Please use this identifier to cite or link to this item:
Title: Physico-chemical and Functional Properties of Bambara Groundnut Flour and Its Applications
Authors: Ekthamasut, Kamontip 
Issue Date: 2011
Publisher: University of the Thai Chamber of Commerce
University of the Thai Chamber of Commerce
Source: Kamontip Ekthamasut (2011) Physico-chemical and Functional Properties of Bambara Groundnut Flour and Its Applications.
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.
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:ST: Research Reports

Files in This Item:
File Description SizeFormat 
1719abstract_eng.pdf111.69 kBAdobe PDFThumbnail
1719abstract_thai.pdf148.93 kBAdobe PDFThumbnail
1719fulltext.pdf1.21 MBAdobe PDFThumbnail
Show full item record Recommend this item

Page view(s) 20

checked on Jul 11, 2019

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.