Exploring the effect of dehulling and malting on the antioxidant properties, phenolic composition, and metabolite profile of Bambara groundnut ( Vigna subterranea ) flour obtained from three varieties | Synapse
May 13, 2026Sustainable Food Technology0 citationsOpen Access
Exploring the effect of dehulling and malting on the antioxidant properties, phenolic composition, and metabolite profile of Bambara groundnut ( Vigna subterranea ) flour obtained from three varieties
This research aims to investigate how dehulling and malting affect the antioxidant properties and phenolic composition of Bambara groundnut flour.
Utilized flour from three varieties of Bambara groundnut for analysis.
Applied dehulling and malting processes to the flour samples.
Examined the antioxidant properties, phenolic composition, and metabolite profiles of the processed flours.
Increased antioxidant properties were observed post-dehulling and malting.
Significant changes in phenolic composition were detected across the three varieties after processing.
Abstract
Bambara groundnut ( Vigna subterranea ) is an under-exploited legume with significant nutritional potential and is known for its adaptability to challenging environmental conditions.