This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fatty acids and amino acids were studied. The crude protein contents of developed khemiss-tweria improved by 6.16, 49.37 and 53.55% over the control sample. In addition, the contents of calcium, phosphorus, plamitic and oleic acids were increased meanwhile; the contents of iron, zinc, stearic and linoleic acids were reduced as a result of peanut substitution. Furthermore, utilization of sesame seeds and bambara groundnuts in case of kh 3 and peanut and bambara groundnuts in case of kh 4 improved the contents of calcium, phosphorus, iron, plamitic and oleic acid whilst, decreased the contents of zinc, stearic and linoleic acids compared to control sample. However, the developers khemiss-tweria are superior with respect to arginine, leucine, phenylaline, theronine, valine and total essential amino acids, when compared to FAO/WHO reference pattern. It could be concluded that, the study remarkably developed new types of khemiss-tweria with high contents of crude protein, calcium, phosphorus, iron, plamitic oleic acids and essential amino acids.
