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PurposeBambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, anti-inflammatory and anti-microbial potentials of hot-water extract of four Bambara groundnuts differentiated by their seed coats (cream, black, maroon and brown).Design/methodology/approachBambara grains were heated in water at a ratio 1:20 (w/v) and the grains brought to boiling in a controlled water bath. As soon as boiling started, the temperature was reduced to 90 °C to reduce the evaporation rate. The extracts were withdrawn within 30 min, which was chosen from a preliminary study where beyond this time, the extract was drying off and the amount of solution obtained was not sufficient for the initial run. Grain colour and composition and antioxidant, antimicrobial and anti-inflammatory properties of the extract were determined using standard methods.FindingsProtein (20.57–26.31%) and carbohydrate (55.43–61.09%) were the major components of the grain. Grain type and boiling time generally affected the total phenolic content of the extract. Cream Bambara displayed substantially lower total phenolic content at all boiling times compared with the maroon, brown and black Bambara groundnuts. The total flavonoid contents and total phenolic contents of the Bambara groundnut extracts were dependent on the boiling time and type of grain. The extracts showed no activity against Candida albicans, but the maroon coat Bambara demonstrated a peak inhibition of 6.00 mm against Escherichia coli. The total phenolic, flavonoid contents and the antioxidant properties of the grains generally followed the order Maroon > Black > Brown.Originality/valueThis study has demonstrated the possibility of promoting the use of Bambara groundnut beyond the current level of usage by using simple processing method of boiling to extract phytochemicals with medicinal properties.

Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.

Bambara groundnut is leguminous crop indigenous to Africa. The major component in Bambara groundnut is starch. Due to the growing demand for starch by the industry, researchers are now focusing on underutilised crops such as Bambara groundnut as possible source of starch for various industrial applications. This review summarizes the present knowledge on the isolation, composition, physicochemical properties and modification methods of Bambara groundnut starch. Future studies are also suggested for value addition and improved utilization of the grain.

Objectives: To determine the consumer awareness and acceptability of bambara groundnut as a protein source and to assess its potential for use in complementary feeding.Design: Cross-sectional study using a mixed-methods approach.Setting: The study took place at Gcumisa Clinic located at Swayimane, uMshwathi Municipality, in the UMgungundlovu District, KwaZulu-Natal province.Subjects: Black African female outpatients attending the Gcumisa paediatric clinic participated in the consumer-awareness survey (n = 70), consumer-acceptability tests (n = 64) and focus-group discussion (n = 16).Outcome measures: Consumer awareness of bambara groundnut and consumer acceptability of pureed samples made from bambara groundnut and common dry bean (reference) were assessed using questionnaires. A focus-group discussion was also held with some of the consumer acceptability test participants.Results: The survey participants were not familiar with bambara groundnut and its preparation methods. The sensory attributes, including overall acceptability, of the brown bambara groundnut puree compared well with that of the reference. Grain colour significantly influenced overall acceptability of the bambara groundnut puree (p < 0.05). Fifty caregivers (71%) expressed willingness to use the bambara groundnut in complementary feeding if it was accessible, affordable, and beneficial to health.Conclusion: Bambara groundnut is not a familiar legume in KwaZulu-Natal and utilisation is seemingly limited due to poor market availability and knowledge of cooking methods. However, there is potential for its use as a protein source in complementary foods. An improvement in the market availability and nutrition education to highlight the nutritional benefits of bambara groundnut are required to increase utilisation.Keywords: bambara groundnut, complementary foods, consumer awareness

This study investigated the socio-economic characteristics, safety perception and willingness of consumers to pay premium (WTP) for the safety of fura (a semi-solid cereal-based dumpling) and nunu (West African yoghurt) in Ilorin metropolis, Nigeria. Primary data, generated through the use of structured questionnaires, and purpose interviews were used for the study. Data were analysed using descriptive statistics, logit regression analysis and Pearson correlation. The majority of the consumers were low income earners with low level of education. The consumers were willing to pay extra for safety intervention because of the need to safeguard their health. Income was the only variable that had significant (P≤0.01) influence on WTP. Level of education (P≤0.05), income (P≤0.01) and safety perception (P≤0.05) had a positive relationship with WTP. The consumers’ willingness to pay premium provides a good baseline for safety intervention throughout the chain of this nutritious product. It is hoped that the safet...

The effect of wet cooking on the nutritional and functional properties of two Bambara groundnut landraces and a reference dry bean was studied. Wet cooking increased the amino acid concentration of the Bambara landraces for most of the amino acids tested, but the methionine content of the two Bambara landraces and the reference bean decreased by approximately 90, 90 and 20%, respectively. Carbohydrate and fiber contents of all the samples increased after cooking. Cooking led to a significant increase in the total phenolic content of the grains and decreases in phytic acid and tannin contents, which seems to have resulted in an increase in the in vitro starch and protein digestibility of all the samples. Thermal processing had varying effects on the conformation of proteins as observed in the FTIR spectra of each sample. However, nutrients were well retained and antinutrients reduced significantly.