Claim · model-written summary
After boiling for 60 min, BGC had the greatest stachyose loss (59%).
- Taxon
- Bambara Groundnut
Vigna subterraneat0 - Material
- BGCe6
- Treatment
- boiling for 60 mine6
- Outcome
- loss in stachyose contente6
- Direction
- greateste6
- Value
- 59%e6
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e6“The loss in stachyose content of the samples varies with processing and BGC (59%) had greatest loss after boiling for 60 min”
Title
Olaposi Adeleke; Oladipupo Qudus Adiamo; Olumide Samson Fawale; et al. Turkish Journal of Agriculture - Food Science and Technology 2017. doi:10.24925/turjaf.v5i9.1006-1014.949
Other claims from this paper (10)
- Intervention effect Soaking and boiling significantly reduced anti-nutritional factors in Bambara groundnut seeds.
- Association The reduction effect of processing increased as processing time was extended.
- Intervention effect After soaking for 48 h, BGC had lower anti-nutritional factors than BGW and BGB.
- Intervention effect Tannin contents were reduced by 99 % throughout the soaking periods.
- Intervention effect After boiling for 60 min, BGB had the greatest raffinose loss (59%), compared with BGC (43%).
- Intervention effect After boiling for 60 min, BGW had the greatest raffinose loss (50%), compared with BGC (43%).
- Intervention effect Soaking for 48 h reduced stachyose in BGB by 57%.
- Intervention effect Soaking for 48 h reduced stachyose in BGW by 35%.
- Intervention effect Boiling for 60 min increased in vitro protein digestibility of BGB to 89.34 %, above BGW and BGC.
- Intervention effect Soaking and boiling could improve the nutritive quality of Bambara groundnut seeds.