COOKING CHARACTERISTICS OF FOUR CULTIVARS OF BAMBARA GROUNDNUTS SEEDS AND STARCH ISOLATE

PHILIPPA CHINYERE OJIMELUKWE
  • Journal of Food Biochemistry, March 1999, Wiley
  • DOI: 10.1111/j.1745-4514.1999.tb00008.x

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.

Perspectives

Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Bambara groundnut is a food security crop. Many Nigerians relish this legume because of its protein-energy balance and it is needful to increase its production and utilization. While the red and black coloured cultivars are harder to cook, the cream and brown coloured cultivars are less difficult but the viscosity properties are similar

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http://dx.doi.org/10.1111/j.1745-4514.1999.tb00008.x

The following have contributed to this page: Professor Philippa C OJIMELUKWE