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Groundnuts and beans have long been recognized as good sources of proteins and essential amino acids. Groundnut on its part is a good source of vegetable oil. The types of soil, rhizobia and nutrient components of the soil have long been known to affect the productivity and growth of nodule-forming legumes. This information was the basis of a field study carried out at the Yaba College of Technology botanical garden to determine nodule formation by soil types and their mixtures in five (5) beans and two (2) ground cultivars. Nodules were formed by all the beans and groundnut varieties in loamy soil. Beans variety 3 (brown/white beans) formed 19 nodules, while groundnut, Arachis hypogea ALR2 26 nodules. All beans varieties nodulated in humus soil, but less number of nodules were formed compared with loamy soil. Of the two groundnut varieties investigated, only Arachis hypogea ALR2 nodulated in humus soil. Beans 5 alone (brown/molted beans) nodulated in sandy soil. Groundnut ALR2 formed nodules in all the soil mixtures (except humus/loamy) than any of the beans varieties with mean nodules as high as twenty-eight (28) in clay/loamy soil. Analysis of the results using SPSS Version 17 showed that number of nodules and diameter of each plant stem are not significant at 5% confidence level (P mean differences. Key words: beans, groundnut, loamy, nodules, cultivars

Effect of soil types and mixtures on nodulation of some beans and groundnut varieties.