ORIGIN OF BAMBARA GROUNDNUT
Bambara groundnut (Virgnea substerenea) also known as
Nyiro beans in Zimbabwe and Jugo beans in south Africa are under utilized
Africa legume widely cultivated in sub-sahara Africa. It is centrent of origin
near tumbuktu, it is indigenous Africa crop believed to have been domesticated
in west Africa from its presumed wild ancestor (Fery 2002, Heller et al, 1997 and Linnemann, 1990).
It is
also said that bambara groundnut has its origins from African content (Dalzied,
1937, Jacques, Felix, 1946 Rassel, 1960, Hepper 1963 and Begeman 1988). Bambara
groundnut is a major source of protein in the sub Africa (Brink et al, 2002,
Adu,-Dapaah and Sangwan, 2004). and constitute a major part of the local diet.
(Heller et al; 19
UTILIZATION OF BAMBARA GROUNDNUT
Bambara groundnut is primarily grown for human
consumption, but it has other uses as well. The seeds of the crop make it a
complete food, with sufficient quantities of carbohydrate, protein and fats
(Olivera 1976, Linnemann 1987). On average the seeds contain 63% carbohydrate,
19% protein and 6.5% oil. The gross energy value of bambara groundnut is said
to be greater than that of other common pulses such as cowpea and pigeonpea
(fao, 1982). Bambara groundnuts are eaten in many ways. Immature pods can be
boiled and consumed. How ever, at maturity the seeds become harder and require
boiling for alongtime. Seeds can be pounded into flour and used to make stiff
porridge (Nsima). Recently, a trial of bambara groundnut milk those milks
prepared from cowpea, pigeon pea and soy bean (Brought et al, 1993). Bambara groundnut was rated first and its lighter
colour was preferred. This crop may also be used as animal feed. The haulm was
found to be palatable (Doku and Karikari 1971a). and the leaves were suitable
for animal grazing (Rassed 1960).
Bambara groundnut is one of the lesser known and
utilized legume that can be used in various food formulation such as in bakery
products and other flour confectionery because of its high protein content
(Obizoba, 1983, Otunoba et al,
2004). Like other legume it’s a rich source energy, carbohydrates and is
relatively low in fat (Brough and Azim All, 1992). Bambara groundnut locally
called Kwaruru in Sokoto is used as component of weaning foods. (Sellscop
1962).
Processing bambara flour for making mom-mom Olapade and Adetuyi.
Processing bambara flour for making mom-mom Olapade and Adetuyi.
SOYABEAN
(GLYCINE MAX):
Is a species of legume native to East Asia (multilingual
Multiscript plant name Database. Retrieved February (6, 2012). Widely grown for
its edible this has numerous uses. The plant is classed as an oil seed rather
than a pulse by the food and Agricultural organization (FAQ).
The genus name Glycine was originally introduced by
Carl Linnaeus (1737) in his first edition of genera plantarum.
DESCRIPTION
Soybean occur in various sizes, and in many hill or
seed coat colours, including black, brown blue, yellow, green and mottled. The
hull of the mature bean is hard, water resistant, and protects the cotyledon
and hypocot (germ) from damage. If the seed coat is cracked, the seed will not
germinate. The scar visible on the seed coat, is called the hilum (colour
include black, brown, buff, gray and yellow, and at one end of the hilum is the
micropyle, or small opening in seed coat which can allow the absorption of
water for sprouting. Soy varies in growth and habit many people have claimed
soybeans and Asia were historically only used after a fermentation process,
which lowers the high phytoestrogens content found in the raw plant. How ever
terms similar to soy milk have been in use since 82CE.
NUTRITION’S
For human consumption, raw soybeans including the
immature green form, are toxic to humans swine chicks, and infact, iH monogastric animal (Allan
1972). I)
Soybeans are considered by many agencies to be a
source of complete protein (Henkel, John May-June 2000). A complete protein is
one that contains significant amounts of all the essential amino acids that
must be provided to the human body because of the body’s inability to
synthesize them for this reason, soy is a good source of protein, amongst many
others, for vegetations and vegans or for people who want to reduce the amount
of meat they eat. According to the US food and Doug Administration.
