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.

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: Informa UK Limited
• 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