Mashau Mpho Edward, Takalani Thakhani, Bamidele Oluwaseun Peter, Ramashia Shonisani Eugenia
Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa.
Foods. 2025 Jul 12;14(14):2450. doi: 10.3390/foods14142450.
Bambara groundnut () is an important legume grain in sub-Saharan Africa, including South Africa. Nevertheless, the peculiarity of being hard to cook and mill and the availability of antinutritional factors often limit Bambara groundnut (BGN) use in food applications. This study investigated the impact of dehulling and malting on the nutritional composition, antinutritional factors, and protein digestibility of flours obtained from three BGN varieties (red, cream, and brown). Dehulling and malting significantly enhanced the moisture and protein content of BGN flours (dry basis), with values varying from 6.01% (control brown variety) to 8.71% (malted cream and brown varieties), and from 18.63% (control red variety) to 21.87% (dehulled brown), respectively. Dehulling increased the fat content from 5.82% (control red variety) to 7.84% (dehulled cream), whereas malting decreased the fat content. Nevertheless, malting significantly increased ( < 0.05) the fiber content from 4.78% (control cream) to 8.28% (malted brown variety), while dehulling decreased the fiber content. Both processing methods decreased the ash and carbohydrate contents of the BGN flours. Dehulling and malting significantly enhanced the amino acids of BGN flours, except for tryptophan and asparagine. Dehulling and malting notably increased the phosphorus, magnesium, potassium, and sulfur contents of the BGN flours, while calcium and zinc were reduced. Malting significantly enhanced the iron content of BGN flour, whereas dehulling reduced it. Both processing methods significantly enhanced palmitic, arachidic, and y-Linolenic acids. Nonetheless, processing methods significantly reduced phytic acid and oxalate, and dehulling achieved the most significant reductions. Dehulling and malting significantly enhanced the protein digestibility of the BGN flours from 69.38 (control red variety) to 83.29 g/100 g (dehulled cream variety). Overall, dehulling and malting enhanced the nutritional quality and decreased the antinutritional factors of BGN flours.
非洲竹芋是撒哈拉以南非洲地区（包括南非）一种重要的豆科谷物。然而，其难以蒸煮和研磨的特性以及抗营养因子的存在，常常限制了非洲竹芋在食品应用中的使用。本研究调查了脱壳和发芽对从三个非洲竹芋品种（红色、米色和棕色）获得的面粉的营养成分、抗营养因子和蛋白质消化率的影响。脱壳和发芽显著提高了非洲竹芋面粉的水分和蛋白质含量（干基），含量分别从6.01%（对照棕色品种）到8.71%（发芽米色和棕色品种），以及从18.63%（对照红色品种）到21.87%（脱壳棕色品种）。脱壳使脂肪含量从5.82%（对照红色品种）增加到7.84%（脱壳米色品种），而发芽则降低了脂肪含量。然而，发芽显著增加（P<0.05）了纤维含量，从4.78%（对照米色品种）增加到8.28%（发芽棕色品种），而脱壳则降低了纤维含量。两种加工方法都降低了非洲竹芋面粉的灰分和碳水化合物含量。脱壳和发芽显著提高了非洲竹芋面粉的氨基酸含量，但色氨酸和天冬酰胺除外。脱壳和发芽显著增加了非洲竹芋面粉中磷、镁、钾和硫的含量，而钙和锌的含量则降低。发芽显著提高了非洲竹芋面粉的铁含量，而脱壳则降低了铁含量。两种加工方法都显著提高了棕榈酸、花生酸和γ-亚麻酸的含量。尽管如此，加工方法显著降低了植酸和草酸盐的含量，脱壳的降低效果最为显著。脱壳和发芽显著提高了非洲竹芋面粉的蛋白质消化率，从69.38（对照红色品种）提高到83.29 g/100 g（脱壳米色品种）。总体而言，脱壳和发芽提高了非洲竹芋面粉的营养品质，降低了其抗营养因子含量。