Soy protein products can be good substitutes for
animal product because, unlike some other beans, soy offers a complete protein
profile of soy protein can replace animal-based food- which also have complete
protein but tend to contain more fat, especially saturated fat-without
requiring major adjustments elsewhere in the diet (John May-June 2000). More
over, soybean can produce at least twice as such protein per acre than any
other major vegetable or grain crop beside hemp, (Soy benefit”. National soy
bean research laboratory. Retrieved February 16 20 12).
Consumption of soy may also reduce the risk of colon
cancer, possibly due to the presence of sphingolipids symolon H; 2004. Soy
based infant formula, (SBIF) is used for infants who are allergic to
pasteurized cow milk proteins. It is sold in powdered, ready-to-feed and
concentrated liquid forms. Some reviews have expressed the opinion that more
research is needed to determine what effect the phytoestrogens in soybeans may
have on infants. (Soyatech retrieved February 18, 2002) diverse studies have
concluded there are no adverse effects in human growth, development, or
reproduction as a result of the consumption of soy-based infant formula, one of
these studies, published in the journal of Nutrition (Merritt, Russell J. 2004)
Concluded that there are---no clinical concerns with respect to nutritional
adequacy, sexual development, neurobehavioral development, immune development,
or thyroid disease. SBIFS provide complete nutrition that adequately supports
normal infants growth and development. FDA has accepted SBIFS as safe for use
as the sole source of nutrition.
USES
Soybean can be processed in a variety of ways, common
forms of soy include soy meal, soy flour, soy milk, tofu, textured vegetable
protein (TVP, which is made into a wide variety of vegetarian foods, some of
them intended to imitate meat tempeh, soy lecithin and soybean oil soy bean are
also the primary ingredient involved in the production of soy sauce (Shoyu).
Archer daniels midland (ADM) is among the largest processors of soy products
ADM, along with Dow chemical company, dupont and Monsanto company.
GROUNDNUT (ARACHIS HYPOGAEA):
Is a species in the legume or “bean family (Fabaceae).
The peanut was probably first domesticated and cultivated in the valleys of
Paraguay. (World Geography of the peanut”. University of Georgia. 2004- 01-02.
Retrieved 2009-08-18). It is annual herbaceous plant growing 30-50cm. Peanuts
are known by many other local names such as earthnuts, groundnuts, goober peas,
monkeynuts, pygmy nuts and pignuts (Webster’s Dictionary” Retrieved 2010-12-12.
Dictionary, die net “Retrieved 2010-12-12, “Bird feeding on about
corn” Retrieved 2010-12-12 Despite its name and
appearance, the pea is not a net, but rather a legume. The domesticated peanut
is an amphidiploid or allotetraphoid, meaning that it has two sets of
chromosomes from two different species, thought to be A. duranensis and A. 1
paensis. These likely combined in the wild to form the tetraploid species A.
monticola, which gave rise to the domesticated peanut(Seijo Guillermo 2007).
USES
Groundnut has an oil that is often used in cooking,
because it has a mild flovour and a relatively high smoke point.
Due to its high monounsaturated content. It is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic/roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract in the United states, refined peanut oil is excempt from allergen labeling laws “food allergen labeling and consumer protection Act of 2004” (Fda. gor. Retrieved 2011-05- 30). peanuts are used in the Mali meat stew maafe in Ghana, peanut butter is used for peanut bUtter soup “nkate nkwan”
Due to its high monounsaturated content. It is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic/roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract in the United states, refined peanut oil is excempt from allergen labeling laws “food allergen labeling and consumer protection Act of 2004” (Fda. gor. Retrieved 2011-05- 30). peanuts are used in the Mali meat stew maafe in Ghana, peanut butter is used for peanut bUtter soup “nkate nkwan”
(Ghanaian Cuisine) Crush peanuts may also be used for
peanut Candids “nkate cake” and kulikuli as well as other local foods such as
Oto (Ghanaian Cuisine). Peanut butter is also an ingredient in Nigeria’s
“African Salad”.
