2.1. Germination of Bambara groundnut

Brown variety of Bambara groundnut (Vigna subterranean) were physically cleaned to remove seed brokens and extraneous materials. Thereafter, a portion of 250 g was sterilized in 1000 mL of food-grade sodium hypochlorite, blotted dry and soaked in water at 28 ± 1°C for 6 h prior to germination. Hydrated seeds were germinated at 28 ± 1°C for 24, 48 and 72 h and uniformly sprouted seeds were dried at 40°C for 24 h for subsequent processing into flour and starch. Raw Bambara groundnut seeds were equally processed into flour and starch and represents 0 h samples which served as control in each case.