7,556 Bambara Groundnut Seed 1004 Crude Protein (g/100g) DW 23.07 Analytical value Kjeldhal’s method Bambara bean grains were dried in an air-convection oven at 50°C for 72 h and then cracked and dehulled. The dried grains were ground into flour passed through a 500 µm sieve. One variety of Bambara bean were purchased in the local market false Noted that the value of proximate composition is based on untreated Bambara bean flour. Highlighted treatment in the experiment - Alcohol-treated and untreated sample.