Work

Effect of sprouting on the phytochemical and physicochemical properties of bambara nut (Vigna subterranea (L.) Verdc.) cheese analogue

Year: 2026

Type: article

Abstract: The purpose of this study was to evaluate the effect of sprouting on the phytochemical and physicochemical properties of bambara nut cheese analogue. The produced sprouted nut cheese analogue had a pH (4.83–5.44) and was compared with the pH value (4.8) of the control (obtained with unsprouted bambara nut). Total titratable acidity, total soluble solid, total dietary fibre, and yield were measured and compared with control samples. The main bioactive phytochemical content (anthocyanins, tannins, phytate, alkaloids, saponins, flavonoids, and polyphenols) was also measured. Sprouting significantly influenced the nutritional composition of bambara nut cheese analogues, whereas in 3 days favourable phytochemicals content and improved physicochemical properties were obtained. The research could reduce the hard-to-cook stigma and promote its use in innovative food product development.

Source: Acta Universitatis Sapientiae Alimentaria

DOI: 10.47745/ausal-2025-0002

Authors: A. T. Omidiran, K. M. Amusa, M. O. Abdul-Salam, O. O. Akinbule, A. F. Adegoke

Institutions: Universidade Federal de Viçosa, Federal University of Agriculture, Abeokuta

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W7128786520

FWCI:

Cites: 25

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