title: Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).
abstract: This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut along with their respective starch and protein isolates were analyzed for some physicochemical and microstructural properties. It was observed that bambara flour contained appreciable amount of proteins (24.0-25.5 g/100 g), carbohydrates (57.9-61.7 g/100 g), fiber (3.45-3.68 g/100 g) and ash (3.65-3.85 g/100 g) with marginal differences between both varieties. The properties of starch and proteins isolated from the flours were different from one variety to another. In particular the starch granules of the white variety were larger (size range 10-35 μm) and polygonal while those from the black variety were smaller (size range 6-15 μm) and spherical in shape. In addition, the peak of gelatinization temperature was higher for white variety (81.7 °C) than for black variety (77.5 °C). The gelatinization temperature and the enthalpy of gelatinization of starch in the flours were systematically lower than for the starch isolates, suggesting an interaction of starch with other components on the gelatinization process.
authors.affiliation: Food and Nutrition Research Centre, PO Box 6163, Yaounde, Cameroon ; National School of Agro-Industrial Sciences, PO Box 455, Ngaoundere, Cameroon.
authors.forename: Kuaté Giscard
authors.initials: KG
authors.lastname: Kaptso
authors.affiliation: National School of Agro-Industrial Sciences, PO Box 455, Ngaoundere, Cameroon ; Department of Biological Sciences, Faculty of Sciences, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon.
authors.forename: Yanou Nicolas
authors.initials: YN
authors.lastname: Njintang
authors.affiliation: Department of Applied Chemistry, National School of Agro-Industrial Sciences, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.
authors.forename: Mbouga Marie Goletti
authors.initials: MM
authors.lastname: Nguemtchouin
authors.affiliation: Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, 2, Avenue de la Forêt de Haye, BP 172-F-54505 Vandoeuvre lès Nancy, France.
authors.forename: Joël
authors.initials: J
authors.lastname: Scher
authors.affiliation: Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
authors.forename: Joseph
authors.initials: J
authors.lastname: Hounhouigan
authors.affiliation: National School of Agro-Industrial Sciences, PO Box 455, Ngaoundere, Cameroon.
authors.forename: Carl Moses
authors.initials: CM
authors.lastname: Mbofung
keywords: Bambara groundnut; Flour; Gelatinization; Microstructure; Proteins; Starch