Physicochemical properties of sorghum malt and Bambara groundnut based extrudates
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 کاملImpact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches
Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum....
متن کاملNutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars
Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No:...
متن کاملComparison of the protein nutritional value of food blends based on sorghum, bambara groundnut and sweet potatoes.
The protein quality of four blends based on sprouted sorghum, bambara groundnuts and fermented sweet potatoes had been evaluated by rat feeding experiments; casein served as a reference protein. The test proteins were incorporated to make up 1.6% total nitrogen. There was an inverse relationship between % nitrogen disgestibility and the proportion of sorghum protein in the blend; being highest ...
متن کاملMicrobiological and physicochemical properties of sourdough bread from sorghum flour
Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology Nepal
سال: 2016
ISSN: 1816-0727
DOI: 10.3126/jfstn.v9i0.12075