Bambara groundnut proteins

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dc.contributor.authorArise, Abimbola Kemisola
dc.contributor.authorMalomo, Sunday A
dc.date.accessioned2021-12-16T12:37:59Z
dc.date.available2021-12-16T12:37:59Z
dc.date.issued2021
dc.description.abstractBambara groundnut (Vigna subterraenea L. verdc) is a legume with a very high protein content (20.5-32.4%) and appreciable level of essential sulphur-containing amino acids. The possibility of using the bioactive protein-derived compounds from Bambara groundnut in various food products such as biscuit, pudding, croissants, milk and yoghurt with significant health applications have been appropriately reported. Hence, the protein in the seeds have been concisely extracted and isolated using these different methods such as, isoelectric (acid-alkaline) precipitation, micellization, membrane ultrafiltration coupled with enzymatic digestion and salt solubilization. The produced isolates undergone enzymatic hydrolysis to yield bioactive hydrolysates and peptides, that are purified for the functional and nutritional activities like antioxidant mechanisms (reducing power, metal chelating, radical scavenging), antihypertensive, anti-obesity and anti-inflammatory properties. Lastly, a true understanding of the properties of these protein products was possible through their peptide sequence and proteomic structural arrangements under conditions relevant to the complex food system and human disease management.en_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7234
dc.language.isoenen_US
dc.subjectBambara groundnuten_US
dc.subjectProteinen_US
dc.subjectpeptideen_US
dc.subjectisolationen_US
dc.subjecthydrolysatesen_US
dc.subjectbioactivityen_US
dc.titleBambara groundnut proteinsen_US
dc.typeBook chapteren_US

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