Global Advanced Research Journal of Microbiology (GARJM) ISSN: 2315-5116
December, 2018  Special Anniversary Review Issue
Copyright © 2018 Global Advanced Research Journals


Full Length Research Paper


Proximate Composition and Microbial Load of Locally and Laboratory Produced Bambara Nut Condiment

1Adamu Shahidah A., 1Nazidi Ibrahim, 2Salau I. A. and 2Sambo S


1Department of Microbiology, Sokoto State University, Sokoto, Nigeria

*2Department of Biology, Shehu Shagari College of Education, Sokoto, Nigeria


Accepted 16 December, 2018



The proximate composition and microbiological load of bambara nut (Vigna subterranea L (Verd) condiment: inoculated and un-inoculated samples were evaluated. The proximate composition revealed variations between unfermented and fermented seeds of bambara nut with lipid having a value of 1.67 and 13.33%; protein value 6.53 and 11.44%; then carbohydrate was 77.8 and 49.46% respectively. The organisms associated with fermented Bambara nut condiment were Staphylococcus saprophyticus and streptococcus species in un-inoculated sample and Bacillus subtilis and B licheniformis in inoculated sample. This suggests that ‘bambara nut condiment’ is a good and cheap source of protein for the lower class, who cannot afford other expensive sources of proteins.

Keywords:  Bambara nut, condiment, inoculated, un-inoculated and proximate composition.





Achi OK (2005). The upgrading of traditional fermented foods through biotechnology. African Journal of Biotechnology. 4: 375-380.

Anhwange BA, Ajibola VO, Okibe FG (2006). Nutritive value and Anti-Nutritive Factors in Hibiscus sabdariffa. Journal of Fisheries International., 1(2-4): 73-76. 

AOAC (2000). Official Methods of Analysis, 17th ed. Association of Official Analytical Chemists.

Bamshaiye OM, Adegbola JA, Bamishaiye EI (2011). Bambara groundnut: An underutilized nut in Africa. Advance  Agricultural Biotechnology. 1: 60-72.

Bengaly M, Bere A, Traore A (2006). The Chemical Composition of Bikalga, a traditional fermented roselle (Hibiscus sabdariffa L.) Seeds Condiment. Part I. Proximate analysis and Protein quality evaluation. Electronic Journal of Food Plants Chemistry., 1: 1-6.

Fadahunsi IF,  Olubunmi  PD (2009).  Microbiological  and  enzymatic  studies  during  the development  of  an  ‘Iru’ (a  local  Nigerian  indigenous  fermented  condiment)  like condiment from Bambara nut (Voandzeia subterranean  (L) Thours). Malaysian Journal of Microbiology.6(2): 123–126.

Murevanhema YY, Jideani VA (2013). potential of Bambara groundnut (vignasubterranea (L.) Verdc) milk as probiotic beverage-A review. Critical Review  food Science Nutrition. 53: 954-967.

NSRL (2002). A publication of China National Soybean Research Laboratory on Soybean processing: From field to consumer (www/ NSRL). 

Oboh G (2006). Nutrient and anti-nutrient composition of condiments produced from some fermented underutilized legumes. Journal of Food Biochemistry 30(5): 579-588.

Odunfa SA (1981). Microbiology and amino acid composition of Ogiri, a food condiment from fermented melon seeds. Nahrung  25: 810-816.

Omafuvbe BO, Abiose SH, Shonukan OO (2002). Fermentation of soybean (Glycine max) forsoy-daddawa  production by starter cultures of bacillus.  Food microbiology. 29: 561-566.

Omafuvbe BO, Shonukan OO, Abiose SH (2000). Microbiology and biochemical changes in the fermentation of soybean for soy-dawadawa-Nigeria food condiments. Food  Microbiology. 17: 469-474.

Parkouda C, Diawara B, Ouoba LII (2008). Technology and physicochemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa. African Journal Biotechnology., 7(7): 916-922.

Saika P, Sarkar CR, Borua I (1999). Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean. (Vignia Umbellata (Thunb, Ohwi and Ohashi)). Food Chemistry., 67: 347-352.

Sefa-Dedeh S, Firmpong AA, Afonkwa EO, Sakyi-Dawnson R (2000). Cowpea research fortification of traditional foods. Proceedings of the World Cowpea Research Conference III, Ibadan, Nigeria. Pp. 4-7.

Tortora GJ, Funke BR, Case CL (2002). Microbiology: An introduction, Benjamin cummings 7thedn; P. 887.

Yagoub A, Mohamed BE, Ahmed AH, Tinay AHE (2004). Study of Furundu, a traditional Sudanese Fermented Roselle (Hibiscus sabdariffa L.) Seed: Effect on in vitro Protein Digestibility, Chemical Composition and Functional Properties of the total proteins. Journal  Agriculture  Food Chemistry., 52: 6143-6150.





Related Articles

Original Research Articles
Dongliang Zhang, Lijun Jiang, Jinhuan Zong, Yanfei Cao
Stimulation of fermention with uncooked rice by kinetics models and genetic algorithm
Glo. Adv. Res. J. Microbiol October 2017 Vol: 5(1): - [Abstract] [Full Text - PDF] (440 KB)
M.A. Sani, N. Usman, F. Kabir and A.S. Kutama
The Effect of Three Natural Preservatives on the Growth of Some Predominant Fungi Associated With the Spoilage of Fruits (Mango, Pineapple and Cucumber)
Glo. Adv. Res. J. Microbiol December 2015 Vol: 4(12): - [Abstract] [Full Text - PDF] (127 KB)
Helmy T. El Zanfaly
Biotechnology Contributions in Sustainable Environmental Development
Glo. Adv. Res. J. Microbiol January 2019 Vol: 8(1): - [Abstract] [Full Text - PDF] (189 KB)
Original Research Articles
Hayatu M, Kutama AS, Aisha WA, and S, Nura
Screening of some genotypes of cowpea (Vigna unguiculata L. (Walp) against Bacterial Blight caused by Xanthomonas compestris Pv. Translucens
Glo. Adv. Res. J. Microbiol October 2013 Vol: 2(10): - [Abstract] [Full Text - PDF] (132 KB)
Rinto; Ratih Dewanti; Sedarnawati Yasni; Maggy Thenawidjaja Suhartono
Potency of Bekasam “Indonesian Traditional Fermented Fish Product” As a Hmg-CoA Reductase Inhibitor
Glo. Adv. Res. J. Microbiol August 2015 Vol: 4(8): - [Abstract] [Full Text - PDF] (277 KB)
Alaa El-Dein Omara and Ahmed El-Ghandor
Effect of Thiobencab and Penoxsulam Herbicides on Soil Microbial Population and Weed Control in Transplanted Rice
Glo. Adv. Res. J. Microbiol July 2018 Vol: 7(5): - [Abstract] [Full Text - PDF] (239 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Adamu Shahidah A. on Google Scholar
Adamu Shahidah A. on Pubmed
Nazidi Ibrahim on Google Scholar
Nazidi Ibrahim on Pubmed
Salau I. A. on Google Scholar
Salau I. A. on Pubmed
Sambo S on Google Scholar
Sambo S on Pubmed


Viewed 1832
Printed 466
Downloaded 1038
Powered By iPortal Works