title: Physicochemical and Functional Properties of Insoluble Dietary Fiber Isolated from Bambara Groundnut (Vigna subterranea [L.] Verdc.).
abstract: Bambara groundnut (BGN) is a widely cultivated legume with a rich nutritional profile, yet despite its many benefits it still remains underutilized. To highlight its potential value, 4 BGN varieties-brown, red, black eye, and brown eye were subjected to sequential enzymatic treatments followed by centrifugation to obtain the insoluble dietary fiber (IDF) fraction. The IDFs were vacuum-dried and evaluated for color, hydration properties, fat absorption, polyphenolic compounds, neutral sugars, and uronic acids. An optimized white bread formulation was also determined using brown BGN-IDF in an optimal (IV) mixture design. Three mixture components constrained at lower and upper limits (water: 57% to 60%, yeast: 2.3% to 5.3%, and BGN-IDF: 7% to 10%) were evaluated for their effects on responses of specific loaf volume, gumminess, chewiness, and resilience of the loaves. All BGN-IDFs differed significantly (P ≤ 0.05) across all color parameters. Polyphenols were significantly (P ≤ 0.05) highest in red and brown BGN-IDFs. Arabinose/galactose (31.04% to 37.12%), xylose (16.53% to 27.30%), and mannose (14.48% to 22.24%) were the major sugars identified. Swelling capacity was significantly (P ≤ 0.05) highest for brown eye BGN-IDF (7.72 ± 0.49 mL/g). Water retention capacity ranged from 1.63 to 2.01 g water/g dry weight. Fat absorption for red BGN-IDF differed significantly (P ≤ 0.05). Furthermore, the best optimal white bread formulation enriched with brown BGN-IDF was established with numerical optimization at 59.5% water, 4.3% yeast, and 8.5% BGN-IDF. Overall positive physicochemical and functional properties were observed for BGN-IDFs, and it was shown that an optimal white bread enriched with BGN-IDF could be produced.
authors.affiliation: Dept. of Food Science and Technology, Cape Peninsula Univ. of Technology, P.O. Box 1906, Bellville, 7535, South Africa.
authors.forename: Claudine F
authors.initials: CF
authors.lastname: Diedericks
authors.affiliation: Dept. of Food Science and Technology, Cape Peninsula Univ. of Technology, P.O. Box 1906, Bellville, 7535, South Africa.
authors.forename: Victoria A
authors.initials: VA
authors.lastname: Jideani
mesh_terms: D001939:Bread / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D004032:Diet; D004041:Dietary Fats / Q000378:metabolism*; D004043:Dietary Fiber / Q000032:analysis* / Q000494:pharmacology; D004063:Digestion / Q000187:drug effects; D007887:Fabaceae / Q000737:chemistry*; D055951:Functional Food; D006801:Humans; D059808:Polyphenols / Q000032:analysis*; D012527:Satiation / Q000187:drug effects; D013045:Species Specificity; D014908:Triticum; D014867:Water / Q000032:analysis*
chemical_list: D002241:Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D059808:Polyphenols; D014867:Water
keywords: bambara groundnut; functional properties; insoluble dietary fiber; mixture design; physicochemical properties