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A Lowly Legume Moves Into the Spotlight

This Food Science for Relief and Development article discusses the renewed attention that Bambara groundnut is receiving thanks to recent advances that have improved its potential to promote food security.
Women farmers harvest Bambara groundnuts.
Miranda Grizio

Food Technology Magazine

Once overlooked, the Bambara groundnut, a nutritious and climate-resilient legume from West Africa, is finally getting the attention it deserves—from agricultural and food scientists alike.

This indigenous subsistence crop, cultivated for at least 200 years in Africa’s semi-arid regions, is valued for many reasons. Nutritionally, Bambara groundnut (Vigna subterranea) is high in protein (15%–25% dry weight basis) and provides more iron and zinc (critically important nutrients in regions prone to malnutrition) than chickpeas. Agriculturally, it grows well in marginal soils, tolerates heat and drought, and naturally fertilizes the soil through nitrogen fixation, which supports its intercropping with corn, …

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Hero Image: Photo by Kwekwe Photography, courtesy of Grow Further

Authors

  • Miranda Grizio

    Miranda Grizio, MS, is a member of IFT and a case study writer for IFT’s Food Science for Relief and Development Program (miranda.grizio@gmail.com).

Categories

  • Sustainability

  • Food Product Development

  • Food Ingredients and Additives

  • Food Security

  • Innovation

  • R and D

  • Legumes and Pulses

  • Food Technology Magazine