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1
Awolu, Olugbenga Olufemi, and Grace Funmilayo Oseyemi. "Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (December 1, 2016): 65–84. http://dx.doi.org/10.1515/aucft-2016-0016.
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Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.
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Awolu, Olugbenga Olufemi, and Eunice Yetunde Olokunsusi. "Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 43–52. http://dx.doi.org/10.1515/aucft-2017-0014.
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AbstractNutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.
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Adegbanke, Omolara R., Oluwatooyin F. Osundahunsi, and Victor N. Enujiugha. "Amino Acid Composition and Nutritional Indices of Flour and Biscuit from Wheat and Bambara Groundnut Blends." IPS Journal of Nutrition and Food Science 3, no. 2 (April 16, 2024): 154–60. http://dx.doi.org/10.54117/ijnfs.v3i2.44.
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The aim of this study was to determine the amino acid composition and nutritional indices of bambara groundnut, an underutilised legume for use both as flour and protein isolate in biscuit production. Sixteen (16) response surface methodology (RSM) runs were evaluated from combination of wheat flour (WF), bambara groundnut flour (BF) and bambara protein isolate (BPI). Based on the crude protein and functional properties these ratios were selected WF: BF (85.0:15.0%, 76.2:23.8% and 52.5:47.5%) and labeled as WBF1, WBF2, WBF3, respectively with WF: BPI (85.0:15.0%, 76.2:23.8% and 52.5:47.5%) as WBPI1, WBPI2 and WBPI3 for blends of wheat flour and bambara protein isolate respectively. The amino acid of the flour and biscuit from bambara groundnut was investigated. Data were analysed using one-way analysis of variance (ANOVA) and significance at P<0.05. The limiting and most abundant amino acids were methionine in wheat-bambara composite flour (32.73-90.24) and biscuit (58.64-131.36) and arginine in wheat-bambara composite flour (149.50-429.00) and biscuit (98.37-307.50). The essential amino acid index (EAAI) of wheat-bambara composite flour ranged between (57.16- 66.35) and (37.06 – 76.49) for biscuit. The Protein Efficiency Ratio (PER) of wheat-bambara composite flour and biscuit were (2.40-2.70) and (1.70 – 3.05) respectively. The Biological Value (BV) ranged between (50.60- 60.63) for wheat-bambara composite flour and (47.17–66.99) for biscuit. Hence, the essential amino acids in the composite flour and biscuit will adequately support growth and development in infants, children and adults.
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Oyeyinka, Samson A., Oluyinka A. Iyiola, Nikita Patel, Beatrice M. Fasogbon, Abdul-Hameed A. Badmos, Sogo J. Olatunde, Adewumi T. Oyeyinka, Olaide A. Akintayo, and Aishat O. Ajisafe. "Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea)." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, no. 1-2 (September 1, 2020): 11–16. http://dx.doi.org/10.31895/hcptbn.15.1-2.8.
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Bambara groundnut is a leguminous crop that currently experiences a low level of utilisation because it is hard-to-cook and difficulty to dehull. In this study, the effects of different microwaving power of 450, 500, 600 and 750 W and time (0, 30, 60, 120 and 240 s) on cooking time, colour, sensory and nutritional properties of Bambara groundnut using standard methods were investigated. Microwaving generally reduced the cooking time of Bambara groundnut. The cooking time reduced by approximately 28, 46, 52 and 55% when Bambara groundnut was microwaved at 450, 500, 600 and 750 W for 240 s, respectively. Microwaving did not significantly (p>0.05) affect the colour and appearance of the grain. Bambara groundnut had similar lightness values (60.66-63.15), but slightly different a (3.38-5.57) and b values (16.16-19.20) after microwaving. Protein (23.90-26.88%) and carbohydrate (47.85-58.58%) were the major components of raw and microwaved grains. Microwaved grains showed higher digestibility values (approx. 78-85%) compared to the raw Bambara groundnut (approx. 71%). Mean sensory scores revealed that Bambara groundnut microwaved at 600 W for 240 s had comparable acceptability with the control sample. Microwaving can be used to reduce cooking time of Bambara groundnut, improve protein content and digestibility without significantly altering the sensory properties.
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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 (April 24, 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 and rheological properties (pasting temperature, peak viscosity, viscosity at 95 o C and 95 o C hold and viscosity at 50 o C) were used as the indices of quality. The results obtained showed that Bambara-nut addition caused only minimal changes in the proximate composition with the exception of protein content, which increased remarkably from 10.1% to 16.4% and 10.1% to 16.2% with 20% bambara-nut addition respectively for boiled and raw bambara-nut fortified fermented maize dough. The product pH decreased with concomitant increase in moisture, fat, ash and titratable acidity with increasing bambara- nut addition. A significant improvement was also achieved in the lysine and tryptophan pattern of the fortified dough compared to the unfortified lot. However, boiling bambara-nut for 20 min before incorporation into the maize for milling and fermentation imparted a desirable flavour. This results showed that the most appropriate technique for the production of bambara- fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole bambara-nut in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties. Little or no changes in the pasting viscosity characteristics occurred in raw bambara-nut fortified fermented maize dough. Organoleptic evaluation revealed that the foods were well accepted. Based on the findings of the study, the application of Bambara-nut fortification to traditional foods suggests a viable option of promoting the nutritional quality of African maize – based traditional foods with acceptable rheological and cooking qualities.
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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 90:10, 80:20, 70:30, and 60:40 and evaluated for functional properties and chemical composition. Valueadded snacks produced were evaluated for colour properties, water absorption ability and sensory acceptability using 100% Bambara flour as a control. The loose bulk density, packed bulk density, dispersibility, water and oil absorption of the composite flour increased when compared with 100% Bambara flour. At 70°C, 80°C and 90°C, the swelling power of composite flour was nearly the same, with only a little differential at 50°C, and 60°C. The moisture content, ash, fat and crude fibre of the composite flours significantly increased when compared to 100% Bambara flour with the exception of protein and carbohydrate. Sensory evaluation by semi-trained panelist indicated consumer acceptability. However, the sample that contained 60% Bambara flour and 40% maize flour scored the highest for crunchiness, taste and overall acceptability, while 100% Bambara flour scored the highest for appearance and colour. Composite flour with 30% maize substitution absorbed the highest moisture (0.76 g) among other stored snacks. Maize is rich in the amino acid methionine and deficient in lysine which is readily available in bambara groundnut, where as methionine is limited in bambara nut, this suggested that products from bambara and maize flour should be encourage so as to solve the problem of malnutrition
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Darby, Michael. "Studies of Ptiliidae (Coleoptera) in the Spirit Collection of the Natural History Museum, London, 6: New species and records collected by W.C. Block in Kenya and Uganda, 1964–1965." Entomologist's Monthly Magazine 155, no. 4 (October 25, 2019): 239–57. http://dx.doi.org/10.31184/m00138908.1554.3999.
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This paper is based on a collection of Ptiliidae made by W.C. Block in Uganda and Kenya, 1964–1965, and donated to the Natural History Museum, London in 1978. A new genus Nelloptodes gen. n., and nine new species are described and figured: Bambara fragilis sp. n., Bambara lyrae sp. n., Nelloptodes blocki sp. n., Nelloptodes globulus sp. n., Nelloptodes gretae sp. n., Nelloptodes keitai sp. n., Ptinella katyae sp. n., Ptinella mpanga sp. n., Ptinella pygmaea sp. n., and new records and information provided for Pitilium pernix Darby, Bambara frosti Dybas, Bambara gabela Darby, Bambara magnifica Darby, Africoptilium marginatum Johnson, Fenestellidium kakamegaense Grebennikov, Acrotrichis africana Johnson, Acrotrichis alluaudi Johnson and Acrotrichis superba Johnson.
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Ekpo, Grace Ime, Ofem Effiom Eteng, Stella Oyom Bassey, Wlkinson Peculiar, and Mbeh Eteng. "PHYTOCHEMICAL CONSTITUENTS AND PROXIMATE COMPOSITION OF BAMBARA GROUNDNUT (Vigna Subterranean) AND PIGEON PEA (Cajanus cajan) UNDERUTILIZED IN CALABAR, CROSS RIVER STATE." FUDMA JOURNAL OF SCIENCES 6, no. 6 (February 5, 2023): 311–17. http://dx.doi.org/10.33003/fjs-2022-0606-1185.
