Rapid population growth, climate change, intensive monoculture farming, and resource
depletion are among the challenges that threaten the increasingly vulnerable global agri …

African yam bean (AYB) is an underutilised legume indigenous to West and East Africa with
nutritional content comparable to other commonly consumed legumes. The nutrient density …

The aim of this paper was to review the literature (1993 to 2019) on the protein content and
use of bambara groundnut in processed foods to improve nutritional value. Bambara …

Processing functionality in terms of fermentability and nutritional characteristics of Mahewu
(a sorghum‐based nonalcoholic beverage product) supplemented with different proportions …

Cereal‐based diets supplemented with legumes have proven to be an effective approach to
enhancing nutritional value. This study evaluated the consumer acceptability and metabolite …

The objective of the study was to isolate, identify and characterize the predominant
microorganisms during the fermentation of incwancwa and optimize fermentation conditions …

Background: Shameta is a traditionally fermented porridge consumed by lactating mothers
in Wollega Zones, western Ethiopia. However, so far, there have been no scientific data …

Background Curculigo pilosa (CP) is an important component of traditional medicine where
it is used to treat diabetes mellitus and its associated complications. Despite this, its use as …

Bambara nut (Voandzeia subterrenea (L.) is a cheap source of leguminous protein with a
good potential as substitute for relatively expensive animal protein, in several food products …

Bambara groundnut (Vigna subterranea (L.) Verdc.) is a potential crop for future sustainable
agri-food systems. However, utilisation of the crop is constrained by several factors, one of …