Bambara Groundnut Seeds Research Articles

Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate

<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>

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

1. Effect of pre‐treatments on sprouting rate and nutritional quality of green gram ( Vigna radiata L. ) malt Tilekar Dattatray, Babu Surendra, Mohan Jagan Journal of Food Processing and Preservation CrossRef

Effect of raw diatomaceous earth and plant powders on Callosobruchus subinnotatus (Pic.) infesting stored bambara groundnut seeds

Experiments were conducted on the efficacy of raw DE and plant powders ( Jatropha curcas seed and leaf powders of Eucalyptus and Ricinus ) for their insecticidal potential against Callosobruchus subinnotatus infesting stored bambara groundnut seeds. The treatments consisted of the raw DE, plant powders, actellic dust (2%) as check and an untreated control. Thirty adults 0-3 days old were used to infest 100 g bambara groundnut seeds (cv. Ka’aro). Raw DE was used at 0.3, 0.6 and 0.9g/100g seeds and plants powders at 0.5, 1.0, and 2 .0g/100g seeds each replicated three times in completely randomized design. Adult mortality was recorded from 24 to 96 hours; progeny emergence as well as percentage seed damage and viability were assessed. The result revealed that, raw DE at 0.9g recorded significant (P<0.05) mortality of 78.81% and JSP at 2.0g gave 63.52 % mortality both after 24 h of exposure. Higher mortality was observed for higher dosage of all treatments after 96 h. Progeny production was significantly (P<0.05) inhibited in treated seeds. The results therefore suggested that, raw DE and plant powders are prom­ising alternatives to synthetic pesticides against C. subinnotatus in bambara groundnut seeds .

NaCl salinity affects germination, growth, physiology, and biochemistry of bambara groundnut

The effects of NaCl salinity on seed germination, growth, physiology, and biochemistry of two bambara groundnut landraces (Vigna subterranea (L.) Verdc), Kakamega (white seed coat) and Mumias (red seed coat), were investigated with the aim of establishing traits, which can provide a basis for breeding to salt tolerance in groundnuts. A study was conducted under laboratorial and greenhouse conditions. Bambara groundnut seeds and plants were subjected to five concentrations of NaCl solutions with several electrical conductivities: 0 (control), 6.96, 12.93, 19.89, and 25.86 dS m-1. Germination percentage, growth, chlorophyll fluorescence, and leaf chlorophyll content were determined. Sodium chloride salinity (p 0.05) differences in the Fv/Fm values for Mumias' landrace, as compared to the Control. Overall, Mumias' landrace seeds seemed to be more salt-tolerant at higher salinity levels compared to Kakamega. A greater reduction in growth in Mumias than in Kakamega is a possible indicator for salt tolerance. The chlorophyll fluorescence parameters may not be used to identify salt sensitivity between the two landraces. The results indicated that leaf area and seed germination were suitable parameters for screening the two bambara landraces for salt tolerance.

Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread

Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Proximate analysis of flours of de-hulled bambara groundnut and wheat were conducted. Flour of de-hulled bambara groundnut was used for bread supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour supplemented with 10% of de-hulled bambara groundnut flour were conducted. The total area and dough development time increased. However, water absorption, stability and extensibility respectively decreased, from 71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance to extension and proportional number from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The most important effect of wheat bread supplementation was the improvement of protein quantity from 13.74 +/- 0.02% for the control bread to 15.49 +/- 0.02, 17.00 +/- 0.05 and 18.98 +/- 0.02% for the 5, 10 and 15% blending ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33 +/- 0.03 in the control bread to 85.42 +/- 0.04, 86.57 +/- 0.04 and 87.64 +/- 0.03 in breads containing 5, 10 and 15% bambara groundnut flour. The sensory attributes of different types of bread showed that, a significant difference was observed in texture, colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara groundnut flour bread than bread made from other blends. The loaf weights, loaf volume and specific volume increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour, both of loaf volume and specific volume decreased. Nutritional value of wheat bread can be enhanced by the addition of de-hulled bambara groundnut flour at a level of up to 10%.

ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC)

ABSTRACT This present study sought to investigate the effect of fermentation on the phenolic content and antioxidant properties of condiment produced from Bambara groundnut seed (Vigna subterranea L. verdc). The seeds were manually dehulled, washed and boiled until adequately softened. The water was later drained off and the seeds were spread in flat calabashes, covered with banana leaves and then wrapped in jute sacks and left to ferment at 37C for 4 days to produce the condiment. Aqueous extracts of fermented and unfermented Bambara groundnut seeds were obtained by homogenizing the seed in distilled water (1:10 w/v) and then centrifuged to give clear supernatants that were subsequently used for the analysis. The total phenol, total flavonoid and the antioxidant properties (reducing power, Fe2+chelating ability, 1,1-diphenyl-2-picrylhydrazyl [DPPH] free radical-scavenging ability, 2,2-azinobis(3-ethylbenzo-thiazoline-6-sulfonate) [ABTS]• radical scavenging ability and OH• radical-scavenging ability) of the extracts were determined. The result of the study revealed that fermented Bambara groundnut seed had significantly higher (P < 0.05) total phenol content (550 mg/100 g), total flavonoid (64 mg/100 g) and nonflavonoid content (486 mg/100 g) than the unfermented Bambara groundnut seed (total phenol [211 mg/100 g], total flavonoid [44 mg/100 g] and nonflavonoid [167 mg/100 g]). The fermented Bambara groundnut seed also had significantly higher (P < 0.05) reducing power, free radical-scavenging ability (DPPH, ABTS• and OH• radicals) and Fe2+ chelating ability than the unfermented seed. Fermentation increases the phenolic content and antioxidant capacity of fermented Bambara groundnut, and condiment produced from fermented Bambara groundnut seed could serve as a cheap functional food. PRACTICAL APPLICATION Bambara groundnut is a highly nutritious legume seed indigenous to Africa, but its consumption is limited due to the presence of antinutritional factors and its hard-to-cook nature. Traditionally, legumes and oil seeds are usually fermented into local condiments which serve as soup thickeners and flavor enhancers in food preparation. Fermentation is being shown not only to improve the nutritional quality of legume seeds but also to increase their antioxidant properties by increasing the polyphenolic constituents, thereby increasing their potentials as functional food (improvement of conventional foods with added health benefits) and nutraceutical sources. However, to encourage the consumption of the underutilized Bambara groundnut, the beans fermented into condiment could be produced on a large scale as a cheap functional food which will encourage the overall consumption of the food crop.

Evaluation of Growth Characteristics and Haematological Indices of Broiler-chicks Fed Raw and Processed Bambara Groundnut Seed as a Component of Poultry Feed

2 Abstract: Sixty broiler chicks (day-old) were used in a 4-week feeding experiment to assess the growth response and heamatological variables of broilers-chic ks fed raw, roasted and fermented bambara groundnut as a sole source of protein. Soybean based diet served as the control. There were four (4) experimental groups, each made up of five birds in three replicates, allocated to the experimental diets. The results showed that the average final live weight, average weekly weight gain and average feed intake of birds fed fermented bambara groundnut performed better than birds fed roasted bambara groundnut but demonstrated inferiority when compared to the control. Among other organs measured the relative weight of gizzard were significantly (p<0.05) influenced by the dietary treatment. Protein quality as revealed by the haematological parameters, like Haemoglobin (Hb), Packed Cell Volume (PCV) and Red Blood Cell (RBC) levels indicated that fermented based diet fed to the birds performed better than but demonstrated inferiority when compare with the soybean based diet. However, the results showed that raw bambara groundnut based diet has a high protein quality when compared with the control diet. The use of bambara groundnut therefore in the feeding of broilers in the developing countries if properly harnessed and processed can make poultry production affordable.

Identification of protein types in Bambara nut seeds: Perspectives for dietary protein supply in developing countries.

