**5.2 Bambara groundnut (***Vigna subterranean)*

Bambara groundnut (*Vigna subterranean*) is the third most important in most parts of Africa legume after peanuts and cowpeas. Bambara seeds (ripe or immature) are nutrient-rich and unusually high in amino acid, with more methionine than other grain legumes. They contain approximately 64.4% carbohydrate, 23.6% protein, 6.5% oil, 5.5% fiber, and are rich in micronutrient [70, 71]. Bambara groundnut is a good source of magnesium, calcium, iron, zinc, and potassium [32]. Bambara seeds and flour are used to produce myriads of traditional foods in Africa [72]. It can be used as a condiment in cooking, making flour or eaten as a snack. Bambara groundnut can be pounded into flour and used to make a stiff porridge. Raw and cooked seeds of Bambara groundnut have an abundance of epicatechin and catechin flavonoids [73]. Catechin and epicatechin polymerize to form proanthocyanidins, also known as condensed tannins. Proanthocyanidins are documented with nutraceutical properties such as cardioprotective, antitumor, antioxidant, and neuroprotective properties [74]. The nutritional profile of Bambara groundnut sustains the growth of probiotics (live microorganisms which confer certain health benefits on their hosts). These benefits are therapeutic, suppressing the growth and activity in conditions like infectious diarrhoea, irritable bowel syndrome, and inflammatory bowel disease [75].

### **5.3 Pigeon pea (***Cajanus cajan)*

Pigeon pea (*Cajanus cajan*) is mainly cultivated as edible seed grain and an alternative source of protein among farmers in lean times [76]. Pigeon pea is a good source of protein, dietary fibre, and various vitamins: thiamin, magnesium, phosphorus, potassium, copper, and manganese. Pigeon pea is also low in saturated fat, cholesterol, and sodium. Pigeon pea is a good source of protein, dietary fibre, and various vitamins: thiamin, magnesium, phosphorus, potassium, copper, and manganese. The potassium found in pigeon pea is best described as a vasodilator; it helps reduce the constriction of blood vessels, thereby lowering the risk of hypertension and other cardiovascular diseases [77]. Pigeon pea has a densely packed protein content responsible for routine healing and regeneration of cells in the human body. Pigeon pea has high folate levels, which helps prevent anaemia and nueral tube defects in unborn babies [78]. Pastes from mashed pigeon pea is used in traditional medicine for the treatment of haemorrhoids [79]. Pigeon pea is low in saturated fat and cholesterol and moderate in terms of dietary fibre content.

#### **5.4 Winged bean (***Psophocarpus tetragonolobus***)**

Winged bean (*Psophocarpus tetragonolobus*) is an underutilised, nutrient-rich legume with potential as a significant multi-use food crop. Winged bean seed contains high dietary protein due to its amino-acid content, substantial protein bioavailability, and low antinutritional factors [80]. The carbohydrate content in unprocessed winged bean seed is higher than in processed winged bean seed [81]. The moderate carbohydrate content in winged bean flour makes it a good source of energy in breakfast formulations. The crude fibre content of winged bean seed is reported higher than that of most legumes. The seeds can be functional food with health benefits associated with soluble and insoluble fibre [82]. Winged bean seed can be dried and ground into flour and brewed to make a coffee-like drink. Winged bean is rich in protein and tocopherol, facilitating the utilisation of vitamin A in the body [83].

#### **5.5 Mung bean**

Mung bean is a substantive source of dietary protein containing a greater quantity of essential amino acids. Mung bean's palatable taste and high nutritional quality have endeared it as an iron-rich dietary source for infants and children. The dry weight of mung bean is composed of 20–25% protein, 55–65% carbohydrate, and vitamins and minerals. Mung bean contains much health benefiting bioactive compounds. The compounds are responsible for the antidiabetic, antihypertensive effect, anti-tumour, anti-inflammatory, and anti-mutagenic properties of the mung bean [84]. Mung bean is consumed as a fresh salad, vegetable, or ordinary food, and it is used to alleviate heat stroke [85]. The paste made out of mung bean can be used to relieve itching, treat acne, eczema and dermatitis [86].
