Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria

Table 1

Proximate composition of raw and processed and Bambara groundnuts (Vigna subterranea).

	Crude protein (%)	Ash (%)	Nitrogen-free extract (%)	Lipids (%)	Moisture (%)	Crude fiber (%)	CHO (%)	Gross energy (KJ/100 g)	Nonprotein nitrogen (%)	True protein (%)
Raw	21.29 ± 0.47^a	3.05 ± 0.08^b	58.77 ± 0.08^b	6.05 ± 0.23^c	6.54 ± 0.28^b	4.67 ± 0.13^b	63.07 ± 1.04^b	1636.83 ± 2.71^b	2.23 ± 2.71^b	19.07 ± 0.45^a
Boiled	20.08 ± 0.51^a	2.69 ± 0.30^a	54.63 ± 0.54^a	4.41 ± 0.10^a	14.41 ± 0.29^c	3.68 ± 0.30^a	58.31 ± 0.78^a	1475.55 ± 6.50^a	1.89 ± 6.50^a	18.19 ± 0.17^a
Roasted	20.37 ± 0.47^a	2.91 ± 0.01^b	63.27 ± 0.47^c	5.28 ± 0.11^b	4.17 ± 0.90^a	4.00 ± 0.05^a	67.26 ± 0.52^c	1662.42 ± 3.33^c	2.51 ± 0.24^c	17.85 ± 0.62^a

Results are expressed as mean ± SD (). Values with different superscripts down the column are significantly different from each other at .