONDITIONS

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effects of processing (boiling and roasting) on the nutritional and antinutritional properties of bambara groundnuts ...- open access library

Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts ...- Open Access Library

This research analyzed the effect of processing (boiling and roasting) on the proximate, antinutrient, and mineral composition of Vigna subterranea seeds. The proximate composition analysis showed significant difference between the levels of crude lipid...

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bambara groundnut for food security in the changing african climate | springerlink

Bambara Groundnut for Food Security in the Changing African Climate | SpringerLink

Global food production must respond to the demands of a growing world population, and to the hazards of climate change. Higher temperatures, unpredictable rainfall and weather patterns, changes in...It is expected that rain-fed agricultural systems in the

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buy bambara groundnut - high quality manufacturers,suppliers and exporters on weiku

buy bambara groundnut - high quality Manufacturers,Suppliers and Exporters on weiku

bambara groundnut trade offers directory and bambara groundnut business offers list. Trade leads from bambara groundnut Suppliers and bambara groundnut buyers provided by weiku.Groundnuts Processing Type: Raw Place of Origin: Tamil Nadu India Port:

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managing the hard-to-cook (htc) phenomenon in bambara groundnut | anita r linnemann | updates | 1 publications | research project

Managing the hard-to-cook (HTC) phenomenon in bambara groundnut | Anita R Linnemann | updates | 1 publications | Research Project

Assess the impact of different processing techniques on the cooking time and quality of bambara groundnuts and determine processing options that fit local conditions 4.

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allergic reactivity of bambara groundnut (vigna subterranea) proteins: food and agricultural immunology: vol 27, no 4

Allergic reactivity of bambara groundnut (Vigna subterranea) proteins: Food and Agricultural Immunology: Vol 27, No 4

Bambara groundnuts were purchased from the local market. Bambara groundnuts were peeled and then ground. The sample was dispersed in distilled water

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effect of processing on the proximate composition and mineral content of bambara groundnut (voandezeia subterranean)

EFFECT OF PROCESSING ON THE PROXIMATE COMPOSITION AND MINERAL CONTENT OF BAMBARA GROUNDNUT (VOANDEZEIA SUBTERRANEAN)

Bajopas Volume 3 Number 1 June 2010 Bayero Journal of Pure and Applied Sciences, 3(1): 188 - 190 Received: February, 2010 Accepted: May, 2010 EFFECT OF PROCESSING ON THE PROXIMATE COMPOSITION AND MINERAL CONTENT OF BAMBARA

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bambara groundnuts | collaborative crop research program

Bambara groundnuts | Collaborative Crop Research Program

Development and promotion of bambara groundnuts for improved human nutrition in Malawi, Mozambique, and Tanzania Overview:During this process the project is investigating the tradeoffs between home consumption to improve nutrition, and processing for

Get Price
chemical, sensory and rheological properties of porridges from processed sorghum ( sorghum bicolor, bambara groundnut ( vigna subterranea l. verdc ...

Chemical, sensory and rheological properties of porridges from processed sorghum ( Sorghum bicolor, bambara groundnut ( Vigna subterranea L. Verdc ...

The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined.

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effect of processing on certain antinutrients in bambara groundnut (vigna subterranea) cotyledons - barimalaa - 1999 - journal of the science of ...

Effect of Processing on Certain Antinutrients in Bambara Groundnut (Vigna subterranea) Cotyledons - Barimalaa - 1999 - Journal of the Science of ...

Cotyledons of two Nigerian varieties of bambara groundnut were analysed for trypsin inhibitor activity (TIA) and polyphenols after whole beans had, in each case, been cold-soaked, hot-soaked, cold-soaked/germinated and dehulled. Another portion of beans was

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variation of some chemical and functional properties of bambara groundnut (voandzeia subterranean l. thouars) during sort time storage

Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage

The Bambara groundnuts having a light color are the most attacked and have good nutritional and functional potential.Effect of processing on proximate composition, antinutritional and toxic contents of kernels from Cucurbitaceae species grown in Nigeria .

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