This study aims to identify the types of proteins in malted and dry Bambara groundnut seeds and through a comparative analysis, identify similarities and their known uses. Dry viable bambara seed was stored for five days to malt. The proteins in the dry and malted seed were subsequently extracted in potassium phosphate buffer pH 7.0 and precipitated with saturated ammonium sulphate. MudPit (multidimensional protein identification technology) and LC-MALDI TOF-TOF (liquid chromatography - matrix-assisted laser desorption ionization tandem time-of-flight) mass spectrometry were thereafter used to identify the different types of proteins. A total of ten and twelve different types of proteins present in other legume species were identified in the malted and dry seeds respectively from the 214 peptides isolated after searching 586 proteins of the genus Vigna. Seed storage protein B and vicilin were observed to be the major proteins common to both malted and dry seeds and are similar to Vigna luteola. Some of the other proteins observed showed amino acid sequence homology with Vigna radiata and Vigna unguiculata species. The following proteins BV1, Heat shock and Bowman-Birk Inhibitor (a protease), were observed only in the malted state. This information may enhance the appreciation of the nutritional and health benefits of the seed.

Comparison of nutritional composition and anti‐nutrient status of fermented, germinated and roasted bambara groundnut seeds (vigna subterranea)

PurposeThis paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods (i.e. fermentation, roasting, and germination).Design/methodology/approachProximate, minerals, amino acids and antinutritional factors of each of the processed food samples were investigated using AOAC methods. The results of the study were as follows: For the proximate analysis, moisture content ranged between: 1.50‐2.16 g/100 g; fat 6.02‐6.57 g/100 g; protein 20.00‐20.49 g/100 g; ash 1.17‐3.46 g/100 g; carbohydrate 65.82‐68.74 g/100 g and energy 400.2‐412.18kcal. For the minerals composition, calcium ranged between 14.12± 0.01‐18.26±0.01 mg/100 g, potassium 57.61±0.01‐80.62±0.02 mg/100 g, magnesium 50.47± 0.01‐69.34±0.02 mg/100 g, sodium 19.05±0.01‐25.97±0.01 mg/100 g, iron 0.15±0.01‐0.48± 0.01 mg/100 g, selenium 0.00±0.00‐0.21±0.01 mg/100 g and phosphorus 164.73±0.01‐187.13± 0.01 mg/100 g, while the Ca/P and Na/K ratios of the food samples range between 0.10±0.01‐0.19±0.01 and 0.30±0.01‐0.35±0.01 respectively. The total amino acid and percentage of total essential amino acid for children and adults were higher in germinated BG seed flour than fermented and roasted BG flour respectively.FindingsThe findings were that the antinutritional content of fermented bambara groundnut seed flour was low compared with germinated and roasted bambara groundnut seed flour.Research limitations/implicationsThe protein content of fermented bambara groundnut flour was higher and also had a low level of antinutritional factors compared with other processed bambara groundnut flour. In view of these, further study may be conducted to establish the suitability of incorporating the fermented bambara groundnut flour into weaning food.Originality/valueThe study showed that these traditional processing methods, that is, fermentation, germination and roasting, influenced the nutritional composition of bambara groundnut seeds.

Influence of flooding on bambara groundnut (Vigna subterranea L.) germination: effect of temperature, duration and timing.

To evaluate the response of bambara groundnut seeds to flooding stress a laboratory study (experiment 1) and a greenhouse study (experiment 2) were conducted. In the laboratory study seeds of a brown-coloured local bambara groundnut landrace were completely immersed in distilled water (pre-sowing soaking) for 2, 4, 6 and 8 d in an incubator at 20, 25, 30 and 35°C. In the greenhouse study flooding stress was imposed on seeds of the uniswa red landrace at 1, 3, 5 or 7 d after start of imbibition. In experiment 1 pre-sowing soaking enhanced germination rate, but final germination percentage decreased drastically as the duration of soaking increased beyond 2 days. There was a significant flooding duration x temperature interaction on final germination percentage. The germination ability of bambara groundnut seeds was reduced by 60 and 80% when seeds were soaked for 6 days at 20 and 30°C, respectively, and a complete loss in germination occurred when seeds were soaked for 6 days at 35°C, and for 8 days at all temperatures used in the study. However, seeds germinated well (68%) even after 6 days of soaking at 25°C. In experiment 2, flooding bambara groundnut seed for 1 or 12 h at 1, 3, 5 or 7 days after start of imbibition did not reduce germination percentage significantly. However, flooding at any time for 24 or 48 h significantly reduced germination percentage, compared with non-flooded seed. These results suggest that, at least for the two landraces used in this experiment, short-term flooding of fields during the germination phase of bambara groundnut is detrimental to germination and uniform emergence, but that the response is influenced by the duration of flooding, temperature, germination stage and the interaction between flooding duration and temperature. Key words: Bambara groundnut, Vigna subterranea, seed flooding tolerance, pre-sowing hydration, germination.

Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds

The proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min. Results of the proximate analysis showed that only the ether extract and ash were significantly (P < 0.05) reduced as the cooking time increased. In contrast, gross energy values significantly (P < 0.05) increased with increased cooking time. Amongst, the mineral elements assayed, calcium, magnesium and iron were significantly (P < 0.05) increased, while phosphorous, potassium, sodium and copper were reduced significantly (P > 0.05) with inreased cooking time. Percentage sucrose and glucose of bambaragroundnut seeds were significantly (P < 0.05) lowest in the raw form, but increased progressively with increased of cooking time. Raffinose and stachyose levels were reduced significantly by increased cookinf time (P < 0.05) with the least value in seeds cooked for 120 min. Trypsin inhibitor, hemagglutinin and tannin were completely eliminated in seeds cooked for 60 min or longer, but the phytin level was reduced significantly (P < 0.05) by cooking. For a significant detoxification of antinutrient substances and for optimal bioavailability of the component nutrients of bambaragroundnut seeds, an optimum cooking time of 60 min at 100 degrees C is therefore recommended.

Nutritional composition, microbial status, functional and sensory properties of infant diets formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds

PurposeProtein‐energy malnutrition is regarded as one of the public health problems in many parts of developing countries. One of the factors responsible is poverty, which has reduced quality of dietary intakes of many homes, particularly children. Therefore, this study aims at formulating weaning food from locally available food materials using traditional processing methods.Design/methodology/approachThe cooking banana and bambara groundnut seeds were purchased from local market in Akure, Ondo State, Nigeria. The cooking bananas were peeled manually and sliced into pieces length wise, oven‐dried at 60 °C for 24 h, dried, milled and sieved through a 0.4 mm wire mesh screen. The undehulled bambara groundnut (BG) seeds were cleaned, cooked for 1 h, dehulled and fermented for four days using traditional methods. The fermented BG samples were oven dried, milled and sieved. The food samples were mixed in ratio of 90:10, 80:20, 70:30 and 60:40 of cooking banana and BG flour, respectively. Nutrend (commercial formula) and ogi (corn gruel, traditional weaning food) were used as control. The samples were subjected into chemical, physical properties (water absorption capacity, least gelation and swelling capacity) and sensory attributes (taste, aroma, colour, texture and overall acceptability) using standard methods.FindingsOf all the developed food samples CBG3(70 per cent of cooking banana and 30 per cent of BG flour mixed) was rated highest; and the amount of CBG3needed to supply the nutritional requirements of infant was almost within the range of nutrend. The microbial and antinutrient level of the food samples were relatively low and within the tolerable range for animal consumption.Originality/valueIt can be concluded that the nutritional composition of cooking banana can be enhanced through fermented BG flour supplementation. The nutritional composition of the food sample containing 70 per cent cooking banana and 30 per cent BG flour is adequate to support child growth and development. Hence, it can be used as a substitute for the expensive commercial weaning formula.

Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds

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. This study, therefore, aimed at evaluating nutritional quality of a potential weaning food formulated from locally available food materials. The cooking banana fruit (CB) and bambara groundnut seeds (BG) were purchased from local market in Akure, Ondo State, Nigeria. The CB and BG were processed into flours, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 and subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) and ogi (corn gruel, a traditional weaning food) were used as control. The nutritient composition (g/100 g) of the food samples were ranged as follows: moisture 2.94-6.94, protein 7.02-16.0, ash 1.76-2.99, fat 0.76-8.45, fibre 1.52-3.75, carbohydrate 63.84-88.43 and energy 1569.8-1665.7 kcal. The biological value (BV), net protein retention (NPR), protein efficiency ratio (PER) and feed efficiency ratio (FER) of the experimental food samples were significantly (p<0.05) lower than nutrend, but higher than ogi. The haematological variables of rats fed with formulated food samples, commercial formula (nutrend) and traditional weaning food (ogi) were not significantly (p>0.05) influenced by the dietary treatment. However, the values obtained for red blood cell (RBC), white blood cell (WBC), pack cell volume (PCV) and erythrocyte sedimentation rate (ESR) were higher in the experimental food samples than the commercial food. The growth rate of animals fed with experimental food samples were lower than those fed with the nutrend, but higher than those fed with ogi. In conclusion, the nutritional quality of CB and fermented BG mix of 60:40 ratio was better than ogi; and comparable to the nutrend. This implies that it can be used to replace low quality traditional weaning food and the expensive commercial weaning formula.

Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean)

Benniseed and bambara groundnut seeds were roasted at 80 and 120°C for 10–60min. For both flours, the effects of roasting temperature and time on selected functional properties and chemical composition were determined, as were the effects of pH on the emulsification capacity and nitrogen solubility. The chemical constituents of the raw flours were present at higher concentrations than those of the roasted flours except for fat and ash. Protein concentrates of both flours contained 80.5–81.5% crude protein as the major constituent. Nitrogen solubility was lowest at pH 4.0 for raw and roasted benniseed flour and pH 5.0 for raw and roasted bambara groundnut flour. Roasting generally lowered the nitrogen solubility and increased the water and oil absorption capacities while decreasing the foaming capacity and emulsification capacity of both flours.

Application of Response Surface Methodology for Optimizing the Pre-processing Conditions of Bambara Groundnut (Voandzei Subterranea) during Canning

Bambara groundnut (Voandzei subterranea) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from it. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD for k = 3 were used for the canning of the bambara groundnuts and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using response surface methodology. Regression models were generated using regression analysis and used for the plotting of response surface curves. Adequacy of the model equation for predicting the optimum responses were tested in the experiment using the blanching time of 2-12 minutes, soaking time of 0-24 hours and salt concentration [(NaPO3)6] of 0-1%. Three optimal processing conditions of the canning procedures of the bambara groundnuts were determined from the mathematical models. The results revealed that the soaking time, blanching time and salt concentration all significantly (p&lt;0.05) influenced most of the quality indices of the canned bambara groundnuts. The optimal conditions required to achieve the optimum moisture content, pH level and other quality indices studied on the canned bambara groundnuts were blanching time of 5 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0.5 %. These conditions would give the best quality canned product from bambara groundnut with acceptable quality characteristics.

Comparative efficacies of three insecticidal materials and steam treatment for protection of Bambara groundnut against &lt;i&gt;Callosobruchus maculates&lt;/i&gt; (Fab.) (Coleoptera: Bruchidae)

The efficacy of four protectants, actellic, neem seed oil, neem kernel oil, and hydrothermal treatment (steam), for protection of two varieties of Bambara groundnuts, namely Jabajaba and Piele Balgu, against Callosobruchus maculates were assessed using grain damage, progeny production, and seed viability assays. Bambara groundnut seeds treated with actellic, steam or neem seed oil significantly reduced seed damage and the number of F1 progeny produced by C. maculates compared to the untreated seeds. All the dry seeds treated with steam did not germinate when kept in moist filter paper in Petri dishes for 5 days, indicating that steam should not be applied to seeds destined for propagation. Resource-poor farmers can use neem seed oil or steam treatment to protect Bambara groundnut against infestation by C. maculates in storage. Ghana Journal of Agricultural Science Vol. 37 2004: 33-42

Bacterial Antagonist as Seed Treatment to Control Leaf Blight Disease of Bambara Groundnut (Vigna subterranea)

