Bambara groundnut (Vigna subterranea (L.) Verdc.) is an African legume and is a promising underutilized crop with good seed nutritional values. Low temperature stress in a number of African countries at night, such as Botswana, can effect the growth and development of bambara groundnut, leading to losses in potential crop yield. Therefore, in this study we developed a computational pipeline to identify and analyze the genes and gene modules associated with low temperature stress responses in bambara groundnut using the cross-species microarray technique (as bambara groundnut has no microarray chip) coupled with network-based analysis. Analyses of the bambara groundnut transcriptome using cross-species gene expression data resulted in the identification of 375 and 659 differentially expressed genes (p<0.01) under the sub-optimal (23°C) and very sub-optimal (18°C) temperatures, respectively, of which 110 genes are commonly shared between the two stress conditions. The construction of a Highest Reciprocal Rank-based gene co-expression network, followed by its partition using a Heuristic Cluster Chiseling Algorithm resulted in 6 and 7 gene modules in sub-optimal and very sub-optimal temperature stresses being identified, respectively. Modules of sub-optimal temperature stress are principally enriched with carbohydrate and lipid metabolic processes, while most of the modules of very sub-optimal temperature stress are significantly enriched with responses to stimuli and various metabolic processes. Several transcription factors (from MYB, NAC, WRKY, WHIRLY & GATA classes) that may regulate the downstream genes involved in response to stimulus in order for the plant to withstand very sub-optimal temperature stress were highlighted. The identified gene modules could be useful in breeding for low-temperature stress tolerant bambara groundnut varieties.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4747569 | PMC |
http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0148771 | PLOS |
This study investigates the nutritional and anti-nutrient profiles of extrudates produced from seven formulations of pearl millet and Bambara groundnut flour in seven different ratios: 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20, with 100% pearl millet and 100% Bambara groundnut extrudates used as controls. The extrudates were processed using a twin screw extruder and analyzed for their nutritional and anti-nutritional properties. The findings revealed a rising pattern in the content of fiber, moisture, protein, ash and fat as the substitution of Bambara groundnut increased in the extrudate.
View Article and Find Full Text PDFInt J Food Sci
December 2024
Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria, South Africa.
The development of alternative proteins derived from fungi-based sources is gaining recognition due to their health benefits and lower environmental impact, compared to traditional animal-based sources. In this study, we investigated the culture conditions for mycelia, focusing on the nutritional requirements and yield optimization using solid surface culture and liquid-state culture methods. Our findings indicate that optimal culture conditions involve glucose as the primary carbon source, with an initial pH of 6.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Soil Science and Productivity, Marondera University of Agricultural Sciences and Technology, P.O Box 35 Marondera, Zimbabwe.
In sub-Saharan Africa, the parasitic is seriously threatening Bambara groundnuts, farmers to suffer yield losses of up to 100 %. The objective of this study was to determine the effects of phosphorus (P) application and inoculation on Bambara groundnut genotypes for growth and reproductive phrase. The experiment was conducted in 2020 at the Henderson Research Station in Mazowe, Zimbabwe in a 2 × 2 × 26 factorial design with 26 genotypes arranged in a completely randomized design (CRD) with four replications, two P rates (0 and 20 kg ha-) and two levels of inoculation (with and without ).
View Article and Find Full Text PDFCureus
November 2024
Department of Biochemistry, University of Dschang, Dschang, CMR.
Background Voandzou and cowpea are two legumes commonly used in African dishes as alternative sources of proteins. The present study aimed to evaluate the effects of steaming and frying on the nutritional and functional properties of Cameroonian cowpea () and Bambara groundnut (). Methodology The nutritional values, as well as the antioxidant, alpha-amylase, and alpha-glucosidase inhibitory activities of "koki" and "beignet koki," which are the traditional steamed dish and fritters made from cowpea and Bambara groundnut, respectively, were assessed.
View Article and Find Full Text PDFHeliyon
November 2024
Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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