KaydedilenlerDerginizi ekleyin

Dergiler / Journal of the Turkish Chemical Society Section A: Chemistry / 2023 / Cilt: 10 Sayı: 1

Comparative Studies of some Chemical and Micronutrient Contents in three Sprouted Samples of Bambaranut (Vinga subterranean [l] verdc.) Landraces

Tasiu Abdulmumin MİKA'İL
Mohammed SULE
Adamu Jubril ALHASSAN
Abdullahi Abdulkadir IMAM
Yusuf MUHAMMAD
Sagir ISMAİL
Kamaluddeen BABAGANA
Abdulmumin YUNUSA
Sayfa
97–108
Yayın Tarihi
2023-02-28
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

This study showed that sprouting improves the nutritional quality of Bambaranut irrespective of the landrace.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:The research was carried out to evaluate the effect of sprouting on chemical and micronutrient contents of Bambaranut (Vigna subterranea [l] verdc.) grown in Kano, Nigeria.
📊
Temel Bulgular & Veri:The result of the proximate analysis showed that the moisture and carbohydrate contents reduced significantly (P<0.05) after sprouting while ash, crude protein, crude fat, and crude fiber significantly increased, there was no significant (P<0.05) difference in moisture, crude fiber, and carbohydrate contents between the landraces.
💡
Sonuç & Katkı:This study showed that sprouting improves the nutritional quality of Bambaranut irrespective of the landrace.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Sprouting · Chemical · Micronutrients

Abstract

The research was carried out to evaluate the effect of sprouting on chemical and micronutrient contents of Bambaranut (Vigna subterranea [l] verdc.) grown in Kano, Nigeria. Three landraces of Bambaranut (cream, black and zebra) were used for the study. The proximate and mineral contents were analyzed in accordance with the standard methods of analysis. The result of the proximate analysis showed that the moisture and carbohydrate contents reduced significantly (P<0.05) after sprouting while ash, crude protein, crude fat, and crude fiber significantly increased, there was no significant (P<0.05) difference in moisture, crude fiber, and carbohydrate contents between the landraces. The landraces differ in crude protein and fat contents. The results of minerals analysis shows that the landraces differ significantly in Na, Fe, Ca, K, Mg, and Se. However, the amount of Zn, Mn did not significantly differ between the landraces irrespective of sprouting or not. All the three landraces did not differ (P<0.05) in Cu contents. Sprouting leads to decrease in Na, Fe, K, Zn, Mg and Se and increase in Ca and Mn. This study showed that sprouting improves the nutritional quality of Bambaranut irrespective of the landrace.

🔖

Bu Makaleye Atıf Yap

MİKA'İL, T. A., SULE, M., ALHASSAN, A. J., IMAM, A. A., MUHAMMAD, Y., ISMAİL, S., BABAGANA, K., YUNUSA, A. (2023). Comparative Studies of some Chemical and Micronutrient Contents in three Sprouted Samples of Bambaranut (Vinga subterranean [l] verdc.) Landraces. Journal of the Turkish Chemical Society Section A: Chemistry, Cilt: 10 Sayı: 1, 97–108. https://ajindex.com/articles/908220

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (13)

  1. Baryeh EA. Physical properties of bambara groundnuts. Journal of Food Engineering. 2001 Mar;47(4):321–6
  2. Massawe F, Mwale S, Azam-Ali S, Roberts J. Breeding in bambara groundnut (Vigna subterranea (L.) Verdc.): strategic considerations. African Journal of Biotechnology. 2005;4(6):463–71
  3. Alhassan A, Dangambo M, Abdulmumin T, others. Evaluation of the proximate contents of bambara groundnut Vigna subterranean (L.) Verdc grown in MadobiLGA, Kano State, Nigeria. Brit J Appl Scie Tech. 2015;8(4):361–5
  4. Ghavidel RA, Prakash J. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT - Food Science and Technology. 2007 Sep;40(7):1292–9
  5. Roland WSU, Pouvreau L, Curran J, van de Velde F, de Kok PMT. Flavor Aspects of Pulse Ingredients. Cereal Chemistry Journal. 2017 Jan;94(1):58–65
  6. Nkhata SG, Ayua E, Kamau EH, Shingiro JB. Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci Nutr. 2018 Nov;6(8):2446–58
  7. Association ESS, others. ESSA hygiene guideline for the production of sprouts and seeds for sprouting. ESSA: Brussels, Belgium. 2016
  8. Wanyama AW. Evaluation of Phytoconstituents, Antioxidants Potential, Cytotoxic, Antimicrobial Activities and Mineral Composition of Vigna subterranea (L) Verdic. Extracts [Internet] [Master’s Thesis]. [Kenya]: Jomo Kenyetta University of Agriculture and Technology; 2018
  9. Dhaliwal Y, AGGARWAL RK. Composition of fat in soybeans as affected by duration of germination and drying temperature. Journal of food science and technology (Mysore). 1999;36(3):266–7
  10. Falmata F, Modu S, Sanda S, Babagana M, Chamba G. Rheological and microbiological assessment of complementary meal produced from sprouted and fermented sorghum (S. bicolor) blended with cowpea (Vignia unguiculata) and groundnut (Arachis hypogea). Merit Research Journal of Food Science and Technology. 2014;2(3):31–7
  11. Association of Official Analytical Chemists. food composition, additives, natural contaminants. 17th ed. Horwitz W, editor. Arlington, Va: AOAC International; 2000. (Official methods of analysis of AOAC International). ISBN: 978-0-935584-67-7
  12. Egan H, Kirk RS, Sawyer R, Pearson D. Pearson’s chemical analysis of foods. 8th ed. Edinburgh; New York: Churchill Livingstone; 1981. 591 p. ISBN: 978-0-443-02149-7
  13. Nielsen SS. Introduction