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Journal articles on the topic 'Bambara nut'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Mbata, Theodore, M. J. Ikenebomeh, and I. Ahonkhai. "Nutritional Status of Maize Fermented Meal By Fortification With Bambara-Nut." African Journal of Food, Agriculture, Nutrition and Development 7, no. 13 (2007): 01–13. http://dx.doi.org/10.18697/ajfand.13.2115.

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Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize base d traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate of fermentation and organoleptic product quality were investigated . Sensory characteristics, amino acid pattern, proximate composition (moisture, protein, fat, ash, carbohydrate) pH, titratable acidity

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2

Dagachi, M. and Olorunsanya, E. O. "TECHNICAL EFFICIENCY OF BAMBARA NUT PRODUCTION IN NIGER STATE, NIGERIA." Journal of Agripreneurship and Sustainable Development 6, no. 1 (2023): 56–64. http://dx.doi.org/10.59331/jasd.v6i1.392.

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There is a gap between actual and potential output of Bambara nut due to inefficient use of existing resources, thereby hindering profit maximization. Therefore, this study aims at determining the technical efficiency of Bambara nut production in Niger State, Nigeria. Multistage sampling technique was used to randomly select 150 representatives of Bambara nut producers in the study area. Primary data were obtained using structured interview schedule. Stochastic frontier production function was used to analyze the data collected. Results showed that four out of the five variables included in th

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3

JOSEPH, J. K., B. AWOSANYA, P. C. ADEOYE, and M. ROKEKUNLE. "INFLUENCE OF GRADED LEVELS OF TOASTED BAMBARA GROUNDNUT MEAL ON RABBIT CARCASS CHARACTERISTICS." Nigerian Journal of Animal Production 27 (January 3, 2021): 87–89. http://dx.doi.org/10.51791/njap.v27i.1960.

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The effect of feeding graded levels of toasted banban ground out meal on rabbit weaners was investigated. A total of fifty white rabbit weaners of 6 - 8 weeks with an average weight of 366,7 gwere fed the graded level of tested bambara nut meal at 0. 5, 15, 25 or 35% inclusion level in a complete randomized design experiment for a period of six week. The final live weight, daily feed intake were not influcticed (P>0.05) by the level of bambara nut meal in the diet. However, positive influence of the graded level of bambara nut meal was observed on the rabbit daily weight gain, feed efficien

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Olabode, Deborah Adedoyin, Israel Ogunlade, and Kemi Funmilayo Omotesho. "Knowledge and attitude of farmers and extension agents to Bambara nut production in North-central Nigeria." Journal of Agriculural Research, Development, Extension and Technology 5, no. 1 (2023): 47–63. https://doi.org/10.5281/zenodo.10984077.

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A functional Bambara nut (<em>Vigna subterranea</em>) value chain requires an efficient production system built on stakeholders’ in-depth knowledge and positive attitude towards production. However, there is a dearth of empirical information on the knowledge and attitude of farmers and extension agents towards Bambara nut production. Therefore, this study assessed the knowledge of and attitude to Bambara nut production in North-central Nigeria. A multi-stage sampling technique was used to select 428 respondents, comprising both extension agents and Bambara nut farmers. Data were collecte

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Olabode, Deborah Adedoyin, Israel Ogunlade, and Kemi Funmilayo Omotesho. "Knowledge and attitude of farmers and extension agents to Bambara nut production in North-central Nigeria." Journal of Agriculural Research, Development, Extension and Technology 5, no. 1 (2023): 47–63. https://doi.org/10.5281/zenodo.11136116.

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A functional Bambara nut (<em>Vigna subterranea</em>) value chain requires an efficient production system built on stakeholders’ in-depth knowledge and positive attitude towards production. However, there is a dearth of empirical information on the knowledge and attitude of farmers and extension agents towards Bambara nut production. Therefore, this study assessed the knowledge of and attitude to Bambara nut production in North-central Nigeria. A multi-stage sampling technique was used to select 428 respondents, comprising both extension agents and Bambara nut farmers. Data were collecte

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Igbabul, Bibiana, Doris Adole, and S. Sule. "Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production." Current Research in Nutrition and Food Science Journal 1, no. 2 (2013): 147–55. http://dx.doi.org/10.12944/crnfsj.1.2.06.

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Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at different percentages (Sample A = 100% Bambara nut flour, B = 80% Bambara nut flour + 20% cassava flour, C = 80% Bambara nut flour + 20% soyflour and D = 70% Bambara nut flour + 15% cassava flour + 15% s Department of Food Science and Technology, University of Agriculture Makurdi, Nigeria oyflour) were studied for proximate composition, functional and sensory

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Arukwe, D. C., J. N. Okoli, and C. O. Adindu-Linus. "Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends." Journal of Agriculture and Food Sciences 21, no. 2 (2024): 107–20. http://dx.doi.org/10.4314/jafs.v21i2.8.

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This study evaluated the chemical composition and sensory characteristics of fermented condiments produced from blends of soybean, bambara nut and pigeon pea. The soybean, bambara nut and pigeon pea fermented using banana leaves were formulated and designated as 100:0:0 (SBPB), 60:25:15 (SBPB1), 40:35:25 (SBPB2), 20:45:35 (SBPB3) and 10:55:35 (SBPB4), where sample SBPB served as the control. Proximate, mineral and sensory properties of the condiments were determined using standard methods. The proximate results showed significant (p<0.05) differences among the samples. The mineral results i

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Dattijo, S. A., B. I. Ahmed, S. A. Adebitan, U. A. Gurama, and S. R. Yusuf. "Comparative efficacy of Jatropha curcas L. leaf powder for the control of Callosobruchus subinnotatus (Pic) on stored bambara nut Vigna subterranea (L.) Verdcourt." Bayero Journal of Pure and Applied Sciences 11, no. 1 (2018): 95–101. http://dx.doi.org/10.4314/bajopas.v11i1.18.

