The importance of the Bambara groundnut : A Part from The Book : Fortification of Foodstuffs (Food Material) with Moringa oleifera

The importance of the Bambara groundnut (Vigna subterranea), which has a long history in African agriculture, is multifaceted and highlights how important it is in solving important issues. The balanced combination of macro- and micronutrients found in Bambara groundnuts makes them a nutritionally dense legume. Packed with vital minerals, dietary fiber, and proteins, it is an important part of the solution to malnutrition and improves the quality of food in general. Bambara groundnut is a robust crop because of its capacity to adapt to a variety of agro-ecological zones, especially in semi-arid climates. Its capacity to thrive in low-input agricultural systems enhances food security, in regions vulnerable to climate change. Bambara groundnut, a nitrogen-fixing legume, increases soil fertility by encouraging nitrogen availability. This helps it grow better on its own and has a favourable impact on the yield of the crops that come after it in a rotation. The significance of Bambara groundnut extends beyond its function as a nutrient-dense food source. It includes ecological robustness, cultural relevance, economic feasibility, and the ability to promote food security and sustainable agriculture in the areas where it is grown. The larger objectives of fostering resilient and diversified food systems are in line with the identification and exploitation of the Bambara groundnut.

Author(s) Details:

Abiodun Olukemi Famakinwa,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Oluwafemi Omoniyi Oguntibeju,
Phytomedicine and Phytochemistry Group, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville 7535, South Africa.

Victoria Jideani,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Jessy Van Wyk,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Anthony Olusegun Obilana,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

To Read the Complete Chapter See Here

Leave a Reply