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

dataset
posted on 2023-08-18, 14:14 authored by Peter MukwevhoPeter Mukwevho

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. 

Funding

National Research Foundation (NRF)

History

Department/Unit

Consumer and Food Sciences

Sustainable Development Goals

  • 2 Zero Hunger
  • 3 Good Health and Well-Being