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The research was conducted in the year 2016 at the Entomology laboratory of the Department of Crop Protection, Bayero University Kano to assess the biocidal and damage reduction effect of leaf powder from physic nut, Jatropha curcas L. caused by Callosobruchus subinnotatus (Pic) on stored bambara nut, Vigna subterranea (L.) Verdcourt. Also, the study aimed at comparing the effectiveness of the plant product with conventional chemical insecticide (pirimiphos-methyl). Factorial experiment of 4×2 levels (leaf powder at the rates of 0, 0.5. 1.0 and 1.5 g, with and without addition of the synthetic

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Dattijo, S. A., B. I. Ahmed, S. A. Adebitan, U. A. Gurama, and B. I. Bichi. "Bioactive effect of Jatropha curcas L. leaf product on Callosobruchus subinnotatus (Pic) infesting stored bambara nut, Vigna subterranea (L.) Verdcourt." Bayero Journal of Pure and Applied Sciences 11, no. 1 (2018): 120–25. http://dx.doi.org/10.4314/bajopas.v11i1.21.

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The research was conducted in the year 2016 at the Entomology laboratory of the Department of Crop Protection, Bayero University Kano to assessed the bioactive effect of physic nut, Jatropha curcas L. leaf powder on Callosobruchus subinnotatus (Pic) infesting stored bambara nut, Vigna subterranea (L.) Verdcourt. The study was also aimed at comparing the effectiveness of the leaf powder with conventional chemical insecticide (pirimiphos-methyl). In a 2×2 factorial experiment, the leaf powder and pirimiphos-methyl were admixed with bambara nut seeds. The first factor (leaves) had two (2) levels

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DATTIJO, S. A. "CONTACT EFFECT OF Jatropha curcas L. EXTRACTS FOR THE CONTROL OF Callosobruchus subinnotatus (Pic) ON STORED BAMBARA NUT, Vigna subterranea (L.) VERDCOURT." FUDMA Journal of Agriculture and Agricultural Technology 7, no. 2 (2022): 124–32. http://dx.doi.org/10.33003/jaat.2021.0702.057.

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The research was conducted in the year 2017 at the Entomology Laboratory of the Department of Crop Protection, Bayero University Kano to assess insecticidal properties of Jatropha curcas L. leaf and seed powders on Callosobruchus subinnotatus (Pic) infesting stored bambara nut, Vigna subterranea (L.) Verdcourt. The study aimed at comparing the effectiveness of the product with conventional chemical insecticide (pirimiphos-methyl 2%). Factorial experiment of 2×2×2 levels (leaf and seed powders at the rates of 0.0 and 0.5 g, with and without addition of the synthetic chemical at 0.01 g/20 g bamb

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DATTIJO, S. A., M. GARBA, F. A. AJAYI, I. A. JAA'FAR, and Y. I. HAUWA. "EFFECT OF FUMIGATION OF POWDER LEAF AND SEED EXTRACTS OF JATROPHA CURCAS L. ON CALLOSOBRUCHUS SUBINNOTATUS (PIC) ON STORED BAMBARA (VIGNA SUBTERRANEA (L.) VERDCOURT) NUTS." FUDMA Journal of Agriculture and Agricultural Technology 7, no. 2 (2022): 90–98. http://dx.doi.org/10.33003/jaat.2021.0702.052.

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The research was conducted in the year 2017 at the Entomology Laboratory of the Department of Crop Protection, Bayero University, Kano to assess fumigation properties of Jatropha curcas L. leaf and seed powders on Callosobruchus subinnotatus (Pic) infesting stored bambara nut, Vigna subterranea (L.) Verdcourt. The study aimed at comparing the effectiveness of the products with conventional chemical insecticide (pirimiphos-methyl 2%). Factorial experiment of 2×2×2 levels (leaf and seed powders at the rates of 0.0, 0.5. 1.0 and 1.5 g, with and without addition of the synthetic chemical at 0.01 g

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12

Rano, Nuhu Bello, and R. M. BASHIR. "HAEMATOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF FINISHER BROILER CHICKENS FED ROASTED BAMBARA NUT (Vigna subterranea L.)-BASED DIETS." FUDMA Journal of Agriculture and Agricultural Technology 8, no. 1 (2022): 171–76. http://dx.doi.org/10.33003/jaat.2022.0801.040.

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The study was conducted to investigate the haematological and biochemical parameters of finisher broiler chickens fed roasted Bambara nut-based diets. A total of 96-day-old Marshal Strain broiler birds were assigned to four treatments (0, 10, 20 and 30%) replicated four times in a completely randomized design (CRD) comprising of 6 birds in each. Bambara nut seeds were roasted, dried and milled into fine powdery roasted Bambara nut meal. The meal was then incorporated in the diets at 0, 10, 20 and 30% inclusion levels. Samples were then analyzed for proximate composition. At the end of the 8 we

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Chukwu, Ogbonnaya, and Emmanuel Sunday Akin Ajisegiri. "Moisture-sorption isotherms of Bambara nut and Tiger nut." International Journal of Postharvest Technology and Innovation 2, no. 2 (2011): 211. http://dx.doi.org/10.1504/ijpti.2011.041042.

