Table 4 Proximate, macro and micro-nutrient composition of 10 Bambara groundnut genotypes analysed in their Raw state, categorised as fastest and slowest cooking.

From: Physicochemical profiling of Bambara groundnut (Vigna subterranea L.) reveals variation in cooking quality relevant to breeding programs

Category	Genotype	Proximate composition					Macro-nutrients (g 100 g^− 1 DW)				Micro-nutrients (g 100 g^− 1 DW)
Category	Genotype	Protein	Fat	NDF	Ash	Moisture	P	K	Ca	Mg	Mn	Cu	Zn	Fe	Na
Fast cooking genotypes	S19/Ankpa4-100-87	22.410	3.900	40.560	4.860	8.040	0.044	0.159	0.005	0.015	0.900	1.200	2.400	2.600	0.001
	NAV 4	24.630	3.160	44.800	4.860	6.820	0.051	0.154	0.006	0.018	0.900	1.000	2.600	2.100	0.001
	S19/Ankpa4-92-79	28.560	3.830	36.180	5.100	7.590	0.059	0.16	0.009	0.019	0.600	1.500	2.800	1.700	0.002
	TIGD	28.580	3.210	38.730	4.180	6.520	0.044	0.17	0.009	0.023	1.300	0.600	2.600	2.100	0.001
	IITA686/LunT-403-314	25.820	4.140	36.420	4.570	6.660	0.043	0.147	0.007	0.017	0.900	0.700	2.600	2.400	0.001
	S19/Ankpa4-234-197	22.400	4.960	41.450	4.350	8.300	0.044	0.151	0.006	0.018	0.900	0.800	2.400	2.400	0.001
	S19/Ankpa4-141-121	23.740	3.720	28.290	4.670	8.260	0.045	0.154	0.004	0.016	0.900	0.900	2.400	2.600	0.001
	BURKINA	29.320	3.810	31.880	5.150	6.850	0.059	0.146	0.001	0.022	0.900	1.100	2.600	3.000	0.001
	ANKPA 4	25.330	3.950	34.950	5.230	7.900	0.051	0.176	0.005	0.015	1.100	0.900	2.600	2.800	0.001
	DodR	21.030	5.180	34.220	4.860	7.580	0.037	0.174	0.004	0.018	0.900	1.000	2.600	2.800	0.001
Slow cooking genotypes	S19/Ankpa4-106-92	25.270	4.380	20.950	4.810	8.310	0.057	0.159	0.006	0.019	1.100	1.200	3.000	2.800	0.001
	SONGKHLA	23.810	5.550	29.600	4.620	3.650	0.045	0.158	0.005	0.016	1.100	2.100	3.200	3.000	0.001
	S19/Ankpa4-89-76	22.000	4.360	20.070	4.980	7.260	0.042	0.167	0.005	0.018	0.900	0.800	2.600	4.300	0.001
	UNISWA	20.590	5.210	23.410	4.580	7.380	0.038	0.15	0.005	0.017	0.900	0.700	2.600	4.600	0.001
	S19/Ankpa4-171-143	24.950	3.950	28.130	4.900	7.730	0.042	0.169	0.004	0.017	1.100	0.800	2.400	2.600	0
	GHC37105	22.480	4.300	28.820	4.540	7.960	0.044	0.152	0.005	0.017	0.900	0.800	2.400	3.000	0.001
	DIP-C	18.820	5.520	27.680	4.250	8.450	0.037	0.138	0.007	0.017	0.900	0.700	2.600	2.400	0
	MOQ-4	15.160	4.490	28.370	4.470	7.730	0.038	0.159	0.004	0.017	1.100	0.600	2.400	3.000	0.001
	S19/Ankpa4-179-150	19.090	4.670	22.450	4.410	7.690	0.034	0.164	0.005	0.016	1.300	0.800	2.600	9.600	0
	IITA686/LunT-334-262	24.950	4.940	16.780	4.910	7.990	0.048	0.173	0.006	0.018	1.100	0.800	2.500	2.600	0.002

*Protein (g 100 g^− 1 DW), Fat (g 100 g^− 1 DW), NDF (g 100 g^− 1 DW), Ash (g 100 g^− 1 DW) Moisture (%). *DW, Dry weight basis; NDF, Neutral detergent fibre.

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Table 4 Proximate, macro and micro-nutrient composition of 10 Bambara groundnut genotypes analysed in their Raw state, categorised as fastest and slowest cooking.

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