bambara groundnut/carbohydrate

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مقالاتالتجارب السريريةبراءات الاختراع

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الصفحة 1 من عند 18 النتائج

Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers.

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This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absorption capacity, pasting properties by RVA, morphological appearance by SEM, color by

Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product.

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Bambara groundnut (Vigna subterranea) was fermented to produce a dawadawa-type product using a starter culture of Bacillus licheniformis isolated from naturally fermenting bambara groundnut beans. Fermentation was carried out at 30 and 37 degrees C for four days and at 45 degrees C for two days. The

Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production.

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Chemical composition and functional properties of flour blends containing various levels of maize (100-0%) and bambara groundnut (0-100%) were studied. The resultant blends were high in protein, carbohydrate and caloric value. The blends contained fair amounts of Ca, P and K but were low in Na and

Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour.

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This study evaluated composite beef-bambara groundnut (Vigna subterranean L.) seed flour patties to determine the effect of bambara groundnut flour (BGF) inclusion on the quality and acceptability of the products. The effect of different levels of BGF (0%, 2.5%, 5.0% and 7.5%) on the proximate

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).

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This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut

Proximate composition and functional properties of four cultivars of bambara groundnut (Voandezeia subterranea).

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Proximate composition and selected functional properties of four cultivars of bambara groundnut (Voandezeia subterranea Thoura) were ascertained. Crude protein ranged from 17.5 to 21.1 percent; crude fat 7.3-8.5 percent; total ash 4-5 percent; crude fiber 1.8-2.0 percent; carbohydrate and moisture

Studies on the production of bambara groundnut (Vigna subterranea) tempe.

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Bambara groundnut, an indigenous African legume, was subjected to fermentation by three strains of Rhizopus. One strain B. arrhizus could not ferment the substrate. Mycelial penetration and binding was good when strains NRRL 2710 (R. oligosporus) and NRRL 1477 (R. stolonifer) were used. Fermentation

Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds.

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Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. This study, therefore, aimed at evaluating nutritional quality of a potential weaning food formulated from locally available food materials. The

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara

Potential of Bambara groundnut (Vigna subterranea (L.) Verdc) milk as a probiotic beverage-a review.

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Bambara groundnut (Vigna subterraenea (L.) verdc) (BGN) is a legume; its origin have been traced back to Africa, and it is the third important legume; however, it is one of the neglected crops. It is highly nutritious, and has been termed a complete food. Its seed consist of 49%-63.5% carbohydrate,

Some chemical and physical properties of bambara groundnut (Voandzeia subterranea Thouars) seed and products.

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Some chemical and physical properties of bambara groundnut seed were determined. The proximate composition of the bambara groundnut seed was found to be 9.7% moisture, 16.6% protein, 5.9% fat, 2.9% ash, 4.9% crude fibre and 64.9% carbohydrate. Maximum water absorption was attained after soaking for

Identification of Gene Modules Associated with Low Temperatures Response in Bambara Groundnut by Network-Based Analysis.

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Bambara groundnut (Vigna subterranea (L.) Verdc.) is an African legume and is a promising underutilized crop with good seed nutritional values. Low temperature stress in a number of African countries at night, such as Botswana, can effect the growth and development of bambara groundnut, leading to

Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk).

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Five cultivars of bambara groundnut were selected on which to study the effects of germination and fermentation on their proximate composition. The cultivar that had the highest protein content was chosen to prepare unfermented and fermented milk. Standard assay techniques were adopted to determine

Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).

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Vegetable milks were developed from fermented and unfermented African yam bean (AYB) flours and their maize blends. AYB was cleaned, dehulled, milled and fermented for 24 hours by the natural microflora present in the legume flour. Maize was fermented for 48 hours. A ratio of 70:30 (protein basis)

Commonly Consumed Foods: Nutritional Quality and Contributions to Recommended Nutrient Intakes of Schoolchildren in Rural Southeastern Nigeria.

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BACKGROUND Commonly consumed foods may be nutritionally inadequate. Schoolchildren may be at risk of undernutrition as a result of this. OBJECTIVE To assess the nutrient and energy values of commonly consumed foods and determine their contributions to the recommended nutrient intakes (RNIs) of

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