Versatility of Bambara Groundnut (Vigna subteranea) for Food and Nutrition Security
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1 28 Feb to 4 March 2016, Livingstone, Zambia 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 jideaniv@cput.ac.za Afam I. O. Jideani Professor, & Head of Department, Pr. Sci. Nat. Department of Food Science & Technology University of Venda South Africa
2 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... Dr. Namanga Ngongi, President, Alliance for a Green Revolution in Africa (AGRA)
3 What is Food Security? Food Utilisation Food Security Food Availability Economic Value Food Access Value Addition
4 Food Chain and Innovation Innovation Coordinat ion Value- Added Food Science & Technology Primary (Farming) Secondary (Processing & Distribution) Tertiary (retail) Fresh Retail Food Manufacture Ingredient Supply Catering (Homes, Institutions, Hotels) Consumer Farm gate African Journal of Biotechnology 2010, 9(31):
5 Bambara Groundnut (BGN)
6 Bambara Groundnut Protein 15-25% Fat % Fibre % Ash % Mineral 2% Carbohydrate %
7 BGN & Indigenous Knowledge Abscesses & infected wounds Epilepsy Aphrodisiac Cataracts Venereal disease Diarrhoea Insecticide Impotence Morning sickness
8 BGN Nutritional Benefits Nutritionally versatile Desirable functionality Pharmaceutical value Bioactive compounds Rich in protein, essential amino acids, WAC, OAC, foaming capacity, Anticancer activities, antimicrobial activity Antioxidant PUFA, minerals, energy value Gelation properties Hypo cholesterol, anti-diabetic activity, etc Phenolic compounds (flavonoids, favonols, etc)
9 The Problem! Not much is known about its nutraceutical potential. Limited ways to consume Bambara groundnuts BGN IK system is at risk of becoming extinct consumers are unaware of its rich nutritional benefits
10 Objective Highlight the potential of BGN as a source of food and nutrition for food security
11 Materials & Methods Literature information on the uses of BGN was obtained Network metrics (nodes, edges, in-degree, outdegree, centrality, betweeness centrality) analysed using Harel-Koren Fast Multiscale method NodeXL software Information described as a set of interconnected objects
12 Results & Discussion 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. Node size proportional to in-degree statistics 33 Nodes 58 Edges
13 Centrality helps to determine the key players or most prominent member of a network. Betweenness centralitynumber 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. Node size proportional to betweeness centrality statistics BGN seeds (443.8), flour (257.2), therapeutic value (278.6), functional food (198) and its protein (141.8) control the value of BGN
14 Versatility of BGN
15 BGN Milk & Yoghurt Bam Flour South Africa Patent 2013/00683
16 Bamilk Non-dairy beverage Snack-on-the-go Rich in protein Low in fat Antimicrobial property
17 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
18 BGN Fibres Bam Flour BamFibre S South Africa Patent 2014/04371 BamFibre I
19 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
20 BamFibre-S Source of soluble fibre. 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.
21 Bambara groundnut Flour in Emulsion High viscoelastic fluid Thick viscous fluid Thixotropic fluid Rheological properties Non- Newtonian Pseudoplastic High processability Good pourability High spreadability Good chewability Good stability Yield stress
22 Versatility of BGN Flour Gluten free Chocolate Brownies Muffins Pasta Pizza Dough
23 Versatility of BGN Flour
24 Conclusion BGN has potential to improve the livelihoods of humans. BGN can provide food, income and nutrition security.
25 Acknowledgements All the CPUT Biopolymer Research group. Dr Z. Keyser for the photographs. National Research Foundation & CPUT Research Funding
26 Thank you very much
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