Abstract
Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA), Nigeria, planted and harvested. The effects of processing methods (soaking and boiling) on anti-nutritional factors and oligosaccharides content and protein digestibility of BGW and BGB compared with Bambara groundnut commercial (BGC) seeds were investigated. Soaking and boiling significantly reduced the anti-nutritional factors of the samples and the effect increased as processing time was elongated. Sample BGC had lower anti-nutritional factors than BGW and BGB after soaking for 48 h. Tannin contents of the samples were reduced drastically by 99 % throughout the soaking periods. Greatest loss in raffinose level was observed in BGB (59%) and BGW (50%) after boiling for 60 min compared with BGC (43%). The loss in stachyose content of the samples varies with processing and BGC (59%) had greatest loss after boiling for 60 min while soaking for 48 h reduced that of BGB and BGW by 57 and 35%, respectively. Boiling for 60 min increased the in vitro protein digestibility of BGB (89.34 %) compared with BGW (87.48%) and BGC (82.89%). Overall, the results demonstrated that soaking and boiling of newly developed Bambara groundnut seeds could improve the nutritive quality of the seeds.
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Claims 11
Claim · model-written summary
Soaking and boiling significantly reduced anti-nutritional factors in Bambara groundnut seeds.
- Taxon
- Bambara Groundnut
Vigna subterraneat0 - Treatment
- Soaking and boilinge1
- Outcome
- anti-nutritional factorse1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e1“Soaking and boiling significantly reduced the anti-nutritional factors of the samples”
Claim · model-written summary
The reduction effect of processing increased as processing time was extended.
- Taxon
- Bambara GroundnutVigna subterraneat0
- Treatment
- processing timee2
- Outcome
- effecte2
- Direction
- increasede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e2“the effect increased as processing time was elongated”
Claim · model-written summary
After soaking for 48 h, BGC had lower anti-nutritional factors than BGW and BGB.
- Taxon
- Bambara GroundnutVigna subterraneat0
- Material
- BGCe3
- Treatment
- soaking for 48 he3
- Outcome
- anti-nutritional factorse3
- Direction
- lowere3
- Comparator
- BGW and BGBe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e3“Sample BGC had lower anti-nutritional factors than BGW and BGB after soaking for 48 h”
Claim · model-written summary
Tannin contents were reduced by 99 % throughout the soaking periods.
- Taxon
- Bambara GroundnutVigna subterraneat0
- Treatment
- soaking periodse4
- Outcome
- Tannin contentse4
- Direction
- reducede4
- Value
- 99 %e4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e4“Tannin contents of the samples were reduced drastically by 99 % throughout the soaking periods”
Claim · model-written summary
After boiling for 60 min, BGB had the greatest raffinose loss (59%), compared with BGC (43%).
- Taxon
- Bambara GroundnutVigna subterraneat0
- Material
- BGBe5
- Treatment
- boiling for 60 mine5
- Outcome
- loss in raffinose levele5
- Direction
- Greateste5
- Value
- 59%e5
- Qualifier
- 43%e5
- Comparator
- BGCe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e5“Greatest loss in raffinose level was observed in BGB (59%) and BGW (50%) after boiling for 60 min compared with BGC (43%)”
Claim · model-written summary
After boiling for 60 min, BGW had the greatest raffinose loss (50%), compared with BGC (43%).
- Taxon
- Bambara GroundnutVigna subterraneat0
- Material
- BGWe5
- Treatment
- boiling for 60 mine5
- Outcome
- loss in raffinose levele5
- Direction
- Greateste5
- Value
- 50%e5
- Qualifier
- 43%e5
- Comparator
- BGCe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e5“Greatest loss in raffinose level was observed in BGB (59%) and BGW (50%) after boiling for 60 min compared with BGC (43%)”
Claim · model-written summary
After boiling for 60 min, BGC had the greatest stachyose loss (59%).
- Taxon
- Bambara GroundnutVigna subterraneat0
- Material
- BGCe6
- Treatment
- boiling for 60 mine6
- Outcome
- loss in stachyose contente6
- Direction
- greateste6
- Value
- 59%e6
Not reportedComparator
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”
Claim · model-written summary
Soaking for 48 h reduced stachyose in BGB by 57%.
- Taxon
- Bambara GroundnutVigna subterraneat0
- Material
- BGBe7
- Treatment
- soaking for 48 he7
- Outcome
- loss in stachyose contente6
- Direction
- reducede7
- Value
- 57e7
Not reportedComparator
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”
e7“while soaking for 48 h reduced that of BGB and BGW by 57 and 35%, respectively”
Claim · model-written summary
Soaking for 48 h reduced stachyose in BGW by 35%.
- Taxon
- Bambara GroundnutVigna subterraneat0
- Material
- BGWe7
- Treatment
- soaking for 48 he7
- Outcome
- loss in stachyose contente6
- Direction
- reducede7
- Value
- 35%e7
Not reportedComparator
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”
e7“while soaking for 48 h reduced that of BGB and BGW by 57 and 35%, respectively”
Claim · model-written summary
Boiling for 60 min increased in vitro protein digestibility of BGB to 89.34 %, above BGW and BGC.
- Taxon
- Bambara GroundnutVigna subterraneat0
- Material
- BGBe1
- Treatment
- Boiling for 60 mine1
- Outcome
- in vitro protein digestibilitye1
- Direction
- increasede1
- Value
- 89.34 %e1
- Comparator
- BGW (87.48%) and BGC (82.89%)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e1“Boiling for 60 min increased the in vitro protein digestibility of BGB (89.34 %) compared with BGW (87.48%) and BGC (82.89%)”
Claim · model-written summary
Soaking and boiling could improve the nutritive quality of Bambara groundnut seeds.
- Taxon
- Bambara GroundnutVigna subterraneat0
- Treatment
- soaking and boilinge1
- Outcome
- nutritive qualitye1
- Direction
- improvee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bambara Groundnut Cultivars”
e1“soaking and boiling of newly developed Bambara groundnut seeds could improve the nutritive quality of the seeds”
The same questions in other papers
processing · molecular: metabolites · Vigna subterranea (Bambara groundnut)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- negative
- positive
application · molecular: metabolites · Vigna subterranea (Bambara groundnut)Results agree
1 paper in the same direction as this paper
- positive
processing · quality: protein · Vigna subterranea (Bambara groundnut)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.