In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour
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چکیده
منابع مشابه
In 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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Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. This study, therefore, aimed at evaluating nutritional quality of a potential weaning food formulated from locally available food materials. The cooking banana fruit (CB) and bambara groundnut seeds (BG) were purchased from local market in Ak...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2017
ISSN: 2048-7177
DOI: 10.1002/fsn3.510