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The annual production of Bambara groundnut is estimated to be 0.2 million tonnes from an area of 0.25 million hectares worldwide. Sub-Saharan Africa (SSA) is the largest producer of Bambara groundnut, while a small quantity is produced in Southeast Asia (e.g., Thailand and Indonesia), the United States, and Australia.
The main ingredients in okpa are bambara nut flour, pepper, palm oil and seasoning. It is prepared with pumpkin leaves and scented leaves too [ 1 ] Nutritionally, okpa has approximately 16.92% crude protein, 4.93% fat, 26.62% carbohydrate and 216.28 kcal energy value, making it one of the most balanced staples.
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A study carried out in 2001 by the Department of Food Science at the University of Namibia revealed that it was possible to produce a dry mix containing malted pearl millet and sorghum, that would be nutritionally enhanced with bambara nut. This mix could then be sold for making oshikundu. [3]
Vigna subterranea, the Bambara groundnut; Macrotyloma geocarpum, the Hausa groundnut; Roots and tubers: Apios americana, the American groundnut or potato-bean; Conopodium majus, called the kippernut among many other names; Panax trifolius, or dwarf ginseng
Bambara or Bambarra may refer to: Bambara people, an ethnic group, primarily in Mali Bambara language, their language, a Manding language; Bamana Empire, a state that flourished in present-day Mali (1640s–1861) Bambara, a genus of feather-winged beetles; Bambara groundnut, a traditional food crop in Africa (Vigna subterranea)
Securidaca longipedunculata (violet tree, Afrikaans: krinkhout, Bambara: satene, Tswana: mmaba, Venda: mpesu, Yoruba: ìpẹ̀ta) [1] is a species of tree in the genus Securidaca. It is most commonly found in the tropical and subtropical areas of Africa, and it was given protected status in South Africa . [ 2 ]