Pasting parameters of Bambara groundnut flours from heat-treated Bambara groundnut seeds

This datast shows the summary of statistical analysis of flours from heat-treated Bambara groundnut seeds. The seeds were moisture conditioned to 20% moisture level, soaked to 53 % moisture level before heat treatment. The heating conditions used a combination oven with infrared and microwave. The samples were heat treated to 130° C for 0, 5 or 10 mins. The table shows pasting properties of flours from raw, untreated, and infrared, microwave and combined treated Bambara groundnut seeds from heat treated Bambara groundnut seeds.