Abstract:
Bambara groundnut (Vigna subtеrranеa) is a pulse that is drought resistant and composed of healthy nutritional components, though it remains underutilised. The review evaluated the potential of Bambara groundnut in improving food and nutritional security in Sub- Saharan Africa addressing issues of malnutrition. Bambara groundnut contains protein (19 - 25%), fat (4.5 - 7.4%), ash (3.2 - 4.4%), carbohydrate (49.0 – 63.5%), fibre (6.4%) and minerals (magnesium, zinc, iron and potassium). Ripe seeds of Bambara groundnut can be milled into a flour that can be used to make biscuits and/or otherwise mixed with cereals and boiled to make porridge. The flour has also shown potential as a composite in bread production. However, despite a high protein content, some of the food products formulated from Bambara groundnuts are not acceptable based on sensory evaluation especially taste and flavour. Findings also suggest that the processing method influences the sensory attributes and bioavailability of nutrients in the formed products. Hence, these should be considered during the formulation of the various food products from Bambara groundnut. Formulating various products from Bambara groundnut will increase its consumption hence reducing the burden of food and nutrition security.
