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. 2022 Mar 8;11(6):783.
doi: 10.3390/foods11060783.

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adeola Helen Adetokunboh  1 , Anthony O Obilana  1 , Victoria A Jideani  1
Affiliations

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adeola Helen Adetokunboh et al. Foods. .

Abstract

Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25-30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.

Keywords: Bambara groundnut; antioxidant; sprouting; steeping; total polyphenols; α-amylase; β-amylase.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Bambara groundnut (a) sprout length changes from 24 to 144 h and (b) increase in sprout length from 0 to 144 h sprouting time 1. 1 Series with different alphabets differ significantly (p < 0.005).
Figure 2
Figure 2
Colour characteristics of sprouted Bambara groundnut.
Figure 3
Figure 3
pH changes during sprouting of Bambara groundnut 1. 1 Bars with different alphabets (a, b, c, d and e) differ significantly (p < 0.05).
Figure 4
Figure 4
Protein content of sprouted Bambara groundnut from 0 to 144 h.
Figure 5
Figure 5
Effect of sprouting time on (a) α-amylase activities and (b) β-amylase activities of Bambara groundnut.
Figure 6
Figure 6
Total polyphenolic contents (mg GAE/g) with sprouting time.
Figure 7
Figure 7
Effect of steeping time on the antioxidant activities of Bambara groundnut: (a) FRAP assay and (b) DPPH assay.
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