Bambara Groundnut Research Articles

Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds

Heat treatment of Bambara groundnut seeds has been reported to cause low paste viscosities in resulting flours. Structural changes in Bambara groundnut protein, due to heat treatment, causes the protein to encapsulate starch, making it unavailable to paste causing low paste viscosities. In this study, trypsin was used to hydrolyze proteins in the flour and the microstructure analysis confirmed the disappearance of aggregates. Flour microstructure analysis confirmed hydrolysis of protein from previously aggregated status and showed liberated individual starch granules. Following the treatment of flours by trypsin, Confocal laser scanning microscopy did not show a protein signal. Hydrolysing Bambara groundnut proteins significantly increased the flour paste viscosities (P < 0.05). The final viscosities for flours from 20 % moisture-conditioned and infrared heat-treated seeds for 5 min were 733.9 mPa s before protein hydrolysis and 2081.71 mPa s after protein hydrolysis. The gelatinization temperature (81 °C) did not show a significant change following protein hydrolysis. Sodium dodecyl-sulphate polyacrylamide gel electrophoresis band intensity increased indicative of disulfide bonding and protein polymerisation when microwave and infrared heat treatment were combined. There were changes in Bambara groundnut protein secondary structures such as an increase of 57 % in β-sheet along with a 60 % reduction in the α-helix as shown by the Fourier-transform infrared spectroscopy. The changes in secondary structure of Bambara groundnut protein were caused by microwave and infrared heating. Heat treatment of Bambara groundnut seeds is partly responsible for the reduction in paste viscosities of their flours.

Canned complementary porridges for infants and young children (6-23 months) based on African indigenous crops; nutritional content, consistency, sensory, and affordability compared to traditional porridges based on maize and finger millet.

Child malnutrition is a major health problem in Sub-Saharan Africa. Complementary foods made from African indigenous and locally available raw materials are often low in protein and nutrients. It is, therefore, important to supply complementary foods that are nutritious and affordable, and with an acceptable consistency and taste. The objective of this study was to develop, on a pilot scale, food-to-food fortified, convenient, canned complementary porridges based on blends of African indigenous crops, i.e., orange fleshed sweet potato (OFSP) flour, and leguminous (i.e., cowpea, and Bambara groundnut) and cereal flours (i.e., teff, finger millet, maize, and amaranth), and milk powder. Plant-based, African complementary foods are often lacking in vitamin A, zinc, iron, and energy. Porridge with OFSP on a 32% dry weight (dw) basis achieved recommended levels of vitamin A (530 µg per 100 g dw). Satisfactory energy (431 Kcal per 100 g dw) was obtained by supplementation of vegetable oil. A nutritious, low-cost porridge (costing 0.15 € per 100 g can) that fulfills consistency constraints was obtained by including supplements of zinc and iron salts as ingredients. The solids content and thus protein/energy could be significantly increased using protein fractionated or germinated cowpea flours without compromising on viscosity. The sensory profile was characterised by more intense vegetable, leguminous, and malty flavours as compared to traditional reference porridges.

Activity of Bambara Groundnut Seed Coat Extract Against Shewanella Species: Efficacy and Mechanisms of Action.

The Bambara groundnut is the indigenous legume in the southern part of Thailand. It contains a seed coat rich in polyphenols, which can serve as natural antimicrobial agents. The extracts from red and white seed coats of Bambara groundnuts, namely RSC and WSC, respectively, were prepared using an ultrasound-assisted extraction process. The extraction yield, total phenolic content (TPC), and antimicrobial activity of both extracts were examined. The RSC extract demonstrated a significantly higher extraction yield (8.35%) than WSC extract (2.34%) (p < 0.05). Furthermore, the TPC of RSC extract (420.98 ± 0.27 mg of gallic acid/g dry extract) was higher than that of WSC extract (28.29 ± 0.91 mg of gallic acid/g dry extract). The RSC extract exhibited stronger inhibition against Shewanella putrefaciens and S. algae than its WSC counterpart. Liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF/MS) analysis indicated that the RSC extract was rich in flavonoids and polyphenols, while the WSC extract contained more triterpenoid saponins. Time-kill kinetics showed that the RSC extract reduced bacterial loads in a dose-dependent manner. Scanning electron microscopic images revealed that drastic bacterial cell membrane damage with a rough surface and the deformation of cells was caused by the extract. Furthermore, confocal laser scanning microscopic (CLSM) images confirmed the inhibition of S. algae biofilm formation by RSC extract. RSC extract also suppressed bacterial motility, induced protein leakage, and reduced extracellular protease activity, thus highlighting its potent bactericidal effects. These findings suggested that the RSC extract rich in phenolic compounds could serve as an antimicrobial agent and hold promise as a natural preservative for perishable foods, especially seafoods.

Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties

Due to their inherent thermodynamic instability, emulsions require stabilisers to maintain their integrity and prevent destabilisation. The effect of emulsion components (Bambara groundnut starch-soluble dietary fibre nanocomposite (STASOL), orange oil and water) on the rheological and stability properties of STASOL-stabilised emulsions was optimised. A randomised D-optimal exchange mixture design was used to determine the ratio of STASOL, orange oil and water required for a stable emulsion. The stability of these emulsions was evaluated using the initial mean backscattering index (BSAVO), Turbiscan stability index (TSI) and hysteresis loop area (HLA). The BSAVO (%), TSI and HLA of the emulsions ranged from 50.73% (14:30:56 STASOL:oil:water) to 70.47% (20:30:50 STASOL:oil:water), 0.0005 (20:30:50 STASOL:oil:water) to 0.1000 (8:42:50 STASOL:oil:water) and 0.37 Pas-1 (10:32:58 STASOL:oil:water) to 5.69 Pas-1 (20:30:50 STASOL:oil:water), respectively. Emulsions exhibited a direct relationship between STASOL concentration and stability metrics, with the highest stability achieved at 20% STASOL concentration, 30% orange oil and 50% water. An increase in STASOL concentration coupled with a decrease in oil concentration results in a stable emulsion. Numerical optimisation and experimental validation confirmed the effectiveness of the selected formulation, demonstrating STASOL's potential as a natural stabiliser in beverage emulsions and its ability to enhance stability compared to synthetic alternatives.

Development of Plantain and Cocoyam Bread and Assessment of Its Nutritional Value to the Elderly

Cakes were produced from the substitution levels of cocoyam and plantain Nour blends (0-100% and 0-70%), respectively and enriched with 0-30% levels of Bambara groundnut protein concentrate (BGPC) Quality characteristics of the resultant product were analysed to ascertain its sensory. physical and chemical properties Acceptable cakes were produced from 70% wheat flour, 20% plantain flour and 10% BGPC with regards to colour which compared favourably with sample A (100% WF) except F and G samples which differs significantly with other samples The texture of the cakes was also acceptable but F and G samples (6.5 and 6.4), respectively shows significant difference (p &lt;0.05) compared to others. The taste and overall acceptability were not significantly different it all levels of BGPC enrichment compared to sample A. There was no significant difference (p &gt; 0:05) in all the samples in terms of the height except sample B with the value of 2.5cm. Highest weight of 194 2g was observed for sample B which was significantly different (p&lt;0.05) compared to other samples Increase in BGPC further improved the volume and specific volume of the cake to 524cm3 and 3. 19cm3/100g (sample G), respectively A reduction in the values of carbohydrate, moisture and energy content of the cakes were observed at increased levels of protein concentrate Protein content of the cakes was observed to improve progressively at increasing levels of enrichment and showed significant differences up to sample D (10.4%) while the highest protein value was reported at sample G (13.2%) with 30% protein concentrate. This confirms that the developed cakes have a better nutritional value than the control and could be used to combat protein energy malnutrition.

Properties of Antioxidant Film Based on Protein Isolate and Seed Coat Extract from Bambara Groundnut.

