Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products.
Germinated bambara groundnut was dried by three methods--oven-drying at 50 degrees C, in a solar drier at 38-42 degrees C, and sun drying at 28 +/- 2 degrees C. The samples were milled into flour, and made into 'okpa', a steamed gel. Flour yield increased only in oven-dried malts. The quality of the 'okpa' based on appearance and taste decreased with malting time; solar drying resulted in the poorest product because of its dark color.
Uvere
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Department of Food Science and Technology, University of Nigeria, Nsukka.
Uwaegbute
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Adedeji
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D003258:Consumer Behavior; D007887:Fabaceae; D005433:Flour; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009549:Nigeria; D010946:Plants, Medicinal; D012639:Seeds