title: Proximate composition and functional properties of four cultivars of bambara groundnut (Voandezeia subterranea).
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.
authors.affiliation: Department of Science Laboratory, Technology Federal Polytechnic, Idah, Kogi State, Nigeria.
authors.forename: I A
authors.initials: IA
authors.lastname: Onimawo
authors.forename: A H
authors.initials: AH
authors.lastname: Momoh
authors.forename: A
authors.initials: A
authors.lastname: Usman
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D007887:Fabaceae / Q000737:chemistry*; D005223:Fats / Q000032:analysis; D005524:Food Technology; D006801:Humans; D009753:Nutritive Value; D009821:Oils / Q000378:metabolism; D010940:Plant Proteins / Q000032:analysis; D010946:Plants, Medicinal; D014867:Water / Q000378:metabolism
chemical_list: D002241:Carbohydrates; D004043:Dietary Fiber; D005223:Fats; D009821:Oils; D010940:Plant Proteins; D014867:Water