NUTRITION
Peanuts are rich in nutrients, providing over 30
essential nutrients and phytonutrients: peanuts are a good source of niacin,
folate fibre, magnesicum, vitamin E, and phosphones. They are also naturally
free of trans fats and sodium, and certain about 25% protein (a higher proportion
than in an true nut) New research shows peanut rival the antioxidant content of
blackberries and strawberries, and are far richer in antioxidants than carrots
or beets Research conducted by a team o university of floride scientists
published in the journal food chemistry, shows that peanuts contain high
concentrations of antioxidant polyhenols, primary a compound called pcoumaric
acid, and that roasting can increase peanuts p-coumaric acid levels, boosting
their overall antioxidant content by as much as 22% (Whfoods. com. Retrieved
2009-08-18 peanut allergy has been associated
with the use of skin preparation containing peanut oil
among children, but the evidence is not regarded as conchesine (Lack G, Golding
J.N Engl J Med 2003).
(ARACHIS HYPOGAEA):
Is one out of 6 major cultivated vigna species which
in turn is one of the 25-36 cultivated legumes in the family of leguminosae of
which there are over 18000 species (Okigbo, 1986). Cowpea originated from west
and central Africa (Faris, 1965). Though the crop originated from Africa, it
estimated to be grown on over 8 million hectares world-wide (Okigbo, 1986).
Grain cowpea is mostly grown in the drier climate of
the North than in the humid south, where high humidity cause diseases and drying
problems (Aggarwal et al; 1982).
In the South-Eastern Nigeria, the traditional farming
systems have evolved the vegetable cowpea which shows remarkable adaptation to
the prevailing humid climatic condition (Ezuch and Nwoffiah, 1984). Two
genotypes of vegetable cowpea exist in the farming systems of south-Eastern
Nigeria namely those with climbing habit called V. Unguiculata subspecies
sequiped alis (Redden, 1981). Commonly called “Akidi enu” and those with
prostrate habit referred to as V. Unguiculata subspecies dekintiana and
mensensis (Steek and Mehra, 1980) Common known as ‘Akidi ani”. Most of the
information on cowpea in Nigeria is on the grain cowpea. Vegetable cowpea
belongs to the group called neglected legumes.
They are grown by resource-poor farmers and
information on the crop is scarce and mostly on the agronomy (Udealor, 2002,
Ano, 2006). There is no literature on the nutrient composition of this crop
which is playing an important role in the diet of many families in
south-Eastern Nigeria.
BREAD FRUIT (ARTO CARPUS ALTILIS):
Is a species of flower-in tree in the mulberry family,
moraceae, growing throughout South east Asia and most pacific ocean Island its
name is derived from the textured of the cooked fruit, which has a potato-like
flavor similar to fresh baked bread.
Bread fruit is closely related to the breadnut and the
Jack fruit. Bread fruit is a staple food in many tropical regions they were
propagated far outside their native range by Polynesian voyagers who
transported root cuttings and air-layered plants over long ocean distances.
They are very rich in starch, and before being eaten, they are roasted, backed,
fried or boiled. When cooked, the taste is described as potato-like, or similar
to fresh-baked bread.Bread fruit trees usually produce large crops at certain
times of the year, preservation of the harvested fruit is an issue. One
traditional preservation of the harvested technique is to bury peeled and
wasted fruits in a leaf-lined pit where they ferment over several wks and
produced a sour, sticky paste. So stored, the product may last a year or more,
and some pits are reported to have produced edible contents more than 2Oyears
later (Balick, M and Cox, p. 1996). Fermented Bread fruit mashgoes, by many
names such as Mahr, Ma, Masi, Fura and bwiru, among others.
Most Bread fruit varieties also produce a small number
of fruits throughout the year, so Bread fruit is always, available hut some
what rare when not is season. Bread fruit can be eaten once cooked, or can be
further processed into a variety of other foods. A common product is a mixture
of cooked or fermented Bread fruit mash mixed with coconut milk, and baked in
banana leaves while fruits can be cooked in an open fire, then cored and filled
with other foods, such as coconut milk, sugar and butter, cooked meats, or
other fruits. The filled fruit can be further cooked so the flavour of the
filling permeates the flash of the Bread fruit. Bread fruit is roughly 25%
carbohydrates and 70% water, t has an average amount of vitamin C (20mg/100g).
Small amounts of minerals (Potassium and zinc) and thiamin (100mg/100g).
Nutrition fact for Bread fruit. Bread fruit was widely and diversely used among
pacific Islanders its light weight wood (Roger G Skolmen 1989).
Bread fruit is used in traditional medicine to treat
illnesses that range from sore eyes to sciatica (Bread fruit institute).