Effect of sprouting on the phytochemical and physicochemical properties of bambara nut (Vigna subterranea (L.) Verdc.) cheese analogue

The purpose of this study was to evaluate the effect of sprouting on the phytochemical and physicochemical properties of bambara nut cheese analogue. The produced sprouted nut cheese analogue had a pH (4.83–5.44) and was compared with the pH value (4.8) of the control (obtained with unsprouted bambara nut). Total titratable acidity, total soluble solid, total dietary fibre, and yield were measured and compared with control samples. The main bioactive phytochemical content (anthocyanins, tannins, phytate, alkaloids, saponins, flavonoids, and polyphenols) was also measured. Sprouting significantly influenced the nutritional composition of bambara nut cheese analogues, whereas in 3 days favourable phytochemicals content and improved physicochemical properties were obtained. The research could reduce the hard-to-cook stigma and promote its use in innovative food product development.