PhD defence

Beyond a Subsistence Crop. Structure and functionality of Bambara groundnut proteins

Promotor prof.dr. E (Erik) van der Linden
Co-promotor dr. P (Paul) Venema
Co-promotor prof. dr V Jideani
Organisation Wageningen University, Physics and Physical Chemistry of Foods
Date

Fri 17 April 2020 11:00 to 12:30

Venue Aula, gebouwnummer 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592

Summary:

Bambara groundnut is a legume crop, and therefore categorised in the same family with crops such as soybean and pea. It is primarily grown for household consumption in sub-Saharan Africa and parts of Southeast Asia. Contrary to soybean and pea, Bambara groundnut was until recently considered as a neglected and undervalued crop. Considering its adaptability to harsh environmental conditions (e.g. droughts), Bambara groundnut is now increasingly recognised for its potential in overcoming food security concerns related to climate change. At the same time it provides a source of high quality proteins and its use could therefore facilitate the transition from largely animal- to plant-based protein diets; an increasingly important transition to reduce greenhouse gas emission. Our research has identified ways to obtain the main functional proteins from Bambara groundnut and a toolbox for using these proteins as ingredients to tune food texture. These results are therefore instrumental in the application of plant-based sources, which can grow in dry environments and with lower environmental impact, in the preparation of foods.