Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours

Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours

Bambara groundnut (Vigna subterranean L.) is considered a good source of protein in some parts of sub Saharan African countries. Long cooking time of about three hours contributed to its limited consumption and utilisation. Micronisation is an infrared heating process. It can reduce the cooking time...

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Bibliographic Details
Main Author: Ogundele, Opeoluwa Mayowa
Other Authors: Emmambux, Mohammad Naushad
Language:en
Published: University of Pretoria 2020
Subjects:
UCTD
Pre-soaking
Dehulling
Functionality
Micronisation
Online Access:http://hdl.handle.net/2263/77104
Ogundele, OM 2016, Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours, PhD (Food Science) Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/77104>

Internet

http://hdl.handle.net/2263/77104
Ogundele, OM 2016, Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours, PhD (Food Science) Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/77104>

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