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The proximate constituents and phytochemical compositions of Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) underutilized in Calabar, Cross River States was investigated. The research will provide solutions to food availability and affordability to interlock their abundance in complex carbohydrates, plant-based proteins, unsaturated fatty acids and essential minerals. Bambara groundnut (Vigna subterranean) and pigeon pea (Cajanus cajan) obtained from markets in Anambra State and Ugep, Cross River State. The plant extracts were assessed for the existence of phytochemicals by using standard procedures. Phytochemical screening revealed that the plant species used in this research contained alkaloids, flavonoids, and polyphenols. Proximate analysis of the seeds revealed the moisture content of 9.70% for Bambara groundnut and 10.01% for Cajanus, crude fat of 7.50% for Bambara groundnut and 4.50% for Cajanus cajan, ash content of 3.21% for Bambara groundnut and 3.31% for Cajanus cajan, crude protein of 25.01% for Bambara groundnut and 23.06% for Cajanus cajan, and carbohydrates composition of 70.41% for Bambara groundnut and 71.04% for Cajanus cajan. The presence of phytochemicals such as flavonoids, alkaloids, and polyphenols explained the medicinal action of the plants encountered in their therapeutic usage to meet both domestic and commercial needs.
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Owusu, John, Joseph Ahima, Agnes Amissah, and Ebenezer Nartey. "Effect of Cooking on Cooking Time, Nutritional Content and Sensory Properties of Pawpaw-treated Bambara Groundnut." International Journal of Technology and Management Research 1, no. 4 (March 12, 2020): 24–28. http://dx.doi.org/10.47127/ijtmr.v1i4.35.
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Cooking of bambara groundnut is time and energy consuming. This research was therefore carried out to find a way of reducing the cooking time of bambara groundnut and at the same time reduce losses of nutrients. Green pawpaw slices, both fresh and dried were added to the raw bambara groundnut and cooked. The treated Bambara groundnut recorded the lowest cooking time (P<0.05) compared with the untreated. The treatment did not have any effect (P<0.05) on the calcium, and phosphorous contents, but rather led to increased levels (P<0.05) of crude protein, crude fat and iron but reduced levels of carbohydrate, crude fibre and ash content. However, the untreated Bambara groundnut gave the best sensory properties and hence the best overall acceptability. The findings of the research when applied, has the potential to reduce fuel consumption and conserve the environment.Keywords: Green pawpaw; Bambara groundnut; cooking; dry pawpaw slices; crude.
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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 efficiency dressed carcass, dressing percentage and ment: bone ratjo. Rabbits on the 25 and 15% bambara nut inclusion levels were found to have similar (P>0.05) daily weight gain and dressing percentage with the control ration. Rabbit on the 5% bambara nut level diet had the least feed efficiency (0.22) and meat: bone ratio (3.6), while the dressed weights of rabbit fed the diet containing 25% bambara nut meal had the highest dressed carcass weight (501.6g). Rabbits' carcass cut-up parts as well as internal organs (liver, heart, kidneys and lungs) were not influenced by the dietary levels of bambara nut meal. But the pelt weight, empty gut weight, lipid and moisture contents were significantly (P<0.05) influenced by the levels of bambara nut meal in the diet.
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Nwaigwe, C. O., C. A. Akwuobu, and T. N. Kamalu. "Réponse des poulets de chair a les régimes avec Bambaranut (Voandzeia subterranea) comme source de protéines." Archivos de Zootecnia 59, no. 225 (February 8, 2007): 141–44. http://dx.doi.org/10.21071/az.v59i225.4900.
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Les effets de la noix de bambara cru et grillé comme source de protéine pour les poulets de chair a été examinée en utilisant 45 broilers qui ont été divisés au hasard en trois groupes de 15 oiseaux. Les régimes de test ont été formulés tel ce la noix de bambara a constitué 25% du total. Le traitement 1 (contrôle) sans noix de bambara, le traitement 2 avec noix de bambara cru et le traitement 3 avec noix bambara réchauffée. L"étude a duré 6 semaines pendant lesquelles le gain du poids et la consommation de l"aliment ont été mesurées. Les résultats obtenus par des divers groupes ont été évalués en utilisant les gains du poids, la conversion d"aliment, et le coût par kg gaigné. Pendant l"abattage, les divers organes internes ont été excisés et évalués pour les grands lésions et pesés. Les résultats de l"étude ont montré que le groupe de contrôle avait le plus haut ratio de conversion d"aliment et gain du poids, pendant que le groupe de la noix de bambara cru était supérieur au groupe de la noix de bambara réchauffée. Le coût par kg gaigné était plus haut dans les groupes de la noix de bambara réchauffée. Il n"avait pas des différences statistiques (p>0.05) pour les poids d"organes ni pour le tissu adipeux abdominal observable et la grand pathologie dans les organes internes.
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Akanji, AM. "Effect of processed bambara groundnuts and benne seeds on growth and organ morphology of broiler." Bangladesh Journal of Animal Science 44, no. 1 (April 29, 2015): 26–32. http://dx.doi.org/10.3329/bjas.v44i1.23127.
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An experiment was conducted to determine the effects of replacing full fat soybean meal with aqueousheated, dryheated and dehulled Bambara groundnuts (Vigna subterranea (L.) Verdc.) and benne seeds (Sesamum indicum) on performance characteristics and organ morphology of broiler chickens over a period of eight weeks. Anti-nutritional factors in the raw and processed plant seeds were determined. Higher amounts of haemagglutinin (HG) and trypsin inhibitor (TI) were found in the raw Bambara groundnuts, and tannin, phytate and oxalate in raw benne seeds respectively. Both HG and TI were completely destroyed in aqueous-heated Bambara groundnuts while the dry heated Bambara groundnuts contained residual amounts of the anti-nutrients. Higher amounts of the tannin, oxalate and phytate were removed in the dehulled benne seeds. Feed intake was statistically not significant in different treatment groups. Weight gain and feed conversion efficiency were more significantly (p<0.05) reduced in groups fed dehulled Bambara groundnuts, aqueousheated benne seeds and dryheated benne seeds. Significant (p<0.05) reductions were also obtained in nitrogen retention of birds fed with dehulled Bambara groundnuts, aqueousheated benne seeds and dryheated benne seeds respectively. The organ morphology showed significant (p<0.05) increases in weights of pancreas and kidney of birds fed dehulled Bambara groundnuts. The best improvements in the response indices were obtained in birds fed aqueous-heated Bambara groundnuts and dehulled benne seeds.DOI: http://dx.doi.org/10.3329/bjas.v44i1.23127 Bang. J. Anim. Sci. 2014. 44 (1): 26-32
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Awobusuyi, Temitope D., and Muthulisi Siwela. "Nutritional Properties and Consumer’s Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara (Vigna Subterranea) Flour." Nutrients 11, no. 7 (June 28, 2019): 1476. http://dx.doi.org/10.3390/nu11071476.
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Amahewu is a fermented non-alcoholic cereal grain beverage, popular in Southern Africa. This study evaluates the possibility of producing an acceptable provitamin A (PVA)-biofortified maize amahewu, complemented with bambara flour, to contribute towards the alleviation of protein energy malnutrition (PEM) and vitamin A deficiency (VAD). Germinated, roasted, and raw bambara flours, were added at 30% (w/w) substitution level, separately, to either white maize or PVA-biofortified maize flour, and processed into amahewu. Wheat bran (5% w/w) was used as reference inoculum. Amahewu samples were analyzed for nutritional properties and acceptability. The protein and lysine contents of amahewu almost doubled with the inclusion of germinated bambara. Protein digestibility of amahewu samples increased by almost 45% with the inclusion of bambara. PVA-biofortified maize amahewu samples complemented with bambara were extremely liked for their color, aroma, and taste when compared with their white maize counterparts. The principal component analysis explained 96% of the variation and PVA-biofortified maize amahewu samples were differentiated from white maize amahewu samples. The taste of amahewu resulting from roasting and germination of bambara was preferred in PVA-biofortified maize amahewu, compared to white maize amahewu. We conclude that PVA-biofortified maize amahewu, complemented with germinated bambara, has the potential to contribute towards the alleviation of PEM and VAD.
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Majola, Nomathemba Gloria, Abe Shegro Gerrano, and Hussein Shimelis. "Bambara Groundnut (Vigna subterranea [L.] Verdc.) Production, Utilisation and Genetic Improvement in Sub-Saharan Africa." Agronomy 11, no. 7 (June 30, 2021): 1345. http://dx.doi.org/10.3390/agronomy11071345.