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Wakhungu, Cynthia Nafula, Taabu Masinde Isaiah, Daniel Otieno Otaye, and Victor Wafula Wasike. "Incidence and severity of Fusarium wilt on Bambara nut (Vigna subterranea L.) landraces in Western Kenya." African Journal of Biological Sciences 3, no. 1 (2021): 67–75. https://doi.org/10.33472/AFJBS.3.1.2021.67-75.

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Bambara nut, <em>Vigna subterranea </em>(L.) Verdc. is one of the indigenous legume crops grown in Kenya. The crop is highly nutritious and drought tolerant with the ability to produce higher yields than other legumes such as common groundnuts and beans produced under the same conditions. Bambara nut demand is on the increase due to the current focus on neglected underutilized crop species. The crop yield is however low because of biotic stresses among others. <em>Fusarium oxysporum</em> Schlechtend f.sp. <em>voandzeia</em> is one of the most destructive fungal pathogens affecting Bambara nut

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15

Oluwafemi Ayodeji, Amos, Olapade Abiodun Adekunle, and Awofadeju Oluwayemisi Foluke. "Quality evaluation of “Kangu” produced from bambara nut (Vigna subterranean) and yellow maize (Zea mays) composite flour." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 17, no. 1-2 (2022): 20–26. http://dx.doi.org/10.31895/hcptbn.17.1-2.5.

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Legumes play a very important nutritional role in the diet of millions of the populace around the world as major sources of protein and minerals (FAO, 2016). In developed countries, plant proteins are now considered as important component than major nutrients. The aim of this study is to produce ‘kangu’ from bambara nut and maize composite flour. This study examined the chemical properties of ‘Kangu,’ a value added snack produced using composite flour of Bambara groundnut and maize. Four composite flours were prepared by homogenously mixing Bambara flour and maize flour in the proportions of 9

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Ibrahim, I. A. A., F. S. Mohammed, M. Abdulkarim, I. M. Sani, I. Salihu, and A. Bello. "Assessment of Nutrient Content of Soy Bean and Bambara Nut Enriched Cassava Flour Blends." International Journal of Research and Innovation in Applied Science IX, no. I (2024): 163–72. http://dx.doi.org/10.51584/ijrias.2024.90114.

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The purpose of this work is to improve the nutrient content of cassava flour by the addition of soy bean and bambara nut flours and to assess its impact on the nutrient quality and admissibility of the flour. It also compared the nutrient content of soy bean enhanced cassava flour with the bambara nut enhanced cassava flour. 20% soybean (Sy20), 30% soy bean (Sy30),20% bambara nut (Bn20) and 30% Bambara (Bn30) flours were incorporated into the cassava blend. Moisture, Ash, crude fibre, crude lipid, protein, carbohydrate, calcium, iron, potassium, magnesium, sodium, selenium, zinc and iodine con

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Terhemba, Simeon Iningev, Elizabeth Agbo Ochanya, Gabriel Buluku Tordue, and Esther Abu Otuwole. "Comparative Analysis of Dietary Silica in Vigna subterranean (Bambara Nut) and Arachis hypogea (Ground Nut or Peanut)." Chemistry Research Journal 8, no. 6 (2023): 47–53. https://doi.org/10.5281/zenodo.11390821.

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<strong>Abstract </strong> Nutritional awareness has been longtime challenge in Nigeria even among literate populace. Many Nigerians preferred food that has characteristic taste to nutritional value. A comparative study to estimate the amount of silica in bambara nut (BN) and ground nut (GN) was carried out in order to create awareness on the preferred grain to be consumed, due to nutritional health benefits of silica. The pulverized sample of each cotyledon was carbonized at 350 <sup>o</sup>C for 30 minutes using muffle furnace to obtain bambara nut ash (BNA) and ground nut ash (GNA), respect

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V. O., Dimkpa, David L. K., and Ajah A. A. "Ameliorative Effect of Bambara Nut on Cognito-motor Functions of Konzo-induced Wistar Rats Model." Journal of Complementary and Alternative Medical Research 25, no. 8 (2024): 14–27. http://dx.doi.org/10.9734/jocamr/2024/v25i8556.

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Introduction: Konzo is a neurological disease characterized by a sudden onset of symmetrical and spastic paraparesis due to selective upper motoneuron damage. Aim: To determine the Cognito-motor modulatory functions of Bambara nut (Vigna subterranea) extract in improperly processed bitter cassava (Manihot esculenta) flour Konzo-induced male Wistar rats. Methodology: Twenty-five (25) Adult Male Wistar rats weighing between 180–200g were randomly divided into five (5) groups of five rats per group. The rats were allowed to acclimatize for 2 weeks. Konzo was induced following unprocessed bitter c

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Praise, Alimi John, Akanni Abubakar Adegboyega, Alimi Janet Omolola, Ayanda, Ifedapo Solomon, Omopariola Modupe Folashayo, and Oledibe Chioma Francisca. "Proximate and Physical Properties of Tidbits Produced with Flour from Cassava and Bambara Nut." European Journal of Nutrition & Food Safety 17, no. 7 (2025): 197–212. https://doi.org/10.9734/ejnfs/2025/v17i71778.

