I. C. Nzelu

Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology

I. C. Nzelu & C. N. Ishiwu · Asian Food Science Journal · 2022

White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled see...