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Bambara groundnut (Vigna subterranea [L.] Verdc.) is a nutritionally rich grain legume crop indigenous to Africa. It is tolerant to drought stress and has become adapted to grow under low input and marginal agricultural production systems in Africa and Asia. Bambara groundnut is an orphan crop, and represents a neglected and under researched plant genetic resource. Modern crop management, production technologies, and value chains are yet to be developed in Africa to achieve the potential economic gains from Bambara groundnut production and marketing. In sub-Saharan Africa (SSA) the production and productivity of Bambara groundnut is low and stagnant because of diverse abiotic and biotic stresses and socio-economic constraints. Improved crop management and post handling technologies, modern varieties with high yield and nutritional quality, value addition, and market access are among the key considerations in current and future Bambara groundnut research and development programs. This paper presents progress on Bambara groundnut production, utilization, and genetic improvement in SSA. It presents the key production constraints, genetic resources and analysis, breeding methods and genetic gains on yield, and nutritional quality and outlook. The information presented will guide the sustainable production and effective breeding of the crop in order to pursue food and nutrition security, and improve livelihoods through Bambara groundnut enterprises.
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Oluwole, Oluwatoyin B., Viola A. Nwachukwu Nicholas-Okpara, Gloria Elemo, Olubamike Adeyoju, Deborah Ibekwe, and Maryam Olanshile Adegboyega. "Medicinal Uses, Nutraceutical Potentials and Traditional Farm Production of Bambara Beans and Pigeon Pea." Global Journal Of Epidemiology and Public Health 6 (June 15, 2022): 41–50. http://dx.doi.org/10.12974/2313-0946.2021.06.01.3.
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Bambara groundnut (BGN) [Vigna subterranean (L) Verdc] and Pigeon pea [Cajanus cajan (L.) Millspaugh] are grain legume species grown in tropical and subtropical parts of the world. Both legume grains are highly nutritious and have been used as food and medicine for both humans and animals. However, Bambara groundnut and pigeon pea are still highly underutilized and produced in low quantities despite their nutritional benefits. This review examines nutritional properties, medicinal uses, nutraceutical potential and the limitations in the utilization of bambara groundnut and pigeon pea. Scholarly articles and organization white papers were searched for using various word combinations of traditional farm practices, modern agricultural practices, traditional medicinal uses, nutritional composition, biochemical composition, Bambara groundnut and pigeon pea. Bambara groundnut and pigeon pea are popularly used as medicine in many parts of Africa. Both species are rich sources of bioactive compounds and several studies have documented their efficacy against several diseases. Bambara groundnut has been used to treat polymenorrhea, venereal diseases, cataracts, and morning sickness. The stem, leaves, seeds, and roots of pigeon pea plant has been used to treat many diseases in many parts of the world. Bambara groundnut has been found to be a potential dietary probiotic, antioxidant, antibiotic and anticancer. Hypocholesterolemic, anticancer, hepatoprotective, antidiabetic and antimicrobial activities have been documented for pigeon pea as well. However, low yield, unfavourable land tenure systems, unimproved varieties, diseases, and pests are the major constraints of the traditional production of bambara groundnut and pigeon pea. Both legume grain species are important sources of nutrients and they both possess strong potentials to be nutraceutical agents against many diseases including malnutrition. However, advanced and intensive research on pest management, improvement of the traditional landrace cultivars for improved yield and palatability as well as formulation of favourable land tenure policies are recommended for better adoption, utilization and commercialization of bambara groundnut and pigeon pea.
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Tek, Ahmet L., Sevim D. Kara Öztürk, Hümeyra Yıldız, and Didem Karalar. "Novel Centromeric and Subtelomeric Repetitive DNA Sequences for Karyotyping the Bambara Groundnut (<b><i>Vigna subterranea</i></b> L. Verdc.)." Cytogenetic and Genome Research 161, no. 12 (2021): 585–94. http://dx.doi.org/10.1159/000521398.
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Bambara groundnut (<i>Vigna subterranea</i> L. Verdc.) is an underutilized minor legume crop with climate resilience and great potential use in world agriculture. This study aimed to cytogenetically characterize the genome and chromosome properties of Bambara groundnut. We cloned, sequenced, and mapped a 50-bp centromere-specific tandem repeat on all chromosomes. In addition, a 400-bp subtelomeric repeat was discovered and mapped on a single pair of chromosomes. A Bambara groundnut karyotype was constructed using these novel repeats along with ribosomal RNA genes (45S and 5S) and telomeric DNA sequences. This study provides the first analysis of the genome and chromosome properties of Bambara groundnut. We discuss our findings in relation to genetic improvement of Bambara groundnut and centromere evolution in legume species.
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Darby, Michael. "Studies of Ptiliidae (Coleoptera) in the Spirit Collection of the Natural History Museum, London, 3: New species and records from the expedition to SW Africa in 1971–1972." Entomologist's Monthly Magazine 154, no. 4 (October 26, 2018): 233–60. http://dx.doi.org/10.31184/m00138908.1544.3959.
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Ptiliidae collected in Africa (Angola, Botswana, Namibia, South Africa) 28 December 1971 – 20 April 1972 by members of a Natural History Museum, London, expedition to south western Africa are determined to 27 species, 15 of which are new to science: Actidium bipustulatum sp. n., Actidium parvum sp. n., Bambara chianga sp. n., Bambara magnifica sp. n., Bambara namibiensis sp. n., Bambara gabela sp. n., Bambara subjoannis sp. n., Ptiliola minutissima sp. n., Ptiliola flava sp. n., Ptiliola problematica sp. n., Ptiliola semitaria sp. n., Ptilium exiguum sp. n., Ptilium pernix sp. n., Nephanes plurijugosus sp. n., Acrotrichis botswanensis sp. n. Information about collecting methods and sites is provided from data kept at the time and figures included to amplify the descriptions of earlier authors. Keys are provided to the subfamilies, tribes and genera.
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Unigwe, Amara Evangeline, Abe Shegro Gerrano, Patrick Adebola, and Michael Pillay. "Morphological Variation in Selected Accessions of Bambara Groundnut (Vigna subterranea L. Verdc) in South Africa." Journal of Agricultural Science 8, no. 11 (October 11, 2016): 69. http://dx.doi.org/10.5539/jas.v8n11p69.
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<p>Bambara groundnut (<em>Vigna subterranea </em>L. Verdc) is an underutilized crop in the African continent. It is a drought tolerant crop and fixes atmospheric nitrogen. Bambara groundnut is primarily grown for the protein content of its seeds and is mainly produced by small scale farmers at subsistence level. The objective of the study was to assess the morphological variation of landraces of bambara groundnut in South Africa. Thirty accessions of bambara groundnut were evaluated for their variability in agronomic and morphological traits. The field experiment was conducted at ARC-VOPI in Roodeplaat research farm during the 2014/2015 summer cropping season. The field trial was arranged as a complete randomized block design with three replications. Eighteen quantitative traits were recorded to estimate the level of genetic variability among accessions. The analysis of variance revealed significant differences among the phenotypic traits evaluated. The UPGMA cluster analysis based on the quantitative traits produced four distinct groups of genotypes and a singleton. Genotypes SB11-1A, SB19-1A, SB12-3B and Bambara-12 were found to possess good vegetative characters and are recommended for use as suitable parents when breeding cultivars for fodder production. Desirable yield and yield-related traits were identified in B7-1, SB4-4C, SB19-1A, Bambara-12 and SB16-5A and are recommended as suitable parental lines for bambara groundnut grain production improvement. The phenotypic characters therefore provide a useful measure of genetic variability among bambara genotypes and will enable the identification of potential parental materials for future breeding programs in South Africa.</p>
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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 (November 28, 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 properties of the akpekpa made from the flours. The result of the proximate composition showed significant difference (P< 0.05) in carbohydrate (62.87 – 67.88), fat (4.04 – 5.75), moisture (8.95 – 10.01) and protein (14.25 – 16.25), while ash (3.49 – 3.50) and fibre (1.40 – 1.45), showed no significant difference between the samples, measured in percentages. The result of functional properties also showed significant difference (P< 0.05) in foaming capacity (11.77 – 23.77ml/g) and water absorption capacity (1.93 – 2.15g/g), while bulk density (0.69 – 0.71g/cm3), oil absorption capacity (2.26 – 2.73g/g) and gelation concentration (4.00% w/v) showed no significant difference between the samples. The result for sensory characteristics also showed significant differences at (P< 0.05) in taste (6.27 – 7.73), flavor (6.20 – 7.80), colour (7.00 – 7.93) and general acceptability (6.47 – 7.80), while there was no significant difference in texture (6.67 – 7.13) between the samples. From the sensory scores, akpekpa produced from 80% Bambara nut, 20% cassava flour and 80% Bambara nut , 20% soy flour were well accepted. The supplementation of bambara nut flour with 20% cassava flour was most acceptable followed by that with 20% soyflour.
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Mbata, T. I., and S. Adeyemo. "Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)." Journal of Agricultural Science 12, no. 5 (April 15, 2020): 9. http://dx.doi.org/10.5539/jas.v12n5p9.
