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Joanne Hort - One of the best experts on this subject based on the ideXlab platform.
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measuring consumer emotional response and acceptance to sustainable food products
Food Research International, 2020Co-Authors: Qian Yang, Yuchi Shen, Timothy J Foster, Joanne HortAbstract:Abstract With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use alternative and more sustainable ingredients. Bambara groundnut is a low-impact African legume as it can be grown on marginal soils and is resistant to high temperatures. The aim of this study was to investigate UK consumer acceptability and emotional response to snack products containing Bambara groundnut flour as an alternative sustainable ingredient. A key objective was to understand the contribution that measuring emotional response would reveal. Additionally the impact of extrinsic information on consumer acceptability and emotional response to snack products was investigated by sharing information concerning Bambara groundnut’s sustainability and nutritional credentials. 100 UK participants were recruited to evaluate two biscotti and two cracker products. For each category a standard product made from standard ingredients sourced commercially, and one made replacing some of standard flour with Bambara flour were obtained. For each sample, participants were asked to rate their overall liking and emotional response based on sensory properties of the product (the blind condition). Participants were invited back for a second session, where they were informed about global resource challenges, and the sustainable features and nutritional value of Bambara, and which products contained this as an ingredient (informed condition). Under the blind condition, no significant differences in overall liking were observed between standard and Bambara products, indicating UK consumers accept the sensory properties of products that contain Bambara flour. Interestingly, the extrinsic information shifted consumer emotional response towards more positive emotions and less negative emotions when consuming products containing Bambara flour. It also made them felt less guilty when consuming the Bambara products, suggesting consumers engage with the idea of sustainable ingredients, and that this sustainable ingredient has potential for future new product development. It also highlighted the value of measuring emotional response for novel products to understand what may drive purchase behaviour when products are matched for liking. Food neophobia status did not impact product acceptability and emotional response between Bambara and standard products, however overall a lower emotional response was found for medium neophobic consumers in general who are more likely to evade novel products.
Eric O. Amonsou - One of the best experts on this subject based on the ideXlab platform.
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Structure, composition and functional properties of storage proteins extracted from Bambara groundnut (Vigna subterranea) landraces
International Journal of Food Science & Technology, 2017Co-Authors: Abimbola K. Arise, Ifeanyi D. Nwachukwu, Rotimi E. Aluko, Eric O. AmonsouAbstract:Bambara groundnut is a protein-rich traditional legume. In this study, storage proteins were isolated from three Bambara landraces. Bambara protein revealed four major protein bands: one broad band at 55 kDa, two medium bands at 62 kDa and 80 kDa and a high molecular weight (HMW) protein at 141 kDa. The vicilin (7S) subunits with molecular weight of 55 kDa and 62 kDa were major fractions in Bambara storage proteins. Bambara proteins showed two endothermic peaks ranging from 64 to 69 °C and 76 to 90 °C, respectively. Bambara protein isolates had well-defined tertiary and secondary structures, respectively, at pH 3.0, and this well-defined structure decreased slightly at higher pH values. The isolates revealed a strong secondary structure dominated by α-helical conformation. Foaming capacities of Bambara proteins were dependent on pH with maximum percentage FC observed at pH 3.0, while the emulsion activity increased with increasing pH for all the isolates. Vicilin (7S) fraction seems to be the major storage protein fraction of Bambara. Bambara proteins could serve as excellent ingredients for the formulation of food foams and emulsions.
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Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid.
Journal of Food Science, 2016Co-Authors: Samson A. Oyeyinka, Surendra Singh, Eric O. AmonsouAbstract:The physicochemical and mechanical properties of biofilm prepared from Bambara starch modified with varying concentrations of stearic acid (0%, 2.5%, 3.5%, 5%, 7%, and 10%) were studied. By scanning electron microscopy, Bambara starch films modified with stearic acid (≥3.5%) showed a progressively rough surface compared to those with 2.5% stearic acid and the control. Fourier transform infrared spectroscopy spectra revealed a peak shift of approximately 31 cm−1, suggesting the promotion of hydrogen bond formation between hydroxyl groups of starch and stearic acid. The addition of 2.5% stearic acid to Bambara starch film reduced water vapor permeability by approximately 17%. Bambara starch films modified with higher concentration of stearic acid were more opaque and showed significantly high melting temperatures. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability with minimal effect on tensile strength. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability, which could find application in the food industry for coating surfaces of highly perishable food commodities such as fruits and vegetables, thereby extending shelf life.
