Suitability of Bambara Groundnut (Vigna Subterranean) as An Alternative to Peanut Matrix for Development and Production of Low-Fat Food Spread

Abstract

Bambara groundnut (BGN) is an underutilized crop grown in Nigeria. Few types are consumed in rural household which they use traditional methods to cultivate and process into traditional food products. Knowledge of the preparation of food spread would add value to utilization and processing of Bambara groundnut. In this study, low fat spread was prepared from roaster, blanched, dehulled and dried back to moisture of 12% Bambara groundnut flour and pea nut spread used as control. Seven (7) samples were prepared: in the ratio 90: 10, 80:20, 70:30, 60:40,  50:50, 100:0, 100:0, peanuts which serve as control, (XY1, XY2, XY3, XY4, XY5, XY6 and XY7), The proximate, amino acids composition and anti-nutritional factors composition of low-fat food spread were investigated. The proximate composition increased with the level of substitution with peanut. Protein content of low-fat food spread (18.77-25.34) Ash and fibers in all the low-fat food spread samples produced, were different   from each other. Moisture content range (7.30-37.64) sample XY7 had the highest. Carbohydrate range (21.71-58.71) sample XY6 with the highest and XY7 the lowest. Lipids range (5.70-32.09) XY7 with the highest values. Amino acids content of the low-fat food spread samples produced were comparable to FAO/WHO (2007) recommended requirements. Anti-nutritional factors composition in all the formulated samples were: Oxalate (0.95-9,04), tannins)5.20-39.81), phytate (0.00-45.36) mg/g and trypsin inhibitor, (0.51-17.24) TIU/mL and were within tolerable limits. The research has established that acceptable food spread could be potentially produced from Bambara groundnuts.

Keywords: Bambara groundnut, Suitability, Alternative, low-fat food spread, Amino acids.

DOI: 10.7176/JNSR/12-20-03

Publication date:October 31^st 2021