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Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. The study was aimed at formulating complementary foods using on maize and Bambara groundnut with a view of reducing malnutrition in low income families. The blends 70% maize, 30% Bambara groundnut were subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) was used as control. The effect of some processing techniques such as germination, roasting, fermentation, boiling, and soaking were determined. The results obtained showed protein content were 15.0% for roasted Bambara groundnut maize germinated flour (RBMGF), 13.80% for boiled Bambara groundnut maize germinated flour (BBMGF), 15.18% for soaked Bambara groundnut maize germinated flour (SBMGF), values for maize flour and nutrend had 10.4% and 23.21% respectively. Energy value of RBMGF, BBMGF, SBMGF, maize flour and nutrend were 494.9, 348.97, 356.49, 351 and 467.2 kcal, respectively. The antinutrient composition of roasted Bambara groundnut maize germinated flour (RBMGF) and boiled Bambara groundnut maize germinated flour (BBMGF) were lower than of soaked Bambara groundnut maize germinated flour (SBMGF). The overall acceptability of SBMGF was rated higher than RBMGF, BBMGF and Maize flour, but lower than Nutrend. Microflora gradually changed from gram negative enteric bacteria such as Escherichia coli, Klebsiella spp. and Enterobacter aerogenes, mold such a Penicillium citrinum, lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, and Lactobacillus delbrueckii subsp. bulgaricus and yeast, such as Saccharomyces cerevisae to be dominated by Gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. The use of Bambara groundnut fortification to traditional foods could promote the nutritional quality of African maize-based traditional food.
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Josephine Nkechi, Agbo, Okpukpara Benjamin C., Ude Kingsley David, and Udemba Klinsmann Uche. "Market Integration of Small-Scale Farms: Exploring the Bambara Groundnut Markets in Nigeria." Journal of Agriculture and Crops, no. 10.1 (December 15, 2023): 11–19. http://dx.doi.org/10.32861/jac.10.1.11.19.
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The extent of uncertainty caused by price inefficiency and instability with reference to Bambara groundnut has made the subsector a dicey one. Markets that are not integrated may convey inaccurate price signals that might distort producers’ marketing decisions and contribute to inefficient product movement. The study analyzed the market integration of Bambara groundnut in South-east, Nigeria. The study population comprised all Bambara groundnut marketers in South-east, Nigeria. Out of the five states in South-east, Nigeria, two States will be purposively selected as the study area to establish the movement of prices between the two states to establish a fair comparison of prices between the producing zone and consumption zone. The choice of the two states was based on the predominance of Bambara groundnut marketers. A two-stage sampling technique was adopted in selecting 221 respondents that were interviewed for the study. Data for this study was poised from primary sources using a well-structured questionnaire, oral interviews and direct observations of Bambara groundnut marketers and was analyzed using descriptive and inferential statistics.- The results of the VECM showed that Enugu urban retail prices had a short-run influence of -0.057 although not signicant and a long-run significant influence of -0.2391 on Abia urban retail prices. The results of the VECM estimates for both short-run and long-run relationships indicated that the Enugu rural price of Bambara groundnut had short-run influences of -0.034023 and 0.0032032 with a long-run influence of -0.203230 on Abia rural price. The study recommended that to improve pricing effectiveness and market integration, it is necessary to encourage Bambara groundnut market price information in South-east Nigeria. The flow of information regarding Bambara groundnut prices, demand, and supply will improve both market integration and pricing effacing. The government should create regulations for information services. How to Cite: Agbo Josephine Nkechi, Okpukpara Benjamin C., Ude Kingsley David, Udemba Klinsmann Uche., 2023. "Market Integration of Small-Scale Farms: Exploring the Bambara Groundnut Markets in Nigeria." Journal of Agriculture and Crops, vol. 10, pp. 11-19.
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Arise, Abimbola K., Adeola M. Alashi, Ifeanyi D. Nwachukwu, Oluwatosin A. Ijabadeniyi, Rotimi E. Aluko, and Eric O. Amonsou. "Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions." Food & Function 7, no. 5 (2016): 2431–37. http://dx.doi.org/10.1039/c6fo00057f.
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Paroux, Stéphane. "Où parler bambara ?" Cahiers pédagogiques N° 588, no. 7 (November 1, 2023): 53–54. http://dx.doi.org/10.3917/cape.588.0053.
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Owusu Asante, Bright, Richard Adabah, Kennedy Agyeman, Stephen John Ayeh, Robert Aidoo, and Daniel Afona. "Preference for improved varietal attributes of Bambara groundnut among smallholder farmers in Ghana." African Journal of Agricultural and Resource Economics 16, no. 2 (June 30, 2021): 155–68. http://dx.doi.org/10.53936/afjare.2021.16(2).11.
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This paper examines farmers’ preferences for an improved Bambara groundnut variety, the key attributes desired, factors influencing preference, and the number of attributes desired by smallholder farmers in Ghana. Using data collected from 113 randomly selected households growing Bambara in the Wenchi and Nkoranza municipalities in southern Ghana, we estimate the factors influencing preference decisions and the intensity of the desired attributes using probit and Poisson regression models respectively. Preference for an improved Bambara variety is influenced by experience in farming, availability of extension services, credit access, membership of farmer-based organisations, plant type, seed colour, household size and yielding capacity. The attributes desired the most by farmers are high yielding capacity, high protein content, branched plant type and seeds that are dark or brown in colour. Furthermore, key factors influencing the number of attributes desired in an improved Bambara variety include the farmer’s sex, education, years of experience in Bambara cultivation, household size, membership of farmer-based organisations and extension services. There is a need to consider these varietal attributes and the factors as integral to research and development efforts, as well as to the policy agenda, to enhance the adoption of improved Bambara varieties for increased productivity and incomes of smallholders in Ghana.
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BAKARE, H. A., M. A. ADEGUNWA, R. A. AKERELE, A. O. TIJANI, O. O. ALAKE, I. I. ILUGBAMI, E. A. FAKEHINDE, and O. O. OLOYEDE. "EFFECTS OF COOKING CONDITIONS ON THE TEXTURE PROFILE, SENSORY AND PROXIMATE QUALITIES OF PRESSURE COOKED BAMBARA NUTS." Journal of Agricultural Science and Environment 19, no. 1 (October 5, 2020): 159–85. http://dx.doi.org/10.51406/jagse.v19i1.2022.
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This study evaluated the effects of pressure cooking on the textural attributes of Bambara nuts using Response Surface Methodology (RSM).The study optimized cooking condition {Weight of Bambara (250 – 1000g), cooking time (20 -90 min) and post cooking resident time (2-12 min)} for the pressure boiling on the textural and qualities of Bambara. Five out of the eleven optimised solutions (Desirability Index range of 0.919 to 0.936) were compared with samples from conventionally boiled Bambara for proximate and sensory (colour, texture, aroma and Overall acceptance) qualities. Data were analysed using RSM, analysis of variance and PPMC. Models for hardness, springiness, cohesiveness, fracturability and sensory texture with adjusted R2 values of 83.41%, 80.99%, 67.37% , 93,75% and 88.96% respectively adequately explained the textural and sensory qualities of boiled bambara. The range of values for moisture, fat, ash, crude protein and carbohydrate were 47.88, 2.24, 1.98, 24.30, 20.91 % to 50.58, 2.58, 2.19, 25.49, 21.87% respectively. Boiled Bambara produced at verified optimisation solutions (527.62g, 82.55, 10.43 min and 591.69g, 82.96, 9.52 minutes) were not significantly different (p >0.05) from that produced by conventional method (weight and Cooking time: 500g and 125 min.) in spite of the relatively longer cooking time of the later.
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Astuti, Rizki Maryam, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, Hanifah Nuryani Lioe, Eni Kusumaningtyas, and Laras Cempaka. "Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat." Jurnal Teknologi dan Industri Pangan 33, no. 2 (December 27, 2022): 178–88. http://dx.doi.org/10.6066/jtip.2022.33.2.178.
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The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.
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Ezeocha, V. C., D. C. Arukwe, and M. U. Nnamani. "QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 6, no. 4 (August 23, 2022): 88–94. http://dx.doi.org/10.33003/fjs-2022-0604-1055.
