Editors:
Presents an overview of Bambara groundnut characteristics, including its description, structure, composition, limitations to utilisation and processing
Explores potential industrial applications of Bambara groundnut starch, protein and the use of the grain in complementary feeding and dairy analogues
Discusses health benefits of Bambara groundnut consumption in the context of current consumer demands
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Table of contents (13 chapters)
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Front Matter
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Back Matter
About this book
Bambara groundnut (Vigna subterranea) is a crop native to the Bambara tribe of Mali and is grown as a subsistence crop in Africa. Recent advances in research, however, have brought the crop to the forefront of the sustainable agriculture movement.
The Bambara plant is highly drought tolerant and rich in protein and carbohydrates, including starch. These macromolecules have enormous industrial potentials. For example, the starch in Bambara grain has been found to exhibit higher (double) viscosity than conventional corn starch. Modified Bambara groundnut starch has been used to produce edible bioplastics that could be upgraded industrially to suit the fourth industrial revolution shift.
Bambara plants are also a natural source of soluble fiber, which is gluten-, lactose- and cholesterol-free, with potential as a stabiliser, thickener and gelling agent as well as a cryoprotectant in frozen products. The health benefits include lowering of cholesterol levels, levelling of blood glucose and as a detoxing aid. Furthermore, several researchers have explored the grain either alone or as composite with cereal and tubers for the development of value-added products.Food and Potential Industrial Applications of Bambara Groundnut presents in a clear, coherent way the research findings on Bambara grain and its status as a promising food and industrial crop.
Editors and Affiliations
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Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines
Samson A. Oyeyinka
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Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Beatrice I. O. Ade-Omowaye
About the editors
Dr. Beatrice I. O. Ade-Omowaye is a full Professor in the Department of Food Science, Faculty of Food and Consumer Sciences at Ladoke Akintola University of Technology in Ogbomoso, Nigeria.
Email address: adeomowaye@yahoo.com
Dr. Samson A. Oyeyinka is an academic staff in the School of Agriculture, Geography, Environment, Ocean and Natural Sciences, The University of the South Pacific, Samoa Campus, Fiji and a Visiting Professor to Bicol University, Philippines
Email address: sartf2001@yahoo.com
Bibliographic Information
Book Title: Food and Potential Industrial Applications of Bambara Groundnut
Editors: Samson A. Oyeyinka, Beatrice I. O. Ade-Omowaye
DOI: https://doi.org/10.1007/978-3-030-73920-1
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-73919-5Published: 07 October 2021
Softcover ISBN: 978-3-030-73922-5Published: 08 October 2022
eBook ISBN: 978-3-030-73920-1Published: 06 October 2021
Edition Number: 1
Number of Pages: XVII, 237
Number of Illustrations: 16 b/w illustrations, 30 illustrations in colour
Topics: Plant Sciences, Food Science