Bambara groundnut: Utilization and Future Prospects

Professor  Dr. Victoria A. Jideani is a professor in the Department of Food Science and Technology at the Cape Peninsula University of Technology in Cape Town, South Africa. She has developed two patents using the Bambara groundnut and participated in collaborative studies on the Bambara groundnut with researchers at Wageningen University in The Netherlands.Professor Dr. Afam I. O. Jideani is a professor in the Department of Food Science and Technology at the University of Venda in Thohoyandou, South Africa. He has participated in collaborative research on the ethonutrition and ethnomedicinal uses of Bambara groundnut with researchers at the Cape Peninsula University of Technology in South Africa.

• Ch 1: Introduction.- Ch 2: Physical and engineering properties of the seed.- Ch 3: Breeding and world production.- Ch 4: Functional food development and products.- Ch 5: Innovations in Bambara ground nut processing.- Ch 6: Composition and nutritional profile.- Ch 7: Ingredients and novel applications.- Ch 8: Food components and consumption trends.- Ch 9: Bambara ground nut as a climate smart crop.- Ch 10: Current and innovative packaging technologies for Bambara ground nut.- Ch 11 Integrating text mining and network analysis for potential application of Bambara ground nut.- Ch 12 Digitalization of Bambara food value.- Ch 13 Ethnonutrition and ethnomedical knowledge associated with Bambara ground nut.- Ch 14 Current and future research directions.- Ch 15 Conclusion.- Ch 16 References.