ABSTRACT
R.S. Sangwan1*’ H.K. Adu-Dapaah2, A. Bretaudeau3 and S.J. Ochatt4
1. INTRODUCTION
Bambara groundnut (Vigna subterrenea (L) Verde) is a major source of vegetable protein in sub-Saharan Africa. It is well adapted to harsher conditions and constitutes an important part of the local diet, culture and economy [1, 2]. The seed is regarded as a completely balanced food because it is rich in iron 4.9-48mg/100g compared to a range of 2.0-10mg/ lOOg for most food legumes, protein 18-24% with high lysine and methionine [3], ash 3-5%, fat 5-7%, fibre 5-12%, potassium 1,144-1,935, sodium 2.9-12mg/100g, calcium 95.8-99mg/100g, carbohydrate 51-70%, oil 6-12%, and energy 367-414kal/100mg. The gross energy value of bambara groundnut seed is greater than that of other pulses [3, 4, 5].