Bambara groundnut (BG)-based films containing seed coat extract at different concentrations were prepared and characterized. BG seed coat extract (BGSCE) had a total phenolic content of 708.38 mg GAE/g dry extract. BGSCE majorly consisted of quercetin 3-galactoside, rutin, and azaleatin 3-arabinoside. BGSCE exhibited ABTS and DPPH radical scavenging activities (ABTS-RSAs and DPPH-RSAs), a ferric reducing antioxidant power (FRAP), and an oxygen radical absorbance capacity (ORAC) of 66.44, 4.98, 4.42, and 0.91 mmol Trolox equivalent/g dry extract, respectively. When BGSCE at various concentrations (0-8%, w/w, protein content) was incorporated into the BG protein isolate (BG-PI)-based films, film containing 4% BGSCE exhibited higher thickness, tensile strength, elongation at break, water vapor and UV-light barrier properties, and a*-value (redness) than the control film (p < 0.05). Films containing BGSCE had greater ABTS-RSA, FRAP, and ORAC than the control film (p < 0.05). An FTIR analysis elucidated that the proteins interacted with phenolic compounds in BGSCE. Nonetheless, less thermal stability was attained in films added with BGSCE. Hence, the addition of BGSCE possessing antioxidant activity exhibited an important role in properties and characteristics of BG-PI-based film. The developed active film could be applied as packaging material possessing antioxidant property for food applications.

Evaluation of the insecticidal efficacy of four plants to protect stored Bambara groundnuts [Vigna subterranea (L.) Verdc. (Fabaceae)

Bambara groundnuts [Vigna subterranean] is one of the main legumes consumed in Northern Cameroon. However, stored nuts by farmers are quickly destroyed by pests leading to low yields. To overcome this constraint, the efficient control of stored grains from insect pests is dependent on synthetic insecticides. To reduce post-harvest losses of stored voandzou seeds, four botanicals insecticides have been developed and evaluated on the main pest. Plant powders prepared from Piper nigrum Linn. (Pipericaceae), Syzygium aromaticum (L.) Merr. &amp; L.M.Perry (Myrtaceae), Xylopia aethiopica Dunal (Annonaceae) and Phaseolus vulgaris L.( Fabaceae), at different doses were tested on Callosobruchus maculatus Fabricius under laboratory conditions. The rest of the study involved combining black bean powder with the three condiment species in different proportions. The analysis shows a highly significant difference (p &lt; 0.0001) between the mortality induced by formulations on day two of exposure with the lowest dose (0.5 g). These mortalities are 100%, 94.44 ± 3.79%, 72.5 ± 96 and 8.33 ± 4.77, respectively for S. aromaticum, P. nigrum, X. aethiopica and P. vulgaris powders. In relation to the formulation, the results show S. aromaticum powder induced 100% mortality compared with 94.44%, 72.59% and 8.33% respectively for P. nigrum, X. aethiopica and P. vulgaris plant powder at a dose of 5%. The results show that the natural substances used had a good insecticidal action against bruchid. The persistent compounds present in the studied spice plant powders are not toxic for human consumption at the concentrations used, but rather a beneficial effect. Key words: botanical insecticide, aromatic plants, powder, seeds, storage, insect pest.

Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.

Non-wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non-wheat flours, particularly a blend of orange-fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. PRACTICAL APPLICATION: The practical application of the research on orange-fleshed sweet potatoes-Bambara groundnut-based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.

Rhizobia inoculation’s impact on the biomass and moisture content of leguminous Bambara groundnut (Vigna subterranean L. Verdc)

Bambara groundnut (BG) (Vigna subterranean L. verdc) is a highly nutritious underutilized leguminous crop of African origin with high economic importance. Its production rate (300,000 metric tonnes/year) does not meet the current demand (800,000 metric tonnes/year). Despite it’s useful properties, it has remained neglected, with poor market and low yields because research about improving BG has been neglected. rhizobia have proved to be useful in promoting the growth of legumes, yet, there is unavailable information about the role of indigenous BG-symbiont rhizobia inoculant (which are better affordable alternatives to chemical fertilizers) for increasing BG yield and this needs to be explored, hence this study. This experiment studied the role six rhizobial strains in improving the biomass and plant vigour of two selected varieties of BG (TVSU 1248, TVSU 631).These strains were applied as inoculant (at concentrations of > 0.85 × 1010 cfu/ml) on field compared alongside commercial USDA110 strains and Urea (rates of 60 kg/ha and 20 kg/ha) treated plants and analysed for biomass of shoot, root, shaft and seed, and moisture etc. Rhizobia significantly influenced the shoot biomass (≥ 19.26 g), (79.81 ± 1.81 g and 63.15 ± 3.21 g), root biomass (≥ 0.63 g), pod biomass (≥ 155.3 g), seed biomass (≥ 103.96 g), shaff biomass (≥ 52.29 g) and moisture content of the plants, with differences in varietal response. Indigenous BG-symbiotic strains are able to significantly influence plant vigour and biomass, promoting the growth and health of BG. Rhizobia, proved to be useful for enhancing the plant biomass, vigour and growth and should be recommended for improving the production of BG for higher yield and productivity.