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The increasing nutritional awareness of consumers has necessitated investigations into the incorporation of nutrient dense underutilized crops such as Bambara groundnut and velvet tamarind into baked products. This study was aimed at assessing the suitability of different proportions (80:15:5, 75:20:5. 70:25:5, 65:30:5) of wheat, bambara groundnut, velvet tamarind composite flours for cake production with 100% wheat flour as the control. The functional properties of the composite flours were evaluated and the cakes were analyzed for physical, proximate, mineral and sensory properties using standard methods. There was no significant difference (p>0.05) in the bulk densities and swelling index between the composite flours (up to 25% substitution) and the control. The water absorption capacity (WAC), gelatinization temperature and time of the flour samples increased (0.85 to 1.10 %, 69.50 to 80oC and 1.47 to 12.41s respectively) with increase in bambara groundnut flour substitution. Likewise the weight of the cake samples while the height and oven spring reduced with increase in bambara groundnut flour. The protein, ash, calcium, sodium and potassium content of the cake samples increased (7.69 to 12.70%, 1.99 to 2.36%, 20.50 to 31.30 mg/100g, 216.79 to 278.36 mg/100g and 548.55 to 836.92 mg/100g respectively) with inclusion of bambara groundnut and tamarind flour. The sensory properties of the cake samples were adversely affected by inclusion of bambara groundnut and velvet tamarind however they were still acceptable. The study concludes that production of cake from wheat/bambara groundnut/ velvet tamarind composite flour enhanced the nutrient content of the product and hence should be
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Maulidi, Muhammad Andi, Rahmad Jumadi, and Endah Sri Redjeki. "EVALUASI PERTUMBUHAN DAN HASIL ENAM GALUR KACANG BAMBARA (Vigna subterranea (L). VERDCOURT)." TROPICROPS (Indonesian Journal of Tropical Crops) 5, no. 2 (January 16, 2023): 128. http://dx.doi.org/10.30587/tropicrops.v5i2.5180.
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Kacang bambara adalah salah satu tanaman asal Afrika yang memiliki sumber protein tinggi, di Indonesia Keberadaan galur yang bermutu sangat dibutuhkan oleh para petani kacang bambara untuk bisa meningkatkan hasil produksi tanaman kacang Bambara, Selain teknik budidaya yang kurang maksimal, faktor rendahnya hasil pertanian tanaman kacang bambara yaitu benih yang ditanam belum jelas potensi hasilnya, Benih kacang bambara yang tidak bermutu seringkali digunakan oleh petani untuk di budidayakan. Penelitian ini bertujuan untuk mengevaluasi pertumbuhan dan hasil enam galur kacang bambara (Vigna Subterranea (L). Verdcourt). Penelitian ini dilaksankan pada bulan April sampai bulan Agustus 2021 di lahan Pertanian yang berlokasi di Dusun Nongkokerep Rt/03 Rw/01 Desa Bungah, Kecamatan Bungah, Kabupaten Gresik, Provinsi Jawa Timur pada ktinggian 5 m dpl. Penelitian ini menggunakan single Faktor yaitu 6 Galur kacang bambara yang meliputi : G11 (Gresik Hitam A), G12 (Gresik Hitam B), G13 (Jabar Coklat A), G14 (Jabar Coklat B), G15 (Gresik No 8 Black), G16 (Gresik No 8 Black B). Analisis data menggunakan analisis sidik ragam lebih lanjut apabila terdapat perbedaan nyata pada uji F 5%, dilanjutkan dengan Uji Duncan’s multiple range test pada taraf 5%.. Hasil penelitian menunjukkan perbedaan nyata pada variabel pertumbuhan tinggi tanaman 2 mst – 12 mst, jumlah daun 4 mst – 12 mst, lebar tajuk 4 mst – 12 mst, panjang daun tengah, panjang internot dan panjang petiol. Sedangkan pada variabel hasil terdapata perbedaan nyata pada variabel bobot basah polong, bobot kering polong, bobot kering biji, bobot kering akar, bobot 100 biji, persen kupasan dan estimasi hasil ton/hektar.
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Ugbogu, Alloysius, and Reginald Chukwuemeka Okereke. "FERMENTATION OF BAMBARA FLOUR: EXPLORING MICROBIAL ECOLOGY DYNAMICS AND EFFECTS ON ANTI-NUTRITIONAL FACTORS." Global Multidisciplinary Journal 02, no. 10 (October 1, 2023): 01–06. http://dx.doi.org/10.55640/gmj-abc214.
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The fermentation of Bambara flour represents a crucial step in traditional food processing, modulating its nutritional profile and sensory attributes. This study investigates the microbial ecology dynamics during Bambara flour fermentation and its impact on anti-nutritional factors. A diverse consortium of lactic acid bacteria was employed to ferment Bambara flour under controlled conditions. Through molecular and biochemical analyses, we characterized the shifts in microbial populations and the degradation of anti-nutritional compounds throughout the fermentation process. Our findings reveal intricate microbial interactions, including the dominance of specific lactic acid bacteria species and their role in mitigating anti-nutritional factors. Furthermore, we elucidate the potential health benefits conferred by the fermentation process, highlighting its significance in enhancing the nutritional quality and safety of Bambara flour-based products.
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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 (June 7, 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/20 g bambara nut seed) were laid out in a completely randomized design and replicated three times. Fumigant toxicity effect was observed on the emerged insects, though the result was significantly (P< 0.001) lower. In conclusion, appreciable level of protection on bambara nut seeds was achieved using seed powder of J. curcas. Therefore, it is recommended that for effective management of C. subinnotatus infesting bambara nut, farmers could use 1.0 g seed powder on 20 g bambara nut seeds.
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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 (January 23, 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 indicated increase in calcium, iron, zinc and reduction in magnesium and potassium with higher proportion of bambara nut and pigeon pea in the blend. Sensory evaluation results showed significant (p<0.05) differences in texture, appearance and overall acceptability, with sample SBPB4, containing 10% soybean, 55% bambara nut and 35% pigeon pea recording the highest scores for all the attributes assessed. Therefore, nutritious and acceptable fermented condiments can be produced from the blends of soybean, bambara nut and pigeon pea.
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Kiin-Kabari, David B., and Sunday Y. Giami. "Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate." Journal of Food Research 4, no. 2 (January 8, 2015): 78. http://dx.doi.org/10.5539/jfr.v4n2p78.
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<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.</p>
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Gunanegara, Rimonta F., Euis Reni Yuslianti, Khoiruddin Anshori, and Sunarti Sunarti. "PENGARUH PEMBERIAN AKUT KACANG TANAH BAMBARA (Vigna subterranea) TERHADAP MORTALITAS, BOBOT BADAN, GEJALA TOKSISITAS, DAN BOBOT ORGAN MENCIT BALB-C BETINA: Kajian Uji Toksisitas Akut." Medika Kartika Jurnal Kedokteran dan Kesehatan, Volume 6 No 3 (September 30, 2023): 295–306. http://dx.doi.org/10.35990/mk.v6n3.p295-306.
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Kacang tanah Bambara (Vigna subterranea (L.) Verdc), tanaman dari Afrika yang kurang dimanfaatkan di Indonesia memiliki potensi untuk berkontribusi pada peningkatan ketahanan pangan dan gizi, sambil memberikan solusi untuk kelestarian lingkungan dan pemerataan ketersediaan dan keterjangkauan pangan. Bukti ilmiah untuk potensinya dipelajari secara luas tetapi studi sistemik masih kurang. Penting untuk mempelajari dampak konsumsi legum terhadap kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian akut kacang tanah Bambara terhadap mortalitas, bobot badan, gejala keracunan, seta bobot organ jantung, hati, paru, pankreas, lambung, usus, ginjal, otak, limpa, ovarium, dan uterus pada mencit betina BALB-c. Metode penelitian adalah penelitian toksisitas oral akut dengan sedikit modifikasi berdasarkan metode BPOM 2022. Kacang tanah Bambara diberikan secara oral kepada 15 ekor mencit terdiri dari kelompok dosis 300mg/kgBB, dosis 2000mg/kgBB dengan dibandingkan dengan kontrol yang diberikan akuades. Perhitungan dosis ini mengacu pada pedoman uji toksisitas PERKA BPOM No. 10 Tahun 2022. Hewan diamati mortalitas, perubahan bobot badan, gejala toksisitas, dan bobot organ relatif selama 14 hari berikutnya. Hasil penelitian menunjukkan tidak adanya gejala toksisitas pada mencit betina BALB-c . Kacang tanah Bambara tidak menunjukkan tanda-tanda abnormal atau kematian dan perubahan berat badan. Analisis nekropsi kasar tidak mengungkapkan perubahan organ. Kesimpulannya, pemberian kacang tanah bambara secara akut aman dan praktis tidak toksik pada mencit betina BALB-c. Kata kunci: kacang tanah bambara, mencit betina, toksisitas
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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 (April 3, 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 the efficiency model, namely: farm size, seed, labour and herbicide were statistically and positively significant at 1%, 10%, 10% and 10% respectively. Fertilizer was not significant. Similarly, the factors affecting Bambara nut production in the study area as shown by the inefficiency model were age, education and farming experience. In addition, the mean efficiency of the respondents was 0.71. The study concluded that Bambara nut production in the study area was efficient. However, there are prospects of increasing production efficiency by 29% using existing inputs and technologies. It was therefore concluded that Bambara nut farmers in the study area should be encouraged to join existing cooperatives or form new ones so as to benefit from various incentives such as economies of scale, access to formal credit facilities, linkage with product buyers, among others. In addition, they should engage in rotational communal labour.
