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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.

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Ann Jo Tee

Yin Sze Lim

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Professor of Nutritional Biochemistry

Festo Massawe

Professor of Nutritional Biochemistry

Andrew M. Salter


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.

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
Keywords Bambara groundnut; underutilized legume; fermentation; food processing; nutritional value; anti-nutritional factors
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