Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)

  •  Vincent Nyau    
  •  Lukonde Mwelwa-Zgambo    
  •  Taonga Chirwa-Moonga    
  •  Dorothy Nthani    
  •  Shiv Prakash    
  •  Jerry Rodrigues    
  •  Jill Farrant    


Selected nutritional and physical properties of the two commonly cultivated Zambian market classes of Bambara groundnut (red and brown) were investigated to establish their end-user traits. Nutritional (essential amino acids, proximate and mineral compositions) and physical (hydration capacity, hydration index, swelling capacity, swelling index and 100 seed mass) properties were investigated using established standard methods. All the essential amino acids were present in both the red and brown Bambara groundnuts. The highest amount was recorded for leucine (9.7 g/100g protein) in the brown Bambara groundnut and least for methionine (1.2 g/100g protein) in the red market class. All the essential amino acids except methionine in the brown Bambara groundnut market class were above the recommended WHO/FAO provisional requirements for children (2 – 5 years) and adults. The crude protein values ranged from 14.62-18.55 g/100g, total ash (4.21 – 4.29 g/100g), crude fibre (2.79 – 5.33 g/100g), fat (6.28 – 6.54 g/100g), moisture (8.95 – 9.13 g/100g) and carbohydrate (59.23 – 60.34 g/100g). Potassium was found to be the most concentrated mineral in both market classes, followed by phosphorous, magnesium and calcium, while lead, mercury and arsenic were not detected. The swelling capacity, swelling index, hydration capacity, and hydration index of the two market classes of Bambara groundnuts were not significantly different, whereas their 100 seed mass was significantly different, with the brown recording the highest.

This work is licensed under a Creative Commons Attribution 4.0 License.
  • ISSN(Print): 1927-0887
  • ISSN(Online): 1927-0895
  • Started: 2012
  • Frequency: bimonthly

Journal Metrics

Google-based Impact Factor (2019): 0.73

h-index (January 2020): 26

i10-index (January 2020): 128

h5-index (January 2020): 15  

h5-median(January 2020): 19

( The data was calculated based on Google Scholar Citations. Click Here to Learn More. )