Occasionally, it is eaten as fresh green beans or as bean sprouts. Bhardwaj and Hamama, (2004) reported that tepary bean leaves are considered edible in some parts of Africa but are tougher than those of common bean and take longer to cook. Furthermore, the stover can be used for animal feed. In Botswana, the grain is commonly used as supplementary feed for poultry (Bhardwaj and Hamama, 2005). Tepary bean grain is potentially useful in chemotherapy for treating cancer due to the presence of lectin toxins and other compounds (De Mejia et al., 2005).
Apart from this, Africa as a continent and some parts of India has discovered how valuable economically they are pharmacologically and physiologically. A. nilotica is mostly utilized as a pasture, timber logs and firewood species (Gupta 1970, Mahgoub 1979, New 1980). Tannins are obtained from the bark as well as seeds (Shetty 1979,
Bambara groundnut is an underutilised crop predominantly grown in African countries [19,20] and is mainly cultivated in Sub-Saharan Africa's warm tropics . Bambara groundnut is very nutritious, having 65% carbohydrate content and 18% protein . The need for locally sourced raw material for pharmaceutical manufacturing is critical as it lowers manufacturing costs, creates jobs in multiple areas like planting, harvesting, and crop storage . A previous study  investigated the heat stability and pasting properties of the native and modified starches, however the objective of the present study was to investigate the compression, mechanical and release properties of thermal and chemically modified starches from Bambara nut in Ibuprofen tablet formulations as directly compressible and sustained release excipients. Ibuprofen was chosen as the model drug for this study because of it known poor compaction properties , in order to assess the influence of the starch-based excipients on the formed tablets.
Sorghum bicolor L. is an important crop due to its wide use as food, feed and energy crop. In addition, Sorghum appears promising as a cereal crop, which has some non-food uses, particularly for bioethanol production (Epelde et al., 2009). It comes originally from North Africa, and therefore, is resistant to heat and drought. It is unique due to specific compounds (phytates, tannins), which affect its nutritional value. Increased concentration of essential elements in agricultural soils means higher plant uptake.
Any starch will do but preferably from cassava. Cassava starch is preferred because cassava tuber and chips are very cheap, the tubers are as good as starch due to high starch content, cassava is easily available to the low income societies, and that the societies still consider cassava as a poor man’s food only lying idle in farms waiting to be used just in case there is drought and food shortage. (Zeier, 1987) Corn starch (maize starch), wheat starch, maize flour, wheat flour and potatoes starch can also be used. These are foods and it can be difficult to make sense to a poor man that what he may consider as a delicacy should be used by him to make charcoal briquettes. (Huang, 2014) Another good binder is gum Arabic or acacia gum which is harvested from acacia tree.
and Flor., Faculty of agriculture, Mansoura university. 2 Vegetable Seed Production and Technology, HRI, Agriculture Research Center. Abstract: (Please Put It In Strong English) Introduction: Pepper is an important vegetable crop, not only because of its economic importance, but also with its nutritional value (Shonjani, 2002). Sweet pepper (Capsicum annuum L.) fruits are an excellent source of bioactive products but the content of the same is related with the plant response to stressful conditions. Salinity is among the major constrains restricting plant growth and development, and optimizing irrigation strategies could improve fruit quality while saving good quality water (Murillo-Amador et al., 2002).
Study on Supplementation of ‘Ogi’ with Oyster Mushroom Flour (Pleurotus ostreatus) Abstract ‘Ogi’ is a traditional staple food in Nigeria consumed by millions of people. However, it is low in protein contents and hence there is a need to improve its nutritional quality of protein rich foods such as mushroom. In this study, oyster mushroom was blended with ‘ogi’ to form a composite and its effect was investigated on the nutritional improvement in the samples. The composite ‘ogi’ samples were analysed for proximate composition, physico-chemical properties and sensory evaluation. The results of the proximate composition were as follows: moisture (9.08-10.02) %, protein (8.90-13.29) %, fat (4.73- 5.03) %, ash (1.56-1.90) %, crude fibre (3.13-3.90)
 Moisture determination is an important indicator of the fertilizer 's quality. Nutrient content is dependent on the amount of moisture it contains. It is necessary to grind the sample so that fineness desired for the experiment is achieved. In this experiment, gravimetric method of analysis was used. Gravimetric analysis is a method that involves precipitating and weighing the mass to determine how much of a certain substance is present.
Aluko et al. (2009) showed that PPI actually had better emulsifying capacity than SPI. There is another study that shows a different result; Tömössközi et al. (2001) found that PPI had quite good emulsifying capacity but low emulsion stability in comparison to SPI. In a study done by mcwatters and Cherry (1977) it is shown that the emulsifying properties of pea protein are minor compared to soy protein but still this is able to produce both thick and sami thick mayonnaise-like emulsions at different ph values.
Peanuts are generally low in carbohydrate content which is about 21.6g/100% edible portion. These carbohydrates include sugars, starch, crude fiber and pentosans. Peanuts are a reasonable source of dietary minerals especially potassium, phosphorus and magnesium, however they are poor source of fat soluble vitamins like A, D and K. Peanut oil is an excellent source of mono and poly unsaturated fatty acids exceeding the levels of these fatty acids in soybean and corn oil but significantly lower than in sunflower and safflower oil. The oil content of peanut is between 35% and 54.2% of the seed. According to Canola