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- W2896008001 abstract "Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasting, emulsification and foaming capacity. Pre-treatment of seeds (i.e. soaking, roasting and combined soaking and roasting) improved dehulling efficiency of BG varieties. Protein content of flour ranged from 15.6-19.6%, starch from 47.8-52.0% and sucrose from 1.9-5%. An improvement was observed for protein and ash content of pre-treated flour compared to raw flour. Heat treatments increased onset gelatinization temperature of flour. Black-eye BG flours that had higher starch content, also had better gelation capacity than red BG flours. All pre-treatment methods decreased flour emulsification capacity and stability. Dry-roasting caused a greater decline than other methods, whereas soaking had little effect on emulsion stability. Further, soaking increased foaming capacity, whilst a decline was observed in roasted flour. All pre-treatment methods increased oil absorption capacity of both BG flour varieties. Overall, soaked and combined soaked and roasted flour is recommended for BG flour to be incorporated in food products." @default.
- W2896008001 created "2018-10-26" @default.
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- W2896008001 date "2018-10-15" @default.
- W2896008001 modified "2023-10-12" @default.
- W2896008001 title "Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source" @default.
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- W2896008001 doi "https://doi.org/10.1371/journal.pone.0205776" @default.
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