Abstract
Bambara nut is one of the underutilized legumes. Conversely this underutilized legume could be utilized to solve the ravaging food security issues in sub-Saharan Africa owing to its balanced nutritive composition. Bambara nut limited use, is because of the antnutritional factors, hard to cook phenomenon and difficulty in dehulling. Because of high global demand on food security, there is an urgent need to review possible methods that could reduce the limiting factors to the widespread use of this crop and enunciate other benefits derivable from this legume. In this review, we appraised the nutritional composition of Bambara nut from different geographic locations, commonly associated bacteria species that predominate mostly during Bambara fermentation and their potential uses as probiotics. Expedient areas for further research were highlighted in this paper
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