Chemical composition and in vitro protein digestibility of hulled and de-hulled Bambara groundnut ]Vigna subterranea (L.) Verdc.[ seeds

Mohammed A.Y. Abdualrahman, Ali O. Ali, Elamin A. El khalifa, Abdelmoneim E. Sulieman

Abstract


World demand for protein is increasing and more food protein is required from both conventional and new sources. Hence, the food industry should include high quality protein in its products of ready-made rations, especially for infants ( Eltayeb et al., 2010).

Bambara groundnut (Vigna subterranea (L.) Verdc.) is the third most important grain legume after groundnut and cowpea in sub-Saharan Africa. Also, it is a major source of cheap dietary phytoprotein for both humans and livestock in the Sudano-Sahelian parts of tropical Africa and Asia where animal protein is expensive (Olaleke et al., 2006). Due to the high price of meat and fish, much emphasis is now placed on grain legumes as a source of proteins in all the developing countries.


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