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|Title:||Effect of Heat Processing on Chemicaland Functional Properties of BambaraGroundnut Flour||Authors:||Ekthamasut, Kamontip||Issue Date:||2012||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||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.||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).||URI:||https://scholar.utcc.ac.th/handle/6626976254/284||ISSN:||0125-2437||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.|
|Appears in Collections:||JEO: Journal Articles|
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