Goli (1997) reported that bambara groundnut contains
about 63% carbohydrate, 19% protein, and 6.5% oil and is
consumed in different forms. Other reports, by Akani et al.
(2000), Atiku et al. (2004) and Linnemann (1988), stated
that the seed of bambara groundnut can be used for baby
food, human consumption, industrial products and foranimal feed. Linnemann (1990) reported that bambara
groundnut flour has been used in making bread in Zambia,
and Brough et al. (1993) noted that the milk prepared from
bambara groundnut gave a flavour preferred to that of milks
from cowpea, pigeon pea and soybean. According to Atiku
(2000) the fresh bambara groundnut seed is cooked before
eating. It is used as main food, snacks, relish and medicine,
and has a high ceremonial value.