Table 5 Proximate, macro and micro-nutrient composition of 10 Bambara groundnut genotypes analysed in their cooked 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	24.950	5.950	16.780	4.850	3.650	0.048	0.122	0.012	0.017	1.000	1.100	2.500	2.900	0.002
	NAV 4	25.120	6.770	18.340	3.570	3.620	0.049	0.115	0.013	0.017	0.600	0.900	2.900	0.000	0.002
	S19/Ankpa4-92-79	25.950	6.420	49.250	4.330	1.820	0.046	0.073	0.012	0.018	0.400	2.000	2.600	0.000	0.002
	TIGD	27.850	6.740	16.680	2.980	3.360	0.056	0.093	0.018	0.023	0.600	3.100	2.900	0.000	0.002
	IITA686/LunT-403-314	25.820	6.890	56.710	3.280	3.860	0.047	0.046	0.017	0.015	0.600	2.100	2.500	0.000	0.002
	S19/Ankpa4-234-197	21.940	6.890	15.470	3.520	2.730	0.038	0.051	0.010	0.017	0.400	1.100	2.500	0.000	0.002
	S19/Ankpa4-141-121	24.530	6.580	58.320	3.370	2.310	0.044	0.095	0.009	0.015	0.400	1.500	2.500	0.000	0.002
	BURKINA	28.940	6.640	54.750	3.330	3.430	0.044	0.094	0.017	0.021	0.400	1.300	2.500	0.000	0.002
	ANKPA 4	27.240	6.180	20.050	3.460	3.470	0.046	0.053	0.011	0.014	0.600	1.500	2.700	0.000	0.002
	DodR	22.540	7.480	14.230	3.460	2.620	0.046	0.078	0.008	0.015	0.800	1.000	2.900	1.800	0.003
Slow cooking genotypes	S19/Ankpa4-106-92	27.090	6.390	55.980	3.780	2.700	0.036	0.100	0.013	0.018	1.300	1.400	3.300	2.500	0.003
	SONGKHLA	22.110	7.570	57.330	3.990	3.160	0.049	0.060	0.014	0.018	1.000	3.200	3.500	2.300	0.003
	S19/Ankpa4-89-76	24.430	6.930	58.650	3.590	4.340	0.042	0.114	0.015	0.017	1.000	2.400	3.100	1.600	0.007
	UNISWA	20.700	6.820	61.620	4.550	2.290	0.044	0.075	0.013	0.018	1.000	6.300	3.700	1.400	0.004
	S19/Ankpa4-171-143	25.670	6.320	56.580	3.290	2.200	0.037	0.149	0.015	0.016	1.200	1.600	2.900	1.900	0.006
	GHC37105	23.360	6.300	54.430	4.290	2.600	0.040	0.076	0.012	0.018	0.800	2.800	2.900	1.900	0.004
	DIP-C	24.000	8.160	17.310	3.070	3.860	0.042	0.126	0.011	0.016	0.800	1.700	3.100	1.400	0.005
	MOQ-4	18.230	7.300	64.090	3.400	3.150	0.039	0.075	0.011	0.014	0.800	1.700	2.700	1.400	0.002
	S19/Ankpa4-179-150	25.390	7.020	59.450	2.500	2.570	0.035	0.082	0.014	0.015	1.200	1.300	2.900	2.300	0.003
	IITA686/LunT-334-262	24.830	6.480	60.860	3.330	2.390	0.034	0.050	0.010	0.015	1.000	1.300	2.900	1.700	0.002
	Standard deviation	2.140	0.550	26.110	0.560	1.380	0.009	0.030	0.002	0.001	0.250	1.280	0.280	1.590	0.002
	t-value	− 2.28^*	− 19.770^**	− 2.170^*	0.890^**	14.360^**	1.040^n.s	9.530^**	− 13.200^**	2.490^ns	3.360^*	− 3.540^*	− 4.410^**	5.520^**	− 5.120^**

*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 5 Proximate, macro and micro-nutrient composition of 10 Bambara groundnut genotypes analysed in their cooked state, categorised as fastest and slowest cooking.

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