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Physical properties of food determine the consumer perception, which is instrumental in influencing preference for such food, while proximate properties depict the nutritional value that food can provide. This study was conducted to determine the physical and proximate composition of tidbits produced with flour from cassava and Bambara nut. Cassava (IITA-TMS-IBA070593) roots were processed into high quality cassava while wholesome Bambara nut seeds were processed into flour (BNF). A total of eight (8) samples/runs were generated as depicted by a simple lattice mixture using Design Expert softw

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Anaemene, D., C. Adifeseso, and F. Adesanya. "Nutritional and Sensory Evaluation of Locally Produced Acha (Digitaria exilis) Flakes Fortified with Bambara Nut and Crayfish." European Journal of Nutrition & Food Safety 16, no. 4 (2024): 110–22. http://dx.doi.org/10.9734/ejnfs/2024/v16i41413.

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Aim: To evaluate the nutritional, anti-nutritional and sensory characteristics of Acha flakes, fortified with Bambara nut and crayfish powder. Methodology: Moistened Acha grains were steamed, oven-dried, milled and sieved to obtain Pregelatinized Acha Flour (PAF). Bambara nut seeds were soaked, dehulled, washed, steamed, dried, milled and sieved as Steamed Bambara nut Flour (SBF). PAF, SBF and crayfish powder were mixed in the ratio of 70:20:10, 60:30:10 and 50:40:10 and baked on foil lined oven tray to produce Flakes A, B and C. Chemical (proximate, minerals, Vitamin A, phytate and tannin) an

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Akintola, Akintunde, and Mojeed Tunde Anifowose. "Evaluation of Functional Characteristics of Cassava and Bambara Nut Flour Blends for Baking and Extruded Products." African Journal of Agricultural Science and Food Research 19, no. 1 (2025): 139–47. https://doi.org/10.62154/ajasfr.2025.019.01019.

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This research focused on developing an alternative flour blend that is functionally diverse and nutritionally superior to the existing ones in the baking industry. In order to evaluate the potential of composite flours made from different proportions of cassava (Manihot esculenta) and Bambara nut (Vigna subterranea) in food applications, this study examines their functional characteristics. Five ratios of flour mixes (30:70, 40:60, 50:50, 60:40, and 70:30) were created, with 100% cassava flour acting as the control. Using standard procedures, functional characteristics such as bulk density, so

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L., Chinakwe N., and Solomon R. J.*. "Morphometric measurement of Dutch clarias fed with bambara nut and coconut chaff." International Journal of Bioassays 6, no. 2 (2017): 5269. http://dx.doi.org/10.21746/ijbio.2017.02.008.

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The length weight relationship and diet of Dutch Clarias was investigated in the University of Abuja, permanent site. 60 Dutch Clarias (fingerlings) of weight 0-20g and length (0-10cm) were grouped into three replicated tank, and fed for twelve weeks with a local formulated feed (Bambara nut and Coconut Chaff) and Coppen. Tank A had Coppen feeds which served as the control with a 42% crude protein, 13% Carbohydrate, 29% crude fibre, and 8% Ash, while Tank B has 42.25% protein, 48.41% Carbohydrate, 1.9% crude fibre, and 2.9% Ash, 10.8% crude lipid and 9.40% moist, fed Bambara nut and Coconut ch

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Ishiwu, C. N., A. G. Opara, J. E. Obiegbuna, and P. A. Okeke. "Assessment of growth performance of African catfish (Clariasgariepinus) fed with feed produced from blend of pigeon pea (Cajanuscajan) bambara groundnut (Vignasubterranea) and fish meal." Global Journal of Agricultural Sciences 19 (April 2, 2020): 17–26. http://dx.doi.org/10.4314/gjass.v19i1.3.

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A 3-factor -factorial experiment (2K) was designed to produce fish feeds from mixture of pigeon pea, bambara groundnut and fish meal as major ingredients, while maize, red palm oil, salt and micro nutrient pre-mix were added as minor ingredients. The raw materials were processed into flours. The ingredients were weighed out in various ratios and mixed. The mixture was extruded; sun-dried and packaged and labeled F1-F8 and a commercial feed labeled F9 served as control. The feeds were feed to juvenile Clariasgariepinus kept in 9 separate plastic bowels and fed for 42 days. The forty-five fish o

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Olurin, T. O., E. S. Abbo, and O. F. Oladiboye. "Production and evaluation of breakfast meal using blends of sorghum, bambara nut and date palm fruit flour." Agro-Science 20, no. 3 (2021): 30–36. http://dx.doi.org/10.4314/as.v20i3.5.

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   Breakfast meals are described as any food obtained with or without supplementation through swelling, roasting, grinding, rolling, or flaking of any cereal. This study is aimed to produce and evaluate the functional, pasting, proximate composition and sensory properties of a breakfast meal made from blends of sorghum, bambara and date flours. Gruels were made using composite flour (450 μm) in ratio of 80:15:5, 70:20:10, 60:25:5 and 100:0:0 for sorghum, bambara and date palm respectively. Samples were assessed for functional, pasting, proximate and sensory properties using s

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Oyewole, O. O., Segun Oladele, Moses Awodun, and Rasheedat Ajala. "Evaluation of four microbial bio-effectors for growth promotion and nutrient acquisition in bambara nut Vigna subterranea (L.) Verdc. (Fabales: Fabaceae) without mineral fertilization." Brazilian Journal of Biological Sciences 5, no. 11 (2018): 837–49. http://dx.doi.org/10.21472/bjbs.051119.

