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Physico-chemical and Functional Properties of Bambara Groundnut Flour and Its Applications
Publisher(s)
University of the Thai Chamber of Commerce
Date Issued
2011
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. School of Science and Technology
Abstract
Bambara groundnut flour (BGF) contained 19.20-19.26% protein, 9.81-10.85% fat and 0.50-1.28% fiber. Boiling of bambara groundnut for 10-30 min reduced tannin and trypsin inhibitor for 76.26-77.63% and 91.81-92.65%, respectively. In addition, they increased water absorption and swelling power, but decreased foaming, emulsion and gel capacities, as well as decreased viscosity of Barberder viscoamylograph. On the other hand, increasing BGF in the blends of wheat or rice flour (0-30%) affected on increasing water absorption but decreasing viscosity of Barberder viscoamylograph (p<0.05). Bread, wheat noodle and rice noodle containing BGF had higher protein and fat, darker and more changing of texture when compared with the control (100% wheat or rice flour). Overall, 10% BGF of the blends demonstrated satisfied products.
Sponsorship
Research Support Office, UTCC
Subject(s)
Food Science and Technology
Degree Grantor
University of the Thai Chamber of Commerce
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Kamontip Ekthamasut (2011) Physico-chemical and Functional Properties of Bambara Groundnut Flour and Its Applications.