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Effect of lipid types on complexation and some physicochemical properties of Bambara groundnut starch
Starch - Stärke, 2016Co-Authors: Samson A. Oyeyinka, Suren Singh, Sonja L. Venter, Eric O. AmonsouAbstract:This study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of Bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of Bambara starch, but increased the final viscosity. Pasting of Bambara and potato starches with lipids resulted in the formation of type-I V-amylose complexes, with melting temperatures ranging from ∼98 to 102°C. X-ray diffraction of these complexes showed the crystalline V-amylose pattern with a major peak at 2Θ = 19.9° and minor peaks at 2Θ = 7.4° and 12.9°. Modification of Bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes.
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Physicochemical properties of starches extracted from Bambara groundnut landraces
Starch - Stärke, 2016Co-Authors: Samson A. Oyeyinka, Suren Singh, Eric O. AmonsouAbstract:The physicochemical properties of starches extracted from three Bambara groundnut landraces, maroon, brown, and cream were studied. The amylose contents (31.5–34.6%) of the Bambara starches were significantly different among the landraces. All the Bambara starches exhibited an A-type crystalline pattern with an average relative crystallinity of 32%. The peak gelatinization temperature (approx. 73°C) of brown Bambara starch was slightly low compared to maroon (approx. 78°C) and cream (approx. 76°C) Bambara starch. The Bambara starches showed substantially high proportion of resistant starch (71%) and similar predicted glycemic index (40.1) among landraces. Bambara starch can potentially be used as a thickening agent in food products and ingredient development.
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Influence of high-pressure homogenization on the physicochemical properties of Bambara starch complexed with lysophosphatidylcholine
LWT, 2016Co-Authors: Samson A. Oyeyinka, Suren Singh, Eric O. AmonsouAbstract:Amylose can form inclusion complexes with lipids for improved starch functionality. This study determined the influence of high-pressure homogenization on the physicochemical properties of Bambara starch complexed with lysophosphatidylcholine. Homogenization significantly increased the degree of complexation of Bambara starch with lysophosphatidylcholine. Bambara starch showed higher complex index than corn and potato starch reference samples. X-ray diffraction revealed the formation of V-amylose crystalline types with peaks at 2Ѳ = 7.4, 12.9 and 19.9°. Complexing Bambara, corn and potato starches with lysophosphatidylcholine resulted in the formation of type I V-amylose complexes. These complexes had melting temperatures and enthalpies ranging from 91.5 to 98.6 °C and 1.4–5.5 J/g respectively. Starch-lysophosphatidylcholine complexes displayed low syneresis rate. Homogenized Bambara starch complexes were non-gelling while unhomogenized types produced weak gels, with G′ ˃ G″ in the frequency range: 0.1–10 Hz. The non-gelling properties of homogenized Bambara starch-lysophosphatidylcholine complex suggest that the modified starch could be used in the food industry to provide smooth texture in frozen foods and desserts.
Samson A. Oyeyinka - One of the best experts on this subject based on the ideXlab platform.
