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7,556
Bambara Groundnut
Seed
1004 Crude Protein (g/100g)
DW
23.07
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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.
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One variety of Bambara bean were purchased in the local market
Noted that the value of proximate composition is based on untreated Bambara bean flour. Highlighted treatment in the experiment - Alcohol-treated and untreated sample.
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