Arise, A.K.Amonsou, E.O.Ijabadeniyi, O.A.2018-06-202018-06-202015http://hdl.handle.net/123456789/627Functional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26–27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisation method (yield: 25%, protein content: 57%). Functional properties of proteins were more influenced by the methods of preparation rather than the landraces. Protein concentrate prepared by salt solubilisation method showed higher emulsifying (63–66%), foaming (53–57%), water (1.4–2.0 mg mL 1) and oil absorption properties (2.2–2.6 mg mL 1) than the acid-precipitated concentrates (53–57%, 63–66%, 2.0– 2.7 mg mL 1, 1.4–1.7 mg mL 1). The foaming capacity and stability of all the protein concentrates decreased with increasing pH from 3 to 8. Salt solubilisation may be the most appropriate method for the enhanced functionality and utilisation of bambara groundnuts’ protein concentratesenAcid precipitationBambara groundnutFunctional PropertieslandranceProtein concentratesSalt solubilisationArticle