Authors : S.I. Okonkwo and Mary Felicia Opara
Abstract: The ash, moisture, protein and carbohydrate contents of Bamabara nut Voandzeia substerranea (L.) thouars) a traditional African food stuff were determined by standard methods. The oil content was determined by soxhlet extraction with petroleum ether (60-80°C). The saponification, acid, peroxide and iodine values were determined by chemical analysis and the fatty acid composition was determined by gas chromatography. The results obtained from the research show that bambara nut contains 4.8% ash, 7.2% moisture, 19.0% protein, 47.0% carbohydrate, 7.0% oil and 1.0% free fatty acid. The results also show the presence of oleic acid (18.0%), caprylic acid (17.0%), capric acid (8.0%), lauric acid (9.0%), palmitic acid (10.0%), palmitoleic acid (21.0%) and linoleic acid (12.0%). The saponification, acid, peroxide and iodine values obtained for the seed oil were found to be 170.7, 90.0, 4.0 and 50.3 mg g-1, respectively. These results show that Bambara nut has a remarkable nutritional value and since the plant grows well under harsh climatic conditions thus ensuring its regular availability, it can serve as a food supplement for both Africans and the inhabitants of other part of the world.
S.I. Okonkwo and Mary Felicia Opara, 2010. The Analysis of Bambara Nut (Voandzeia subterranea (L.) thouars) for Sustainability in Africa. Research Journal of Applied Sciences, 5: 394-396.