Bambara groundnut varieties have different compositional characteristics which affect processing
What is it about?
four varieties of bambara groundnut were studied. The nature of their starches and rheological properties of flour samples made from them were determined. the results showed that each of the four varieties had unique properties and the four varieties should not be processed together. The red and black varieties were the most difficult to convert into flour while the cream-colored variety was the easiest to process into good quality flour. There is the need to modify the back and red varieties through breeding in order to facilitate processing and utilization.
Why is it important?
The paper provides useful information for legume breeders especially bambara groundnut. The paper also provides useful information for consumers and processors. The cream and brown coloured cultivars have shorter cooking times while the red and black cultivars have longer cooking times and are harder.
The following have contributed to this page: Professor Philippa C OJIMELUKWE
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