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The study was undertaken to investigate the effect of processing on the proximate and mineral composition of Bambara groundnut (Voandzeia subterranean). Traditional processing methods namely soaking and cooking were employed. There was substantial recovery of crude protein after processing from 20.27 + 1.41 to 23.63 + 0.78 (g/100g dry weight). Result of the moisture content ranged from 8.70 +2.50 to 9.5 +0.07 (g/100g dry weight), either extract 6.85 +0.43 to 13.11 + 1.94 (g/100g dry weight), nitrogen free extract 51.96 + 1.38 to 44.0 + 3.34 (g/100g dry weight), ash content 5.37 + 0.12 to 2.89 + 0.59 (g/100g dry weight), and crude fibre 6.85 + 0.33 to 4.64 + 0.31 (g/100g dry weight) after processing values of the mineral concentrations show that potassium was significantly (P< 0.05) affected by processing while manganese was not detectable after processing. Other minerals studied were not significantly affected by processing. The results show that the processing improved the nutritional value of the nut which could serve as important component of food.

Effect of processing on the proximate composition and mineral content of Bambara groundnut (voandezeia subterranean)