Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour
The study evaluated the effect of pre-treatment methods on the antioxidant content, functional properties and pasting profile of Bambara groundnut flour. Soaking and high-pressure processing (HPP) were used as pre-treatment methods. The results revealed that the value of crude protein, crude fat, to...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117571/ http://psasir.upm.edu.my/id/eprint/117571/1/117571.pdf |
| _version_ | 1848867285526118400 |
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| author | Omoniyi, S.A. Mustapha, N.A. Shukri, R. Ramli, N.S. Sulaiman, R. |
| author_facet | Omoniyi, S.A. Mustapha, N.A. Shukri, R. Ramli, N.S. Sulaiman, R. |
| author_sort | Omoniyi, S.A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The study evaluated the effect of pre-treatment methods on the antioxidant content, functional properties and pasting profile of Bambara groundnut flour. Soaking and high-pressure processing (HPP) were used as pre-treatment methods. The results revealed that the value of crude protein, crude fat, total phenolic compounds, 2,2-Diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, dispersibility, water absorption index and swelling capacity of HPP pre-treated Bambara groundnut flour were significantly higher than the values obtained for raw and soaked pre-treated Bambara groundnut flour. The application of HPP pre-treatment to Bambara groundnut flour resulted in notable improvements in dispersibility, water absorption index, and swelling power. The pasting curve revealed increased peak viscosities in both soaked and HPP pre-treated samples, particularly highlighting the potential for products requiring enhanced gel strength. Additionally, the HPP pre-treated flour exhibited the shortest peak time, suggesting faster cooking and underscoring its versatility in various applications. |
| first_indexed | 2025-11-15T14:34:04Z |
| format | Article |
| id | upm-117571 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:34:04Z |
| publishDate | 2024 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1175712025-05-30T01:53:02Z http://psasir.upm.edu.my/id/eprint/117571/ Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour Omoniyi, S.A. Mustapha, N.A. Shukri, R. Ramli, N.S. Sulaiman, R. The study evaluated the effect of pre-treatment methods on the antioxidant content, functional properties and pasting profile of Bambara groundnut flour. Soaking and high-pressure processing (HPP) were used as pre-treatment methods. The results revealed that the value of crude protein, crude fat, total phenolic compounds, 2,2-Diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, dispersibility, water absorption index and swelling capacity of HPP pre-treated Bambara groundnut flour were significantly higher than the values obtained for raw and soaked pre-treated Bambara groundnut flour. The application of HPP pre-treatment to Bambara groundnut flour resulted in notable improvements in dispersibility, water absorption index, and swelling power. The pasting curve revealed increased peak viscosities in both soaked and HPP pre-treated samples, particularly highlighting the potential for products requiring enhanced gel strength. Additionally, the HPP pre-treated flour exhibited the shortest peak time, suggesting faster cooking and underscoring its versatility in various applications. Rynnye Lyan Resources 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/117571/1/117571.pdf Omoniyi, S.A. and Mustapha, N.A. and Shukri, R. and Ramli, N.S. and Sulaiman, R. (2024) Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour. Food Research, 8 (suppl.7). pp. 36-47. ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-nbs-7_omoniyi.pdf 10.26656/fr.2017.8(s7).7 |
| spellingShingle | Omoniyi, S.A. Mustapha, N.A. Shukri, R. Ramli, N.S. Sulaiman, R. Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour |
| title | Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour |
| title_full | Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour |
| title_fullStr | Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour |
| title_full_unstemmed | Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour |
| title_short | Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour |
| title_sort | effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of bambara groundnut (vigna subterranean (l.) verdc) flour |
| url | http://psasir.upm.edu.my/id/eprint/117571/ http://psasir.upm.edu.my/id/eprint/117571/ http://psasir.upm.edu.my/id/eprint/117571/ http://psasir.upm.edu.my/id/eprint/117571/1/117571.pdf |