Nutrition

Nutrition ID Crop ID Part Variable Weight Basis Value Mean Value Max Value Min Data Flag Analysis Method Pre-treatment Sample Number Material Source Recommended Data Notes Metadata Id
8,402 Bambara Groundnut Seed 4015 Zinc Zn (mg/100g) DW 0.95 1.39 0.51 Calculated value NULL NULL NULL NULL The value range based on flour and different treatment (autoclaving, boiling, soaking [cold water and hot water] and roasting) 9,250
8,403 Bambara Groundnut Seed 5001 Mono Unsaturated Fat (g/100g) FW 23.46 NULL NULL Analytical value Methyl esters were prepared from the total lipids by the method of Ackman NULL NULL NULL Bambara groundnut 'Cil2'. 9,230
8,404 Bambara Groundnut Seed 5002 Poly Unsaturated Fat (g/100g) FW 37.34 NULL NULL Analytical value Methyl esters were prepared from the total lipids by the method of Ackman NULL NULL NULL Bambara groundnut 'Cil2'. 9,230
8,405 Bambara Groundnut Seed 5003 Saturated Fat (g/100g) FW 37.88 NULL NULL Analytical value Methyl esters were prepared from the total lipids by the method of Ackman NULL NULL NULL Bambara groundnut 'Cil2'. 9,230
8,406 Bambara Groundnut Extract (oil) 5005 MUFA 16:1 n-7 Palmitoleic Acid (% in fat) Unspecified 3.44 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Black Eye. 9,235
8,407 Bambara Groundnut Extract (oil) 5005 MUFA 16:1 n-7 Palmitoleic Acid (% in fat) Unspecified 4.52 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Black Speck. 9,235
8,408 Bambara Groundnut Extract (oil) 5005 MUFA 16:1 n-7 Palmitoleic Acid (% in fat) Unspecified 3.97 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream. 9,235
8,409 Bambara Groundnut Extract (oil) 5005 MUFA 16:1 n-7 Palmitoleic Acid (% in fat) Unspecified 3.52 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Violet Spotted. 9,235
8,410 Bambara Groundnut Extract (oil) 5005 MUFA 16:1 n-7 Palmitoleic Acid (% in fat) Unspecified 4.72 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Light Brown. 9,235
8,411 Bambara Groundnut Extract (oil) 5005 MUFA 16:1 n-7 Palmitoleic Acid (% in fat) Unspecified 3.67 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Dark Brown. 9,235
8,412 Bambara Groundnut Seed 5006 MUFA 18:1 n-9 Oleic Acid (% in fat) FW 22.61 NULL NULL Analytical value Methyl esters were prepared from the total lipids by the method of Ackman NULL NULL NULL Bambara groundnut 'Cil2'. 9,230
8,413 Bambara Groundnut Extract (oil) 5006 MUFA 18:1 n-9 Oleic Acid (% in fat) Unspecified 18.07 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Black Eye. 9,235
8,414 Bambara Groundnut Extract (oil) 5006 MUFA 18:1 n-9 Oleic Acid (% in fat) Unspecified 17.54 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Black Speck. 9,235
8,415 Bambara Groundnut Extract (oil) 5006 MUFA 18:1 n-9 Oleic Acid (% in fat) Unspecified 18.49 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream. 9,235
8,416 Bambara Groundnut Extract (oil) 5006 MUFA 18:1 n-9 Oleic Acid (% in fat) Unspecified 17.62 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Violet Spotted. 9,235
8,417 Bambara Groundnut Extract (oil) 5006 MUFA 18:1 n-9 Oleic Acid (% in fat) Unspecified 18.08 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Light Brown. 9,235
8,418 Bambara Groundnut Extract (oil) 5006 MUFA 18:1 n-9 Oleic Acid (% in fat) Unspecified 18.49 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Dark Brown. 9,235
8,419 Bambara Groundnut Seed 5010 PUFA 18:2 n-6 Linoleic Acid (% in fat) FW 35.92 NULL NULL Analytical value Methyl esters were prepared from the total lipids by the method of Ackman NULL NULL NULL Bambara groundnut 'Cil2'. 9,230
8,420 Bambara Groundnut Extract (oil) 5010 PUFA 18:2 n-6 Linoleic Acid (% in fat) Unspecified 35.43 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Black Eye. 9,235
8,421 Bambara Groundnut Extract (oil) 5010 PUFA 18:2 n-6 Linoleic Acid (% in fat) Unspecified 35.05 NULL NULL Analytical value The oil extracted was converted to the methyl ester using the method described by Akintayo and Bayer. Boiling water was added to the seeds, left overnight, and the seeds dehulled, dried in the oven at 45°C for 8 h. The dried seeds were finely ground into fine flour with a small sample mill. Oven dried sample was extracted for the recovery of undiluted oil.The crude oil extract was made to be free of water by filtering through the anhydrous sodium sulphate salt. NULL NULL Bambara groundnut - Cream with Black Speck. 9,235