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This study seek to evaluate the potential of four BEs (Azotobacter, Azospirillum, Rhizobium and Arbuscular mycorrhizae fungi (AMF)) without complementary inorganic fertilizer in promoting plant growth and nutrient uptake in contrasting soil types. Field studies set up in completely randomized design (CRD) were conducted in Southwestern Nigeria using bambara groundnut Vigna subterranea (L.) Verdc. (Fabales: Fabaceae) as test crop sown on a sandy loam and clay loam alfisol. Result indicates that performance of inoculated BEs in improving bambara nut growth and nutrient uptake did not differ acco

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O. K, Ukwe, I., Micah, C., and Edum, O. M. "Cost Benefits and Growth Promoting Ability of Dietary Bambara Nut (Vigna subterranean) Powder on the Rearing of Catfish (Clarias gariepinus)." Asian Journal of Fisheries and Aquatic Research 27, no. 1 (2025): 167–82. https://doi.org/10.9734/ajfar/2025/v27i1874.

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The efficacy of dietary Bambara nut (Vigna subterranean) in the growth performance and cost benefit of Clarias gariepinus culture was evaluated. To this end 35% CP diet was formulated using locally available ingredients. Five different diets were prepared from the 35% CP diet, replacing Soybean with Bambara nuts at different percentage as follows: T1 (0% BN: 100 SB), T2 (25% BN: 75% SB) T3 (50% BN: 50% SB), T4 (75% BN: 25% SB) and T5 (100% BN: 0% SB), and organoleptic assessment was conducted on the diets to determine texture, aroma and color, while chemical assessment was conducted to determi

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Odetunde, Simeon, Stephen Fapohunda, and Segun Jonathan. "Isolation and Characterization of Fungi strains associated with Mycotoxin Production from Bambara (Vigna subterranea (L) verdc) nuts Recovered in Nigeria." Journal of Tropical Life Science 11, no. 1 (2021): 25–31. http://dx.doi.org/10.11594/jtls.11.01.04.

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Fungal contamination of food commodities is a global food security challenge that impacts negatively on the health of consumers. Mycotoxins are produced as secondary metabolites by some pathogenic fungi and may contaminate agricultural products while on the field or during harvesting and storage. A field survey was conducted in order to isolate and identify the mycotoxin-producing fungal strains in Bambara nut collected from major markets in eight States in Nigeria including Oyo, Ogun, Lagos, Ekiti, Kwara, Kogi, Abuja, and Nasarawa. Samples per site were pooled, processed and screened for the

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Ikechukwu, Ijeoma, Bethrand Nwankwojike, and Ibiam Abam. "Economic viability assessment of Bambara nut milling-sieving machine." Poljoprivredna tehnika 47, no. 1 (2022): 79–88. http://dx.doi.org/10.5937/poljteh2201090i.

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A novel continuous process milling-sieving machine specially developed recently for processing Bambara nut to flour was assessed for economic viability in this study with multi-criteria cost-benefit analysis measures in order to advance its acceptance and commercialization. This involved determination and assessment of its payback period, accounting rate of return, net present value and benefit cost ratio using the prevailing economic indicators/market prices of materials in Abia State of Nigeria between January and December, 2020. The decision measures applied include that the payback period

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Arukwe, D. C., J. N. Okoli, C. A. Nwachukwu, and O. S. Okpanma. "Physicochemical Properties of Cassava (Manihot esculenta) Flour (Lafun) Fortified with Bambara Nut (Vigna subterranea) Flour and Sensory Evaluation of Stiff Paste Made from the Blends." Sahel Journal of Life Sciences FUDMA 3, no. 2 (2025): 84–96. https://doi.org/10.33003/sajols-2025-0302-10.

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This study investigated the physicochemical properties of cassava flour (lafun) fortified with Bambara nut flour. Cassava tubers and Bambara nut seeds were fermented and processed into flour. The processed flours were formulated into five samples and designated as CAS1 (100:0), CASBAM2 (95:5), CASBAM3 (90:10), CASBAM4 (85:15), and CASBAM5 (80:20) for cassava and Bambara nut, respectively. The functional, proximate, mineral, and vitamin of the flour blends were evaluated using standard methods. The flour blends were used to produce stiff paste and the sensory properties were evaluated using the

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Fakai, Rufai Usman, and Aliyu Garba. "Chemical and Nutritional Composition of Selected Legumes Available in Kebbi State Nigeria." Chemical and Nutritional Composition of Selected Legumes Available in Kebbi State Nigeria 1, Vol. 1 No. 2 (2023): October 2023 (2024): 8. https://doi.org/10.59890/ijasr.v1i2.390.

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Legumes are important source of high-quality protein and oil, as well as other nutritious substances. The higher the content of these nutritious substances in a given legume the higher it’s quality. The mineral and proximate contents of the variety of legumes available in Mahuta town, were determined using standard procedures. The results showed that legume samples vary significantly (p < 0.05) in the chemical parameters evaluated. Soy beans and Ground nut had significantly high concentration of protein than Bambara nut. Equally, Bambara nut and Ground nut shows superiority in carbohy

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Ajiboso, S.O. "Performance of Voandzela substerranea nut rations in Broiler Chicks." International Journal of Recent Research in Interdisciplinary Sciences (IJRRIS) 10, no. 3 (2023): 8–13. https://doi.org/10.5281/zenodo.8154671.

