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Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food

Liew-Phing Pui (Functional Food Research Group, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Sarawak, Malaysia)
Wen-Chian Tan (Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Sarawak, Malaysia)
Ianne Kong (Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Sarawak, Malaysia)
Choon-Hui Tan (Functional Food Research Group, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Sarawak, Malaysia)

British Food Journal

ISSN: 0007-070X

Article publication date: 15 December 2021

Issue publication date: 1 November 2022

146

Abstract

Purpose

This review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the crop are also elucidated.

Design/methodology/approach

This paper critically reviewed the physicochemical properties and applications of Bambara groundnuts from recent literature.

Findings

Bambara groundnut (Vigna subterranea) is a drought-tolerant crop from West Africa that contains not only carbohydrates and fats but is also high in protein. The cultivars of Bambara groundnut can be distinguished by the colours of seeds, which range from red, blue-eye, brown and black-eye. Bambara groundnuts contain carbohydrate (57–67%), protein (15–25%), fat (4–8%), fibre (1.4–1.5%) and ash (2.9–4%). As a percentage of protein, the essential amino acids, lysine, methionine and cysteine are relatively high in Bambara groundnuts. Meanwhile, linoleic, palmitic and linolenic acids are the fatty acids present in this crop.

Practical implications

Several studies have shown that Bambara groundnuts can be used as fat substitutes, emulsifiers, water binders, bulking agents and thickeners due to its water and oil absorption properties, gelling, pasting, emulsifying and foaming abilities. Bambara groundnuts are used in the development of many intermediate or final products like flour blend, cookies, bread and fermented milk. It has a positive impact on the overall proximate, functional, mineral and amino acid profiles of the food products.

Originality/value

Despite its high nutrient density, Bambara groundnuts are an underutilised legume due to unavailability and lack of knowledge among consumers on its benefits. There is a need to promote the use of Bambara groundnuts as a future food.

Keywords

Acknowledgements

This work was supported by the Pioneer Science Incentive Fund (PSIF): Proj-In-FAS-047 by UCSI University, Malaysia.

Citation

Pui, L.-P., Tan, W.-C., Kong, I. and Tan, C.-H. (2022), "Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food", British Food Journal, Vol. 124 No. 11, pp. 3680-3694. https://doi.org/10.1108/BFJ-04-2021-0436

Publisher

:

Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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