Techno-functional, pasting and microstructural characteristics of flour obtained from three Bambara groundnut varieties as affected by dehulling and malting

Techno-functional, pasting and microstructural characteristics of flour obtained from three Bambara groundnut varieties as affected by dehulling and malting

This research aimed to examine the influence of dehulling and malting (120 h) on the functional, thermal, pasting, and microstructural characteristics of flours from three Bambara groundnut (BGN) varieties (cream, brown, and red). Dehulling and malting significantly enhanced (p < .05) the oil abs...

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Bibliographic Details
Main Authors: Mpho Edward Mashau, Thakhani Takalani, Shonisani Eugenia Ramashia, Oluwaseun Peter Bamidele
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:International Journal of Food Properties
Subjects:
Legumes
dehulling
germination
morphology
functional group
rheological properties
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2025.2538499
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https://www.tandfonline.com/doi/10.1080/10942912.2025.2538499

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