Enhancing Sustainable Production and Genetic Resource Conservation of Bambara Groundnut: A Survey of Indigenous Agricultural Knowledge Systems

Abstract

Bambara groundnut (Vigna subterranea) is so important in most of Africa, and potentially so in other tropical regions, that improvement of its production — especially on a commercial scale — and of its germplasm both deserve renewed and intensive scientific study. Yet, compared with other legumes (such as groundnuts, beans and cowpeas), bambara groundnut has received almost no research or extension attention, although in Ghana and other parts of Africa, it has a higher market value (on a per unit weight basis) than these other legumes. Improving indigenous farm management systems and methods that have resulted from age-old experience and tradition will be difficult for local farmers if they are completely entrenched in their habits. Thus, a survey was conducted to identify and document the traditional farm management practices and key considerations used in bambara groundnut production, along with indigenous knowledge systems linked to the conservation of bambara groundnut germplasm. The study was conducted in the Upper West region of Ghana, which is an area with considerable bambara groundnut genetic diversity. Valuable information on its production and genetic resources exists within the indigenous knowledge systems studied, and ranges from economic and agronomic criteria for peasant farmer selection of particular varieties and traditional uses of the crop, to strategies for the management and conservation of locally adapted varieties, pest and disease management, and environmental and ecological monitoring systems. Research and extension requirements for improving crop production were identified. In addition, germplasm was collected and characterized for conservation.

Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts

“…Adu-Dapaah and Sangwan (2004) reported that the seed is regarded as a completely balanced food because it is rich in iron (4.9-48 mg/100 g), compared to (2.0-10.0 mg/100 g) for most food legumes, potassium (1144-1935 mg/100 g), sodium (2.9-12.0 mg/100 g), calcium (95.8-99 mg/100 g), protein (18.0-24.0%) with high lysine and methionine contents, ash (3.0-5.0%), fat (5.0-7.0%), fiber (5.0-12.0%), carbohydrate (51-70%), oil (6-12%) and energy (367-414 kal 100 mgG 1 ). Adu-Dapaah and Sangwan (2004), Amarteifio et al (2002), Anchirinah et al (2001) and Lackroix et al (2003) have been shown that, the energy value of bambara groundnut seed is greater than that of several other pulses. Bambara groundnuts can be eaten in many ways, immature pods can be boiled and consumed as snacks.…”

Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (V oandzeia subterranea ) Flour

“…It has a crisp and nutty flavor. (Anchirinah et al 2001) Bambara groundnut is eaten in several ways and at different stages of maturation. The young fresh seeds may be boiled and eaten as a snack in a manner similar to boiled peanuts and Bambara groundnut could be made into pudding locally called Moi Moi or Okpa (bean porridge) in some parts of Nigeria.…”

Drought Responses of Two Bambara Groundnut (Vigna subterranea L. Verdc.) Landraces Collected from a Dry and a Humid Area of Africa

“…As a result, the obtained seed yields are low because the production environment is characterized by various abiotic and biotic stresses. Neither improved varieties nor agronomic recommendation exist, so farmers are still cultivating the local landraces (Anchirinah et al 2001, Ntundu et al 2006. Although bambara groundnut has a reputation of being more drought resistant than other legumes (Ntundu 1997), the mechanisms underlying adaptation to drought are still poorly understood (Collinson et al 1997).…”