**2. Food uses of the crops**

#### **2.1. Bambara groundnut**

Primarily grown for human consumption, BGN seeds are consumed in various ways in both immature and fully matured form. Whilst immature, the BGN seeds may be consumed fresh (raw), grilled or it may be boiled before consumption. These seeds are also more palatable compared to the mature seeds which are hard. To soften the mature seeds and render them more pleasant tasting and sweet, the seeds are boiled or roasted [7, 5]. Immature seeds are frequently consumed as a snack by boiling the fresh seed with salt or roasting the seeds, and may also be pounded with or without hulls and boiled into a stiff porridge [8, 4, 13]. Mature seeds may be consumed as is by boiling in water, or it is often ground into flour and consumed as porridge by mixing the flour with butter or oil. The seeds may also be dried, boiled and consumed with plantains or maize [7-8]. Traditional uses of BGN inherent to certain areas in Africa are summarised in Table 3. Despite the many uses of BGN, the crop still remains underutilised due to several negative connotations such as being traditionally grown by women, an indigenous crop consumed by the poor in rural areas (from there the name "a poor man's food"), not being considered a lucrative cash crop and the difficulty in cooking and costs (including time, water and fuel) associated with cooking the seeds [4].

pea. More recently, the functional properties of BGN flour and protein and starch fractions have also been investigated, as a means of better utilisation of this underutilised crop in food

Nutritional, Therapeutic, and Prophylactic Properties of *Vigna subterranea* and *Moringa oleifera*

http://dx.doi.org/10.5772/57338

191

*Moringa* tree yields at least four different edibles namely pods, leaves, seeds and roots [12]. Figure 3 outlines some of the food uses of *Moringa*. The immature pods are the most valued and widely used of all the tree parts as it contains all the essential amino acids along with many vitamins and other nutrients. The tender pods have the general characteristics of a succulent string bean. It can be eaten raw or prepared like green peas or green beans. In India, they are usually added to curries and sometimes sliced, blanched and canned. The mature pods quickly turns tough as thick as a pencil and are too fibrous to eat like the string beans. In that form they are called drumsticks. However, they are cut into pieces to release the sweet frothy inside

material which are well known ingredients in pickles in India. mature pods quickly turns tough as thick as a pencil and are too fibrous to eat like the string

beans. In that form they are called drumsticks. However, they are cut into pieces to release the sweet frothy inside material which are well known ingredients in pickles in India.

**B**

**D**

Figure 2. Part of moringa tree (A) moringa tree; (B) moringa pods; (C) moringa leaves and (D) moringa pods with the seeds (www.ilovemoringa.com)

**Figure 2.** Part of *Moringa* tree (A) *Moringa* tree; (B) *Moringa* pods; (C) *Moringa* leaves and (D) *Moringa* pods with the

 The fresh leaves are eaten as greens, in salads, in vegetable curries, as pickles and for seasoning. The dried leaves are crushed or pound and sifted into leaf powder which can then be added to sauces and foods as condiment. The flowers must be cooked and are eaten either mixed with other foods or fried in batter, and have been shown to be rich in

The fresh leaves are eaten as greens, in salads, in vegetable curries, as pickles and for seasoning. The dried leaves are crushed or pound and sifted into leaf powder which can then be added to sauces and foods as condiment. The flowers must be cooked and are eaten either mixed with other foods or fried in batter, and have been shown to be rich in potassium and calcium.

 The seeds are often referred to as peas and can be used from the time they appear until they turn yellow and their shells begin to harden. They can be cooked like green peas. Hardened mature seeds are bitter and can be pressed yielding 38 – 40% of non-drying, edible oil which is clear, sweet and odourless and never becomes rancid and burns without smoke; its nutritional value resembles olive oil [20]. The seed powder can be used for water

The seeds are often referred to as peas and can be used from the time they appear until they turn yellow and their shells begin to harden. They can be cooked like green peas. Hardened mature seeds are bitter and can be pressed yielding 38 – 40% of non-drying, edible oil which is clear, sweet and odourless and never becomes rancid and burns without smoke; its nutri‐

The thickened root is used as substitute for horseradish although this is now discouraged as it contains alkaloids, especially moriginine, and a bacteriocide, spirochin, both of which can prove fatal following ingestion. Older roots and root bark are good

treatment where the powder coagulates solids and removes 90 – 99% bacteria.

applications [15-19, 3].

**2.2.** *Moringa oleifera*

**A**

**C**

seeds (www.ilove*Moringa*.com)

potassium and calcium.

sources of tanning agents.


**Table 2.** *Moringa* common names1

Several research investigations are therefore aimed at highlighting the potential value of BGN as a sustainable food security crop. As in [14], milk was prepared from BGN by soaking the seeds in water, followed by homogenisation of the liquid and removal of the insoluble material. Acceptable BGN milk was obtained, and sensory analysis revealed panellists' preference for BGN milk in colour and taste compared to milk produced from soybean, cowpea and pigeon‐ pea. More recently, the functional properties of BGN flour and protein and starch fractions have also been investigated, as a means of better utilisation of this underutilised crop in food applications [15-19, 3].