Influence of pH fractionation and salt on Bambara protein–gum arabic interaction and insoluble complex formation

Proteins exhibit remarkable interaction with polysaccharides to form complexes with novel functionality. Nevertheless, the formation of insoluble complexes close to the protein isoelectric point (pI) results in protein–protein interference, low coacervates yield, and limited application in acidified food systems. Hence, pH fractionation with salt was used to extract Bambara groundnut protein to induce a shift in optimum pH (pHopt) of insoluble complexes formed with gum arabic, ultimately improving protein and coacervates yields. Turbidimetric analyses were employed to monitor the interaction between Bambara groundnut protein and gum arabic. Protein isolates from optimised fractionation conditions and insoluble complexes were characterised. The most effective fractionation condition was achieved at pH 2.95, 0.28 M NaCl, producing a substantial pHopt shift to 3.4. This shift was associated with the formation of spherical microparticle complexes and an impressive 70% coacervate yield. Changes in patterns of protein–gum arabic interaction were associated with an increased content of β-sheet, enrichment of legumin subunits, and basic amino acids of the isolate. This approach successfully shifted the formation of insoluble complexes towards a high-acid pH environment, notably away from the pI. Findings from this study create a prospect for future utilisation of pulse grain protein-gum arabic complexes in acidic beverage development.

Characteristics and properties of co-precipitated protein and film based on Bambara groundnut protein isolate and fish skin acid-soluble collagen

Co-precipitated protein (CPP) from Bambara groundnut protein isolate (BGPI) and fish skin acid-soluble collagen (ASC) at different BGPI/ASC ratios (100:0, 75:25, 50:50, 25:75 and 0:100 (v/v)) were prepared and characterized. CPP of BGPI/ASC at ratio of 75:25 had higher solubility at acidic and alkaline pHs, compared to other CPP samples. All CPPs had good emulsifying properties. Based on protein patterns, the combination of major bands from BGPI and ASC in the resulting CPP sample was observed. CPP with BGPI/ASC at ratio of 75:25 showed higher surface hydrophobicity than those of other CPP samples. When the films from CPPs were fabricated, similar tensile strength (p > 0.05) was observed, regardless of BGPI/ASC ratios. Nevertheless, film from CPP with BGPI/ASC ratio of 25:75 had higher elongation at break along with lower water vapor permeability (p < 0.05), compared to other CPP films. All CPP films had bright-yellowish color. Increasing ASC ratio augmented (p < 0.05) light transmission of resulting CPP films. FTIR spectra revealed that all CPP films had the similar pattern and functional groups. Therefore, the co-precipitated BGPI and ASC at appropriate ratio could improve properties of resulting proteins, especially for film forming ability.

Effect of rock phosphate direct application on tropical legumes under different soil types of Sudan Savanna

ABSTRACT Direct application of low-grade rock phosphate (RP) is a less expensive alternative than the application of chemical phosphorus (P) for small holders relying on nutrient-deficient weathered soils. However, the effect of RP application on growth and yield is unstable for different crop species and soil water conditions. To identify legume species effective for RP direct application, five tropical legumes (cowpea, groundnut, bambara nut, mung bean, and soybean) were tested under two soil types with different water-holding capacities in Sudan Savanna; Lixisols and Plinthosols. The experiment was conducted under three conditions of P treatment, namely, RP application, triple super phosphate (TSP) application, and no phosphorus fertilizer application (0P). Under RP treatment, higher grain yield was obtained in Lixisols, which had a higher water-holding capacity. However, the yield increase was suppressed in the year with more rainfall owing to drastic changes in the soil moisture content, which caused excessive soil moisture stress during vegetative growth periods. Among the five legume species, cowpea and groundnut showed higher grain yields under the RP treatment than did other species. RP application increased shoot biomass but caused small changes in the shoot P and N concentrations. Soybean in Plinthosols had the highest yield ratio of RP/0P, but the absolute yield was low because of the insufficient soil water availability caused by the low water-holding capacity. RP direct application can assist shoot growth and yield, but it rarely compensates for basal yield differences between soil types and among legume species.

