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Phytonutrients and Antioxidant Activity of Bambara Groundnut
2021Bioactive compounds in plants are essential phytochemicals because they have natural beneficial compounds. The chapter profiles the phytonutrients and reviews antioxidant and antimicrobial activity in BGN seeds. Consumption of sprouted legumes being a popular global trend, phenolic compounds in sprouted BGN are comparable to those of sprouted legumes.
Victoria A. Jideani, Afam I. O. Jideani
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The Correct Name for the Bambara Groundnut
Kew Bulletin, 1980As a result of the detailed studies of Marechal, Mascherpa and Stainier (Boissiera 28: 1-273 (1978)) it is evident that the Bambara groundnut, formerly always called 'Voandzeia subterranea (L.) Thouars'*, belongs to the genus Vigna Savi and to the typical subg. and section i.e. sect. Vigna.
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Intercropping Taro and Bambara Groundnut
2013Intercropping involves the cultivation of two or more crops on the same field in both space and time. It is a farming practice that has existed throughout history and one which mimics natural diversity. Intercropping has several advantages over monocropping which include improved resource utilization of light, water and nutrients, as well as yield ...
Tafadzwanashe Mabhaudhi, A. T. Modi
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Options for improving water productivity: A case study of bambara groundnut and groundnut
Physics and Chemistry of the Earth, Parts A/B/C, 2020Abstract The study determined the best management practices for improved yield (Y) and water productivity (WPET) of groundnut and bambara groundnut under different environments. Three sites representing different agro-ecological zones of KwaZulu Natal were used (Umbumbulu, Ukulinga and Wartburg).
Tendai P. Chibarabada +2 more
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Modelling the canopy development of bambara groundnut
Agricultural and Forest Meteorology, 2010Abstract Canopy development of bambara groundnut (Vigna subterranea (L.) Verdc) is affected by temperature stress, drought stress and photoperiod. The quantification of these documented effects by means of a suitable crop model, BAMGRO is presented in this paper.
Karunaratne, A.S. +5 more
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Studies on the production of bambara groundnut ( Vigna subterranea) tempe
Plant Foods for Human Nutrition, 1999Bambara groundnut, an indigenous African legume, was subjected to fermentation by three strains of Rhizopus. One strain B. arrhizus could not ferment the substrate. Mycelial penetration and binding was good when strains NRRL 2710 (R. oligosporus) and NRRL 1477 (R. stolonifer) were used. Fermentation by both strains resulted in increases of pH, moisture,
E N, Amadi +3 more
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