Effects of bambara groundnut (<i>Vigna subterranea</i>) variety and processing on the quality and consumer appeal for its products

Abstract

Summary Five landraces of bambara groundnut ( Vigna subterranea ) from northern Ghana were assessed for their physical characteristics, chemical composition and the effects of variety and processing on quality and consumer appeal for use in food products. The cultivars had distinct colour differences ranging from cream through brown, maroon to black, with variations in the seed sizes and seed coat thicknesses. Significant ( P &lt; 0.05) differences were observed in some of the chemical components of the different varieties of bambara. Protein and fat contents ranged from 19.3% to 27.1% and 4.8% to 7.0%, respectively, while ash content was not significantly ( P &gt; 0.05) different among the cultivars. Tannin content ranged between 4.5 mg CE g −1 sample for the cream‐coloured and 14.9 mg CE g −1 sample for the black variety. Dehulling increased the protein content, reduced tannin content by up to 92% and improved the colour of bambara products, while heat treatment enhanced their taste, aroma and overall acceptability.