Browsing Research Articles (Consumer Science) by Subject "Bambara groundnut (Vigna subterranean)"

Now showing items 1-3 of 3

Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour

Oyeyinka, Samson A.; Adepegba, Adetutu A.; Oyetunde, Toyin T.; Oyeyinka, Adewumi T.; Olaniran, Abiola F.; Iranloye, Yetunde M.; Olagunju, Omotola F.; Manley, Marena; Kayitesi, Eugenie; Njobeh, Patrick B. (Elsevier, 2021-03)

Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant ...
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds

Mukwevho, Peter; Emmambux, Mohammad Naushad (Elsevier, 2022-01)

The effect of heat treatment (130 °C surface temperature) of pre-conditioned (20 or 53% moisture) bambara groundnut seeds using infrared, microwave energy alone and in combination on functional properties of their flours ...
Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts-wheat dough and bread

Mukwevho, Peter; Emmambux, Mohammad Naushad (Wiley, 2024-05)

BACKGROUND : This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat-treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% ...

Now showing items 1-3 of 3

Search UPSpace