Another interesting marama bean product is its flour. The flour of "Tylosema esculentum", prepared from heated or unheated marama beans, has a potential as a functional food ingredient. However although studies about its nutritional and physicochemical properties are lacking, the flour is protein-rich. Protein-based ingredients of marama bean are similar to those commercially available from soybean. Therefore, the flour of "Tylosema esculentum" has the potential to be used as a protein supplements in composite flours with cereals to improve the protein quality.