Soil samples were taken from 48 fields in the southern part of Thailand in which either bambara groundnut (Vigna subterranea) or groundnut (Arachis hypogeae) had been planted. Bacillus spp. were isolated using soil dilution plates and heat treatment to screen for endospore-producing bacteria. Among 342 Bacillus spp. isolates tested, 168 isolates were not antagonistic to Bradyrhizobium sp. strain NC-92 using dual culture technique. Further testing found 16 isolates of Bacillus spp. had the ability to inhibit mycelial growth of Rhizoctonia solani, a causal agent of leaf blight of bambara groundnut. Among these isolates, Bacillus spp. isolate TRV 9-5-2 had the greatest activity in anti-microbial tests against R. solani. This isolate was later identified as B. firmus. A powder formulation of B. firmus was developed by mixing bacterial endospores, talcum, sodium carboxymethylcellulose (SCMC) and polyvinylpyrolidone (PVP). The formulations contained bacterial levels ranging from 108 to 1010 c.f.u./g and the viability of bacteria in all formulations remained high after 1 year storage at room temperature (26–32 °C). All formulations showed satisfactory effectiveness in vitro in suppressing mycelial growth of R. solani using dual culture technique. The application of formulations as seed treatment showed that these formulations did not cause abnormality of seedling shape and had no effect on the germination of bambara groundnut seeds.

Proximate, minerals and antinutritional factors of some underutilized grain legumes in south‐western Nigeria

PurposeAfrican yam bean (Sphenotylis stenocarpa), bambara groundnut (Vigna subterranean), pigeon pea (Cajanus cajan) and lima bean (Phaseolus luunatus) are some of the minor grain legumes found in Nigeria. Their utilization has been very limiting because little is known about their nutritive value. The proximate, minerals and antinutritional factors of two collections of African yam bean, lima beans and pigeon pea, and one collection of bambara groundnut seeds grown in south‐western Nigeria were studied.Design/methodology/approachDry seeds of two collections of African yam bean, pigeon pea and lima beans, and a collection of bambara groundnut were collected from Oyo and Ondo States in south‐western Nigeria. The legumes were sorted, milled and stored in polythene bags at 4°C.FindingsThe crude protein in the legumes was in the range of 22–37 per cent, crude fat 1.47–4.96 per cent, crude fibre 1.92–7.21 per cent and ash 3.33–5.61 per cent. K, Ca and P were in the range of 0.15–0.52 per cent. Iron content of the seeds was very low. The antinutrients, tannin, phytic acid and trypsin inhibitor were very high when compared to those of cowpea, groundnut and soybean.Originality/valueIt therefore implies that consumption of these legumes will require processes that will reduce their antinutritional factors.

Effect of constant temperature and humidity on oviposition and development of Callosobruchus maculatus (F.) and Callosobruchus subinnotatus (Pic) on bambara groundnut, Vigna subterranea (L.) Verdcourt

The effect of different conditions of temperature and humidity on oviposition and development of Callosobruchus maculatus and Callosobruchus s ubinnotatus was investigated in the present study. Four temperatures (25°C, 30°C, 35°C and 40°C) and three humidities (30%, 60% and 90% r.h.) were evaluated on both species in pure and mixed populations on bambara groundnut ( Vigna subterranea) seeds. In both pure and mixed populations, temperature influenced oviposition and progeny development of both species significantly more than humidity. Egg-laying and progeny development in C. maculatus were optimal at 35°C. In contrast, oviposition and progeny development in C. subinnotatus were optimal at 30°C. In mixed populations, where eggs were laid by females of C. maculatus and C. subinnotatus held together, more C. maculatus adults than C. subinnotatus adults were produced at the various temperatures and humidities. No adult progeny of either species developed in pure or mixed populations at 40°C. C. maculatus was more fecund than C. subinnotatus and development from egg to adult took much longer in C. subinnotatus than in C. maculatus in both pure and mixed populations. The implications of these findings for the development and survival of both species in the different agroecologies and seasons in Nigeria are discussed.

Suppression of development of Callosobruchus maculatus (F.) (Col.: Bruchidae) in bambara groundnut seeds exposed to solar heat in the Nigerian savanna

AbstractThe effect of solarization on the development of Callosobruchus maculatus was investigated in the Nigerian savanna during the hot season from April to May, 1999. Development of C. maculatus adult progeny was completely suppressed in seeds of bambara groundnut, Vigna subterranea bearing bruchid eggs or harbouring first and second instar larvae that were exposed to the sun in metal tins, clay pots or polypropylene sacks for 7, 14 or 28 h. Adults of C. maculatus developed only in seeds that were not exposed to sun. Solarization did not have a significant adverse effect on germinability of bambara groundnut seeds.