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Characterisation of Bambara groundnut (Vigna Subterranean (L.) Verdc.) Non-starch polysaccharides from wet milling method as prebiotics
Author(s)
Maphosa, Yvonne
Date Issued
2015
Type
Thesis
Publisher
Cape Peninsula University of Technology
Abstract
The aim of this study was to characterise the physicochemical, rheological, prebiotic and
emulsion stabilising properties of four varieties (black-eye, brown-eye, brown and red) of
Bambara groundnut (BGN) extracted using the modified wet milling method. A relatively high
yield of BGN dietary fibres was obtained with soluble dietary fibres (SDFs) ranging from 15.4
to 17.1% and insoluble dietary fibres (IDFs) ranging from 12.0 to 15.6%. Black-eye and
brown-eye dietary fibres showed superiority in terms of swelling capacities, water holding
capacities, oil binding capacities, antioxidant properties as well as thermal stabilities than red
and brown dietary fibres. In addition, black-eye and brown-eye dietary fibres were
characterised by higher lightness (L*), redness (+a*), yellowness (+b*), chroma (C*) and hue.
All four SDFs showed acceptable colour differences with ΔE < 8 ranging from 0.81 to 3.08.
The hydrolysable polyphenolic (HPP) content of SDFs ranged from 6.89 to 20.86 mg/g GAE
and that of IDFs ranged from 10.96 to 14.43 mg/g GAE. All four SDFs differed significantly
(p < 0.05) in their HPP content. BGN IDFs were very low in tannins (< 2.2 mg/g).
emulsion stabilising properties of four varieties (black-eye, brown-eye, brown and red) of
Bambara groundnut (BGN) extracted using the modified wet milling method. A relatively high
yield of BGN dietary fibres was obtained with soluble dietary fibres (SDFs) ranging from 15.4
to 17.1% and insoluble dietary fibres (IDFs) ranging from 12.0 to 15.6%. Black-eye and
brown-eye dietary fibres showed superiority in terms of swelling capacities, water holding
capacities, oil binding capacities, antioxidant properties as well as thermal stabilities than red
and brown dietary fibres. In addition, black-eye and brown-eye dietary fibres were
characterised by higher lightness (L*), redness (+a*), yellowness (+b*), chroma (C*) and hue.
All four SDFs showed acceptable colour differences with ΔE < 8 ranging from 0.81 to 3.08.
The hydrolysable polyphenolic (HPP) content of SDFs ranged from 6.89 to 20.86 mg/g GAE
and that of IDFs ranged from 10.96 to 14.43 mg/g GAE. All four SDFs differed significantly
(p < 0.05) in their HPP content. BGN IDFs were very low in tannins (< 2.2 mg/g).
Additional information
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2015.
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210227753-Maphosa-Y-Mtech-Food-Tech-Appsc-2016.pdf
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Thesis
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