Evaluation of physical traits and chemical components associated with hard-to-cook phenomenon in Bambara groundnut (Vigna subterranea (L.) Verdc.)

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Evaluation of physical traits and chemical components associated with hard-to-cook phenomenon in Bambara groundnut (Vigna subterranea (L.) Verdc.)

Bambara groundnut (Vigna subterranea (L.) Verdc.) is a potential crop for future sustainable agri-food systems. However, utilisation of the crop is constrained by several factors, one of which is the hard-to-cook (HTC) phenomenon. The HTC seeds do not soften sufficiently after prolonged cooking time...

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Bibliographic Details
Main Author:	Tan, Xin Lin
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2023
Subjects:	Bambara groundnut Vigna subterranea hard-to-cook physical properties hydration microstructure pectin thermal properties
Online Access:	https://eprints.nottingham.ac.uk/72251/

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