Partial chemical composition of bambara pea [Vigna subterranea (L.) Verde]

A partial chemical analysis of bambara peas [Vigna subterranea (L.) Verde], which are widely consumed in West and Central Africa, was undertaken. A flour sample of bambara pea was extracted with hot ethanol. The yield of crude lipids present in the ethanol-soluble material was 3.7% of the dry weight of sample flour. The water-soluble components present in the delipidated flour represent 10% of the dry weight of sample flour. The fatty acids, the sugars and the amino acids were analyzed. Linoleic, palmitic and linolenic acids were the most predominant fatty acids with average values of 44, 30 and 21%, respectively. Stearic acid was present in small quantities. Sugar analysis showed that 30% of the neutral sugars were present and identified essentially as glucose and galactose. The total essential amino acids amounted to an average of 32.7%. Lysine was the most predominant essential amino acid with average value of 10.3%.