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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 (October 11, 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 chemical at 0.01 g/20 g bambara nut seed) were laid out in a Completely Randomized Design and repeated three times. Results showed that, admixture of 0.5g leaf powder proved effective in causing high biocidal effect and reduced seed damage. However, this was statistically same with seeds treated with 1.0g leaf powder. Comparatively, all treatments were statistically different from the untreated control seeds but similar with the check treatment. Highly significant (p<0.001) persistent effect was observed in seeds treated with 1.5g leaf powder mixed with 0.5g seed powder at 60 days after treatment (DAT) without any negative effect on seed viability. This was also statistically similar in all other treatments apart from the untreated control. In conclusion, appreciable level of protection on bambara nut seeds was achieved using leaf and seed powder of J. curcas applied at different mixture rates and singly. Therefore, it is recommended that for effective management of C. subinnotatus infesting bambara nut, farmers could use 1.5 g leaf powder or 1.0 g seed powder per 20 g bambara nut seeds singly each. Alternatively, 0.5:1.0, 1.0:1.0 or 1.5:0.5 leaf/seed combinations could be used for safe bambara nut storage.Keywords: Biocidal, Callosobruchus subinnotatus, bambara nut, Jatropha, damage, insecticide
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Kaptso, Giscard K., Nicolas Y. Njintang, Marie Goletti M. Nguemtchouin, Athanasius F. Amungwa, Joël Scher, Joseph Hounhouigan, and Carl M. F. Mbofung. "Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties." International Journal of Food Engineering 12, no. 2 (March 1, 2016): 139–52. http://dx.doi.org/10.1515/ijfe-2014-0146.
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Abstract Bambara groundnut and cowpea legume seeds with a very high nutritive value are widely produced and consumed in most sub-Saharan African countries. The aim of this work which is part of a large study was to compare the potential of bambara groundnut and cowpea varieties of flour as basic raw material for the preparation of a widely legume-based food product known as koki. Toward this objective standard methods were used to analyze some morphological, microstructural and thermal properties of these legume flours along with their respective isolated starches and proteins. In general, thermal transition of proteins has slow enthalpy energy of less than 1 J g−1. The gelatinization temperature and the enthalpy of gelatinization of starches in the flours were lower as compared to those of isolated starches, suggesting here an interaction of starch with other components during the gelatinization process. All starches are of A-type and the degree of crystallinity of bambara starch was higher than that of cowpea starch. Scanning electronic microscopy revealed that starch granules of North cowpea (NC), West cowpea (WC) and White bambara groundnut (WB) were polygonal while that of Black bambara (BB) starch were spherical in shape. The flowability characteristic of the flour and starch shows that bambara flour with small particle size (~90%<100 µm) had a high compressibility (47.38–43.16%) as compared to cowpea flour (32.18–30.24%). NC and VB starch granules have a size between 10 and 35 µm while WC and BB are too small (6–15 µm). NC and WB starch granule sizes are between 10 and 35 µm while WC and BB’s sizes are too small (6–15 µm). Bambara groundnut and cowpea flour along with their respective isolated starches and proteins therefore appears to be a valuable raw material which may be useful for the preparation of many food products.
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Ayeni, Beulah P., Abiodun O. Claudius-Cole, Michael Abberton, and Danny Coyne. "Host status of Bambara groundnut accessions to Meloidogyne incognita using conventional screenhouse and novel seedling pouch methods." Nematology 24, no. 5 (February 9, 2022): 543–58. http://dx.doi.org/10.1163/15685411-bja10150.
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Summary Bambara groundnut (Vigna subterranea) is an underexploited legume indigenous to sub-Saharan Africa with high protein content. Production constraints of Bambara groundnut include the root-knot nematodes (Meloidogyne spp.), which causes substantial losses that present an additional burden that growers need to manage. In this study we: i) assessed genetic resistance against Meloidogyne incognita in Bambara groundnut; and ii) evaluated an improved, more efficient screening method for Bambara. Fifty accessions were evaluated in two screenhouse trials. Following this, the use of seedling pouches was assessed for a high throughput screening method, using two accessions identified from each of three host status categories (resistant, tolerant and susceptible). Variability in host response was observed between the trials but five accessions demonstrated good resistance to M. incognita. A general reduction in plant growth parameters was observed on inoculated plants, especially for chlorophyll content at 11 weeks after planting. The pouch screening system confirmed the screenhouse pot results but appears to be more sensitive. From a range of inocula no differences in gall index were observed over the 28 days of assessment in pouches but the number of egg masses proved a useful parameter and differed between inoculum levels, with 500 juveniles/eggs determined as the optimum inoculum level. The use of seedling pouches reduced time, space and cost to screen Bambara groundnuts for resistance against M. incognita. Consequently, it is recommended as an efficient, high throughput, rapid screening protocol for Bambara groundnut compared to conventional pot screening methods.
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Illahi, Zikril, Ni Made Armini Wiendi, and Dan Sudarsono. "Keragaman Genetik Kacang Bogor (Vigna subterranea L. Verdc.) Berdasarkan Marka SSR (Simple Sequence Repeat)." Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) 44, no. 3 (January 20, 2017): 279. http://dx.doi.org/10.24831/jai.v44i3.12787.
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<em></em><em>ABSTRACT<br /><br />Bambara groundnut (Vigna subterranea L. Verdc.) is an important underutilized legume crop in Indonesia. The aim of this research is to study genetic diversity of bambara groundnut from Sukabumi and Sumedang, West Java, Indonesia. This study used 107 bambara groundnut accessions, which consisted of 57 accessions from Sukabumi and 50 accessions from Sumedang. We use five simple sequence repeat (SSR) to analyze the accessions. Totally nine alleles were detected, with a mean of 1.8 alleles per locus. Allelic and gene diversities were higher in Sumedang (1.8 alleles per locus and 0.119) than in Sukabumi population (1.4 alleles per locus and 0.020), respectively. We constructed a phylogenic tree by Neighbor-Joining analysis based on genetic distances (DA) and showed the tree divided bambara groundnut accessions into two broad groups according to the origin of samples (Sukabumi and Sumedang). Results from the phylogenic tree are in line with those from the population structure analysis.<br /> <br />Keywords: allele diversity, bambara groundnut, genetic distance, under utilized legume<br /><br /></em>
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Agustina, Rika Sri, Tri Saptari Haryani, and Ismanto. "UJI KUALITAS MIKROBIOLOGI DAN KIMIAWI SEDIAAN YOGHURT BERBAHAN DASAR KACANG BOGOR (Vigna subterranea)." EKOLOGIA 21, no. 1 (April 24, 2021): 8–13. http://dx.doi.org/10.33751/ekologia.v21i1.3000.
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Yogurt is milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Yoghurt is derived from milk, which is a source of protein, one source of vegetable protein is bambara groundnut milk. The purposes of this research are to determine the quality of yoghurt made from bambara groundnut through microbiological and chemical tests and to determine the concentration of milk and the optimal fermentation temperature for making yoghurt with the best quality. This research used a completely randomized factorial design with the concentration of bambara groundnut milk of 15%, 20%, and 25% and the fermentation temperature of 35°C, 40°C, and 45°C and a four-time repetition. The result of this research shows that the best quality of yoghurt made from bambara groundnut was obtained from the treatment of bambara groundnut milk with the concentration of 20% and the fermentation temperature of 45°C with the results of total coliform, Salmonella sp., Listeria monocytogenes, total lactic acid bacteria, bacterial morphology, protein, acidity, fat and organoleptic respectively: 0 MPN/gram, negative/25gram, negative/25gram, 2.6x109 colonies/gram, circular shape, milky white, convex elevation, Gram positive, 3.74%, 1.77 %, 0.68% and liked by panelists.
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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 (June 7, 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 bambara nut seed) were laid out in a completely randomized design and replicated three times. Results obtained indicated positive contact effect of Jatropha leaf/seed extracts on adult bruchids. The results also showed strong repellent both singly and combined treatments although better results were obtained on leaf and seed combination with increase with the time of exposure. In conclusion, appreciable level of protection on bambara nut seeds was achieved using seed powder of J. curcas. Therefore, it is recommended that for effective management of C. Subinnotatus infesting bambara nut, farmers could use 1.0 g seed powder on 20 g bambara nut seeds.
