Seeds and seed flour of Vigna subterranea (L.) Verdc. (traditional food from a third country): authorised novel food in the EU

Conditions of use and maximum levels

Table 1, column "Conditions under which the novel food may be used", as written:

• Not specified

Additional specific labelling requirements

1. The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Bambara (Vigna subterranea) seeds/nut/bean/groundnut’ or ‘Bambara (Vigna subterranean) seed/nut/bean/groundnut flour’ depending on the form used. 2. The labelling of the foodstuffs containing the traditional food shall bear a statement that the seeds and the seed flour of Vigna subterranea may cause allergic reactions to consumers with known allergies to peanuts and soybeans. This statement shall appear in close proximity to the list of ingredients or, in the absence of a list of ingredients, in close proximity to the name of the food. 3. When the seeds are sold uncooked, the labelling shall bear a statement that they should be soaked and boiled before consumption.

Specification (Table 2)

Table 2 of the Annex, row with the same name, as written:

Description/Definition:

The traditional food consists of de-shelled whole dried seeds of Vigna subterranea (L.) Verdc. [Family: Fabaceae (alt. Leguminosae)] or the flour obtained by several steps, including heat treatment and milling of the seeds.

Synonyms: Cryptolobus subterraneus (L.) Spreng., Glycine subterranea L., Tetrodea subterranea (L.) Raf., Voandzeia subterranea (L.) Thouars.

Common names: Bambara groundnut, Bambara nut, Bambara bean, Bambara pea, Nyimo bean.

Dried seeds

Typical composition range:

Moisture: 7-11 %

Protein: > 15 %

Carbohydrates: 32-65 %

Sugar: < 6,0 %

Fat: 4-7 %

Fiber: 7-31 %

Heavy metals:

Arsenic: < 0,05 mg/kg

Cadmium: < 0,02 mg/kg

Lead: < 0,05 mg/kg

Mercury: < 0,01 mg/kg

Mycotoxins:

Sum of Aflatoxins (B1+B2+G1+G2): < 4 μg/kg

Aflatoxin B1: < 2 μg/kg

Sum of Fumonisin (B1+B2+B3): < 60 μg/kg

Deoxynivalenol: < 0,1 mg/kg

Ochratoxin A: < 0,5 μg/kg

Zearalenone: < 0,1 mg/kg

Other contaminants or anti-nutrient factors:

Hydrocyanic acid (including hydrocyanic acid bound in cyanogenic glycosides): < 15 mg/kg

Microbiological criteria:

Aerobic mesophilic spores: < 1 Spore/g

Alicyclobacillus: Not detected in 10 g

Presumptive Bacillus cereus: < 10 cfu/g

Coliforms: < 10 cfu/g

E. coli: < 10 cfu/g

Salmonella: Not detected in 25 g

Staphylococcus aureus: < 10 cfu/g

Total Plate Count: < 5 000 cfu/g

Yeast & Moulds: < 100 cfu/g

Dried seed flour

Typical composition range:

Moisture: 4-7 %

Protein: > 15 %

Carbohydrates: 55-75 %

Sugar: < 20 %

Fat: 4-9 %

Fiber: 10-30 %

Heavy metals:

Arsenic: < 0,05 mg/kg

Cadmium: < 0,02 mg/kg

Lead: < 0,05 mg/kg

Mercury: < 0,01 mg/kg

Mycotoxins:

Sum of Aflatoxins (B1+B2+G1+G2): < 4 μg/kg

Aflatoxin B1: < 2 μg/kg

Sum of Fumonisin (B1+B2+B3): < 60 μg/kg

Deoxynivalenol: < 0,1 mg/kg

Ochratoxin A: < 0,5 μg/kg

Zearalenone: < 0,1 mg/kg

Other contaminants or anti-nutrient factors:

Hydrocyanic acid (including hydrocyanic acid bound in cyanogenic glycosides): < 10 mg/kg

Phytic acid: < 0,01 g/100 g

Microbiological criteria:

Aerobic mesophilic spores: < 1 Spore/g

Alicyclobacillus: Not detected in 10 g

Presumptive Bacillus cereus: < 10 cfu/g

Coliforms: < 10 cfu/g

E. coli: < 10 cfu/g

Salmonella: Not detected in 25 g

Staphylococcus aureus: < 10 cfu/g

Total Plate Count: < 1 000 cfu/g

Yeast & Moulds: < 100 cfu/g

cfu: colony forming units

Source and version

Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods, Table 1. Consolidated text of 10 August 2026. The text above is copied from that document without change except that amendment markers are removed. It is not advice and it does not decide whether a particular product is covered.

• Consolidated text on EUR-Lex

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