Bambara groundnut is a traditional or indigenous crop (Onyango, 2010, Andika et al.,2010). Mainly grown as a subsistence crop by farmers and to some degree for income generation. The crop is formed in the wild from central Nigeria. Eastwards to Southern Sudan. It is however, cultivated throughout tropic Africa (Brink and Belay, 2006). The crop has the potential to contribute to food security, being nutritious and high in protein (Azam-Ali et al., 2001) in view of its ability to with stand drought. (Massaive et al., 2005).

Empirical evidence have shown Nigeria is the 3^rd largest producer of bambara nut, but its production capacity is low, due to high cost of bambara nut, compared to competing products such as cowpea (Vignanuguiculate) and beans (phaseolus vulgaris) (A. GraHham pers Gmm. Natural Resources Institute, Uk). As a result of this under-utilized characterization, the livelihood impact of bambara groundnut, amongst the largely small holder’ producers, processors and marketers, stands to be obscured and little policy recognition accorded Cadilhon, et al., 2006).

Bambara groundnut seeds are roasted and chewed with palm kernel as a snack item, or they may be milled into flour and used to prepare bean balls (‘akara’) after trying the paste in vegetable oil alternatively, the slurry may be used to prepare a steamed gel, also known as ‘okpa’ (Urere et al., 1999). Aremu et al., (2008) also observed that the seed flour of bambara groundnut seeds could be useful replacement in viscous food formulation such as soups and baked foods due to high values of water absorption and oil and emulsion capacities.

Bambara groundnut plays an important role in traditional ceremonies (funeral rites) and gift exchanges (Anchirinalli et al., 2001; Haleagoah et al., 2005). The crop can be consumed in the following ways: 1) cooked green pods with kernels. 2) Roasted 3) stewed and seasoned according to taste 4) mixed with groundnuts 5) mixed with cooked maize. The stewed nuts are the most common dish of bambara groundnut that are preferred by consumers. Dried seeds are mixed with maize or plantains and then boiled. The seeds may also be ground into flour and added to maize to enrich traditional preparations (Brink and Belay, 2006).

Flour may be prepared from roasted or unroasted seeds of bambara groundnuts, which can be used for livestock feeding after being soaked in water. The roasted ground meal can be used as a coffee substitute. The por­ridge keeps well and is traditionally used on journeys. Ripe seeds are also broken into pieces, boiled, crushed, and eaten as a relish with maizemeal porridge. The bambara groundnut makes a complete food, containing sufficient quantities of protein, carbohydrate, and fat. It has been reported that tribes in the Congo have roasted seeds and pound­ed these for oil abstraction. If the seeds are eaten fresh or premature these can be consumed with no preparation. However, once the seed has dried out, boiling becomes necessary to soften it. Dried and roast­ed bambara can be used to make flour, soup and porridge.  The mature seeds of the crop are rich source of protein (16-25%), carbohydrate (42-60%) and relative to groundnut lous in lipids (5-6%) (Poultry and Caygill, 1999; Ankroyed and Doughty, 2000; Brough and Azam – Ali, 2003).Anyika et al., (2009) reported that when legumes and cereals are appropriately combined their protein quality may be as good as casein or other animal protein sources or better than them.

Despite of the fact that Nigeria is the highest producers of bambara nut, over the years the consumption and utilization of the product have continued to experience unimpressive growth factors affecting the consumption of bambara groundnut includes; lack of knowledge on the importance and nutritive value of the crop by consumers, misconception and attitudes of consumers towards the products – consumers usually vies the product as poor man’s food. (Bamshaiye et al., 2011). The consumption of bambara groundnut in Nigeria is low because of the fact that it is mainly consumed by the farmers and their household.  This research work is on the effects of price and pricing decisions on the consumption of bambara nut in Abia State and evidence has shown that its consumption is influenced by the quantity of production and lack of organized market which made the crop to be regarded to be unprofitable by all farmers. Most consumers are indifferent about locally prepared food. For instance, ‘Okpa’ that is raped with leave may be seen as poorly prepared or prepared in a low hygienic environment and for this reason, there is need for improvement and repackaging of the product for it to be acceptable to consumers.