Sky Journal of Food Science Vol. 7(3), pp. 037-041, October, 2019, Available online

©2019 Sky Journals


Review Paper

Effect of processing methods on the antinutrient reduction of Bambara groundnut: A review

Nwadi, O. M. M.1, Uchegbu, N.2 and Okonkwo, T. M.2


1Department of Biochemistry and Microbiology, University of Fort Hare, South Africa.
2Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.


Accepted 29 July, 2019


*Corresponding author. E-mail:  Tel.:+2348064189927.




The aim of this paper was to review the literature on the antinutrients content of bambara groundnut and processing methods used to reduce these antinutrients to a safe level. Antinutrients have been attributed with reduced nutrient bioavailability in Food. The antinutrient content of bambara groundnut varies with cultivar, growing conditions and location. However, some researchers have reported some benefits of bambara groundnut as a result of the content of antinutrients such as phytate and tannin. Phytate and tannin have been attributed with reduction of blood glucose and insulin response to foods rich in starch. Food processing methods such as dry heating, boiling, steaming can easily remove antinutrients from bambara groundnut. These different processing methods individually and in combinations can effectively reduce these antinutrients to a safe level.

Key words: Nutrient bioavailability, phytate, soaking, germination, fermentation, malting, boiling, toasting.


Full Text PDF (99KB)





Search for author names and article from Pubmed:

Nwadi OMM

Okonkwo TM

Search for author names and article from Google Scholar
Nwadi OMM

Okonkwo TM