Ann Jo Tee
Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review
Tee, Ann Jo; Lim, Yin Sze; Brameld, John M.; Massawe, Festo; Parr, Tim; Salter, Andrew M.
Authors
Yin Sze Lim
JOHN BRAMELD JOHN.BRAMELD@NOTTINGHAM.AC.UK
Professor of Nutritional Biochemistry
Festo Massawe
TIM PARR TIM.PARR@NOTTINGHAM.AC.UK
Professor of Nutritional Biochemistry
Andrew M. Salter
Abstract
Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced fermentation technology exhibits greater control over the process parameters and ensures the fermented product’s quality, reproducibility, and safe consumption. Hence, this review highlights the importance of fermentation technology in overcoming the challenges of processing hard-to-cook BG while retaining its nutrients and flavor. This paper also reviews the food safety measure and risks of consuming fermented BG Future research on the fermented BG’s nutrient digestibility should be of concern to unlock its full potential as human food or animal feed.
Citation
Tee, A. J., Lim, Y. S., Brameld, J. M., Massawe, F., Parr, T., & Salter, A. M. (2023). Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review. Food Biotechnology, 37(2), 106-135. https://doi.org/10.1080/08905436.2023.2201307
Journal Article Type | Article |
---|---|
Acceptance Date | Feb 12, 2023 |
Online Publication Date | May 8, 2023 |
Publication Date | Apr 3, 2023 |
Deposit Date | May 9, 2023 |
Publicly Available Date | Apr 4, 2024 |
Journal | Food Biotechnology |
Print ISSN | 0890-5436 |
Electronic ISSN | 1532-4249 |
Publisher | Taylor and Francis |
Peer Reviewed | Peer Reviewed |
Volume | 37 |
Issue | 2 |
Pages | 106-135 |
DOI | https://doi.org/10.1080/08905436.2023.2201307 |
Keywords | Bambara groundnut; underutilized legume; fermentation; food processing; nutritional value; anti-nutritional factors |
Public URL | https://nottingham-repository.worktribe.com/output/20557842 |
Publisher URL | https://www.tandfonline.com/doi/full/10.1080/08905436.2023.2201307 |
Files
Tee Et Al 2023 Food Biotechnology AAM
(410 Kb)
PDF
You might also like
Neuroendocrine role for VGF
(2015)
Journal Article
Thyroid hormone and vitamin D regulate VGF expression and promoter activity
(2016)
Journal Article
Downloadable Citations
About Repository@Nottingham
Administrator e-mail: discovery-access-systems@nottingham.ac.uk
This application uses the following open-source libraries:
SheetJS Community Edition
Apache License Version 2.0 (http://www.apache.org/licenses/)
PDF.js
Apache License Version 2.0 (http://www.apache.org/licenses/)
Font Awesome
SIL OFL 1.1 (http://scripts.sil.org/OFL)
MIT License (http://opensource.org/licenses/mit-license.html)
CC BY 3.0 ( http://creativecommons.org/licenses/by/3.0/)
Powered by Worktribe © 2024
Advanced Search