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Maytawanti, Rury, and Damanhuri Damanhuri. "Potensi Produksi dan Kualitas Benih 5 Genotipe Kacang Bambara (Vigna subtterranea L. Verdc) dengan Sistem Budidaya Organik dan Anorganik." Produksi Tanaman 010, no. 10 (October 28, 2022): 556–61. http://dx.doi.org/10.21776/ub.protan.2022.010.10.04.
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Kacang Bambara (Vigna subterranea L. Verdcourt) merupakah salah satu tanaman legum yang masih belum banyak dibudidayakan di Indonesia. Kacang bambara memiliki keragaman yang tinggi dan belum diketahui karakterisitiknya. Mutu benih akan berpengaruh terhadap potensi produksi yang dihasilkan. Penelitian ini bertujuan untuk mengetahui potensi produksi dan kualitas benih pada 5 genotipe kacang bambara pada dua sistem budidaya. Penelitian dilaksanakan di Desa Sukorejo, Kabupaten Malang. Kegiatan penelitian dimulai dari bulan Desember 2021 hingga Mei 2022. Genotipe kacang bambara yang digunakan yaitu LLB, SS 3.4.2, PWbg 5.2.1, JLB 1 dan GSG 1.5. Rancangan yang digunakan pada penelitian ini adalah Split Plot dengan tiga ulangan. Hasil pengamatan didapatkan bahwa interaksi antara genotipe dan sistem budidaya nyata terhadap jumlah daun, bobot polong basah, jumlah polong tunggal, jumlah polong ganda, bobot 100 butir. Pengaruh sistem budidaya tidak menunjukkan beda nyata pada semua variabel pengamatan. Pengaruh genotipe nyata terhadap tinggi tanaman, umur berbunga, umur panen, bobot kering polong, jumlah polong total, panjang polong, lebar polong dan diameter polong. Pada genotipe yang sama, pengaruh sistem budidaya tidak menunjukkan adanya beda nyata terhadap produksi benih. Genotipe LLB dan SS 3.4.2 mempunyai potensi produksi benih tinggi. Pada karakter kualitatif, keragaman yang paling tinggi adalah warna dasar biji kacang bambara.
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Risma Junianto, Irgi Dwi, Endah Sri Redjeki, and Rahmad Jumadi. "PERTUMBUHAN DAN HASIL KACANG BAMBARA ( Vigna subterranea (L.) Verdc ) PADA PEMBERIAN PUPUK NPK DAN ARANG SEKAM PADI." TROPICROPS (Indonesian Journal of Tropical Crops) 5, no. 2 (January 16, 2023): 140. http://dx.doi.org/10.30587/tropicrops.v5i2.5181.
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Kacang bambara merupakan salah satu kacang–kacangan minor yang belum banyak diminati. Kacang ini diminati oleh petani karena harga jualnya lebih tinggi dibandingkan dengan harga jual kacang-kacangan pada umumnya. Upaya meningkatkan hasil tanaman kacang bambara melalui pemberian pupuk NPK dan arang sekam padi. Pemberian pupuk anorganik dan organik dapat menyediakan unsur hara yang dibutuhkan oleh tanaman kacang bambara seperti unsur hara P. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu perlakuan dosis pupuk NPK (P) dan dosis pupuk arang sekam padi (S), yang terdiri dari 9 taraf perlakuan dan 2 kali ulangan. Penelitian ini digunakan jarak tanam 40 x 25 cm. Mode perhitungan pada penelitian ini ialah Analisis sidik ragam untuk mengetahui pengaruh nyata antara perlakuan pada taraf F 5%. Perlakuan yang memperlihatan pengaruh signifikan terhadap pertumbuhan dan hasil emudian di uji lanjut dengan DMRT. Pada interaksi dosis pupuk arang sekam padi dan pupuk NPK tidak menunjukan pengaruh nyata terhadap pertumbuhan dan hasil kacang bambara. Sedangkan perlakuan dosis pupuk NPK menunjukkan pengaruh nyata teradap pertumbuhan dan hasil kacang bambara. Berdasarkan hasil penelitian disarankan penelitian lebih lanjut terhadap dosis arang sekam agar menunjukkan pengaruh nyata terhadap tanaman.
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Nwaogazie, Faith O., Bolanle A. Akinwande, Oluwafemi A. Adebo, and Samson A. Oyeyinka. "Application of Annealed Bambara Starch as a Stabilizer in Ice Cream Production." Macromol 4, no. 3 (July 25, 2024): 533–43. http://dx.doi.org/10.3390/macromol4030031.
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This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60 °C), was incorporated into ice cream formulations and compared with ice cream stabilized using xanthan gum and guar gum. The ice creams exhibited variations in percentage overrun (77.03–124.61%), foam stability (90.88–96.61%), viscosity (24.87–33.26%), and melting resistance. Conventionally stabilized ice cream outperformed in overrun, foam stability, viscosity, and melting rate properties. Descriptive sensory tests showed high intensity scores for color, aroma, taste, mouthfeel, and body attributes across all samples, with no weak intensity scores. Considering the performance of conventionally stabilized ice cream, those stabilized with Bambara starch annealed at 45 and 50 °C were recommended as potential alternatives, highlighting the potential of annealed Bambara starch as a cost-effective and locally sourced stabilizer for ice cream. Further studies should investigate the impact of annealing at different temperatures on the structural changes of Bambara starch to gain more insights into its effects on ice cream structure, facilitating its use in other food systems.
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Sobari, Enceng, and Noladhi Wicaksana. "Keragaman Genetik dan Kekerabatan Genotip Kacang Bambara (Vigna subteranea L.) Lokal Jawa Barat." Jurnal Agro 4, no. 2 (December 28, 2017): 90–96. http://dx.doi.org/10.15575/1654.
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Bambara groundnut (Vigna subteranea L.) is one of underutliized crops in Indonesia. Bambara groundnut is potential to be developed and can be utilized as an alternative food source in Indonesia. Bambara groundnut greatly varies and has a very wide area of adaptation. The experiment was conducted at the experimental field station at Ciparanje in Padjadjaran University. Starting on September 2014 until March 2015 with Randomized Block Design (RBD) and repeated two times. The research used 30 accessions originally from various locations in West Java (Bandung, Tasikmalaya, Garut, Sumedang, Bogor, Majalengka) and East Java (Lamongan, Madura). Genetic variability of Bambara groundnut landrace in some West Java showed broad criteria on the characters fresh pod weight, dry pod weight, weight of 100 seeds, and weight per plot. Genotypes which had many similarities in some characters based on euclidian distance coefficient had close relationship.
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Gill-Sadler, Randi, and Erica R. Edwards. "Taking Over, Living-In." Radical History Review 2024, no. 148 (January 1, 2024): 107–29. http://dx.doi.org/10.1215/01636545-10846851.
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Abstract This article places Toni Cade Bambara at the center of a history of Black feminist culture and its radical politics of repair through a close reading of Bambara’s and Louis Massiah’s film treatment Come as You Are. In its depiction of a group of poor, unhoused Philadelphians taking over a luxury apartment building for a live-in, Come as You Are posits taking over and living-in as practices of refusal of the state care offered through social workers, the housing authority, welfare agencies, and the police. Bambara’s cinematic work points to Black feminist representations of state violence and contra-state forms of repair that complicate how feminist theory encounters the problem of reparative appeal.
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Agbo, Josephine Nkechi, Benjamin C. Okpukpara, and Kingsley David Ude. "Market Share and Price-Setting Behaviour in Bilateral Areas: Evidence from Bambara Groundnut Markets in Nigeria." International Journal of Research and Innovation in Social Science VII, no. X (2023): 430–53. http://dx.doi.org/10.47772/ijriss.2023.701036.
