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Vigna subterranea (also known by its common names: Bambara nut, Bambara-bean, Congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family Fabaceae.The plant originated in West Africa (the Bambara people are found in southern Mali, Guinea, Burkina Faso and Senegal). Vigna subterranea ripens its pods underground, much like the peanut (also called a groundnut).A field survey was conducted in 2015 to determine the seed borne fungi of Bambara groundnut in five local government areas (Kwande, Vandeikya, Gwer, Buruku and Makurdi) of Benue State, Nigeria. The agar plate method was used in the identification of the isolated fungi.

About Bambara Groundnut and its Health Benefits Nutritional Values and Health Benefits Of Bambara Groundnut This type of food crop, also known as Bambara nuts is predominately cultivated in West Africa, it is a type of groundnut and also is one of the common food sources in Nigeria as it used in the production of various food delicacies.

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Bambara groundnut was collected from a local market and analysised. The bambara groundnut has many content, such as carbohydrate, protein ash, water, and oil. The emphasis of this study is on the oil. From the analysis it shows that bambara nut is not an oily seed.

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Yield of Bambara Nut (Vigna Subterranean l. Verdic) Intercropped with Maize (Zea Mays l.) ATINER CONFERENCE PAPER SERIES No: AGR2015-1899 2 An Introduction to ATINER's Conference Paper Series ATINER started to publish this conference papers series in 2012. It includes only the papers submitted for publication after they were presented at one of the conferences organized by our Institute every.

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Published2011 This review dwelled on the description, propagation, planting, growth development, harvesting, and foremost, utilization of the nut. Furthermore, it focuses on Bambara groundnut’s nutritional and Anti-nutritional composition, Nitrogen fixation properties of the nut and its usage in different parts of Africa.

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Research Centre, Dokki, Cairo, Egypt. Bambara flour was higher in protein than wheat flour. Bambara groundnut flour was supplemented with wheat flour at 5, 10, 15, 20, 25 and 30% level. Biscuits prepared without Bambara groundnut flour were kept as control. The mean quality score of the biscuits decreased with the level of the.

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