Abstract
The knowledge of physical properties of Bambara Groundnut is not only important in the design of equipment required for handling and processing, but also determines the potential food applications of the grains. Likewise, are the nutritional and microstructural properties that play key roles in the functionality and composition of end products. These properties of Bambara grains are interwoven and variations in them are known to significantly influence the overall grain composition. This chapter discussed the morphology, microstructure, physical properties as well as the nutritional composition (carbohydrate, protein, fat, ash and fibre) of Bambara grains. Comparisons were also made with other legumes for a better understanding of these constituents and grain structure. While few studies have been presented and discussed in this chapter further detailed studies into the properties of Bambara will provide better insights and open door for more effective food application of the grain.
| Original language | English |
|---|---|
| Title of host publication | Food and Potential Industrial Applications of Bambara Groundnut |
| Publisher | Springer International Publishing |
| Pages | 43-60 |
| Number of pages | 18 |
| ISBN (Electronic) | 9783030739201 |
| ISBN (Print) | 9783030739195 |
| DOIs | |
| Publication status | Published - 6 Oct 2021 |
Keywords
- Bambara groundnut
- Cooking properties
- Grain composition
- Microstructure
- Physical properties
ASJC Scopus subject areas
- General Agricultural and Biological Sciences
- General Engineering