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<strong>Abstract:</strong> <em>Vigna subterranean</em> also known as ‘Bambara nut’ is an under-utilized leguminous plant that is indigenous to some parts of Nigeria.  In this study, Bambara ration was formulated and evaluated for its performance in 2 weeks old boiler chicks for a period of 10 weeks. The mean values of results revealed higher amounts of total protein (11.94%), total fat (22.73%) and carbohydrates (57.96%) than ash (2.16%), moisture content (3.76%) and crude fibre (1.45%) in its proximate composition. Higher amount of magnesium (77.50mg/g), moderate amount of ir

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Oluwole, O. B., A. A. Olapade, S. O. Awonorin, and F. O. Henshaw. "Physicochemical properties of extrudates from white yam and bambara nut blends." International Agrophysics 27, no. 1 (2013): 69–74. http://dx.doi.org/10.2478/v10247-012-0069-8.

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Abstract This study was conducted to investigate effects of extrusion conditions on physicochemical properties of blend of yam and bambara nut flours. A blend of white yam grit (750 μm) and Bambara nut flour (500 μm) in a ratio of 4:1, respectively was extrusion cooked at varying screw speeds 50-70 r.p.m., feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150°C. The extrusion variables employed included barrel temperature, screw speed, and feed moisture content, while the physicochemical properties of the extrudates investigated were the expansion ratio, bulk density, and trypsi

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Alimi, John Praise, Olufunke Grace Otitodun, Abubakar Adegboyega Akanni, et al. "Quality Characteristics of Cake Produced with Blends of Flour from Bambara Nut Seeds (Vigna subterranea) and Cassava (Manihot esculenta)." Asian Food Science Journal 23, no. 12 (2024): 99–116. https://doi.org/10.9734/afsj/2024/v23i12762.

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Developing food products with functional and high nutritional potentials to engender promising solutions to malnutrition is a practical step in addressing SDG-3. This investigation was done to assess the quality of cakes produced with blends of flour from cassava and Bambara nuts seeds. High quality cassava flour (HQCF) and Bambara flour were prepared from cassava (IITA-TMS-IBA011368) and Bambara nut seeds (SAMNUT 21) as depicted by Design Expert Version 12 and subsequently used for baking. Analyses carried out on the cakes were sensory, physical, nutritional, microbiological and crumb cell pr

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Ojo, Ayobami. "Effect of Bambara nut flour on the chemical and sensory properties of maize flour." International Journal of Research Publication and Reviews 6, no. 3 (2025): 3685–91. https://doi.org/10.55248/gengpi.6.0325.11146.

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Umma, Samuel, Yetunde Agbeja, Olusegun Oyebola, and George Ametefe. "Growth optimizatio n and metabolite yield of non pathogenic Escherichia coli isolated from the gut of African catfish: Clarias gariepinus." Tropical Journal of Pharmaceutical Research 23, no. 12 (2025): 2079–87. https://doi.org/10.4314/tjpr.v23i12.13.

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Purpose: To investigate the optimum growth and metabolite yield of non-pathogenic Escherichia coli in the gut of African catfish for use as a substitute. Methods: Optimization was statistically carried out for the growth and metabolite yield of non-pathogenic Escherichia coli. Response Surface Design was used to generate three levels of each of the following operational factors viz glucose, peptone water, potassium nitrate (KNO3), Bambara nut, pH and temperature for the production of peptone water–glucose, KNO3–glucose and Bambara nut culture media, respectively. The absorbance was read consec

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Uwadiegwu, Alaneme George, and Mbadike Elvis Michael. "Characterization of Bambara Nut Shell Ash (BNSA) in Concrete Production." Jurnal Kejuruteraan 33, no. 3 (2021): 633–46. http://dx.doi.org/10.17576/jkukm-2021-33(3)-21.

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The goal of achieving concrete with adequate durability properties in terms of reduced susceptibility to alkali-silica and mechanical-strength behaviour has led to several high-performance materials development. While the use of Bambara nut shell ash in concrete is gaining acceptance in various applications, the mineralogical composition of such by-product materials cannot be easily controlled as a manufactured pozzolan. In this research work, the characterization and use of BNSA in concrete production was investigated. A mix proportion of 1:3:6 with water cement ratio of 0.55 were used. The p

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A., Adewumi A., and Odeyemi O. M. "Evaluation of Bambara Nut (Vigna subterranea) as Feed Ingredient in the Diet of the Catfish, Clarias gariepinus (Burchell 1822)." International Journal of Sciences Volume 7, no. 2018-09 (2018): 14–20. https://doi.org/10.5281/zenodo.3350398.

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A 56-day (eight weeks) experimental trial was carried out in the laboratory to evaluate the effect of using Bambara nut, as protein source in the diet, on the growth performance and nutrient utilization of the catfish, Clarias gariepinus. The trial diets were formulated by replacing fishmeal with 0%, 20%, 30%, 40% and 50% Bambara groundnut meal (BGM) in diets tagged diets Q (control diet), A, B, C and D respectively. At the end of the study, The Mean weight gain (MWG), Daily weight gain (DWG), percentage weight gain (PWG of the fish fed diet D were significantly higher (P<0.05) than those o

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Ike, K. A., L. C. Nwaigbo, S. N. Ukachukwu, et al. "Effect of plant spacing and intercropping with two species on growth and yield of forage maize." Nigerian Journal of Animal Production 45, no. 2 (2020): 247–55. http://dx.doi.org/10.51791/njap.v45i2.502.

