Abstract：
Bambara groundnut (BG) (Vigna subterranean) is an underutilized, indigenous crop in South Africa that has nutritional and associated health benefits. Decreasing the antinutrients in food sources can potentially increase the digestibility of proteins and mineral absorption. To determine the effect of traditional processing (cooking) on the antinutrient content and metabolome of this crop, BG was sampled from 12 rural farms in three districts of the Mpumalanga province, South Africa. The four main colors that were identified (cream, orange, brown, and purple) were pooled together according to the district they were obtained from. One-half of each color sample obtained from each of the three districts was dehulled, color sorted, milled, and subjected to subsequent antinutrient and metabolome analyses, while the other half was cooked, air-dried, and milled prior to analyses. Samples were analyzed for phytate and tannins (antinutrients) by hydrochloric acid extraction methods as well as metabolome constituents by ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Phytate, tannins, as well as other metabolomic constituents, namely, catechin, epicatechin, procyanidin, as well as citric acid, were identified in all raw and cooked BG samples. The cooking process resulted in a significant decrease (p < 0.05) in the phytate and tannin content as well as an increase in the health-associated phenolic compounds.
摘要：
班巴拉花生（BG）（Vigna地下）是一种未充分利用的，南非的土著作物具有营养和相关的健康益处。减少食物来源中的抗营养素可以潜在地增加蛋白质的消化率和矿物质的吸收。为了确定传统加工（烹饪）对该作物的抗营养素含量和代谢组的影响，BG是从姆普马兰加省三个地区的12个农村农场取样的，南非。确定的四种主要颜色(奶油，橙色,棕色,和紫色）根据获得它们的地区合并在一起。从三个地区的每个地区获得的每种颜色样本的一半被去壳，颜色排序，碾磨,并接受随后的抗营养素和代谢组分析，而另一半是煮熟的，风干,并在分析之前研磨。通过盐酸提取方法分析样品的植酸盐和单宁（抗营养素），并通过超高效液相色谱和四极杆飞行时间质谱（UPLC-QTOF-MS）分析代谢组成分。植酸盐,单宁,以及其他代谢组学成分，即,儿茶素,表儿茶素,原花青素,以及柠檬酸，在所有生的和煮熟的BG样品中都得到了鉴定。烹饪过程导致植酸盐和单宁含量的显着降低（p<0.05）以及与健康相关的酚类化合物的增加。
