Effect of Heat Processing on Chemicaland Functional Properties of BambaraGroundnut Flour

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University of the Thai Chamber of Commerce. Journal Editorial Office
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Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2012
ISSN
0125-2437
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Text::Journal::Journal article
Abstract
Bambara groundnut (Vigna subterranean) flour contains 19.20-19.26% protein, 9.81-10.85% fat and 0.50-1.28% fiber. Boiling of bambara groundnuts for 10-30 min reduced tannin and trypsin inhibitor 76.26-77.63% and 91.81-92.65%, respectively. In addition they increased water absorption and swelling capacity, but decrease foaming, emulsion and gel capacities, as well as decreasing viscosity of Barberder viscoamylograph(p<0.05).
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University of the Thai Chamber of Commerce
Bibliographic Citation
Kamontip Ekthamasut (2012) Effect of Heat Processing on Chemicaland Functional Properties of BambaraGroundnut Flour. University of the Thai Chamber of Commerce Journal Vol.32 No.2.
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