Extraction, gelation and microstructure of Bambara groundnut vicilins
نویسندگان
چکیده
منابع مشابه
Some Engineering and Chemical Properties of Cooked Bambara Groundnut
The effect of cooking duration on the chemical, physical and thermal properties of bambara groundnut were investigated. The samples were analyzed for chemical composition, physical properties (length, width, and thickness, arithmetic mean, geometric mean, sphericity, surface area and aspect ratio) and thermal properties (specific heat capacity, thermal conductivity and thermal diffusivity). Dat...
متن کاملSeasonal Variation and Pearson Correlation in Yield and Yield Components in Bambara Groundnut
Twelve cultivars of bambara groundnut were sown for evaluation of variability and genetic correlation among agronomic characters and seed yield in 2004 and 2005 in a randomized complete block design with three replications. Combined analysis of variance revealed highly significant effects (p<0.05) for genotypes (G), year (Y) and G x Y interaction for most characters evaluated. Estimates of geno...
متن کاملIn Vitro Seeds Germination and Seedling Growth of Bambara Groundnut (Vigna subterranea (L.) Verdc. (Fabaceae))
Bambara groundnut (Vigna subterranea (L.) Verdc.) is an indigenous grain legume. It occupies a prominent place in the strategies to ensure food security in sub-Saharan Africa. Development of an efficient in vitro regeneration system, a prerequisite for genetic transformation application, requires the establishment of optimal conditions for seeds germination and plantlets development. Three type...
متن کاملConstruction of a genetic linkage map and QTL analysis in bambara groundnut.
Bambara groundnut (Vigna subterranea (L.) Verdc.) is an indigenous underutilized legume that has the potential to improve food security in semi-arid Africa. So far, there are a lack of reports of controlled breeding populations that could be used for variety development and genetic studies. We report here the construction of the first genetic linkage map of bambara groundnut using a F3 populati...
متن کاملIn vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour
In-vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat-moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of ...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2019
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2019.105226