Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

Ajibola Bamikole Oyedeji; Chiemela Enyinnaya Chinma; Ezekiel Green; Oluwafemi Ayodeji Adebo

doi:10.1016/j.dib.2021.107288

Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

Data Brief. 2021 Aug 14:38:107288. doi: 10.1016/j.dib.2021.107288. eCollection 2021 Oct.

Authors

Ajibola Bamikole Oyedeji¹, Chiemela Enyinnaya Chinma^{2

3}, Ezekiel Green¹, Oluwafemi Ayodeji Adebo¹

Affiliations

¹ Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Gauteng, South Africa.
² Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria.
³ Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Nigeria.

Abstract

The data presented in this study represents the profile of metabolites of germinated Bambara groundnut flour (GBF) and starch (GBS) extracted using two different extraction solvents. Bambara groundnuts obtained from a local agro market in Minna, Niger State, Nigeria were germinated at 28 ± 1°C for 24, 48 and 72 h, dried and then processed into flour and starch. Raw Bambara groundnuts (0 h) were also processed into flour and starch and served as controls. Samples at the different germination times were extracted using methanol/water (80:20v/v) and acetonitrile/methanol/water (40:40:20 v/v/v), concentrated, reconstituted and analysed on a gas chromatography-high resolution time of flight-mass spectrometer (GC-HRTOF-MS). Data obtained were classified into compound groups such as acids, alcohols, cyclic compounds, esters, ketones, phytosterols, vitamins and many others, and their characteristics such as the retention time, observed mass, molecular formular and mean peak areas were reported. These data represent the collection of metabolites in GBF and GBS and may be useful for the identification and utilization of functional compounds in foods.

Keywords: Bambara groundnut; GC-HRTOF-MS; Germination; Metabolites; Solvent extraction.