Bambara groundnut as a food, nutritional and income security crop in SubSaharan Africa

An over-reliance on the three major global food staples; maize, wheat, and rice, to continue feeding the world is a dangerous approach. Bambara groundnut originated in West-Africa, but was adopted in many African countries, and is produced almost exclusively by small-scale farmers. It has good levels of nutrients, particularly protein, carbohydrates and fat, as well as lysine, in such a balanced manner that it has been termed a “complete food”. The long duration of cooking (hard-to-cook) of bambara groundnut, and the low number of uses in food preparation (in contrast to groundnut) are also factors responsible for lower levels of production and utilization compared to other legumes. Bambara groundnuts have more than 20% protein and can be used as a meat supplement or replacer. It also has high levels of iron and zinc. Landraces with dark-coloured seeds such as red or black, generally contain higher levels of nutrients and minerals than the cream-white or plain-white coloured landraces. The iron content of red bambara seeds was found to be double that of cream-coloured seeds. Antinutrients such as phytic acid can reduce the bioavailability of iron and zinc, but dehulling of the seed can reduce antinutrients significantly. Bambara groundnut has significant potential as a food security crop, but concerted efforts should be made by governments to market the crop, and to develop products and new uses for the seed and the plant. Plant breeding efforts can improve yield and cooking quality. This paper presents progress on the industrial application for food and nutritional security and genetic improvement of bambara groundnut through breeding.

Effect of seed priming using potassium dihydrogen phosphate on seedlings emergence, growth and yield of Bambara groundnut (&lt;i&gt;Vigna subterranea&lt;/i&gt; (L) Verdc.)

Effect of seed priming using potassium dihydrogen phosphate on seedlings emergence, growth and yield of Bambara groundnut (&lt;i&gt;Vigna subterranea&lt;/i&gt; (L) Verdc.)

Effect of Bambara groundnut (Vigna subterranea) on Firmicutes and Bacteroidetes, FGF21 gene expression, and liver histopathology in mice with low-protein diet

Introduction: The number of Firmicutes and Bacteroidetes in the intestine is influenced by diet. Gut microbiota and fibroblast growth factor 21 (FGF21) form a liver-gut axis that mediates the body’s response to protein restriction. Bambara groundnut (Vigna subterranea), which contains high levels of amino acids, has the potential to be a source of protein. This study aimed to determine the effect of Bambara groundnut on the number of Firmicutes and Bacteroidetes, FGF21 gene expression, and liver histopathology in mice fed with a low-protein diet. Methods: A total of 25 mice were divided into five groups: normal protein diet (N), lowprotein diet (LP), and low-protein diet with supplementation of 100 g (LPLB), 200 g (LPMB), and 300 g (LPHB) of Bambara groundnut, respectively. After 2 months of intervention, mice were sacrificed, the number of Firmicutes and Bacteroidetes in the intestines and faeces, as well as FGF21 gene expression were analysed, while liver histopathology was visualised. Results: Results showed that Bambara groundnut supplementation increased the growth of Firmicutes and Bacteroidetes, decreased FGF21 gene expression, and reduced liver inflammation caused by a lowprotein diet. Conclusion: Bambara groundnut supplementation has the potential to increase the amount of Firmicutes and Bacteroidetes, decrease the expression of adaptive stress gene FGF21, and improve the degree of liver inflammation in a lowprotein diet.

