Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria
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 fiber, gross energy, carbohydrate, and moisture content in the raw and processed V. subterranea. However, no significant difference () was observed in protein content of processed V. subterranea as compared to the raw seeds. Analyses of antinutrient composition show that processing significantly reduced the levels of oxalate, tannins, phytate, trypsin inhibitor, and hydrogen cyanide contents of V. subterranea. While magnesium, potassium, and phosphorus were the most abundant macrominerals in V. subterranea, zinc was the most abundant micromineral. Correlation analysis revealed that the levels of crude protein, ash, moisture, and lipid were negatively affected by phytate, tannins, and oxalate. The results, therefore, suggest that processing significantly lowered the levels of antinutrients in V. subterranea, thereby making it safer for consumption. 1. Introduction Vigna subterranea L. (Bambara groundnut) is a pulse with subterranea fruit set and is cultivated by small farm holders over much of semiarid Africa [1]. It is a legume species of African origin [2] and is widespread south of the Sahara [3]. Food legumes have a major role to play in the fight against malnutrition. Legumes serve as a source of protein to a large proportion of the population in poor countries of the world by being the least expensive and easily stored and a transported nonprocessed protein source for rural and urban dwellers [4]. The high carbohydrate (65%) and relatively high protein (18%) content of V. subterranea make it a complete food [5]. It is therefore necessary that their levels of consumption, which are already too low in a number of developing countries, be increased [2]. In Nigeria, V. subterranea is processed through various processing techniques like boiling, roasting, and frying. In some parts of the country, the seeds are often crushed into flour, to prepare local dishes like “alele,” “alelen ganye,” “danwake,” “gauda,” “kosai,” “kunu,” “tuwo,” and “waina” [6]. In other parts, dried V. subterranea seeds are made into paste and used in the preparation of various fried or steamed products, such as “akara” and “moin-moin” [7], while the fresh immature seeds are eaten raw in some parts of the country. One favorite Nigerian dish made from V. subterranea is “okpa,” which is a doughy paste that is wrapped and
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