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 …

Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean
(Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” …

Summary Effect of γ‐irradiation (2–30 kGy) on physical, proximate, functional and pasting
properties of four bambara groundnut cultivars was investigated. Packed (0.74–0.75 g mL …

The use of plant proteins in substituting fishmeal (FM) is mitigated by several anti nutritional
factors (ANF) like phytic acid, non starch polysaccharides and protease inhibitors …

(Sorghum vulgare) or millet (Pennisetum typoideum), experiences nutritional loss during
traditional method of production. Hence, this study was undertaken to improve the nutritive …

Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in
the face of a growing population and changing climate. However, its utilization remains …

Purpose This review provides an overview of the applications of Bambara groundnuts in
various food products. The genetic diversity, physical properties and chemical compositions …

The storage susceptibility of Bambara groundnut (BG)(Voandzeia Subterranean (L.)
Thouars) to Callosobruchus maculatus and chemical and functional properties of 11 …

A factorial field experiment was conducted in 2014 at the Teaching and Research Farm of
the Department of Crop Science, University of Calabar located in the coastal rainforest zone …