317: Evaluation of the Physico-Mechanical, Rehydration Kinetics, and Cooking Characteristics of Six Bambara Groundnut (Vigna Subterranea (L.) Verdc.) Genotypes Grown in Ghana

Introduction

Bambara groundnut is an underutilized legume with significant potential for enhancing food security in developing countries due to its resilience to drought and poor soil conditions. Despite its benefits, limited data on its physico-mechanical, rehydration behavior, and cooking characteristics constrain its broader food application. This study evaluated the physico-mechanical properties, rehydration kinetics, cooking, and texture characteristics of six Bambara groundnut genotypes grown in Ghana for improved utilization in food processing.

Methods

Six Bambara groundnut genotypes (accessions (A1, A2, A3) and landraces (L1, L2, L3)) were studied for their physical and geometric properties. Their rehydration kinetics were also analyzed using mathematical models (Sigmoid, Peleg, and Weibull) to predict their rehydration characteristics. Seed coat, cooking, and texture profile were also studied. ANOVA and regression analysis were conducted to identify significant differences and correlations among genotypes.

Results

It was observed that accession (A3) portrayed the biggest seed size in terms of geometric mean diameter (10.85 mm) as compared to the other genotypes, while landrace (L1) portrayed the smallest seed size (9.56 mm). The hydration capacity of genotype A2 was highest (0.54 mm/g), while L2 recorded the least (0.33 mm/g), which is ideal for food products with extended cooking time. Landrace (L3) recorded the least gruel solid loss (0.81%), which implies its ability to retain nutrients when cooked. The Weibull model was the best-fit model for all genotypes, playing a crucial role in identifying L1 with high initial water content (Mo) of 12.50 gg−1 and low maximum moisture content (M∞) of 121.80 gg−1 as crucial characteristics for specific food applications. Seed coat thickness and cooking aids (NaHCO₃ and K₂CO₃) also influenced cooking durations significantly, with A1 and L3 showing superior efficiency for rapid hydration and reduced cooking time. Texture Profile Analysis highlighted distinct differences among genotypes. For instance, the addition of NaHCO₃ and K₂CO₃, respectively, revealed that A1 is the hardest (4432.4 and 4772.9) and L2 is the softest (1150.40 and 1626.00).

Significance

The study revealed that Bambara groundnut genotypes grown in Ghana have different physico-mechanical, cooking, and rehydration characteristics, which can be explored for different food products and industrial uses.

Authors: Reuben. Acheampong, Joycelyn. K. Quansah., J.G.Niilante Amissah and Firibu K. Saalia