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Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch
Food Bioscience, 2019Co-Authors: Samson A. Oyeyinka, Esther Umaru, Sogo J. Olatunde, John K. JosephAbstract:Abstract Bambara groundnuts (Vigna subterranea) are a good source of starch that may be potentially used for various industrial applications. The effect of microwave heating time (0, 10, 30 and 60 s) on the physicochemical and functional properties of Bambara groundnut starch was investigated. Native and microwaved Bambara groundnut showed the A-type crystallinity pattern. However, there was a decrease in the relative crystallinity of the starch after microwaving. Microscopically, the native starch granules were smooth but had pinholes after microwaving. Microwaving resulted in significant (p ≤ 0.05) reduction in peak viscosity, hot paste viscosity, cold paste viscosity, pasting temperature and set back ratio. The swelling power of Bambara groundnut starch similarly decreased with increasing microwaving time. Microwave heating led to a shift in the gelatinization range to higher temperatures. However, the enthalpy of gelatinization decreased after microwaving. Short microwaving times (≤60 s) were sufficient to cause significant improvement in the pasting and thermal properties of Bambara groundnut starch. Microwaved Bambara groundnut starch with reduced swelling can be potentially used in food products that do not require high swelling such as noodles.
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A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch
Food Hydrocolloids, 2018Co-Authors: Samson A. Oyeyinka, Adewumi T. OyeyinkaAbstract:Abstract Bambara groundnut is leguminous crop indigenous to Africa. The major component in Bambara groundnut is starch. Due to the growing demand for starch by the industry, researchers are now focusing on underutilised crops such as Bambara groundnut as possible source of starch for various industrial applications. This review summarizes the present knowledge on the isolation, composition, physicochemical properties and modification methods of Bambara groundnut starch. Future studies are also suggested for value addition and improved utilization of the grain.
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Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour
LWT, 2018Co-Authors: Samson A. Oyeyinka, Abimbola K. Arise, Adewumi T. Oyeyinka, Fausat L. Kolawole, Taiwo Sikirat Tijani, Mutiat Adebanke Balogun, Muinat Amoke Obalowu, John K. JosephAbstract:Abstract Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.
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Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex
International Journal of Food Science & Technology, 2017Co-Authors: Samson A. Oyeyinka, Rukayat Adegoke, Adewumi T. Oyeyinka, Khadijat O. Salami, Omotola F. Olagunju, Fausat L. Kolawole, John K. Joseph, Islamiyat Folashade BolarinwaAbstract:Summary Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.
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Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid.
Journal of Food Science, 2016Co-Authors: Samson A. Oyeyinka, Surendra Singh, Eric O. AmonsouAbstract:The physicochemical and mechanical properties of biofilm prepared from Bambara starch modified with varying concentrations of stearic acid (0%, 2.5%, 3.5%, 5%, 7%, and 10%) were studied. By scanning electron microscopy, Bambara starch films modified with stearic acid (≥3.5%) showed a progressively rough surface compared to those with 2.5% stearic acid and the control. Fourier transform infrared spectroscopy spectra revealed a peak shift of approximately 31 cm−1, suggesting the promotion of hydrogen bond formation between hydroxyl groups of starch and stearic acid. The addition of 2.5% stearic acid to Bambara starch film reduced water vapor permeability by approximately 17%. Bambara starch films modified with higher concentration of stearic acid were more opaque and showed significantly high melting temperatures. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability with minimal effect on tensile strength. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability, which could find application in the food industry for coating surfaces of highly perishable food commodities such as fruits and vegetables, thereby extending shelf life.
Festo Massawe - One of the best experts on this subject based on the ideXlab platform.
