Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (V oandzeia subterranea ) Flour

The study was conducted to determine the effect of different treatments (autoclaving, boiling, soaking [cold water and hot water] and roasting) on the chemical composition, antinutritional factors and functional properties of Bambara groundnut (Voandzeia subterranea) flour. Bambara groundnut was subjected to different treatments, dried and milled into flour. Moisture, ash, fat, crude fiber, crude protein and carbohydrate contents ranged 8.56–10.67%, 2.92–4.18%, 6.01–6.28%, 3.50–3.91%, 17.11–18.03% and 57.16–60.70%, respectively. Treatments significantly (P < 0.05) affected the ash, fat, crude fiber and crude protein content of the flour except carbohydrate and moisture contents. Bulk density, dispersibility, water absorption index, pH, foam capacity, water-binding capacity and emulsification capacity ranged from 0.64 to 0.80 g/mL, 73.00–80.67%, 83.00–152.67%, 6.46–6.74%, 20.33–43.00%, 6.33–13.00%, 45.88–77.57%, respectively. The functional properties of the Bambara groundnut flour were significantly affected (P < 0.05) by the treatments. Calcium, magnesium, sodium, iron and zinc contents ranged 560.0–765.0 mg/100 g, 103.0–133.5 mg/100 g, 9.27–15.52 mg/100 g, 1.62–2.94 mg/100 g and 0.51–1.39 mg/100 g, respectively. Treatments significantly (P < 0.05) affected the mineral composition of the Bambara groundnut flour. Tannin, phytate and oxalate contents ranged 0.30–0.96, 9.29–15.30 and 0.99–1.22 mg/100 g, The study concluded that processing of Voandzeia subterranea by autoclaving, boiling, soaking and roasting had significant effect on its chemical composition and functional properties. Also, autoclaving, boiling, soaking and roasting resulted in significant reduction in the tannin, phytate and oxalate content of Bambara groundnut. Practical Applications The results of this study will provide information on the chemical composition of Bambara nut flour and effect of different treatments on the antinutritional contents. The data on functional properties and mineral contents of the flour will help for end usage such as baking.