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
8,422 Bambara Groundnut Extract (oil) 5010 PUFA 18:2 n-6 Linoleic Acid (% in fat) Unspecified 34.04 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
8,423 Bambara Groundnut Extract (oil) 5010 PUFA 18:2 n-6 Linoleic Acid (% in fat) Unspecified 35.19 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
8,424 Bambara Groundnut Extract (oil) 5010 PUFA 18:2 n-6 Linoleic Acid (% in fat) Unspecified 35.44 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 - Light Brown. 9,235
8,425 Bambara Groundnut Extract (oil) 5010 PUFA 18:2 n-6 Linoleic Acid (% in fat) Unspecified 35.62 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 - Dark Brown. 9,235
8,426 Bambara Groundnut Seed 5011 PUFA 18:3 Linolenic Acid (% in fat) FW 1.30 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
8,427 Bambara Groundnut Extract (oil) 5011 PUFA 18:3 Linolenic Acid (% in fat) Unspecified 8.38 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
8,428 Bambara Groundnut Extract (oil) 5011 PUFA 18:3 Linolenic Acid (% in fat) Unspecified 8.57 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
8,429 Bambara Groundnut Extract (oil) 5011 PUFA 18:3 Linolenic Acid (% in fat) Unspecified 8.77 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
8,430 Bambara Groundnut Extract (oil) 5011 PUFA 18:3 Linolenic Acid (% in fat) Unspecified 8.53 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
8,431 Bambara Groundnut Extract (oil) 5011 PUFA 18:3 Linolenic Acid (% in fat) Unspecified 8.39 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
8,432 Bambara Groundnut Extract (oil) 5011 PUFA 18:3 Linolenic Acid (% in fat) Unspecified 8.57 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
8,433 Bambara Groundnut Seed 5015 PUFA 20:4 n-6 Arachidonic Acid (% in fat) FW 0.05 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
8,434 Bambara Groundnut Seed 5025 SFA 16:0 Palmitic Acid (% in fat) FW 20.57 NULL NULL Analytical value Methyl esters were prepared from the total lipids by the method of Ackman Grinded into fine flour. Samples were extracted using a chloroform/methanol mixture in the ratio of 2:1 3 Sample was originated in Sinematialie (north of Côte d’Ivoire), and purchased from several local markets of Abidjan Bambara groundnut 'Cil2'. Highlighted treatment in the experiment - Chemical composition and the nutritional potential of Bambara groundnut Ci12 Landrace. 9,230
8,435 Bambara Groundnut Extract (oil) 5025 SFA 16:0 Palmitic Acid (% in fat) Unspecified 22.38 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 Mature and dry bambara groundnut (Vigna subterranea L. Verdc) seeds were collected from different farms located at Keffi, Garaku, Lafia, Akwanga, Wamba and Nasarawa towns in Nasarawa State, Nigeria. Bambara groundnut - Cream with Black Eye. Highlighted treatment in the experiment - Different varieties of bambara. 9,235
8,436 Bambara Groundnut Extract (oil) 5025 SFA 16:0 Palmitic Acid (% in fat) Unspecified 22.24 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
8,437 Bambara Groundnut Extract (oil) 5025 SFA 16:0 Palmitic Acid (% in fat) Unspecified 21.79 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
8,438 Bambara Groundnut Extract (oil) 5025 SFA 16:0 Palmitic Acid (% in fat) Unspecified 23.27 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
8,439 Bambara Groundnut Extract (oil) 5025 SFA 16:0 Palmitic Acid (% in fat) Unspecified 22.38 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
8,440 Bambara Groundnut Extract (oil) 5025 SFA 16:0 Palmitic Acid (% in fat) Unspecified 21.79 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
8,441 Bambara Groundnut Seed 5026 SFA 17:0 Margaric Acid (% in fat) FW 0.70 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