bambara groundnut/антиоксидант

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Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara

Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions.

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In this study, the bambara protein isolate (BPI) was digested with three proteases (alcalase, trypsin and pepsin), to produce bambara protein hydrolysates (BPHs). These hydrolysates were passed through ultrafiltration membranes to obtain peptide fractions of different sizes (<1, 1-3, 3-5 and 5-10

Phytochemical profile of seeds from 21 Bambara groundnut landraces via UPLC-qTOF-MS.

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Bambara groundnut is one of the under-utilized African legume crops, valued for its nutritional and health benefits, and for which ongoing studies will help to distinguish its many landraces and select the promising one for breeding programs. To describe the polar metabolome of the seed from 21

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d'Ivoire.

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The nutritional evaluation of the Bambara groundnut Ci12 landrace (Vigna subterranea (L.) Verdc.) seeds produced in Côte d'Ivoire shows a 19% content of protein, containing all the essential amino acids with tryptophan as the limiting amino acid, a total dietary fiber level of 10%, with a low

Collagen biosynthesis stimulation and anti-melanogenesis of bambara groundnut ( Vigna subterranea) extracts

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Context: Bambara groundnut (BG), originally from Africa, is widely distributed in Asian countries, especially in southern Thailand, and is used for food and functional foods. There is no report on the use of BG for ethnomedicine or

Protective roles of Vigna subterranea (Bambara nut) in rats with aspirin-induced gastric mucosal injury.

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Vigna subterranea is widely consumed as a traditional staple food in Nigeria and some West African countries. The ethanolic seed extract of V. subterranea (EEVS) was investigated for its gastroprotective effects on aspirin plus pylorus ligation-induced gastric ulcerated rats using an in vivo

Potential of Bambara groundnut (Vigna subterranea (L.) Verdc) milk as a probiotic beverage-a review.

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Bambara groundnut (Vigna subterraenea (L.) verdc) (BGN) is a legume; its origin have been traced back to Africa, and it is the third important legume; however, it is one of the neglected crops. It is highly nutritious, and has been termed a complete food. Its seed consist of 49%-63.5% carbohydrate,

Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals.

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BACKGROUND An increased rate of high blood pressure has led to critical human hypertensive conditions in most nations. In the present study, bambara protein hydrolysates (BPHs) obtained using three different proteases (alcalase, trypsin and pepsin) and their peptide fractions (molecular weight: 10,

Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin-induced diabetes in rats.

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OBJECTIVE To investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin (STZ) induced diabetic rats. METHODS Adult male Wistar rats were randomly divided into six groups with six animals in each group. Diabetes was induced by intraperitoneal injection

Phenolic-rich extracts from selected tropical underutilized legumes inhibit α-amylase, α-glucosidase, and angiotensin I converting enzyme in vitro.

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BACKGROUND In this study, interaction of free and bound phenolic extracts from selected tropical underutilized legumes (a popular folklore for the management of diabetes and hypertension) with key enzymes linked to type 2 diabetes (α-glucosidase and α-amylase) and hypertension (angiotensin I

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