title: Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, University of Nigeria, Nsukka.
authors.forename: P O
authors.initials: PO
authors.lastname: Uvere
authors.forename: A C
authors.initials: AC
authors.lastname: Uwaegbute
authors.forename: E M
authors.initials: EM
authors.lastname: Adedeji
mesh_terms: D003258:Consumer Behavior; D007887:Fabaceae; D005433:Flour; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009549:Nigeria; D010946:Plants, Medicinal; D012639:Seeds