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Effects of mild drought stress on the morpho-physiological characteristics of a Bambara groundnut segregating population
Euphytica, 2016Co-Authors: Hui Hui Chai, Festo Massawe, Sean MayesAbstract:Bambara groundnut ( Vigna subterranea (L) Verdc.) is a drought tolerant underutilised indigenous African legume. The present study aimed to examine the response of Bambara groundnut under increasing drought stress and the effects of cumulative mild drought on final yields. The components of morpho-physiological traits were measured for a small F_5 breeding cross of Bambara groundnut exposed to progressive mild drought in controlled-environment tropical glasshouses. Drought stress reduced stomatal conductance significantly ( F _(1,130) = 2259.59, p
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effects of mild drought stress on the morpho physiological characteristics of a Bambara groundnut segregating population
Euphytica, 2016Co-Authors: Hui Hui Chai, Festo Massawe, Sean MayesAbstract:Bambara groundnut (Vigna subterranea (L) Verdc.) is a drought tolerant underutilised indigenous African legume. The present study aimed to examine the response of Bambara groundnut under increasing drought stress and the effects of cumulative mild drought on final yields. The components of morpho-physiological traits were measured for a small F5 breeding cross of Bambara groundnut exposed to progressive mild drought in controlled-environment tropical glasshouses. Drought stress reduced stomatal conductance significantly (F (1,130) = 2259.59, p < 0.01), with variation observed between lines of the segregating population (F (64,130) = 16.27, p < 0.01). Higher stomatal density and reduced leaf area were observed in drought treatment plants (p < 0.01). Mild drought stress negatively influenced 100-seed weight (F (1,258) = 19.4, p < 0.01) and harvest index (F (1,258) = 12.87, p < 0.01) by 8 and 15.6 %, compared to the control irrigated treatment, respectively. Bambara groundnut used a combination of mechanisms to tolerate drought stress, including stomatal regulation of gas exchange, reduction of leaf area and maintenance of a relatively high leaf water status and relatively high levels of photosynthesis. Strong genotypic variation observed for many traits in the F5 segregating population allows individual lines with potentially greater tolerance for drought, combined with higher yielding characteristics, to be selected for future breeding programmes in Bambara groundnut.
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identification of gene modules associated with low temperatures response in Bambara groundnut by network based analysis
PLOS ONE, 2016Co-Authors: Festo Massawe, Sean Mayes, Venkata Suresh Bonthala, Katie Mayes, Joanna Moreton, Martin J Blythe, Victoria Wright, Sean T May, Jamie TwycrossAbstract:Bambara groundnut (Vigna subterranea (L.) Verdc.) is an African legume and is a promising underutilized crop with good seed nutritional values. Low temperature stress in a number of African countries at night, such as Botswana, can effect the growth and development of Bambara groundnut, leading to losses in potential crop yield. Therefore, in this study we developed a computational pipeline to identify and analyze the genes and gene modules associated with low temperature stress responses in Bambara groundnut using the cross-species microarray technique (as Bambara groundnut has no microarray chip) coupled with network-based analysis. Analyses of the Bambara groundnut transcriptome using cross-species gene expression data resulted in the identification of 375 and 659 differentially expressed genes (p<0.01) under the sub-optimal (23°C) and very sub-optimal (18°C) temperatures, respectively, of which 110 genes are commonly shared between the two stress conditions. The construction of a Highest Reciprocal Rank-based gene co-expression network, followed by its partition using a Heuristic Cluster Chiseling Algorithm resulted in 6 and 7 gene modules in sub-optimal and very sub-optimal temperature stresses being identified, respectively. Modules of sub-optimal temperature stress are principally enriched with carbohydrate and lipid metabolic processes, while most of the modules of very sub-optimal temperature stress are significantly enriched with responses to stimuli and various metabolic processes. Several transcription factors (from MYB, NAC, WRKY, WHIRLY & GATA classes) that may regulate the downstream genes involved in response to stimulus in order for the plant to withstand very sub-optimal temperature stress were highlighted. The identified gene modules could be useful in breeding for low-temperature stress tolerant Bambara groundnut varieties.
