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Versatility of Bambara Groundnut (Vigna subteranea) for Food and Nutrition Security Victoria A. Jideani Associate Professor, PhD & Pr. Sci. Nat. Cereals and Legumes Biopolymer Research for Food Security Cape Peninsula University of Technology Symphony Way, Bellville 7560, South Africa Email: [email protected]
28 Feb to 4 March 2016, Livingstone, Zambia
Afam I. O. Jideani Professor, & Head of Department, Pr. Sci. Nat. Department of Food Science & Technology University of Venda South Africa
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— Dr. Namanga Ngongi, President, Alliance for a Green Revolution in Africa (AGRA)
“Africa has the greatest challenge of food security today
but Africa also has the potential not only to
feed itself but also the world tomorrow . . .”
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Food Availability Food
Access
Food Utilisation
Food Security
What is Food Security?
Value Addition
Economic Value
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Primary (Farming)
Farm gate
Secondary
(Processing & Distribution)
Food Manufacture
Fresh
Ingredient Supply
Tertiary
(retail)
Retail
Catering (Homes,
Institutions, Hotels)
Consumer
Value-Added
Coordination
Innovation
Food Science & Technology
African Journal of Biotechnology 2010, 9(31):4826-4835
Food Chain and Innovation
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Bambara Groundnut (BGN)
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Bambara Groundnut
Protein 15-25% Fat 4.5-7.4% Fibre 5.2-6.4% Ash 3.2-4.4% Mineral 2% Carbohydrate 49-63.5%
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BGN & Indigenous Knowledge
Abscesses & infected wounds
Epilepsy Aphrodisiac Cataracts
Venereal disease Diarrhoea Insecticide Impotence
Morning sickness
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Nutritionally versatile
Rich in protein, essential amino
acids,
PUFA, minerals,
energy value
Desirable functionality
WAC, OAC, foaming capacity,
Gelation properties
Pharmaceutical value
Anticancer activities,
antimicrobial activity
Hypo cholesterol, anti-diabetic activity, etc
Bioactive compounds
Antioxidant
Phenolic compounds (flavonoids,
favonols, etc)
BGN Nutritional Benefits
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The Problem!
Not much is known about its nutraceutical potential.
consumers are unaware of its rich nutritional benefits
BGN IK system is at risk of becoming extinct
Limited ways to consume Bambara groundnuts
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Objective
• Highlight the potential of BGN as a source of food and nutrition for food security
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Materials & Methods Literature information on the uses of BGN was obtained
Information described as a set of interconnected objects
Network metrics (nodes, edges, in-degree, out-degree, centrality, betweeness centrality) analysed using Harel-Koren Fast Multiscale method NodeXL software
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Node size proportional to in-degree statistics
• In-degree is the number of edges that point inward at a node or the number of relationships in which a particular node is the target.
• High in-degree is associated with the functional (11) and therapeutic (10) use of BGN.
• Hence, the usefulness of BGN is more targeted to functional food and therapeutic uses.
• 33 Nodes • 58 Edges
Results & Discussion
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Node size proportional to betweeness centrality statistics
• Centrality helps to determine the key players or most prominent member of a network.
• Betweenness centrality- number of times a node falls along the shortest path between two other nodes and it’s also a measure of the control of a network.
• BGN seeds (443.8), flour (257.2), therapeutic value (278.6), functional food (198) and its protein (141.8) control the value of BGN
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Versatility of BGN
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Bam Flour
BGN Milk & Yoghurt
South Africa Patent 2013/00683
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Bamilk
Non-dairy beverage Snack-on-the-go Rich in protein Low in fat Antimicrobial property
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BamPro Cultured non-dairy drink Lactose & cholesterol free, Low in fat, Rich in protein, fibre and antioxidant Added probiotics for maintaining good
balance and composition of intestinal flora.
Antimicrobial property
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BamFibre I BamFibre S
Bam Flour
BGN Fibres
South Africa Patent 2014/04371
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BamFibre -I
Natural
Highly absorptive functional food
Increases dough volume
Fat replacer in dough
Gluten, lactose and cholesterol free.
Health benefits –
lower cholesterol levels,
levelling out of blood glucose
source of insoluble dietary fibre
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Natural - Gluten, lactose and cholesterol free
Potential as stabiliser and cryoprotectant in food.
Aids detoxification and waste excretion
Suitable for high temperature applications such as baking.
Health benefits - lowering of cholesterol levels, levelling out of blood glucose and detoxing aid .
Support the growth of probiotic bacteria
Potential for use in weaning foods.
BamFibre-S Source of soluble fibre.
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• High processability • Good pourability • High spreadability • Good chewability • Good stability
Rheological properties
Thixotropic fluid
Non-Newtonian
Pseudoplastic
Yield stress
Thick viscous fluid
High viscoelastic
fluid
Bambara groundnut Flour in Emulsion
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Gluten free
Chocolate Brownies Muffins
Pizza Dough
Pasta
Versatility of BGN Flour
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Versatility of BGN Flour
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• BGN has potential to improve the livelihoods of humans.
• BGN can provide food, income and nutrition security.
Conclusion
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• All the CPUT Biopolymer Research group. • Dr Z. Keyser for the photographs. • National Research Foundation & CPUT
Research Funding
Acknowledgements
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Thank you very much