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An experiment was conducted at the Teaching and Research Farm of Abia State University, Umuahia Campus, Nigeria, from the month of May to October, 2012 to determine the effect of plant spacing on the growth and yield of forage plant, maize (Zea mays), intercropped with cowpea (Vigna unguiculata sub spp. Dekintiana) and Bambara nut (Vigna subterenea). The treatments included two plant spacings (50x50 cm and 100x100 cm) either in sole or intercropped system viz: maize-cowpea 50x50 (MC50), maize-cowpea 100x100 cm (MC100), maize-Bambara nut 50x50 (MB50), maize-Bambara nut 100x100 (MB100), sole mai

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Iliyasu, A. Bashir, N. Yaro Muhammad, Ibrahim Ali, and Badamasi Hamza. "Adsorption Studies of Delonix regia Seed Pods and Bambara Ground Nut Shell on Methylene Blue Dyes as Contaminant." Chemistry Research Journal 4, no. 2 (2019): 105–22. https://doi.org/10.5281/zenodo.13369724.

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Delonixregia seed pods (DRSP) were obtained from the campus of Federal University Dutse, Jigawa State, Nigeria and Bambara Ground Nut Shells (BGNS) <em>Vigna subterranea</em> fruit hulls were obtained from a farm in Dutse Local Government Area of Jigawa State, Nigeria. The seed pods and fruit shells were washed with water, air-dried, pulverized and sieved into fine particles. The fine particles derived from <em>Delonix regia</em> seed pods and Bambara Ground Nut Shells were stored in air-tight containers and labeled DRSP and BGNS respectively. These powdered samples were used as adsorbent on m

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Ani, A. O., and O. D. Omeje. "Effects of enzyme supplementation of raw bambara nut ((Vigna subterranea (L) verdc) waste diets on carcass and organ weights of broiler finishers." Nigerian Journal of Animal Production 39, no. 2 (2021): 114–24. http://dx.doi.org/10.51791/njap.v39i2.742.

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    A study was conducted out to investigate the effects of graded levels of raw bambara nut waste and supplementary enzyme (Roxazyme G) on carcass and internal organ weights of broiler finishers. Ninety-six 6-week old broiler birds were randomly divided into 8 groups of 12 birds each. The groups were randomly assigned to 8 energetic (11.48-12.20 MJ of ME/kg) and nitrogenous (20.09-20.43% crude protein) diets in a 4 x 2 factorial arrangement involving four levels (0, 20, 30 and 40%) of raw Bambara nut waste (RBW) and 2 enzyme levels (0 and 0.02%). Each treatment was rep

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Saidu, Aminu, Amina Garba Babayi, and Basira Ibrahim. "Growth Performance of Clarias gariepinus (Burchell, 1822) Fed with Vigna subterranea at Different Inclusion Levels." Sahel Journal of Life Sciences FUDMA 3, no. 1 (2025): 126–31. https://doi.org/10.33003/sajols-2025-0301-16.

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Vigna subterranea is an herbaceous legume from the family Fabaceae reported to contain 14-24% crude protein. The overdependence on fishmeal has led to inflation in the price of the fish feed thereby making fishes expensive. The experiment aims at evaluating the growth performance of Clarias gariepinus fed with Vigna subterranea at different inclusion levels. The effect of Vigna subterranea (Bambara nut) as an ingredient in the diets of Clarias gariepinus with an average body weight of 5.97±15 was evaluated over eight (8) weeks feeding trial. Six experimental diets were formulated at 0%, 10%, 2

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Chude, C. O., C. C. Nwagbo, N. A. Dibua, E. C. S. Okoye, E. F. Okpalanma, and C. F. Okoyeuzu. "Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut." American Journal of Food Science and Technology 2, no. 1 (2023): 5–15. http://dx.doi.org/10.54536/ajfst.v2i1.1025.

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Non-dairy milk was produced from bioprocessed Bambara groundnut using submerged fermentation with bacterial strains of Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agriculture (USDA). Bambara groundnut was submerged in sterile water, inoculated with the starter culture containing 106 CFU/mL, and allowed to stand for 3 days. Bambara milk was produced by wet-milling the nut and the resulting paste cooked on medium heat for 20 min and strained with cheesecloth to remove the particles. Milk from non-inoculated Bambara

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Chude, C. O., C. C. Nwagbo, N. A. Dibua, E. C. S. Okoye, E. F. Okpalanma, and C. F. Okoyeuzu. "Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut." American Journal of Food Science and Technology 1, no. 2 (2023): 5–15. https://doi.org/10.54536/ajfst.v2i1.1025.

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Non-dairy milk was produced from bioprocessed Bambara groundnut using submerged fermentation with bacterial strains of <em>Lactobacillus plantarum</em> [NRRL B-4306] and <em>Lactobacillus fermentum</em> [NRRL B-1932] obtained from the United States Department of Agriculture (USDA). Bambara groundnut was submerged in sterile water, inoculated with the starter culture containing 106 CFU/mL, and allowed to stand for 3 days. Bambara milk was produced by wet-milling the nut and the resulting paste cooked on medium heat for 20 min and strained with cheesecloth to remove the parti

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Muhammad, Abdulhadi, Mahmoud Ali Babawuro, and Abdulazeez Kutawa Bashir. "Cassia tora (L.) Seeds, An Alternative Host to Callosobruchus subinnotatus (Pic.) Infestation: A Preliminary Research Note." Sahel Journal of Life Sciences FUDMA 2, no. 1 (2024): 1–5. http://dx.doi.org/10.33003/sajols-2024-0201-001.

