| Nutrition ID | 7,556 |
| Crop ID | Bambara Groundnut |
| Part | Seed |
| Variable | 1004 Crude Protein (g/100g) |
| Weight Basis | DW |
| Value Mean | 23.07 |
| Value Max | NULL |
| Value Min | NULL |
| Data Flag | Analytical value |
| Analysis Method | Kjeldhal’s method |
| Pre-treatment | 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. |
| Sample Number | NULL |
| Material Source | One variety of Bambara bean were purchased in the local market |
| Recommended Data | |
| Notes | Noted that the value of proximate composition is based on untreated Bambara bean flour. Highlighted treatment in the experiment - Alcohol-treated and untreated sample. |
| Metadata Id | NULL |