Proximate composition of some Nigerian Bambara groundnut (Vigna subterranea (L.) Verdc.) accessions
Department of Plant Science and Biotechnology, Kogi State University, Anyigba, Kogi State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2023, 24(01), 339–345.
Article DOI: 10.30574/gscbps.2023.24.1.0115
Publication history:
Received on 13 March 2023; revised on 21 July 2023; accepted on 24 July 2023
Abstract:
Bambara groundnut (Vigna subterranea (L.) Verdc. ) is grown for food and income in Nigeria. A total of ten landraces of bambara groundnut with varying seed coat and eye colours were collected directly from farmers in Kogi, Niger and Kaduna States of Nigeria and taken to the Biochemistry Laboratory of Kogi State University, Anyigba, for proximate analysis. The results revealed significant differences among evaluated accessions in all the estimated parameters. Moisture content ranged from 11.00 (Accession 007 and 010) to 13.50 % (Accession 003), ash content ranged from 0.08 (Accession 007) to 2.75% (Accession 003), crude fibre content ranged from 2.63 (Accession 003) to 6.30 % (Accession 007), total fat content ranged from 9.88 (Accession 001) to 15.85% (Accession 006), crude protein content ranged from 12.47 (Accession 007) to 24.61% (Accession 010) and available carbohydrates ranged from 42.17 (Accession 010) to 56.66 % (Accession 001) . The result of this research reveals that the nutritional composition of bambara groundnut falls within Food and Agricultural Organization (FAO) standards and therefore are an excellent source of protein, lipid, carbohydrate and mineral elements. The crop will help to alleviate the problem of malnutrition and contribute to food security in Nigeria, particularly among the poor rural families who cannot afford expensive animal protein.
Keywords:
Bambara groundnut; Proximate analysis; Nigeria; Accessions
Full text article in PDF:
Copyright information:
Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