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An investigation was carried out in the laboratory of the Department of Microbiology, Federal University Dutsin-Ma to identify and evaluate the effect of an insect pest attack on the proximate composition of Cassia tora L. in Dutsin-Ma, Katsina State, Nigeria. A laboratory culture of naturally infested seeds of C. tora was kept at 20-25°C ± 2°C and 70 % relative humidity in a plastic cup measuring 8.80 cm (outside lid diameter) cut at the centre (5.80 cm inner diameter) to complete metamorphosis. The emerged adult was taken to Insect Museum, Institute for Agricultural Research, Ahmadu Bello Un

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Olufemi, Owolade Samuel, Aderibigbe Olaide Ruth, Egbekunle Kikelomo Oluwafisayo, Igwe Helen Chizoba, Awe Oluwatosin Eniola, and Popoola Folake Olabimpe. "Effect of Cocoa Powder, Banana Pulp and Bambara Nut Inclusion on Nutritional and Sensory Acceptability of Yoghurt." Journal of Food Engineering and Technology 10, no. 2 (2021): 67–73. http://dx.doi.org/10.32732/jfet.2021.10.2.67.

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This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Banana pulp and Bambara nut extract for the production of functional yoghurt. The yoghurt samples were produced by 10% inclusion of each of the food item into reconstituted skimmed milk powder, inoculated with starter culture (streptococcus.thermophilus and Lactobacillus. Bulgaricus) and allowed to ferment for 9hr. The nutritional properties (Proximate, Brix, PH, Flavonoid, Vitamin C, antioxidant activity) and sensory characteristics (colour, taste, aroma and over all acceptability) were determined

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Ladan, Muhammad K., Habu Nasiru Kura, and Abdul Bamidele Lawal. "GROWTH AND YIELD OF BAMBARA GROUNDNUT AS INFLUENCED BY POULTRY MANURE RATES AND INOCULATION IN NORTHERN GUINEA SAVANNAH OF NIGERIA." FUDMA JOURNAL OF SCIENCES 9, no. 6 (2025): 118–26. https://doi.org/10.33003/fjs-2025-0906-3720.

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Bambara ground nut is a nutrient-dense legume termed a “complete food” due to its balanced macronutrient composition, however poor soil fertility is one of the most important biophysical constraints to its productivity. Also, combination of nutrient demand with supply is critical for plant growth, development and yield. Therefore, this study was conducted to evaluate the effect of poultry manure and inoculation on growth and yield of Bambara groundnut during the dry season of 2020/2021 cropping season at irrigation farm of Institute for Agricultural Research IAR, A.B.U., Samaru- Zaria and Coll

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Ani, A. O. "Effect of graded levels of raw bambara nut (Voandzeia subterranea L) waste on nutrient intake, digestibility and utilization by rabbits." Nigerian Journal of Animal Production 36, no. 2 (2020): 237–45. http://dx.doi.org/10.51791/njap.v36i2.1360.

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The effect of graded levels of raw bambara nut (Voandzeia subterranea L) waste on nutrient intake, digestibility and utilization by weaner rabbits was investigated. Four diets were formulated to contain 0, 10, 20 and 30% raw bambara nut waste (RBW). Twenty-four hybrid (Chinchilla x New Zealand white) weaner rabbits weighing 790-880g at six weeks were randomly divided into four groups of6 rabbits each. The groups were randomly assigned to the four diets in a completely randomized design (CRD) for 56 days. Each treatment was replicated 3 times with two rabbits per replicate. Results showed that

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Guluwa, L.Y., G. O. A. Agada, D. P. Wumnokol, D. Y. Dalokom, C. S. Agbu, and A. J. Dastu. "Evaluation of Fungal Contamination on Livestock Feed Ingredients of Plants origin Stored for Five Years." INTERNATIONAL JOURNAL OF LIFE SCIENCE AND AGRICULTURE RESEARCH 02, no. 08 (2023): 213–15. https://doi.org/10.55677/ijlsar/V02I08Y2023-02.

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ABSTRACT The purpose of this experiment was to evaluate the extent of Fungal contamination of livestock feed stuffs of plants origin stored for five years at Plateau State College of Agriculture, Garkawa. The feed ingredients were: wheat offals, cowpea husks, cotton seeds, kidney beans seeds, baobab seeds, bambara nut husks, palm kernel cake, baobab seed meal, rice offals, yam peels, ground nut cake and sweet orange peels. Microbiological quality of these feedstuffs were conducted using standard microbiological technique for food and animal feeding stuffs at Microbiology Unit of Central Diagno

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Chituru, Ibe Justina, Okoh Timothy Chinonso, Ezeanya Stanley Chika, Arua Rosemary Nnedinso, and Ettum perpetual Onyinyechi. "PROFITABILITY ANALYSIS OF BAMBARA GROUND NUT MARKETING IN ENUGU METROPOLIS, ENUGU STATE, NIGERIA." International Journal of Agriculture, Environment and Bioresearch 07, no. 03 (2022): 167–76. http://dx.doi.org/10.35410/ijaeb.2022.5732.

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This study explored the profitability of raw Bambara groundnut marketing in Enugu Metropolis, Enugu State, Nigeria. Multi-stage survey design was used to sample 60 respondents by means of well structured questionnaire. Descriptive and inferential statistics were used to realise the objectives. Majority of the respondents (78.3%) were males; the modal age was 43-53; mean years spent in school was 16.07 years. Only (28.3%) had access to credit, while (71.7%) financed their businesses through personal savings. Quantity of bambara groundnut sold was significantly and positively influenced by: hous

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Ugwu, S. O. C., and A. E. Onyimonyi. "Carcass, Organ and Organoleptic Characteristics of Spent Layers Fed Bambara Nut Sievates." International Journal of Poultry Science 7, no. 1 (2007): 81–84. http://dx.doi.org/10.3923/ijps.2008.81.84.

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