Evidence map›Paper›PMID 41107327›Full record

ArticleScientific reports2025

Physicochemical profiling of Bambara groundnut (Vigna subterranea L.) reveals variation in cooking quality relevant to breeding programs.

Amanda Ruzive, Laurencia Govender, Takudzwa Mandizvo, Admire Isaac Shayanowako, Tatenda Musimwa, Hui Hui Chai, Festo Massawe, Sean Mayes, Julia Sibiya, Tafadzwanashe Mabhaudhi

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Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Amanda RuziveCentre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, P. Bag X01, Pietermaritzburg, 3209, South Africa.
Laurencia GovenderDiscipline of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, P. Bag X01, Pietermaritzburg, 3209, South Africa.
Takudzwa MandizvoCentre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, P. Bag X01, Pietermaritzburg, 3209, South Africa. takudzwamandizvo@gmail.com.
Admire Isaac ShayanowakoCentre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, P. Bag X01, Pietermaritzburg, 3209, South Africa.
Tatenda MusimwaDepartment of Agronomy, Iowa State University, Ames, IA, USA.
Hui Hui ChaiFood System Diversification Research Team, School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, MY, Malaysia.
Festo MassaweFood System Diversification Research Team, School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, MY, Malaysia.
Sean MayesCrops for the Future (UK) CIC, NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK.
Julia SibiyaCentre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, P. Bag X01, Pietermaritzburg, 3209, South Africa.
Tafadzwanashe MabhaudhiCentre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, P. Bag X01, Pietermaritzburg, 3209, South Africa.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Understanding seed physicochemical properties allows breeders to select traits that contribute to desirable cooking characteristics (texture, taste, and nutritional content). Breeding programs can optimize resources by focusing on traits directly related to cooking time and quality. A total of 156 Bambara groundnut (BGN) recombinant inbred lines were analysed for physicochemical properties [hydration capacity (HC), hydration index (HI), swelling index (SI), pH, texture and cooking time (CT)], proximate and nutrient compositions. Analysis of variance showed significant differences (p < 0.05) in variables measured. Shortest CT (40 min) was recorded in S19/Ankpa4-100-87, while S19/Ankpa4-106-92 has the longest CT (147 min). Cooking time was negatively correlated with HC (r = - 0.42), HI (r = - 0.45) and swelling capacity (SC) (r = - 0.55). Neutral Detergent Fibre (NDF) and protein content showed significant differences between raw and cooked BGN (p < 0.05). Cooking significantly increased protein, fat, NDF, Zn, and Cu; however, cooking also significantly reduced Fe and total mineral (ash). Texture, CT and electrical conductivity (EC) of the genotypes varied significantly, which aided classification into five groups, namely: A (soft-cooking genotypes), B (slightly soft-cooking genotypes), C (slightly hard-cooking genotypes), D (moderately hard-cooking genotypes) and E (hard-cooking genotypes). A total of 14 genotypes (DodR, BURKINA, ANKPA 4, TIGD, NAV 4, S19/Ankpa4-100-87 IITA686/LunT-292-233, IITA686/LunT, S19/Ankpa4-130-1, S19/Ankpa4-50-43, S19/Ankpa4-92, IITA686/LunT-403-314, S19/Ankpa4-141-121 and S19/Ankpa4-234-197) were grouped as soft-cooking. These soft-cooking genotypes could be available as genetic stock to confirm this attribute or reanalysis by breeders.

Indexed as

CookingPlant BreedingVignaChemical PhenomenaNutritive ValueSeedsCooking timeHard-to-cookNutritionRecombinant inbred lines (RILs)Underutilised cropsVision for adapted crops and soils (VACS)

Identifiers

PMID41107327
PMCPMC12534533

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.