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Vigna subterranea (also known by its common names Bambara groundnut, Bambara-bean, Congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family Fabaceae. The plant originated in West Africa. Vigna subterranea ripens its pods underground, much like the peanut (also called a groundnut). They can be eaten fresh or boiled after drying.
Bambara groundnut represents the third most important grain legume in semi-arid Africa. “It is resistant to high temperature and is suitable for marginal soils where other leguminous crops cannot be grown”. In addition, it makes very little demand on the soil and has a high nutritive value with 65% carbohydrate and 18% protein content. For these reasons it is not prone to the risk of total harvest failure even in low and uncertain rainfall regions. "Due to its high protein value it is a very important crop for people in Africa Despite its nutritional value, it is still considered as one of the prioritized neglected and underutilized species in Benin.
The seeds are used for food and beverage because of its high protein content and for digestive system applications. The entire plant is known for soil improvement because of nitrogen fixation. In West Africa, the nuts are eaten as a snack, roasted and salted, or as a meal, boiled similar to other beans.
In the Bambara language spoken in Mali and neighboring countries, the plant and the bean are called "tiganinkuru" (small round peanut) or "tiganingèlèn" (small hard peanut).
In South Eastern Nigeria, particularly in Enugu, the dried bambara beans are ground into a fine powder, then mixed with palm oil, water and pumpkin leaves and then poured into banana leaf wraps or 1 litre cellophane bags before being boiled into a kind of cakey pudding to make Enugu's most popular delicacy called "okpa" okpa is the number 1 breakfast item in Enugu, Nsukka and Ngwo Nigeria.
during the rainy season in many parts of central Nigeria like Jos, the fresh bambara beans are cooked with their shells still on them. the beans are then eaten as a snack just like boiled groundnuts.
Optimal soils for Bambara groundnut production are sandy soils to prevent waterlogging. Optimal soil depth is between 50 and 100 cm, with a light soil texture. soil fertility should be low and soil pH is best suited between 5 and 6.5 and should not be lower than 4.3 or higher than 7.
The production is best suited between a latitude of 20° - 30°, i.e. the tropical wet and dry (Aw) and the subtropical dry summer (Cs) climate zones. Optimal temperature is between 19 °C and 30 °C. Temperatures below 16 °C and above 38 °C are not suited for the production of bambara groundnut. The bambara groundnut is very drought resistant. The minimal annual rainfall requirement is about 300 mm and optimal annual rainfall is between 750 mm and 1400 mm and should not exceed 3000 mm.
The cropping system is semi-permanent and the Bambara groundnut can be cultivated as single crop or as intercrop. Best suited intercrops are sorghum, millet, maize, groundnut, yams and cassava.
Bambara groundnut is mainly cultivated as intercrop, however the planting density varies between 6 and 29 plants per square meter. For woodland savannas of Côte d'Ivoire the highest yield is attainable with a plant density of 25 plants per square meter.
Since Vigna subterranea is usually intercropped, no fertilizer is applied. A yield of 1000 kg seed and 925 kg leaves remove 55.7 kg N, 26.2 kg K, 25.1 kg C, 7.8 kg P and 6.6 kg Mg. Since Bambara groundnut is a legume, phosphor is the most important nutrient. An application rate of 60 kg/ha of P2O5 is recommended for bambara groundnut in Yola, Adamawa State Nigeria.
|Production Year 2013 (Source FAOSTAT)||Area Harvested (Ha)||Yield (kg/ha)||Production (tonnes)|
|Democratic Republic of the Congo||4,828||750||14,000|
Pest and diseases are not considered to be a serious problem for Vigna subterranea.
The growth cycle is between (min-max) 90–170 days and under optimal conditions the cycle is about 120–150 days to pod maturity. Flowers appear 40–60 days after planting. 30 days after pollination the pod reaches maturity and during another 55 days the seeds fully develop. Every 30 days they are produced again.
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