Chemical processing of Bambara Groundnut Flour (Vigna subterranea)
The first aim of this thesis was the determination of the crude protein content (21%), the fat (6.69%) and the moisture (8.85%) of a Bambara Groundnut Flour (BGF) trace called Ex - Sokoto. The microstructure of the BGF showed starch granules in the cotyledon cells surrounded by a protein matrix and...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2020
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| Online Access: | https://eprints.nottingham.ac.uk/59618/ |