Effect of Manure Dosage on the Growth and Yield of Bambara Beans through a Multilocation Test

The purpose of this study is to determine the suitability and productivity level of Bambara beans in the Special Region of Yogyakarta, especially to determine and examine the effect of the use of organic fertilizer from livestock manure on the growth and yield of Bambara beans. The implementation of the study involved a multi-location test of Bambara bean cultivation in three subdistricts, namely Tempel, Sedayu, and Cangkringan. In these three areas, manure was applied with 3 dose variations, namely 10 tons/Ha, 20 tons/ha and 30 tons/ha. The study was arranged in a Completely Randomized Design (CRD) where each treatment was carried out with 3 replication plots. The test results showed that the dose of manure was not significantly different from the production of Bambara beans. Therefore, a dose of manure of 10 tons/ha can be recommended to achieve higher economic benefits in Bambara bean cultivation. In addition, based on the evaluation of the growth phase and plant yield, the location of Bambara bean planting in Tempel gave higher yields compared to Sedayu and Cangkringan. Bambara bean cultivation in Tempel can produce 686.45 g/plot. Keywords: Bambara beans, Growth, Multilocation test, Organic fertilizer, Yield.

Gas chromatography-mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing.

Metabolite profiling is an analytical technique used to assess metabolites in complex biological samples. This technique allows for the identification of both targeted and untargeted metabolites. In this study, the effect of traditional (fermentation and malting) and novel processing (ultrasonication) on the metabolites of finger millet (FM) and Bambara groundnut (BGN) flour was investigated using gas chromatography-mass spectrometry. Various metabolite classes, including amino acids, alcohol, aldehyde, organic acid, ester, fatty acids, glycoside, and sugar, were identified in FM and BGN flours. The adopted processing techniques impacted metabolite composition, as evidenced by substantial variations in volatile compound levels and metabolite composition among the FM and BGN samples before and after traditional and novel processing. Important health-promoting compounds, such as oleic acid, linoelaidic acid, and linoleic acid, were identified at their highest levels in fermented FM and BGN flours. The results obtained from this study offer an important context for monitoring and regulating the metabolite composition of FM and BGN flours under traditional and novel processing. PRACTICAL APPLICATION: Fermentation, malting, and ultrasonication induced desirable changes in some health-promoting compounds of finger millet and Bambara groundnut flours. The food and pharmaceutical industries could benefit from these traditional- and novel-modified flours as they could be used as improved food sources with health benefits.

Prospects and challenges of using Bambara groundnut (Vigna subterranean (L.) Verdc.) as a protein source in complementary feeding for the elderly and dysphagia patients in Sub‐Saharan Africa

Prospects and challenges of using Bambara groundnut (<i>Vigna subterranean</i> (L.) Verdc.) as a protein source in complementary feeding for the elderly and dysphagia patients in Sub‐Saharan Africa

EVALUATION OF Vigna subterranea (L.) VERDC. DEVELOPMENT UNDER DIFFERENT MOUNDING PERIODS IN VIÇOSA, MG, BRAZIL

The bambara bean (Vigna subterranea (L.) Verdc.) is native to the African continent, being considered rustic, tolerant to water stress, high temperatures, and soils with low fertility. In view of climate change, it's a strategic crop having a short cycle and a fast economic return. The practice of mounding is considered essential for crops that have parts of economic interest below the soil surface promoting better plant development, protection against solar radiation and weed control. The objective of this work was to evaluate the phytotechnical aspects of bambara bean under different periods of mounding. The methodology used was a randomized block design with three treatments and six repetitions submitted to the Tukey test at 5% probability. The treatments were no mounding (SA), mounding 60 days after planting (A60AP), and mounding 90 days after planting (A90AP). The parameters analyzed were mass of 100 seeds (M100S), number of seeds per plot (NSP), productivity in kg/ha (PR), and number of seeds per kilo (NSQ). The results pointed out that mounding brings positive results for M100S and PR for A60AP. A90AP and SA had reductions in M100S and increase in NSQ when compared to A60AP. The variable NSP was not influenced by any of the treatments. Thereby, A60AP lead to a greater increase in productivity and quality for bambara groundnut in region of MG, Brazil.

Bambara groundnut landraces response and tolerance to drought stress: A meta-analysis

Bambara groundnut landraces response and tolerance to drought stress: A meta-analysis