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October 7, 2025Open Access

Effects of Soaking Temperature and pH on Proximate and Mineral Composition of Bambara Nut (Vigna subterranea) Flour

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Authors

MOMaria OsintsevaOFO FMOMaria Osintseva

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Overview

This analysis shows how soaking temperature and pH influence proximate and mineral composition of bambara nut flour, highlighting its nutritional benefits.

Key Points

  • The optimal soaking temperature of 67.67 °C significantly enhances the nutrient availability in bambara nut flour.
  • Proximate composition analysis revealed protein levels between 18.04-21.95%, indicating its high nutritional potential.
  • Mineral content analysis showed varying levels of sodium, calcium, magnesium, and iron, suggesting beneficial dietary contributions.
  • The study utilized response surface methodology to evaluate the effects of soaking conditions on the flour's nutritional quality.

Cite This Study

Osintseva et al. (2025) studied this question.

synapsesocial.com/papers/68e585d0b1e78cc4e5f464c5https://doi.org/10.38124/ijisrt/25sep1030
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