Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean).

ABSTRACT

Some selected tropical root and stem tubers (cassava, cocoyam, sweet potato and yam) were dried and processed into flours. The cassava tuber was processed into flour using the high quality grading method. Bambara groundnut was processed to obtain the conventional bambara groundnut flour, bambara groundnut cotyledon flour and the steamed bambara groundnut cotyledon flour. Composite flours were formulated using each of the root tubers and each of the bambara groundnut treatments in the ratio of 100:0, 75:25, 50:50, 25:75, and 0:100. The proximate composition, physicochemical properties and anti-nutritional properties of the blended and unblended flour samples were evaluated. Nine (9) flours selected from the treatments were subsequently used for cake production. Results showed that blending of tuber flours with treated and non treated bambara groundnut flours was found to significantly (P

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APA

UZOAMAKA, E (2021). Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean).. Afribary. Retrieved from https://afribary.com/works/antinutritional-and-physicochemical-properties-of-flours-blended-from-selected-tropical-tubers-and-processed-bambara-groundnut-vigna-subterranean-1

MLA 8th

UZOAMAKA, ELOCHUKWU "Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean)." Afribary. Afribary, 26 May. 2021, https://afribary.com/works/antinutritional-and-physicochemical-properties-of-flours-blended-from-selected-tropical-tubers-and-processed-bambara-groundnut-vigna-subterranean-1. Accessed 25 Jul. 2024.

MLA7

UZOAMAKA, ELOCHUKWU . "Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean).". Afribary, Afribary, 26 May. 2021. Web. 25 Jul. 2024. < https://afribary.com/works/antinutritional-and-physicochemical-properties-of-flours-blended-from-selected-tropical-tubers-and-processed-bambara-groundnut-vigna-subterranean-1 >.

Chicago

UZOAMAKA, ELOCHUKWU . "Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean)." Afribary (2021). Accessed July 25, 2024. https://afribary.com/works/antinutritional-and-physicochemical-properties-of-flours-blended-from-selected-tropical-tubers-and-processed-bambara-groundnut-vigna-subterranean-1