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首页> 外文期刊>Food Science & Nutrition >Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut ( Vigna subterrenea L.) cultivars
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Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut ( Vigna subterrenea L.) cultivars

机译：新开发的班巴拉花生（Vigna subterrenea L.）品种的蛋白浓缩物和分离物的营养，物理化学和功能特性

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Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]. Higher protein content was observed in BGW (20.73%) and BGB (20.14%) as compared to BGC (18.50%). Also, the fat and ash contents of BGB and BGW were higher than that of BGC. Also, the new varieties were found to contain higher levels of some essential fatty acids such as linoleic and linolenic acids. The concentration of thiamine, riboflavin, niacin, pantothenic, ascorbic acids, pyrodoxine, alpha tocopherol, and vitamin K were also significantly higher in the two new varieties. The new varieties were good sources of magnesium, calcium, iron, manganese, sodium, and potassium. The oil and water absorption and swelling capacities of whole, defatted, and protein concentrate flour of the new varieties increase with increase in temperature. The defatted flour and protein concentrate of brown Bambara groundnut was found to exhibit high emulsifying activity and stability at different pH's and salt concentrations. The new varieties possess significantly higher foaming capacity and stability than the commercial variety. The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations.
机译：班巴拉花生是一种非洲本土蔬菜，由于蛋白质含量高，主要用于人类食品和动物饲料。不同的因素（例如品种和产地）可能会影响Bambara花生品种的化学成分。因此，本研究的目的是从新开发的Bambara花生品种[登录号：TVSU 5 –班巴拉花生白（BGW）和TVSU 146 – Bambara花生棕（BGB）]生产脱脂面粉和蛋白质浓缩物，并比较它们的营养，物理化学和功能特性与市场样品[Bambara花生商业（BGC）]。与BGC（18.50％）相比，BGW（20.73％）和BGB（20.14％）的蛋白质含量更高。另外，BGB和BGW的脂肪和灰分含量高于BGC。另外，发现新品种包含更高含量的某些​​必需脂肪酸，例如亚油酸和亚麻酸。在两个新品种中，硫胺素，核黄素，烟酸，泛酸，抗坏血酸，吡odo醇，α-生育酚和维生素K的浓度也显着较高。新品种是镁，钙，铁，锰，钠和钾的良好来源。新品种的全脂，脱脂面粉和蛋白浓缩粉的吸水和吸水膨胀能力随温度升高而增加。发现棕色班巴拉花生的脱脂面粉和蛋白质浓缩物在不同的pH和盐浓度下显示出高乳化活性和稳定性。与商业品种相比，新品种具有明显更高的发泡能力和稳定性。从这项研究中获得的结果表明，新的班巴拉花生品种在工业上和家庭中都可以用作货架稳定的蛋白质产品，并且可能是食品配方中的有用成分。

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