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Ribosomal DNA variation in landraces of Bambara groundnut
African Journal of Biotechnology, 2013Co-Authors: Peter Maitalata Waziri, Festo Massawe, Samson Baranzan Wayah, Jaafar M SaniAbstract:The ribosomal DNA (rDNA) is a basic component of all eukaryotic chromosomes which codes for rRNA. The rDNA is made of tandemly repeated units of 18S, 5.8S, 28S, ITS and IGS. The 18S, 5.8S and 28S are coding regions while the ITS and IGS are non coding. The rDNA evolves in a concerted manner such that rDNA units within an individual are almost completely identical making it a useful tool in taxonomic studies. The rDNA marker is used to discriminate between species in the same or different genus. Bambara groundnut is an under-utilized legume that is highly nutritious and adapted to low input farming systems. Despite its potential, Bambara groundnut is still cultivated in the form of landraces, and no true varieties have been developed. Precise estimate of genetic variation and genetic relationship is sine qua non for the development of improved cultivars. About 48 individual seeds (3 each) from seven landraces of Bambara groundnut, 9 wild/cultivated species of other legumes (cowpea, mungbean and groundnut) were used in this study. Analysis of the rDNA gene unit shows genetic variation in the species of the genus Vigna and Arachis. The UPGMA dendrogram constructed separates the plant species in this study into three (3) main clusters. The landraces of Bambara groundnut were placed in two different clusters indicating variation of rDNA gene units between the landraces. The analysis of rDNA gene in this study reveals the presence of genetic variation between the landraces of Bambara groundnut which could be used by scientists and breeders in the production of improved cultivars. Keywords: Ribosomal DNA, Bambara groundnut, ITS, IGS, DNA variation African Journal of Biotechnology Vol. 12(35), pp. 5395-5403
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Breeding in Bambara groundnut (Vigna subterranea (L.) Verdc.): strategic considerations
African Journal of Biotechnology, 2005Co-Authors: Festo Massawe, S.s. Mwale, Sayed Azam-ali, Jeremy A. RobertsAbstract:Bambara groundnut ( Vigna subterranea (L.) Verdc.) has a large number of landraces throughout Africa where small-scale farmers have preserved its genetic diversity on-farm. To date, the full genetic diversity of the crop remains largely unexploited. Until recently Bambara groundnut never received any appreciable research effort, especially for its genetic improvement. Until then, only selection breeding was practised in which existing landraces were evaluated and their seeds multiplied. However, no new combinations resulting from hybridisation had ever been produced. Recently, collaborative research efforts involving partners from Africa and Europe have produced the first crosses of Bambara groundnut. The creation of these crosses is a significant scientific and practical achievement and opens up the possibility of breeding true varieties of this crop. This paper shows how different strategies have been combined to establish the basis of a strategic breeding programme in Bambara groundnut. The paper also illustrates the use of landraces in the Bambara groundnut breeding programme, as an example of the contribution that landraces can make to increasing productivity in marginal environments and the conservation of a crop's genetic resources on-farm. African Journal of Biotechnology Vol. 4 (6), pp. 463-471, 2005
A R Linnemann - One of the best experts on this subject based on the ideXlab platform.
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utilization of Bambara groundnut vigna subterranea l verdc for sustainable food and nutrition security in semi arid regions of zimbabwe
PLOS ONE, 2018Co-Authors: Juliet Mubaiwa, Vincenzo Fogliano, C Chidewe, Evert Jan Bakker, A R LinnemannAbstract:Bambara groundnut (Vigna subterranea (L.) Verdc.) is an indigenous legume crop, cultivated by subsistence farmers throughout sub-Saharan countries. Research findings indicate that the crop has great nutritional and agronomic potential, but it remains scientifically neglected. A baseline study was conducted in seven districts in semi-arid regions of rural Zimbabwe to gather knowledge on current production and utilization of Bambara groundnut, assess its role in providing sustainable food and nutrition security for rural populations and determine priorities for follow-up research. Results revealed a variety of Bambara groundnut processing techniques, which included boiling, soaking, roasting and milling across the surveyed districts. Reported constraints to processing and consumption included long cooking time, difficulties with milling and high firewood and water requirements. Fifty to eighty percent of respondents in all districts consumed Bambara groundnut once or twice weekly from August to December. Preferred consumer attributes were taste, the satiating effect, nutritional benefits or a combination of these. Current, culturally acceptable processing techniques need improvement to support sustainable Bambara groundnut processing while optimising nutrient bio-accessibility. Ultimately, community resilience to food and nutrition insecurity can be promoted by exchange of Bambara groundnut processing knowledge amongst the production areas, involving the different stakeholders in the food supply chains.
