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March 18, 2026Nutrition & Food Science

Effects of processing methods on nutritional, antinutritional and sensory properties of Bambara groundnut seeds

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Authors

EUEkpeno Sunday UkpongOIOluchukwu C. IjeomahFLFavour Lawrence

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Overview

Evaluates how processing methods impact the nutritional and sensory properties of Bambara groundnut seeds, suggesting optimal techniques for better quality.

Key Points

  • The research aims to assess how different processing techniques affect the nutritional quality and sensory characteristics of Bambara groundnut seeds.
  • Processed Bambara groundnut seeds using boiling, roasting, and germination followed by either boiling or roasting.
  • Conducted proximate composition analysis, amino acid profiling, mineral assessment, antinutrient evaluation, and sensory analysis.
  • Compared processed samples to unprocessed controls.
  • Germinated-roasted seeds showed the highest protein (24.5%) and dietary fiber (11.7%) contents.
  • Essential amino acids increased significantly in processed seeds, with a total increase of 17.4% in germinated-roasted seeds.
  • Roasting following germination improved zinc and iron contents, while boiling reduced mineral concentrations.
  • Processing significantly lowered antinutrient levels, with reductions of 54.6% in phytate and 81.6% in trypsin inhibitors in germinated-roasted seeds.
  • Sensory evaluation revealed processed seeds were generally well-liked, except germinated-boiled seeds which received neutral feedback.

Cite This Study

Ukpong et al. (2026) studied this question.

synapsesocial.com/papers/69ba424e4e9516ffd37a2759https://doi.org/10.1108/nfs-11-2025-0401
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