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 ...

The proximate constituents and phytochemical compositions of Bambara groundnut (Vigna subterranean) Pigeon pea (Cajanus cajan) underutilized in Calabar, Cross River States was investigated. research will provide solutions to food availability affordability interlock their abundance complex carbohydrates, plant-based proteins, unsaturated fatty acids essential minerals. pigeon obtained from mark...

Abstract The research was designed to ascertain the potential of bambara groundnut inclusion in wheat bread improve antioxidant activity, modulate carbohydrate hydrolyzing enzyme activities, and lower glyceamic index/ load. Protein (g/100 g) (11.2—11.73) energy value (kcal/100 (421.5—435.5) were significantly higher than commercial flour (CWF—10.45; 388.7). However, developed experimental sampl...