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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.
National Research Foundation (NRF)
Department/UnitConsumer and Food Sciences
Sustainable Development Goals
- 2 Zero Hunger
- 3 Good Health and Well-Being