Bambara groundnut (Vigna subterranean L.): An underutilized source of plant protein

Abstract

Bambara groundnut (BG) is a particularly valuable underutilized crop indigenous to Africa that has gained popularity due to its high adaptation to climate change, drought tolerance and pest and disease resistance. It is chiefly cultivated as a plant-based protein alternative (containing 18–30 % protein) to meat in rural cuisines rather than an oil-producing seed, as commonly seen with other legumes. BG contains all the essential and non-essential amino acids in sufficient quantities to fulfil dietary and functional requirements in diverse food systems. This review delves into the techniques employed for the extraction/ isolation of BG proteins and their characterization. Different methods for the hydroxylation of BG proteins have been comprehensively reviewed and the relation between biological activity of BG peptides and amino acid composition has also been established. Comprehensive insights are given into the diverse techno-functional attributes of legume proteins, covering aspects like solubility, water and oil absorption capacity, emulsification, foaming, and gelling ability. The text also emphasizes the practical applications of these proteins across a range of products, viz., bakery items, extruded snacks, therapeutic foods and desserts. New developments in BG protein research have been outlined along with recommendations for future research and applications, encouraging its widespread utilization across the food sector and facilitating a successful transition toward more sustainable plant-based diets.