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Marketing activities within the Bambara groundnut subsector may tend to become sub-standard because of production price uncertainty and production risk which may ejaculate into inefficiency in the market. In this respect, the study analyzed market share and Price-setting Behaviour in Bilateral areas: evidence from Bambara Groundnut Markets in Nigeria. The population of the study comprised marketers of Bambara groundnut in South-east, Nigeria. Of the five states in south-east region of Nigeria, two States were chosen purposively so as to ascertain the movement of prices between the two states. This was done in order to establish fair prices comparison between the production zone and consumption zone. The choice of the two states was based on the predominance of Bambara groundnut marketers. A two-stage random sampling technique was adopted in selecting 221 respondents that was interviewed for the study. Information for this study was obtained from primary sources employing a well-structured questionnaire, oral interviews and direct observations of Bambara groundnut marketers and was analyzed using descriptive and inferential statistics. The results of multivariate analysis (ANOVA) showing the variations in price margins, marketing cost and net marketing margins showed that across the eight markets sampled within the study area, there was no vital significant distinction (F= 0.381; P=0.130, F=2.558; P=0.414 and F=1.725; P=0.217) within the price margins, costs and net margins. The velocity of rural retail prices results indicated that on the average, retail prices of Bambara groundnut was enhanced at a monthly rate of N5.586853 in the rural markets of Abia State with a standard deviation of N0.8089196. Although, the modal price alteration was N5.2300 whereas the minimum price increment was N3.6610, however, the utmost increment was N7.845 per month in the rural Bambara groundnut markets in Abia State. Similarly, for urban prices of Bambara groundnut in Abia State markets, the result showed slight variations in monthly prices. Specifically, for urban retail prices in Abia State markets, Bambara groundnut monthly prices was enhanced by N5.87178274 on the average, though, the modal and minimum values of N5.496730 and N3.847711 existed respectively. The result also showed that the rural and urban prices of Bambara groundnut changed monthly by N5.9040 and N6.2051228 respectively, per month. The result additional discovered the rural/urban retail merchant price in Enugu Abia and Enugu to be N5.72931798 with variance of N0.840113346 and N1.32771324 respectively. In relation to price velocity of wholesalers in Abia and Enugu states, wholesale price velocity of N34.471035 and N36.4364033 and standard deviation of N4.99221480 and N7.05381314, minimum of N22.59371 and N19.62524 and maximum of N 48.41510 and N 49.24824 respectively was observed. However, the results of the Analysis of Variance (ANOVA) showed that there existed significant distinction (F=4.771; P ≤ 0.05) and (F=0.048; P ≤ 4.19) between rural and urban retail price velocities in Enugu and Abia State markets, respectively. The moderately high variation of prices with time necessitates governments’ action in prices stabilization to shield farmers economically. Guarantee minimum price for producers as an incentive for assured output markets can increase supply volume and promotion of Bambara groundnut industries.
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Chinenye Onwubiko, Nwakuche, Michael Ifeanyi Uguru, and Grace Ovute Chimdi. "Molecular Genetic Diversity in Bambara groundnut [Vigna subterranea (L.) Verdc] Assessed by Microsatellite Markers." Nepal Journal of Biotechnology 10, no. 2 (December 31, 2022): 85–90. http://dx.doi.org/10.54796/njb.v10i2.242.
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Bambara groundnut is a valuable leguminous crop with many landraces. A study was carried out to establish genetic diversity and phylogenetic relationship, among 33 Bambara groundnut accessions based on simple sequence repeat (SSR) markers. The nine microsatellite markers amplified a total of 27 alleles with a mean of 6.00 alleles per locus. Marker P 36 had the highest number of polymorphic bands while makers P131 and P68 were monomorphic. Genetic distance among the accessions based on Jaccard’s similarity coefficient ranged from 0.84 to 1.00. Cluster analysis resolved the accessions into five major groups with subgroups. Each group had a combination of distinct accessions from different geographical origin. A substantial level of intra-accession polymorphism was obtained among the evaluated collection of Bambara groundnut. The significant genetic diversity observed can support the selection of appropriate parental genotypes for the improvement of Bambara groundnut through various breeding programmes.
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Putri, Rahayu Mustika, Budi Waluyo, and Kuswanto Kuswanto. "Uji Keragaman Genetik dan Kekerabatan 7 Galur Harapan Kacang Bambara (Vigna Subterranea (L.) Verdcourt) Berdasarkan Karakter Morfologi." Produksi Tanaman 011, no. 11 (November 30, 2023): 857–63. http://dx.doi.org/10.21776/ub.protan.2023.011.11.07.
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Kacang bogor atau kacang bambara merupakan tanaman yang adaptif di wilayah indonesia. Kandungan gizi yang terdapat dalam kacang bogor menjadikan tanaman ini berpotensi sebagai pangan alternatif. Di Indonesia, kacang bambara kurang banyak diperhatikan atau diketahui oleh masyarakat sehingga produksinya di dalam negeri masih tergolong rendah. Selain itu, minimnya ketersediaan varietas unggul juga mempengaruhi rendahnya produktivitas kacang bambara yang dibudidayakan. Penelitian ini dilakukan untuk mengetahui keragaman genetik tujuh galur harapan tanaman kacang bambara sebagai evaluasi adanya galur potensial yang mampu dikembangkan sebagai varietas unggul atau sebagai tetua dalam persilangan. Penelitian dilaksanakan di Kebun Percobaan Jambegede Balitkabi yang terletak di Jalan Pertanian No. 6, Desa Kemiri, Kecamatan Kepanjen, Kabupaten Malang pada Bulan Desember 2020 sampai Mei 2021. Penelitian dilakukan dengan menggunakan rancangan acak kelompok (RAK) dengan tiga ulangan. Galur kacang bambara yang digunakan diantaranya PWBG 5.2.1, PWBG 6, SS 2.4.2, SS 3.4.2, BBL 1.1, CCC 1.6, TVSU 8.6. Nilai KVG didapatkan dengan kategori sedang pada karakter jumlah polong per tanaman, jumlah biji per polong, dan bobot polong per tanaman. Nilai heritabilitas tinggi didapat pada tinggi tanaman, jumlah polong per tanaman, panjang polong, bobot polong per tanaman, jumlah biji per polong, panjang biji, dan berat 100 biji. Pengelompokan tujuh galur kacang bambara membentuk dua klaster yaitu kelompok PWBG 6, BBL 1.1 dan kelompok PWBG 5.2.1, SS 3.4.2, CCC 1.6, TVSU 8.6, SS 2.4.2. Berdasarkan pada koefisien kemiripan, galur yang memiliki kekerabatan paling dekat yaitu galur CCC 1.6 dengan PWBG 5.2.1. Galur yang memiliki kekerabatan paling jauh yaitu galur PWBG 6 dengan SS 3.4.2.
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Valombola, Johanna Shekupe, Simon Kamwele Awala, and Kudakwashe Hove. "Morphological characterisation of Bambara groundnut (Vigna subterranea (L.) Verdc.) germplasm collections: A basis for crop improvement." Journal of Agriculture and Applied Biology 3, no. 1 (January 27, 2022): 8–18. http://dx.doi.org/10.11594/jaab.03.01.02.
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Bambara groundnut is one of the underutilised legume crops adapted to Sub-Saharan Africa's harsh, semi-arid tropical regions, providing nutrition and cash income among resource-poor farmers. A field study comprising 25 Bambara groundnut accessions was carried out during the 2018/2019 cropping season at the Crop Science Experimental Field, University of Namibia-Ogongo Campus, to characterise the accessions using qualitative traits. The experimental design used was an alpha lattice with three replications. Based on the visual observation techniques, the results showed morphological variation among the genotypes. The Bambara groundnut germplasm studied showed high phenotypic variations. The germplasm had a high proportion of the bunch-type growth habit (44% accessions), oval leaflet shape (64%), sparse hairiness (56%), and absence of eye pattern colour (70%). Also, cluster analysis grouped the accessions into five super classes. Shanon-Wennier index indicated a significant level of diversity among the Bambara groundnut accessions for most traits studied, with plant growth habits having the highest index of 2.15, followed by for pod colour (1.45) and seed eye pattern colour (1.22). These results may be useful in formulating national Bambara groundnut breeding programs in semi-arid Sub-Saharan African regions. However, molecular analysis is required to determine the genetic variations among the accessions.
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Siwale, Julius, Maryke Labuschagne, Abe Shegro Gerrano, and Ntombokulunga W. Mbuma. "Phenotypic Diversity and Characterization of the Southern African Bambara Groundnut Germplasm Collection for Grain Yield and Yield Components." Agronomy 12, no. 8 (July 30, 2022): 1811. http://dx.doi.org/10.3390/agronomy12081811.
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Bambara groundnut is a highly nutritious underutilized legume crop, which can be cultivated in unfavorable environments, has the potential to address food security and can significantly contribute to climate-smart agriculture. The objectives of this study were to determine the phenotypic diversity and characterize a southern African bambara groundnut germplasm collection for grain yield and yield components, to identify superior bambara accessions and to determine the correlation between measured traits. The 100 bambara accessions were planted in two different locations over two seasons. There was significant variability among the accessions, locations, seasons and their interactions for all traits. Low broad-sense heritability values (<0.5) were observed for almost all traits. Significant positive correlations between all measured traits were observed. High-yielding accessions; WS 42 (AS), MV 67-1, K 5, AS 9, SCORE 1 and SB 12-3 were identified. Bambara accessions 224 (RF-7684), 179 (AB 16-5C), 121 (Red Ex Zimbabwe), 62 (SB 8-3), 9 (SB 4-1), 181 (SB 8-1B), 89 (AS 20), 217 (RF-6221), 94 (K 5), 177 (S1 Sel2) and 74 (AS 5) were associated with a high grain yield, plant spread and plant height. These accessions could be used as potential parents in a breeding program for the development of high-yielding varieties.